Fat-free tablespread and method of making
AssigneeKraft Foods, Inc.
InventorsGregory S. Buliga, Mark S. Miller, William F. Powell, Daniel G. Lis, R. G. Krishnamurthy, Vernon C. Witte, Sharon Tomski
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Abstract
A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.
Claims32
A non-fat or low-fat spreadable or squeezable margarine consisting essentially of:
- (a) a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and waxy maize starch,
- (b) from 1 to 5% of a bulking agent selected from the group consisting of non-gelling maltodextrins, polydextrose and corn syrup solids,
- (c) sufficient inulin to achieve the desired properties of a spreadable or squeezable margarine, and
- (d) water.
A non-fat or low-fat squeezable margarine consisting essentially of:
- (a) a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by hydrolysis to remove amorphous regions therefrom and waxy maize starch,
- (b) a bulking agent selected from the group consisting of non-gelling maltodextrins, polydextrose and corn syrup solids,
- (c) gum, and
- (d) water.
A method for manufacture of a non-fat or low-fat spreadable or squeezable margarine comprising providing a mixture consisting essentially of a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and waxy maize starch, inulin and water and subjecting said mixture to high pressure homogenization of at least about 6,000 psig.
A non-fat or low-fat spreadable or squeezable margarine consisting essentially of:
- (a) a gelling type maltodextrin,
- (b) from 1 to 5% of a non-gelling maltodextrin,
- (c) sufficient inulin to achieve the desired properties of a spreadable or squeezable margarine, and
- (d) water.
Dependencies are inferred from the claim text.