Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1994-06-06
1996-06-18
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426658, 426660, A23L 105
Patent
active
055275567
DESCRIPTION:
BRIEF SUMMARY
OBJECT OF THE INVENTION
The present invention essentially relates to compositions having a creamy structure and containing fructan, to the use of these compositions in food products, such as, for example, ice cream-based desserts, salad dressings, chocolate-flavored preparations, meat products, bakery products, fillings, spreads, confectionery, dairy products, sauces and the like, and to food products containing these compositions.
Technological Background and Prior State of the Art Forming the Basis of
the Invention
The sedentary lifestyle which we live nowadays in which physical work has practically disappeared, has completely modified the dietary requirements. At present, although less energy-rich food is required, too much lipid, too much salt and not enough food fibers are still being consumed.
Medical science has long ago established a link between an absorption of fats and of excessive amounts of energy and the development of conditions such as obesity, cardiovascular disorders, respiratory disorders and the like. The message saying that "fats are not good for your body" is transmitted to the general public via scientific sources which recommend a healthy diet. The notion which prevails nowadays, namely that "to be beautiful, it is necessary to be slim", has also intensified the demand for low-fat foods (with low content of fats and calories). The replacement of saturated fatty acids with unsaturated fatty acids in fats should reduce the risk of emergence of certain types of cardiovascular disorders, but offers no protection against other disorders and provides no advantage for persons following a slimming diet.
The mere elimination or the reduction of the quantity of fats from prepared meals (for example precooked French fries or croissants for oven baking) has the tendency to give a dry and unappetizing taste to the products, to the extent that this solution cannot be retained for numerous applications.
Consequently, a great need still exists for food compositions capable of finding a place in a diet which is balanced by a partial or even total replacement of fats by a fat substitute offering the taste and physical properties of traditional food compositions. The public today demands foods with low calorific value and low content of fats, but wish them to be as appetizing as traditional foods.
The fat substitutes currently available commercially and at the development stage are based on the use of carbohydrates (such as products based on starch), proteins, esters and ethers. Certain fat substitutes consist of a mixture of compounds of different classes. Doctor H. W. A. Teeuwen, in his article "Fat substitutes: lucrative, but risky" which appeared in International Food Ingredients, 1991, No. 2, p. 4-11, gives a very good survey of the prior state of the art:
Colloidal solutions of partially hydrolyzed starches, such as dextrins, maltodextrins and starches hydrolyzed enzymatically, can be envisaged as fat substitutes. Paselli SA2.RTM., produced by AVEBE, a Dutch company, is an example of this group of fat substitutes. Since these creams cannot withstand a prolonged exposure to high temperatures, they are suitable only for foods which are prepared at relatively low temperatures, such as sauces, mayonnaise, spreads and ice cream-based desserts. In most of these applications, the creams cannot replace more than about half of the content of fats without affecting the quality of the product. Unlike other products which are completely absorbed via the digestive tract, polydextrose, a highly branched synthetic D-glucose polymer in which various glucoside bonds intercross, is very difficult to digest. It reasonably withstands normal oven temperatures, but decomposes when it is used for frying, frying thoroughly or roasting. Like creams based on carbohydrates, polydextrose can replace only a portion of the fats in these products, because the replacement of all the fats would result, for example, in a loss of flavor.
Reference is made here to proteins which have undergone a patented heating process follow
REFERENCES:
patent: 3936391 (1976-02-01), Gabby et al.
patent: 4564525 (1986-01-01), Mitchell et al.
patent: 4778680 (1988-10-01), Hidaka et al.
patent: 5169671 (1992-12-01), Harada et al.
Frippiat Anne
Smits George S.
Hunter Jeanette
Raffinerie Tirlemontoise S.A.
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