Reduced-fat food dispersions and method of preparing

Details Reduced-fat food dispersions and method of preparing Reduced-fat food dispersions and method of preparing

1996-06-18

1998-01-20

Wong, Leslie

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Sugar or carbohydrate containing

426573, 426574, 426602, 426658, 426659, 426660, 426804, A23G 100, A23G 300

Patent

active

057098964

ABSTRACT:
Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar bloom stability and mimic the rheology of full fat chocolate coatings. These dispersions are useful, for example, in food coatings, food inclusions and fudge. A method for setting of a high sugar content dispersion to a solid which solid is a soft or a firm solid at room temperature is also provided.

REFERENCES:
patent: 5185175 (1993-02-01), Loh et al.
patent: 5190786 (1993-03-01), Anderson et al.
patent: 5192569 (1993-03-01), McGinley et al.
patent: 5258199 (1993-11-01), Moore et al.
patent: 5462761 (1995-10-01), McGinley et al.

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