Processed cheeses comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

• US 20050084595A1
• Filed: 10/20/2003
• Published: 04/21/2005
• Est. Priority Date: 10/20/2003
• Status: Abandoned Application

• Current Assignee: Circle Group Holdings Incorporated
• Original Assignee: Circle Group Holdings Incorporated
• Inventors: Shukla, Triveni P., Halpern, Gregory J.
• Application Number:
  US10/689,209
• Publication Number:
  US 20050084595A1
• Time in Patent Office: Days
• US Class Current: 426/582
• CPC Class Codes: A23C 19/08 Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
• CPC Class Codes: A23L 33/20 Reducing nutritive value; Dietetic products with reduced nutritive value
• CPC Class Codes: A23L 7/115 Cereal fibre products, e.g. bran, husk
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/124 Fat replacer
• CPC Class Codes: A23V 2250/51 Polysaccharide

Abstract

According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an equal amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of processed cheeses can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of processed cheeses, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.

Claims

1. processed cheese, the cheese having a formulation, the cheese comprising emulsified liquid shortening composition comprising dietary fiber gel, water and lipid,

wherein the emulsified liquid shortening composition comprising dietary fiber gel, water and lipid is added in a prorated amount such that solids contained within the dietary fiber gel represent 0.1 percent to 3.5 percent by weight of the overall processed cheese formulation, and

the emulsified liquid shortening composition comprising dietary fiber gel, water and lipid replaces an equal amount of fat used in an otherwise identical recipe of processed cheese that uses no emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid, and wherein the dietary fiber gel comprises insoluble dietary fiber.

2. processed cheese spread, the processed cheese spread having a formulation, the processed cheese spread comprising emulsified liquid shortening composition comprising dietary fiber gel, water and lipid,

wherein the emulsified liquid shortening composition comprising dietary fiber gel, water and lipid is added in a prorated amount such that solids contained within the dietary fiber gel represent 0.1 percent to 3.5 percent by weight of the overall processed cheese spread formulation, and

the emulsified liquid shortening composition comprising dietary fiber gel, water and lipid replaces an equal amount of fat used in an otherwise identical recipe of processed cheese spread that uses no emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid, and wherein the dietary fiber gel comprises insoluble dietary fiber.