Composition and process useful for reducing the fat caloric content of foodstuffs containing fats and oils
AssigneeNestec S.A.
InventorsLuis Roberto King Solis, Laurenz Anton Kistler Hahn
Life of this patent
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Abstract
The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to the foodstuffs an acidic amylaceous fermented composition resulting from a process wherein a) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized; b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species; c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.6 of the fermented material; and d) finally stabilized.
Claims12
Process for reducing the fat caloric content of foodstuffs containing fats or oils, which comprises:
- preparing an acidic amylaceous fermented composition by:
- a) gelatinizing a slurry of a cereal flour and at least one additional non-cereal starch material, and homogenizing the gelatinized slurry;
- b) inoculating the homogenized slurry with at least one acidifying strain selected from the group consisting of Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species;
- c) subjecting the inoculated slurry to a fermentation over a sufficient time period and at a sufficient temperature to afford a pH of about 3.5 to 4.2 to the fermented material;
- and
- d) stabilizing the fermented material to form the acidic amylaceous fermented composition;
- and
- preparing a foodstuff containing an amount of the acidic amylaceous fermented composition, wherein the foodstuff containing the fermented composition has a reduced fat caloric content compared to a foodstuff prepared without the fermented composition, and wherein the fermented composition has a neutral taste and the amount of fermented composition used does not impart a taste to the foodstuff and does not alter the taste of the foodstuff.
Dependencies are inferred from the claim text.