Fat sparing system, especially for cookie filler cremes
AssigneeVan den Bergh Foods Co., Division of Conopco, Inc.
InventorsPeter M. Gautchier, William Dyer
Life of this patent
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Abstract
A fat sparing composition, and cremes, particularly cookie filler cremes, utilizing the fat sparing composition. The composition includes a soft fat blend, and an emulsifier which is preferably a phosphated mono- or diglyceride or polyglycerol polyricinoleate. DATEM esters and lecithin may also advantageously be used. The fat sparer may be used to extend vegetable fat in cookie filler and other cremes.
Claims2
A fat sparer comprising from 0.1 to 10 wt. % of an emulsifier selected from the group consisting of phosphated monoglyceride, phosphated diglyceride and polyglycerol polyricinoleate, and a triglyceride fat or triglyceride fat blend having an SFC at 20.degree. C. of from 5-15, at 25.degree. C. of from 1-25, at 30.degree. C. of from 1-10 and at 35.degree. C. a maximum of 4.
A fat sparer comprising from 0.1 to 10 wt. % of an emulsifier selected from the group consisting of phosphated monoglyceride and phosphated diglyceride and a triglyceride fat or triglyceride fat blend having an SFC at 20.degree. C. of from 5-35, at 25.degree. C. of from 1-25, at 30.degree. C. of from 1-10 and at 35.degree. C. a maximum of 4.
Dependencies are inferred from the claim text.