Low fat spread

• US 5,508,056 A
• Filed: 06/24/1994
• Issued: 04/16/1996
• Est. Priority Date: 07/01/1993
• Status: Expired due to Term

• Current Assignee: Van Den Bergh Foods Company Division of Conopco Incorporated
• Original Assignee: Van Den Bergh Foods Company Division of Conopco Incorporated
• Inventors: Underdown, Jeffrey, Norton, Ian T., Brown, Charles R.
• Primary Examiner(s): PADEN, CAROLYN A
• Application Number:
  US08/265,286
• Time in Patent Office: 662 Days
• Field of Search: 426/603, 426/602, 426/576
• US Class Current: 426/602
• CPC Class Codes: A23B 7/015 Preserving by irradiation or electric treatment without heating effect
• CPC Class Codes: A23D 7/0056 Spread compositions
• CPC Class Codes: A23L 29/231 Pectin; Derivatives thereof
• CPC Class Codes: A23L 29/284 Gelatin; Collagen

Abstract

A fat-continuous spread comprising:

(A) from 0.1 to 10 wt % of gelatin;

(B) from 0.1 to 7 wt % of a gelled polysaccharide not being starch;

and

(C) from 10 to 60 wt % of fat.

The balance of the above being traditional constituents of spreads.

Claims

1. A fat-continuous spread comprising:

(A) from 0.1 to 10 wt % of gelatin;

(B) from 0.1 to 7 wt % of a gelled polysaccharide not being starch;

and

(c) from 10 to 60 wt % of fat.

2. A fat-continuous spread according to claim 1 containing an aqueous phase consisting of droplets having a volume weighted diameter of more than 5 μ

m but less than 1001 μ

m.

3. A fat continuous spread according to claim 1 wherein the gelled polysaccharide is selected from agar, alginate, pectin and mixtures thereof.

4. A fat-continuous spread according to claim 3, wherein the gelling polysaccharide is pectin.

5. A fat-continuous spread according to claim 4, wherein the pectin is a calcium sensitive pectin.

6. A fat continuous spread according to claim 5 wherein the ratio of ions in the pectin is measured by a ratio R=2[M²⁺ ]/[COO^- ] and R has a value between 0.3 and 1.5.

7. A fat-continuous spread according to claim 1 wherein the level of pectin is 0.2-2 wt % calculated on the aqueous phase.

8. A fat-continuous spread according to claim 1 wherein the fat level is 15-38 wt %.

9. A fat continuous spread according claim 1 wherein the spread contains protein not being gelatin.

10. A fat continuous spread according to claim 6 wherein R is between 0.4 and 1.

11. A process for the production of a fat continuous spread comprising the steps of:

a) selecting from 0.1 to 10 wt. % of gelatin, from 0.1 to 7 wt. % of a gelled polysaccharide, the gel polysaccharide not being a starch, and from 10 to 60 wt. % of a fat;

b) mixing the ingredients selected in step (a) together to form a mixture;

c) optionally pasteurizing the mixture;

d) cooling the mixture to a temperature of 0 to 10°

C. to form a fat continuous spread.

12. A process according to claim 11 wherein the mixing step (b) further comprises gelling the polysaccharide prior to phase inverting the mixture to a fat continuous spread.