Non-fat baking ingredient and method of making
AssigneeThe J. M. Smucker Company
InventorsKaren S. Gaither, Rhonda W. Reitz
Life of this patent
Estimating the term…
Abstract
An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shortening substitute is formulated to be used in a wide variety of food products and have a 1:1 to 0.5:1 replacement value of the improved shortening substitute to oil, butter or shortening to produce high quality baked products.
Claims61
An improvement in a shortening substitute for a batter used in a bakery product from the group consisting of cakes, breads, muffins, cookies and brownies, said shortening substitute including a mixture of a fruit puree, a sweetener, a preservative and water, said improvement comprising the addition of at least about 0.1% by weight a fat mimetic to said shortening substitute, and an emulsifier.
An improvement in a shortening substitute for a batter used in a bakery product from the group consisting of cakes, breads, muffins, cookies and brownies, said shortening substitute including a mixture of a fruit puree, a sweetener, a preservative and water, said improvement comprising the addition of at least about 0.1% by weight a fat mimetic, a pH adjuster and an emulsifier to said shortening substitute, said fat mimetic being a pectin based fat mimetic including a low methoxyl pectin, said pH adjuster added to control the pH between about 2.9 to about 6.0.
An improvement in a shortening substitute for a batter used in a bakery product from the group consisting of cakes, breads, muffins, cookies and brownies, said shortening substitute including a mixture of a fruit puree, a sweetener, a preservative and water, said improvement comprising the addition of at least about 0.1% by weight a fat mimetic, a pH adjuster, an emulsifier and a calcium ion source to said shortening substitute, said fat mimetic is a pectin based fat mimetic, including a low methoxyl pectin, said pH adjuster includes citric acid to control the pH between about 2.9 to about 6.0.
An improvement in a shortening substitute for a batter used in a bakery product from the group consisting of cakes, breads, muffins, cookies and brownies, said shortening substitute including a mixture of a fruit puree, a sweetener, a preservative and water, said improvement comprising the addition of at least about 0.1% by weight a fat mimetic, a pH adjuster, an emulsifier, and a calcium ion source to said shortening substitute, said fat mimetic is a pectin based fat mimetic including a low methoxyl pectin, said pH adjuster including citric acid to control the pH between about 2.9 to about 6.0, said calcium ion source includes calcium chloride, and said sweetener is added to create a brix in the range of about 20% to about 60%.
An improvement in a shortening substitute a mixture of a fruit puree, a sweetener, a preservative and water, said improvement comprising the addition of about 0.1% to about 4% by weight fat mimetic, emulsifiers, a pH adjuster and a source of calcium ions, said fat mimetic is a pectin based fat mimetic, and said pH adjuster forming an acidic shortening substitute.
An improvement in a shortening substitute for a batter used in a bakery product from the group consisting of cakes, breads, muffins, cookies and brownies, said shortening substitute including a mixture of a fruit puree, a sweetener, a preservative, an emulsifier and water, said substitute comprises:
- ______________________________________ Fruit Puree 5-50% Sweetener 10-60% Calcium Ion Source 0.01-0.5% Food Acid 0.05-0.2% Antioxidant 0.0-0.35% Preservative 0.0-0.2% Fat Mimetic 0.1-10% Emulsifiers 0.0-4.0%!0.1%-4% Water 10-75%. ______________________________________
A method of producing an improved shortening substitute which can be wholly or partially substituted for the oil, butter and shortening content of foods, said method comprising the steps of:
- a) selecting a fruit puree or fruit concentrate;
- b) mixing said fruit puree or fruit concentrate with a sweetener and water to form a fruit mixture;
- c) selecting a fat mimetic;
- d) mixing said fat mimetic with said fruit mixture to form a fruit-fat mimetic mixture;
- and,
- e) adding a food acid and an emulsifier to said fruit-fat mimetic mixture thereby forming said shortening substitute comprising:
- ______________________________________ Fruit Puree 5-50% Sweetener 10-60% Calcium Ion Source 0.01-0.5% Food Acid 0.05-0.2% Antioxidant 0.0-0.35% Preservative 0.0-0.2% Fat Mimetic 0.1-10% Emulsifiers 0.0-4.0%!0.1%-4% Water 10-75%, ______________________________________
- said emulsifier includes lecithin in an amount of at least about 0.1 percent by weight of said shortening substitute.
A method of producing an improved shortening substitute which can be wholly or partially substituted for the oil, butter and shortening content of foods, said method comprising the steps of:
- a) selecting a fruit puree or fruit concentrate;
- b) mixing said fruit puree or fruit concentrate with a sweetener and water to form a fruit mixture:
- c) selecting fat mimetic;
- d) mixing said fat mimetic with said fruit mixture to form a fruit-fat mimetic mixture;
- and,
- e) adding a food acid to said fruit-fat mimetic mixture to form said shortening substitute;
- and,
- f) adding an emulsifier to said fruit-fat mimetic mixture.
Dependencies are inferred from the claim text.