Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1992-12-15
1994-08-09
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426506, 426549, 426572, 426574, 426575, 426578, 426618, 426656, A23L 10534, A23L 1054
Patent
active
053365151
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
Our invention relates to the production of reduced-fat and polysaccharide hydrocolloid-containing fluid or high-moisture food products such as salad dressings, ice cream, icings, meats and the like.
The reduction of dietary fat consumption is of concern to a great many consumers, such as dieters seeking to reduce their caloric intake and health-conscious consumers wishing to reduce the amount of calories consumed from fat. Thus, commercially-acceptable ways to reduce or eliminate fat from various food products are much sought after.
BACKGROUND ART
Many prior art disclosures recite the-incorporation of materials such as gums, cellulosic fiber or protein into food products in a manner to either partially or fully replace fat. Among such prior art disclosures are U.S. Pat. Nos. 4,143,163 to Hutchinson et al.; 4,308,294 to Rispoli et al.; 4,734,287 to Singer et al.; and published EPO application 340,035 and published PCT application 89/01813 both to Chen et al.
DISCLOSURE OF THE INVENTION
The present invention is directed to the use of hydrated, polysaccharide hydrocolloids in combination with insoluble fiber and, if desired, protein material, in order to improve the functional and/or organoleptic attributes of reduced-fat and fat-free products.
The use of hydrated, polysaccharide hydrocolloids, together with hydrated insoluble fiber and, as desired, hydrated protein material, as taught in this invention, will find utility in a wide variety of food products to eliminate or reduce fat content. It is believed that the hydrated, polysaccharide hydrocolloids, with added insoluble fiber and, as desired, protein material, function as an efficient water binding material which provides a lubricity and mouthfeel to the product which resembles that normally provided by fat. It is also thought that the insoluble fiber will disrupt the gummy texture which polysaccharides hydrocolloids can impart to fluid or high-moisture foodstuffs.
The polysaccharide hydrocolloids and insoluble fiber, along with any protein material may be incorporated into the food product in a hydrated state, typically as a preformed aqueous dispersion. It would be possible, however, to add unhydrated polysaccharide hydrocolloids and/or insoluble fiber and/or any protein directly to the food product formulation, provided enough water is present and enough time is allowed to permit hydration of the hydrocolloids, insoluble fiber and protein before the product is used. When added in the form of an aqueous dispersion, the dispersion should have a thick, paste-like consistency and a viscosity of at least 6, preferably at least 8 and most preferably at least 12, as measured at 40.degree. F. using a Brookfield Model HAT Viscometer with a helipath stand and a size-D, T-Bar spindle at 5 RPMs scale (0-100). The aqueous dispersion should also have a solids content, based on the amount of polysaccharide hydrocolloid, insoluble fiber, protein and water components present in the dispersion of from 2 to 35% by weight, preferably from 5 to 30% and most preferably from 9 to 25%. The solids content of the dispersion will be adjusted based primarily on obtaining a viscosity which is easy to handle and incorporate into the food product, as well as the amount of water which may be added to the food product.
The polysaccharide hydrocolloids used in this invention are preferably non-gelling gums, such as xanthan, guar, CMC (carboxymethyl cellulose) and the like. Gums which form gels, such as alginates, pectin, kappa and iota carrageenan and the like are not preferred for use in this invention. Non-polysaccharide hydrocolloids, such as gelatin, have not been found to be suitable for use in this invention.
A combination of an anionic polysaccharide hydrocolloid and a galactomannan polysaccharide hydrocolloid has been found to be preferred for use in this invention. The anionic polysaccharide will preferably include within its molecular structure dependent carboxylic acid groups. Xanthan gum and carboxymethyl cellulose are such polysaccharides. Galatoman
REFERENCES:
patent: 3234027 (1966-02-01), Jertson et al.
patent: 3574634 (1971-04-01), Singer
patent: 3676150 (1972-07-01), Glicksman et al.
patent: 4109018 (1978-08-01), Thompson
patent: 4109025 (1987-08-01), Lauck
patent: 4143163 (1979-03-01), Hutchinson et al.
patent: 4198438 (1980-04-01), Singer et al.
patent: 4219580 (1980-08-01), Torres
patent: 4308294 (1981-12-01), Rispoli et al.
patent: 4424237 (1984-01-01), Wittman, III
patent: 4427701 (1984-02-01), Morley
patent: 4431681 (1984-02-01), Hegedus et al.
patent: 4451490 (1984-05-01), Silverman et al.
patent: 4503083 (1925-03-01), Glicksman et al.
patent: 4559233 (1985-12-01), Chen et al.
patent: 4563360 (1986-01-01), Soucie et al.
patent: 4565702 (1986-01-01), Morley et al.
patent: 4590076 (1986-05-01), Titcomb et al.
patent: 4762726 (1988-08-01), Soucie et al.
patent: 4774099 (1988-09-01), Feeney et al.
patent: 4824683 (1989-04-01), Hodgson et al.
patent: 4834990 (1989-05-01), Amer
patent: 4847108 (1989-07-01), Inoue et al.
patent: 4865863 (1989-09-01), Prosise et al
patent: 4876102 (1989-10-01), Feeney et al.
patent: 4892762 (1990-01-01), Abdelrahman
patent: 4971823 (1990-11-01), Fahlen
patent: 5133984 (1992-07-01), Murphy et al.
Slim-Fast Nutritional Meal, Thompson Medical Company.
Tressler, et al. Food Products Formulogy, vol. 2, AVI Publishing, 1975, p. 25, 118-119.
Avicel Bulletin: RC-53, FMC Corp. (updated).
Entenmann William J.
Frake Barry N.
Lang Kevin W.
Murphy Gregory B.
Kraft General Foods Inc.
Marcoux Thomas A.
Pratt Helen
Savoie Thomas R.
LandOfFree
Polysaccharide hydrocolloid-containing food products does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Polysaccharide hydrocolloid-containing food products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Polysaccharide hydrocolloid-containing food products will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-214981