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US 6,787,176 B1Granted
Low fat spoonable or spreadable food products
AssigneeBestfoods
InventorsJadwiga Malgorzata Bialek, Malcolm Glyn Jones
Life of this patent
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Abstract
Spoonable or spreadable compositions containing less than 80% fat are disclosed. Such compositions comprise water, fat, micro gel particles, a protein and a de-stabilizing emulsifier. The aqueous phase of the composition forms a continuous phase with the fat phase as a continuous network therein, giving a bi-continuous structure with the microgel particles dispersed in the water phase.
Claims16
Edible spoonable or spreadable composition containing:
- 10-65% of water as a continuous phase,
- 1-45% of a fat phase,
- 30-80% microgel particles,
- 0.1-10% of a stabilizing emulsifier,
- 0.1-2% of a de-stabilizing emulsifier, and
- wherein the composition has an elastic modulus (G′) of at least 250 Pa and less than 100,000 Pa.
3 more elements
Process for the preparation of a spreadable or spoonable food composition having an elastic modulus (G′) of between 250 and 100,000 Pa, which composition comprises
- 10-65% of water as a continuous phase,
- 1-45% of a fat phase,
- 30-80% microgel particles,
- 0.1-10% of a protein,
- 0.01-2% of a de-stabilizing emulsifier,
- and which process comprises at least the steps of:
- melting the fat phase to produce melted fat,
- emulsifying the melted fat in the water phase,
- adding the microgel particles,
- mixing,
- cooling to a temperature at which at least 50% of the fat is solid,
- and wherein the protein is added to the water phase or the fat phase, or both, prior to adding the micro gel particles.
9 more elements
Dependencies are inferred from the claim text.