Low fat spread

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...

Patent

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Details

426602, 426604, A23D 7015

Patent

active

056563230

DESCRIPTION:

BRIEF SUMMARY
The present invention is concerned with spread products, in particular with spread products having a continuous waterphase of low fat content, and processes for their preparation.


BACKGROUND OF THE INVENTION

Many attempts have been made to formulate fat-continuous low fat spread products. Amongst the various reasons why such products are desired is the wish to reduce the caloric content of the spread and other dietetic considerations and to a minor extent the wish to lower the production costs, in particular by reducing the raw material costs.
A substance that has widely been applied as a fat extender is water. This use of water has, for example, led to the introduction of so-called halvarines. If relatively high levels of water are used, often thickening agents and/or gelling agents are used for avoiding adverse effects of the high water level.
For example EP 298 561 (Unilever N.Y.) describes the preparation of edible plastic dispersions not having a continuous fat phase, said composition including at least two gelling agents forming two gel-forming compositions.
U.S. Pat. No. 4,869,916 (Kuniaki Inayoshi et al) discloses a "whipped oily flavor" containing more than 5% of oil with a 100% overrun which can be in the form of W/O/W-emulsion containing at least 7% of a low-sweet saccharide as e.g. maltodextrin so as to provide a freeze resistance to the final product and an emulsifier like polyglycerol ricinoleic acid ester. From the fact that the intermediate emulsion is whipped to an overrun of about 100% it can be deduced that the intermediate emulsion before whipping must be low viscous and not in the form of a plastic gel which teaches away from the use of a gelling maltodextrin above its critical concentration. Also the fact that maltodextrin is used as a protection against freezing suggests strongly that the maltodextrin used has a low average molecular weight and consequently a high DE (Dextrose Equivalent) because this results in a higher freezing point depression at a given weight quantity of low-sweet sugar. Consequently U.S. Pat. No. 4,869,916 points away from the use in a W/O/W emulsion of a gelling hydrolysed starch c.q. maltodextrin with a higher average molecular weight and lower DE i.e. from about 1-6 and above its critical gelling concentration.


SUMMARY OF THE INVENTION

It is the object of the present invention to formulate water-continuous, (very) low fat spread products having an improved flavour release, appearance, texture, mouthfeel and/or rheology. Surprisingly it has been found that these high quality, low fat products can be obtained if specific levels of fat are used and the spread has a specific three phase structure.
Accordingly the present invention provides a water-continuous spread containing from 0.1 to 20 wt. % of fat, said spread being a W/O/W emulsion comprising hydrolysed starch with a DE of about 1-6 in the external phase at a concentration above its critical gelling concentration, said spread having a stress strain relation with a maximum stress occurring at a strain of 0.01-1, the maximum stress at this strain being 0.1 to 100 Kpa and with a ratio of plastic stress and the maximum stress of 0.1 to 1. Compositions of the invention comprise two aqueous phases: a continuous external water phase, containing a fat phase dispersed therein and an internal aqueous phase dispersed in said fat phase.


DESCRIPTION OF THE PREFERRED EMBODIMENTS

Preferably the dispersed phases (fat phase plus internal aqueous phase dispersed in the fat phase) constitute from 1 to 80 wt % of the product, more preferred 2 to 50 wt %, most preferred 3 to 30 wt %. Within the dispersed phases the weight ratio of fat to water is preferably from 50:1 to 1:50, more preferred 2:1 to 1:30, most preferred 1:1 to 1:20.
The external aqueous phase preferably constitutes from 20 to 99 wt %, more preferred 50-98 wt %, most preferred 70 to 97 wt % of the product.
According to an embodiment of the invention the external aqueous phase is gelled or thickened. This can be accomplished by incorporating gelling or t

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