Fat replacement material and method of manufacture thereof

A fat and sodium caseinate replacement material suitable for use in the manufacture of food products, which material is obtainable by a method which comprises the steps of:

• a) providing a substantially homogeneous aqueous fluid containing liquid albumin and stabilizer wherein said fluid comprises from 50 to 97% w/v liquid albumin and from 3 to 50% w/v of at least one stabilizer comprising a sugar, and, from 0 to 10% w/v (of said substantially homogeneous aqueous fluid) of an oil;
• b) subjecting said fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of said albumin determined on the basis of the quantity of reactive —SH groups, without high shear homogenization;
• and
• c) spray drying of the heat treated fluid to obtain the fat and sodium caseinate replacement material
• wherein the fat and sodium case mate material is substantially free of coagulation or degradation during hydrolysis.

A fat and sodium caseinate replacement material suitable for use in the manufacture of food products, which material is obtainable by a method which comprises the steps of:

• a) providing a substantially homogeneous aqueous fluid containing liquid albumin and stabilizer wherein said fluid comprises from 50% to 97% w/v liquid albumin and from 3 to 50% w/v of at least one stabilizer comprising a sugar;
• b) subjecting said fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of said albumin determined on the basis of the quantity of reactive —SH groups;
• and
• c) spray drying of the heat treated fluid to obtain the fat and sodium caseinate replacement material.

A method of producing a fat and sodium caseinate replacement material suitable for use in the manufacture of food products, which method comprises the steps of:

• a) providing a substantially homogeneous aqueous fluid containing albumin and stabilizer wherein said fluid comprises from 50 to 97% w/v liquid albumin and from 3 to 50% w/v of at least one stabilizer comprising:
• a sugar, and, from 0 to 10% w/v (of said substantially homogeneous aqueous fluid) of an oil;
• b) subjecting said fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of said albumin determined on the basis of the quantity of reactive —SH groups, without high shear homogenization;
• and
• c) spray drying of the heat treated fluid to obtain the fat and sodium caseinate replacement material.

A method of producing a fat and sodium caseinate replacement material suitable for use in the manufacture of food products, which method comprises the steps of:

• a) providing a substantially homogeneous aqueous fluid containing albumin and stabilizer wherein said fluid comprises from 50 to 97% w/v liquid albumin and from 3 to 50% w/v of at least one stabilizer comprising a sugar;
• b) subjecting said fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of said albumin determined on the basis of the quantity of reactive —SH groups, without high shear homogenization;
• and
• c) spray drying of the heat treated fluid, so as to provide said fat and sodium caseinate replacement material which has emulsion stabilization properties.

A method of producing a fat and sodium caseinate replacement material suitable for use in the manufacture of food products, which method comprises that steps of:

• a) providing a substantially homogeneous aqueous fluid containing albumin and stabilizer wherein said fluid comprises from 50 to 97% w/v liquid albumin and from 3 to 50% w/v of at least one stabilizer comprising a sugar;
• b) subjecting said fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of said albumin determined on the basis of the quantity of reactive —SH groups;
• and
• (c) spray drying of the heat treated fluid, so as to provide said fat and sodium caseinate replacement material which has emulsion stabilization properties.