Food compositions
AssigneeHercules Incorporated
InventorsGary Andrew Luzio, Anne Elizabeth Tieleman
Life of this patent
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Abstract
A food composition having a softening point of at least about 115.degree. F., and composed of an emulsion and a chemically set gel. The emulsion is prepared from water and a fat; the chemically set gel is prepared from a carbohydrate and water.
Claims57
A low fat or nonfat margarine or butter spread having a softening point of at least about 115.degree. F. comprising said lowfat or nonfat margarine or buffer spread that is fat discontinuous and has
- (a) at least one fat and water and
- (b) a chemically set gel comprising a cationically crosslinkable carbohydrate.
A food composition having a softening point of at least about 115.degree. F. and comprising said food composition that is fat discontinuous and has
- (a) an emulsion comprising at least one fat and water and
- (b) a chemically set gel comprising a cationically crosslinkable carbohydrate.
A process for preparing a food composition, the process comprising mixing
- (a) an emulsion comprising
- (i) water, and
- (ii) at least one fat which is also an emulsifier, and which has a melting point of at least about 115.degree. F. and
- (b) a chemically set gel comprising a cationically crosslinkable carbohydrate to prepare a low or nonfat margarine or butter spread having a softening point of at least 115.degree. F. that is fat discontinuous.
Dependencies are inferred from the claim text.