Food or edible material: processes – compositions – and products – Preparation of frozen or shaped product wherein the product...
Reexamination Certificate
2000-10-12
2001-10-23
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Preparation of frozen or shaped product wherein the product...
C426S602000, C426S603000, C426S604000, C426S615000, C426S613000
Reexamination Certificate
active
06306449
ABSTRACT:
FIELD OF THE INVENTION
This invention is directed to an edible spread comprising a water base sugar composition. More particularly, the invention is directed to a heterogeneous edible spread comprising a water-in-oil composition having a water soluble humectant and a varigate composition having a water soluble humectant whereby the former and the later comprise substantially the same water activity.
BACKGROUND OF THE INVENTION
It is often recommended that individuals reduce their intake of fats, particularly saturated fats, in order to remain fit and in good health. Moreover, the reduction of overall caloric intake is of dietary interest in order to prevent obesity, diabetes, heart disease and the like.
Food manufacturers, in response to health and weight concerns of consumers, have attempted to reduce the fat content and calories of various food products, particularly.spreads. Such reduced fat and calorie products, unfortunately, are not only difficult to formulate but generally inferior in appearance, taste and texture when compared to conventional high fat and calorie products. Moreover, in order to enhance flavor in nonfat, low-fat and high-fat containing spreads, food manufacturers have combined spices, like cinnamon, with the various products they prepare. The products having enhanced flavoring additives, unfortunately, often have an inferior appearance due to phase separation, bleeding or leaching of the various components combined to enhance the flavor of the spread.
It is of increasing interest to prepare a heterogeneous edible spread that has superior appearance, taste and texture. This invention, therefore, is directed to a heterogeneous edible spread comprising a water-in-oil composition having a water soluble humectant and a varigate composition having a water soluble humectant whereby the former and the latter comprise substantially the same water activity, and preferably, substantially the same flavor, and unexpectedly result in a heterogeneous edible spread with superior appearance, taste, and texture.
BACKGROUND REFERENCES
Efforts have been disclosed for making spreads. In U.S. Pat. No. 5,837,307, a process for making low fat spreads is described, and the process entails a cold mixing procedure wherein a pre-gelled aqueous phase is mixed with an emulsion of fat.
Other attempts have been made for preparing spreads. In U.S. Pat. No. 5,888,575, margarine spreads comprising saturated triglycerides are described.
Still further, efforts have been made for preparing flavoring compositions for spreads. In U.S. Pat. No. 5,783,247, flavoring compositions suitable as a butter flavor block are disclosed.
SUMMARY OF THE INVENTION
In a first embodiment, this invention is directed to a heterogeneous edible spread comprising:
(a) a water-in-oil composition comprising a water soluble humectant; and
(b) a varigate composition comprising a water soluble humectant.
In a second embodiment, this invention is directed to a heterogeneous edible spread comprising:
(a) a water-in-oil composition comprising a water soluble humectant;
(b) a varigate composition comprising a water soluble humectant; and
(c) an emulsifier composition comprising at least one member elected from the group consisting of a monoglyceride and a diglyceride, and optionally a polyglycerol ester of a fatty acid.
In a third embodiment, this invention is directed to a heterogeneous edible spread comprising:
(a) a water-in-oil composition comprising a water soluble humectant; and
(b) a varigate composition comprising a water soluble humectant wherein:
(i) the water-in-oil composition and the varigate composition have substantially the some water activity; and
(ii) the water-in-oil composition and the varigate composition each independently and optionally comprise a flavor that may or may not be substantially similar.
In a fourth embodiment, this invention is directed to a hetergeneous edible spread comprising:
(a) a water-in-oil composition comprising a water soluble humectant;
(b) a varigate composition comprising a water soluble humectant; and
(c) an emulsifier composition comprising at least one member elected from the group consisting of a monoglyceride and a diglyceride, and optionally a polyglycerol ester of a fatty acid wherein:
(i) the water-in-oil composition and the varigate composition have substantially the some water activity; and
(ii) the water-in-oil composition and the varigate composition each independently and optionally comprise a flavor that may or may not be substantially similar.
In a fifth embodiment, this invention is directed to a food product comprising at least one of the spreads defined by the first four embodiments of this invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
There generally is no limitation with respect to the type of water-in-oil composition which may be used in the heterogeneous edible spread of this invention other than that the water-in-oil composition can comprise a water soluble humectant and result in a heterogeneous spread that is desirable for human consumption and capable of comprising a varigate composition comprising a water soluble humectant. However, the preferred water-in-oil composition is one which is prepared from a fat phase and an aqueous phase wherein the fat phase comprises a triglyceride and the aqueous phase comprises a water soluble humectant.
The triglycerides which are employed in the fat phase that is used to make up the water-in-oil composition of this invention may be naturally occurring and derived from vegetable sources, animal sources, or both. In addition to naturally occurring triglycerides, it is within the scope of this invention to use triglycerides that have been modified either chemically, physically or genetically, or by any techniques which include a combination thereof.
The vegetable derived triglycerides which may be used in this invention include those which may be selected from the group consisting of soybean oil, sunflower oil, palm oil, palm kernel oil, high and low erucic rapeseed oil, coconut oil, olive oil, sesame oil, peanut oil, corn oil, linseed oil, cotton seed oil, shea and mixtures thereof.
The animal derived triglycerides which may be used in this invention include those which may be selected from the group consisting of fish oil, tallow oil, sardine oil, dairy fat and mixtures thereof.
Since the triglycerides which may be used in this invention may be modified, again, by chemical, physical or genetic means, triglycerides that are hydrogenated, fractionated and/or interesterified may be used in this invention. A more detailed description of the modified triglycerides which may be used in this invention may be found in U.S. Pat. No. 4,425,371, the disclosure of which is incorporated herein by reference.
It is also within the scope of this invention to employ natural and synthetic triglyceride replacements in the fat phase used to prepare the water-in-oil composition of this invention. Triglyceride replacements include, for example, compounds which may be classified as waxes, like jojoba oil, fatty acid esters, and mono- or disaccharides.
In a preferred embodiment, the triglyceride which makes up the fat phase used to prepare the water-in-oil composition of this invention is a triglyceride derived from a vegetable source that is a physically, chemically or unmodified liquid triglyceride, or a mixture thereof. It is further noted herein that the total amount of triglyceride present in the water-in-oil composition of this invention can comprise, consist essentially of, or consist of triglyceride that is derived from a vegetable source. The water-in-oil composition used to make the heterogeneous edible spread of this invention typically comprises about 1.0% to about 75%, and preferably, from about 15% to about 50%, and most preferably, from about 30% to about 40% triglyceride based on total weight of the heterogeneous edible spread, including all ranges subsumed therein. The preferred triglyceride used in this invention is soybean oil. In a most preferred embodiment, the triglyceride used in this invention is a
Cirigliano Michael Charles
Keller Andreas Markus
Reddy Podutoori Ravinder
Wajda, Jr. Thomas John
Lipton division of Conopco, Inc.
Paden Carolyn
Squillante, Jr. Edward A.
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