Use of mesomorphic phases in food products
AssigneeVan den BerghFoods Co., division of Conopco, Inc.
InventorsIsaac Heertje, Hendricus Amoldus Comelis Hendrickx, Albertje Johanna Knoops, Elias Comelis Royers, Hessel Turksma, Leendert Hendrik Wesdorp
Life of this patent
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Abstract
Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products.
Claims25
Finished foodstuff selected from the group of dressings, mayonnaise, spreads, whippable products, ice cream or other frozen desserts, cheese, sauces, liquid dairy products, dairy and non-dairy creams, toppings, semi-liquid dairy products, and yogurt, said finished foodstuff containing bulk regions of a mesomorphic phase of edible surfactant which structures the finished foodstuff and less than 80% wt oil, cake batters not constituting finished foodstuffs, said surfactant being selected from the group consisting of edible monoglycerides, diglycerides, non-ionic phospholipds, non-fatty carboxylic acid esters of fatty acid esters, partial sugar-fatty acid esters, partial fatty acid esters of polyols, mixtures thereof, cationic surfactants, and anionic surfactants and mixtures thereof, said mesomorphic phase of edible surfactant structuring the finished foodstuff, said mesomorphic phase comprising 80 wt % or more of water.
Method for the preparation of a finished foodstuff comprising forming in a first stream a mesomorphic phase of edible surfactant, forming in a second stream gelled particles and combining said gelled particles with said mesomorphic phase so that said mesomorphic phase has discrete gelled particles embedded therein, said mesomorphic phase structuring the foodstuff, cake batters not constituting finished foodstuffs.
Dependencies are inferred from the claim text.