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
1995-06-15
1998-12-08
Paden, Carolyn
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...
426550, A23L 1052
Patent
active
058465928
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The present invention relates to spread products, in particular to spreads of the margarine type which contain fiber ingredients.
Many attempts have been made to formulate healthy spread products.
One possible route is to adapt the fatty acid composition of spreads. This has for example been done in spreads containing high levels of polyunsaturated fatty acids.
Another route is to reduce the fat content of spreads, leading to products of 40 wt % of fat or less.
EP 509 707 discloses low fat spreads containing a combination of water soluble starch, alginate and an ion source. Spreads according to this document may optionally contain 1 to 15% of a soluble vegetable fiber.
WO 93/06744 (not published before the earliest priority date of this application) relates to compositions having a creamy structure and containing fructanes. Example 17 describes a spread with 15 wt % of inulin.
EP 532 775 (not published before the earliest priority date of this application) relates to foods with a reduced caloric content comprising a polyfructan. Example 17 discloses spreads with about 5% or 10% of polyfructan.
EP 538 146 relates to indigestible dextrins for use in various food products. It is said to be difficult to incorporate these dextrins in W/O emulsions like spreads.
In recent years there have been numerous attempts to formulate food products comprising fiber ingredients. For example it has been proposed to incorporate fiber ingredients in bakery products e.g. breakfast cereals. U.S. Pat. No. 4,564,525 discloses chocolate with inulin. U.S. Pat. No. 4,283,432 discloses beverages with inulin. FR 2,673,360 discloses inulin in bakery products.
SUMMARY OF THE INVENTION
In the formulation of food products containing fiber ingredients, a number of requirements must be full-filled:
(1) the food product should preferably be consumed by a significant part (preferably the majority) of the consumers on a regular basis; therefore the food product should be part of the day to day diet of the average consumer.
(2) the variation in daily intake between individual consumers should be relatively small to ensure a relatively uniform intake over the consumers.
(3) the fiber ingredient should not unduly influence the taste of the products; for this reason it is sometimes difficult to incorporate fiber ingredients into neutrally tasting food products
(4) the fiber ingredient should not influence the appearance of the food product in an unacceptable manner, i.e. should not unduly change its colour etc;
(5) the rheology of the product should still be good after addition of the fiber ingredient;
(6) the total food product should provide the desired fiber functionality in the body, i.e the desired effects on blood lipids and in the gastro-intestinal tract.
Surprisingly it has now been found that fibers can advantageously be incorporated into spreads products whereby, --provided that a number of conditions are fullfilled--the resulting product has a good taste (not too sandy or having a pronounced off-taste), a good appearance (not shiny or dull and having the desired white/yellow colour), a good rheology (plastic, spreadable and good mouthfeel) and good functionality (fibers are not digested by the enzymes secreted by the human body, a great number of consumers are likely to consume the product on a daily basis and the daily intake per consumer is likely to provide the desired health effects and is not subject to undue variations leading to extreme intakes).
DESCRIPTION OF THE PREFERRED EMBODIMENTS
Accordingly the present invention to a spread containing one or more fiber ingredients, wherein:
(a) the total level of fiber ingredients is 18 wt % or more;
(b) the fiber ingredient is a non-starch polysaccharide having an average molecular weight of more than 800;
(c) the fiber ingredient is a non-starch polysaccharide wherein the sugar units are predominantly connected via links which are non-degradable by the enzymes secreted by the human body;
(d) the spread has a stress strain relation with a maximum stress
REFERENCES:
patent: 4042714 (1977-08-01), Torres
patent: 5106644 (1992-04-01), El-Nokaly
patent: 5296245 (1994-03-01), Clarke
patent: 5468512 (1995-11-01), Verschuren
Patent Abstracts of Japan, vol. 16, No. 106, (C-919), Mar. 16, 1992, & JP A,03 280 857, 11 Dec. 1991 see abstract.
Patent Abstracts of Japan, vol. 16, No. 106 (C-919), Mar. 16, 1992, & JP A,03 280 856, 11 Dec. 1991 see abstract.
Alderliesten Leendert
Castenmiller Wilhelmus Adrianus M.
de Fouw Nanneke Joke
Schotel Ronald Albert
van Amelsvoort Johannes Mateus Maria
Paden Carolyn
Van den Bergh Foods Co. Division of Conopco, Inc.
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