Water continuous edible spread
AssigneeVan den Bergh Foods Co., Division of Conopco, Inc.
InventorsCarolina Maria Hilhorst, Ronald Albert Schotel, Jozephus Johannes Verschuren
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Abstract
Water continuous edible spread having a solid fat content at 10.degree. C. below 10% and preferably 5%, comprising at least 7 wt % and further preferred at least 9 wt % oligofructose having a weight average degree of polymerisation of at least 14 whereby the short oligofructose molecules are present in very small amounts or not at all, the structuring amount needed thereby being low and the products not showing an undesired off-taste.
Claims5
A water continuous edible spread having a solid fat content at 10.degree. C. below 10% by weight, comprising at least 7 wt. % oligofructose, the oligofructose having a weight average degree of polymerization (DP) of a least 14, whereby the oligofructose comprises between 0 and 8 wt. % of molecules of the formula GF.sub.1-4, based on the total amount of GF.sub.1-60 in the oligofructose present in the spread, and a weight ratio of molecules of the formula GF.sub.1-9 to molecules of the formula GF.sub.10-60 of between 1:8-1:30, the spreads not having a sandy, thick mouthfeel.
A water continuous edible spread having a solid fat content at 10.degree. C. below 10% by weight, comprising at least 7 wt. % oligofructose, the oligofructose having a weight average degree of polymerization (DP) of at least 14, whereby the oligofructose comprises between 0 and 8 wt. % of molecules of the formula GF.sub.1-4, based on the total amount of GF.sub.1-60 in the oligofructose present in the spread, and a weight ratio of molecules of the formula GF.sub.1-9 to molecules of the formula GF.sub.10-60 of between 1:8-1:30.
Dependencies are inferred from the claim text.