TH22490A - This low-calorie food product is very air-stable for storage. - Google Patents

Abstract

This invention relates to aerated fat mixtures and food products made from them that are soft and creamy, stable in storage, and resistant to sagging and collapse. The fat mixture consists of at least 5% by weight of selected fat substitutes from fatty acid-sugar esters and fatty acid-sugar alcohol esters, where the sugars and sugar alcohols have 4 to 8 hydroxyl groups and each fatty acid group has approximately 2 to 24 carbon atoms. The aerated fat mixture contains 5% to 75% by volume of edible gas, distributed throughout the mixture.

Claims (21)

1. Fat mixtures comprising: (a) at least approximately 20% by weight of selected fat substitutes from the group consisting of sugar-derived fatty acid polyesters and sugar-alcohol-derived fatty acid polyesters, and their mixtures, where such sugars and sugar alcohols contain 4 to 8 hydroxyl groups, where the polyesters contain at least 4 fatty acid ester groups, and where each fatty acid group contains approximately 2 to approximately 24 carbon atoms; (b) no more than approximately 80% by weight of the mixtures in the fat mixtures selected from the group consisting of triglycerides, fat substitutes other than sugar-derived fatty acid polyesters and sugar-alcohol-derived fatty acid polyesters of the components in (a) above, emulsifiers, flavoring agents, coloring agents, anti-splatter agents, anti-adhesion agents, antioxidants, and their mixtures; (c) whereby the fat mixture contains approximately 25% to approximately 75% by volume of edible gas, which is homogeneously dispersed in the fat mixture; and (d) whereby the fat substitute in (a) above has a viscosity of at least approximately 0.5 poise at 100 °F (37.8 °C) after being subjected to constant shear at a shear rate of 10 sec⁻¹ for 10 min, and a liquid/solid stability at 100 °F (37.8 °C) of at least approximately 30%. 2. A lipid mixture as per claim 1, containing edible gas of approximately 25% to approximately 65% by volume. 3. A lipid mixture as per claim 2, containing edible gas of approximately 35% to approximately 65% by volume. 4. Fat mixtures as per claim 1, whereby the edible gases are selected from a group consisting of air, nitrogen, carbon dioxide, nitrous oxide, octafluorocyclobutane, and their mixtures. 5. A lipid mixture as per claim 1, comprising approximately 20% by weight and approximately 55% by weight of substitute fats. 6. The lipid mixture as per claim 1, whereby such lipid substitute shall also contain sufficient anti-anal leakage agent to prevent leakage of such lipid substitute. 7. A lipid mixture as per claim 1, whereby such lipid substitute exhibits at least approximately 50% liquid/solid stability. 8. The lipid mixture as per claim 1, whereby such lipid substitute shall have a minimum viscosity of approximately 5 poise at 10 °F (37.8 °C) after being subjected to a constant shear force at a shear rate of 10 seconds⁻¹ for 10 minutes. 9. A fat mixture as per claim 1, where such fat substitute contains at least approximately 3% solid fat at 100 degrees Fahrenheit. 10. Fat mixture as per claim 1, where such fat substitute is a sucrose-derived fatty acid polyester. 11. Lipid mixtures according to claim 10, where at least approximately 85% of the fatty acid polyesters derived from sucrose are selected from groups consisting of octaesters, heptaesters, hexaesters, and mixtures thereof. 12. A lipid mixture pursuant to claim paragraph 10, where not more than approximately 3% of fatty acid polyesters derived from sucrose are selectable from groups consisting of pentaesters and smaller esters, and their mixtures. 13. Fat mixture as per claim 1, whereby the conventional fat mixtures in use contain triglycerides. 14. A lipid mixture as per claim 13, consisting of approximately 20% to approximately 55% fat substitutes and approximately 45% to approximately 80% triglycerides. 15. A lipid mixture as per claim 14, consisting of approximately 25% to approximately 50% fat substitutes and approximately 50% to approximately 75% triglycerides. 16. Air-treated food products containing at least approximately 10% by weight of the fatty mixtures of Patent 1, where such food products are selected from the following groups: vegetable toppings, bread spreads, creamed jelly desserts, frozen desserts, custards, puddings, filled desserts, toppings, frozen desserts, filled candies, cheese cream, processed beef, dipped snacks, and toppings. 17. Bread spread cream as per claim 16. 18. Bread spread according to claim 17, consisting of a fat mixture of claim 1 from approximately 95% to approximately 99% by weight, salt from approximately 0.5% to approximately 2% by weight, flavoring agents from approximately 0.2% to approximately 2% by weight, and trace amounts of other substances from approximately 0.001% to approximately 1% by weight. 19. Vegetable topping cream as per claim number 16. 20. Shortening, which comprises: (a) from approximately 10% to approximately 50% by weight of medium-melting point fat substitutes selected from a group consisting of sugar-derived fatty acid polyesters and sugar-alcohol-derived fatty acid polyesters, and mixtures thereof, where the medium-melting point polyesters have an iodine value between approximately 25 and approximately 55, where the sugars and sugar alcohols have 4 to 8 hydroxyl groups, where the polyesters have at least 4 fatty acid ester groups, and where each fatty acid group has 2 to approximately 24 carbon atoms; (b) from approximately 5% to approximately 15% by weight of hardstock, selected from a group consisting of... (c) from approximately 40% to approximately 80% by weight of selected soft oils (soft oils) from the group consisting of soft triglycerides, fatty acid polyesters derived from sugars, fatty acid polyesters derived from sugar alcohols, and mixtures thereof, where such hard oils have a iodine value of no more than 12, where such sugars and sugar alcohols have hydroxyl groups from 4 to 8, where such polyesters have at least 4 fatty acid ester groups, and where each such fatty acid group has carbon from approximately 2 to approximately 24 atoms; (c) from approximately 40% to approximately 80% by weight of selected soft oils (soft oils) from the group consisting of soft triglycerides. (d) emulsifiers from approximately 1% to approximately 10% by weight; (e) the oil/butter used to make the crispy snack also contains edible gas from approximately 25% to approximately 75% by volume, which is dispersed in the oil/butter used to make the crispy snack; (f) Where the replacement fat of the part in (a) above has a minimum viscosity of approximately 0.5 poise at 100 °F (37.8 °C) after being subjected to constant shear at a shear rate of 10 sec-1 for 10 min, and a minimum fluid/solid stability at 100 °F (37.8 °C) of approximately 30%. 21. Oil/butter used to make crispy snacks (shortening) as per claim 20, where the said polyester is a fatty acid polyester derived from sucrose.