No-fat gellan gum spread

• US 5,534,286 A
• Filed: 06/01/1994
• Issued: 07/09/1996
• Est. Priority Date: 06/01/1994
• Status: Expired due to Fees

• Current Assignee: Cp Kelco (JM Huber Corporation)
• Original Assignee: Monsanto Company (Bayer AG)
• Inventors: Sanderson, George R., Chalupa, William F.
• Primary Examiner(s): HUNTER, JEANETTE M
• Application Number:
  US08/252,307
• Time in Patent Office: 769 Days
• Field of Search: 426/573, 426/613, 426/578, 426/579, 426/658
• US Class Current: 426/573
• CPC Class Codes: A23L 29/212 Starch; Modified starch; Starch derivatives, e.g. esters or ethers containing starch hydrolysates, e.g. dextrin, A23L29/30
• CPC Class Codes: A23L 29/272 Gellan
• CPC Class Codes: A23L 35/20 No-fat spreads

Abstract

The invention is a fat-free spread composition comprising water, non-gelling starch, gelling salt, nonfat milk solids, and gellan gum. The composition includes the following weight ratio amounts of ingredients:

81-95.9% water

2-11% non-gelling starch

1-3% gelling salt

1-3% nonfat milk solids

0.1-1.0% gellan gum.

Claims

1. A spread composition comprising 81-95.9% water, 2-11% non-gelling starch, 1-3% gelling salt, 1-3% nonfat milk solids, and 0.1-1.0% gellan gum.

2. A spread composition of claim 1 comprising 89-92% water, 3-7% non-gelling starch, 1-2% gelling salt, 1-2% nonfat milk solids, and 0.3-0.7% gellan gum.

3. A spread composition of claim 1 wherein the gelling salt is sodium chloride.

4. A spread composition of claim 1 wherein the non-gelling starch has an amylopectin content of between about 93-100%.

5. A spread composition of claim 4 wherein the non-gelling starch is a waxy rice starch.

6. A spread composition of claim 1 additionally comprising one or more sequestrants, a calcium ion releasing agent, one or more preservatives, flavoring and coloring.

7. A process for preparing a spread composition of claim 1 comprising:

a) adding gellan gum and a major portion of non-gelling starch to a major portion of water to form a combination, and hydrating the starch and gellan gum by heating the combination to between 180° and

212°

F. while mixing;

b) adding gelling salt and nonfat milk solids to the heated combination while mixing the heated combination to form a mixture;

c) cooling the mixture to about 150°

-160°

F.;

d) adding the remaining portion of non-gelling starch and the remaining portion of water to the mixture and blending until uniform; and

e) pouring the blended mixture into a container and allowing the blended mixture to set on further cooling.

8. A process of claim 7 wherein the non-gelling starch/gellan gum blend is heated to about 200°

F.

9. A process of claim 8 wherein the major portion of starch is at least about 70% of the total amount of starch in the formulation, and wherein the major portion of water is at least about of the total amount in the formulation.