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...
Reexamination Certificate
1999-12-15
2001-03-20
Paden, Carolyn (Department: 1761)
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...
C426S602000
Reexamination Certificate
active
06203842
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to low fat spreads with low water content. The low water content allows the spreads to be used in baking, without affecting the organoleptic properties when the spreads are used in cold uses, for example spread applications. Thus the spreads of the invention are multifunctional spreads.
BACKGROUND OF THE INVENTION
Traditional low fat spreads (40% fat and below) have water structuring agents added to the aqueous phase. The water structuring agents are either gelling or nongelling. The processes to manufacture low fat spreads are either conventional or by inversion processes. The levels of water structuring agents in a 40% fat spread could range from 1-6% and thus the water content in these spreads ranges from 52%-58%.
Low fat spreads have been improved over the years using new processes and choices of aqueous phase thickeners. These low fat spreads have excellent application for cold use and to some extent for hot use. The hot use is mostly restricted to hot toast. Even on hot toast, the toast tends to become soggy depending on the temperature of the toast and the total time after spreading.
With 40% fat in low fat spreads/margarine, the functionality for use in baking is reduced and thus the low fat spreads are not recommended for baking. This is partly due to low fat level and also due to high water content in these spreads. The high water content is normally a problem in baking, particularly with consumers trying to follow the recipes which call for 65-80% fat margarine/spreads. The water content in the recipes are not adjusted based on the low fat spreads. With one to one replacement of high fat spread with low fat spread in the traditional recipes as well as in the prepared bakery mixes available commercially, the result is a soggy dough in the case of cookies and a soggy batter in the case of cakes and muffins.
There have been attempts to produce low fat baking spread/margarine and to overcome the soggy dough/batter problem by replacing the water with any bulking agent. However, traditionally available bulking agents, which are soluble in water, tend to increase the viscosity of the aqueous phase. The increased viscosity of the aqueous phase leads to poor mouthfeel for cold use. The other approach that has been taken is to bind the water with humectants. Humectants which bind water replace part of the total water content. However, at the levels used these humectants generally affect taste, resulting in a product which is quite different than the normal spread. For example, sugars are good humectants but the resulting spread will be too sweet to be acceptable to the consumer.
Particular patents in this field are:
U.S. Pat. No. 5,264,568;
U.S. Pat. No. 5,430,141;
U.S. Pat. No. 5,358,729;
U.S. Pat. No. 5,472,732;
U.S. Pat. No. 5,364,652;
U.S. Pat. No. 5,344,824;
U.S. Pat. No. 5,380,717;
U.S. Pat. No. 5,410,035;
U.S. Pat. No. 5,505,981;
EP 0 368 451 B1;
EP 0 444 891 B1;
EP 0 443 788 B1;
SUMMARY OF THE INVENTION
The invention provides a low fat spread with low water content for application in baking without effecting organoleptic properties for cold use, (that is, spreads). The compositions of the invention are good quality spreads at low fat levels in the range of about 30-60% fat. The compositions of the invention comprise non gelling hydrocolloids to provide optimum viscosity to the aqueous phase at a concentration which results in a fat continuous emulsion. These hydrocolloids are bulking agents which are modified maltodextrins marketed under the trade name Fibersol. This bulking agent does not contribute significantly to the viscosity of the aqueous phase nor does it affect the taste or oral melt of the spread. It was used at levels (15-40%) which replaced water in a 40% fat spread and the resulting compositions resembled a 65-80% fat spread/margarine. The net result was a 40% spread without loss of quality for cold use and improved hot functionality. The spread can be used for baking without adjusting the water content of the recipe.
REFERENCES:
patent: 4536408 (1985-08-01), Morehouse
patent: 4869919 (1989-09-01), Lowery
patent: 4882187 (1989-11-01), Izzo
patent: 5264568 (1993-11-01), Yamada
patent: 5344824 (1994-09-01), Ohkuma
patent: 5358729 (1994-10-01), Ohkuma
patent: 5364652 (1994-11-01), Ohkuma
patent: 5380717 (1995-01-01), Ohkuma
patent: 5410035 (1995-04-01), Wakabayashi
patent: 5430141 (1995-07-01), Ohkuma
patent: 5447741 (1995-09-01), Goldman
patent: 5451422 (1995-09-01), Cain
patent: 5472728 (1995-12-01), Muller
patent: 5472732 (1995-12-01), Ohkuma
patent: 5505981 (1996-04-01), Wakabayashi
patent: 5536521 (1996-07-01), Blaiel
patent: 5554407 (1996-09-01), Bodor
patent: 5558897 (1996-09-01), Goldman
patent: 5614245 (1997-03-01), Gupta
patent: 5753295 (1998-05-01), Goldman
patent: 6013303 (2000-01-01), Reddy
patent: 6025010 (2000-02-01), Reddy
Dean 1992 Lange's Handbook of Chemistry 14thed. McGraw Hill Inc. New York p 5 133-5. 134.*
Gunstone 1983 Lipids in Foods Chemistry Biochemistry and Technology Pergamon Press New York p 154.*
Balenove 1994 JAOCS 71(5) 513-518.
Lipton division of Conopco, Inc.
Paden Carolyn
Squillante, Jr. Edward A.
LandOfFree
Multifunctional spread does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Multifunctional spread, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Multifunctional spread will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2512270