Claims
- 1. A non-fat or low-fat spreadable or squeezable margarine consisting essentially of:
- (a) a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and waxy maize starch,
- (b) from 1 to 5% of a bulking agent selected from the group consisting of non-gelling maltodextrins, polydextrose and corn syrup solids,
- (c) sufficient inulin to achieve the desired properties of a spreadable or squeezable margarine, and
- (d) water.
- 2. A margarine in accordance with claim 1 wherein said margarine also comprises a sweetness masking agent.
- 3. A margarine in accordance with claim 2 wherein said sweetness masking agent selected from the group consisting of calcium citrate, microreticulated microcrystalline cellulose and mixtures thereof which is present at a level of from about 0.75% to about 3.0% by weight, dry solids basis.
- 4. A margarine in accordance with claim 2 wherein said sweetness masking agent is the sodium salt of racemic 2-(4-methoxyphenoxy) propionic acid which is present at a level of from about 50 ppm to about 200 ppm.
- 5. A margarine in accordance with claim 2 wherein said inulin is present at a level of from 10% to about 23%.
- 6. A margarine in accordance with claim 1 wherein said margarine also comprises a gum.
- 7. A margarine in accordance with claim 6 wherein said gum is selected from the group consisting of xanthan gum, guar gum, gum acacia, alginates, carrageenans, pectin and gelatin and is present at a level of from about 0.1% to about 2.0%.
- 8. A margarine in accordance with claim 1 wherein said fat mimetic is present at a level of from about 3.5% to about 8%.
- 9. A margarine in accordance with claim 1 wherein said margarine also comprises salt at a level of from about 1.0% to about 2.5% .
- 10. A margarine in accordance with claim 1 which also comprises from about 0.5% to about 60% of a fat or oil.
- 11. A margarine in accordance with claim 1 wherein said inulin is present at a level of from about 10% to about 23%.
- 12. A margarine in accordance with claim 1 wherein said fat mimetic is a gelling type maltodextrin.
- 13. A margarine in accordance with claim 1 wherein said fat mimetic is a starch modified by acid hydrolysis to remove amorphous regions therefrom.
- 14. A margarine in accordance with claim 1 wherein said mimetic is a waxy maize starch.
- 15. A non-fat or low-fat squeezable margarine consisting essentially of:
- (a) a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by hydrolysis to remove amorphous regions therefrom and waxy maize starch,
- (b) a bulking agent selected from the group consisting of non-gelling maltodextrins, polydextrose and corn syrup solids,
- (c) gum, and
- (d) water.
- 16. A margarine in accordance with claim 15 wherein said fat mimetic is present at a level of from about 4% to about 10%.
- 17. A margarine in accordance with claim 15 wherein said gum is selected from the group consisting of xanthan gum, guar gum, gum acacia, alginates, carrageenans, pectin and gelatin and is present at a level of from about 0.1% to about 2.0%.
- 18. A margarine in accordance with claim 15 wherein said bulking agent is present at a level of from about 5% to about 10%.
- 19. A margarine in accordance with claim 15 wherein said margarine also comprises salt at a level of from about 1.0% to about 2.5%.
- 20. A margarine in accordance with claim 15 which also comprises from 0.5% to about 60% of a fat or oil.
- 21. A method for manufacture of a non-fat or low-fat spreadable or squeezable margarine comprising providing a mixture consisting essentially of a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and waxy maize starch, inulin and water and subjecting said mixture to high pressure homogenization of at least about 6,000 psig.
- 22. A method in accordance with claim 21 wherein said homogenization pressure is from about 6,000 psig to about 15,000 psig.
- 23. A method in accordance with claim 21 wherein said fat mimetic is present at a level of from about 3.5% to about 8% and said water is present at a level of from about 65% to about 85%.
- 24. A method in accordance with claim 21 wherein said inulin is present at a level of from about 10% to about 23%.
- 25. A method in accordance with claim 21 wherein said mixture also includes a sweetness masking agent selected from the group consisting of calcium citrate, microreticulated microcrystalline cellulose and mixtures thereof which is present at a level of from about 0.75% to about 3.0% and the sodium salt of racemic 2-(4-methoxyphenoxy) propionic acid which is present at a level of from about 50 ppm to about 200 ppm.
- 26. A method in accordance with claim 21 wherein said mixture also includes a gum.
- 27. A method in accordance with claim 21 wherein said gum is selected from the group consisting of xanthan gum, guar gum, gum acacia, alginates, carrageenans, pectin and gelatin and is present at a level of from about 0.1% to about 2.0%.
- 28. A method in accordance with claim 21 wherein said mixture also includes a bulking agent selected from the group consisting of non-gelling maltodextrins, polydextrose and corn syrup solids, which is present at a level of from about 1% to about 5%.
- 29. A method in accordance with claim 21 wherein said mixture also includes salt at a level of from about 1.0% to about 2.5%.
- 30. A method in accordance with claim 21 wherein said mixture also includes from about 0.5% to about 60% of a fat or oil.
- 31. A method in accordance with claim 21 wherein said mixture is held at refrigeration temperatures for a period of from about 10 hours to about 30 hours after said high pressure homogenization.
- 32. A non-fat or low-fat spreadable or squeezable margarine consisting essentially of:
- (a) a gelling type maltodextrin,
- (b) from 1 to 5% of a non-gelling maltodextrin,
- (c) sufficient inulin to achieve the desired properties of a spreadable or squeezable margarine, and
- (d) water.
CROSS-REFERENCE TO RELATED APPLICATIONS
This application is a continuation-in-part of application Ser. No. 138,734 filed Oct. 18, 1993, now abandoned which is a continuation-in-part of application Ser. No. 997,689 filed Dec. 28, 1992, now abandoned.
US Referenced Citations (42)
Foreign Referenced Citations (13)
Number |
Date |
Country |
0237120 |
Sep 1987 |
EPX |
0298561 |
Nov 1989 |
EPX |
0380170A1 |
Aug 1990 |
EPX |
WO9107106 |
May 1991 |
EPX |
WO9112728 |
Sep 1991 |
EPX |
509707 |
Oct 1992 |
EPX |
0509707 |
Oct 1992 |
EPX |
WO9317564 |
Sep 1993 |
EPX |
0558141A1 |
Sep 1993 |
EPX |
0596546 |
May 1994 |
EPX |
0605217A2 |
Jul 1994 |
EPX |
36132480 |
Oct 1986 |
DEX |
2229077 |
Sep 1990 |
GBX |
Non-Patent Literature Citations (2)
Entry |
Fibruline Technical Bulletin, Cosucra K, France. |
Pszcola, D. "Carbohydrate-Based Ingredient Performs Like Fat" Food Technology, vol. 45, No. 8, pp. 262-263, 276 (Aug. 1991). |
Continuation in Parts (2)
|
Number |
Date |
Country |
Parent |
138734 |
Oct 1993 |
|
Parent |
997689 |
Dec 1992 |
|