Tablespread product containing liquid fat and process for preparing same
First Claim
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1. An edible fat-containing product having the textural characteristics of a margarine-type tablespread which is a stable homogeneous blend comprising an aqueous dispersion and an oil phase wherein said oil phase comprises about 92% to about 98.5% of a liquid fat which is liquid at about 60°
- F. and about 1.5% to about 8% of a wax, wherein said liquid fat consists of polyol fatty acid polyesters which are selected from the group consisting of sugar fatty acid esters and sugar alcohol fatty acid esters having at least five fatty acid ester groups, wherein said edible fat-containing product is prepared by a process comprising;
(a) providing a mixture of said liquid fat and said wax, said mixture having from about 92% to about 98.5% of said liquid fat and from about 1.5% to about 8% of said wax;
(b) heating said mixture with agitation to a temperature sufficient to melt said wax and to provide a homogeneous oil phase of said liquid fat and said wax;
(c) adding said aqueous dispersion to said heated oil phase, said aqueous dispersion being added at a level of one part of said aqueous dispersion to from about 3 parts to about 5 parts of said oil phase to form a homogeneous blend;
(d) first cooling said homogeneous blend under low shear agitation to a temperature intermediate between ambient temperature and the melting temperature of said wax; and
(e) further cooling the homogeneous blend to refrigeration temperature under quiescent conditions;
whereby the structure of said wax formed during said first cooling is not broken down during said further cooling and said homogeneous blend is formed into a stable edible fat-containing product having the textural characteristics of a margarine-type tablespread.
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Abstract
It is an object of the present invention to provide edible fat-containing products comprising liquid and indigestible polyol fatty acid polyesters which products are characterized by having good thermal stability, oral response and storage temperature cycle stability.
45 Citations
26 Claims
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1. An edible fat-containing product having the textural characteristics of a margarine-type tablespread which is a stable homogeneous blend comprising an aqueous dispersion and an oil phase wherein said oil phase comprises about 92% to about 98.5% of a liquid fat which is liquid at about 60°
- F. and about 1.5% to about 8% of a wax, wherein said liquid fat consists of polyol fatty acid polyesters which are selected from the group consisting of sugar fatty acid esters and sugar alcohol fatty acid esters having at least five fatty acid ester groups, wherein said edible fat-containing product is prepared by a process comprising;
(a) providing a mixture of said liquid fat and said wax, said mixture having from about 92% to about 98.5% of said liquid fat and from about 1.5% to about 8% of said wax; (b) heating said mixture with agitation to a temperature sufficient to melt said wax and to provide a homogeneous oil phase of said liquid fat and said wax; (c) adding said aqueous dispersion to said heated oil phase, said aqueous dispersion being added at a level of one part of said aqueous dispersion to from about 3 parts to about 5 parts of said oil phase to form a homogeneous blend; (d) first cooling said homogeneous blend under low shear agitation to a temperature intermediate between ambient temperature and the melting temperature of said wax; and (e) further cooling the homogeneous blend to refrigeration temperature under quiescent conditions; whereby the structure of said wax formed during said first cooling is not broken down during said further cooling and said homogeneous blend is formed into a stable edible fat-containing product having the textural characteristics of a margarine-type tablespread. - View Dependent Claims (2, 3, 4, 5, 6, 7)
- F. and about 1.5% to about 8% of a wax, wherein said liquid fat consists of polyol fatty acid polyesters which are selected from the group consisting of sugar fatty acid esters and sugar alcohol fatty acid esters having at least five fatty acid ester groups, wherein said edible fat-containing product is prepared by a process comprising;
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8. A method for producing a stable edible fat-containing product having the textural characteristics of a margarine-type tablespread comprising:
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(a) providing a mixture of an oil phase containing about 92% to about 98.5% of a liquid fat which is liquid at about 60°
F. and about 1.5% to about 8.0% of a wax wherein said liquid fat consists of polyol fatty acid polyesters which are selected from the group consisting of sugar fatty acid esters and sugar alcohol fatty acid esters having at least five fatty acid ester groups;(b) heating said mixture with agitation to a temperature sufficient to melt said wax and to provide a homogeneous oil phase of said liquid fat and said wax; (c) adding an aqueous dispersion to said heated oil phase to form a homogeneous blend, said aqueous dispersion being added at a level of one part of said aqueous dispersion to from about 3 parts to about 5 parts of said oil phase; (d) first cooling said homogeneous blend under low shear agitation to a temperature intermediate between ambient temperature and the melting temperature of said wax; and (e) further cooling the homogeneous blend to refrigeration temperature under quiescent conditions; whereby the structure of said wax formed during said first cooling is not broken down during said further cooling and said homogeneous blend is formed into a stable edible fat-containing product having the textural characteristics of a margarine-type tablespread. - View Dependent Claims (9, 10, 11, 12, 13, 14)
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15. An edible fat-containing product having the textural characteristics of a margarine-type tablespread which is a stable homogeneous blend comprising an aqueous dispersion and an oil phase wherein said oil phase comprises about 92% to about 98.5% of a liquid fat selected from the group consisting of triglyceride fats and polyol fatty acid polyesters which are liquid at about 60°
- F. and about 1.5% to about 8% of a wax, and wherein the product further comprises an oil-in-water viscous dressing whose oil phase comprises a sucrose fatty acid polyester which is a solid at room temperature, further wherein said edible fat-containing product is prepared by a process comprising;
(a) providing a mixture of said liquid fat and said wax, said mixture having from about 92% to about 98.5% of said liquid fat and from about 1.5% to about 8% of said wax; (b) heating said mixture with agitation to a temperature sufficient to melt said wax and to provide a homogeneous oil phase of said liquid fat and said wax; (c) adding said aqueous dispersion to said heated oil phase, said aqueous dispersion being added at a level of one part of said aqueous dispersion to from about 3 parts to about 5 parts of said oil phase to form a homogeneous blend; (d) first cooling said homogeneous blend under low shear agitation to a temperature intermediate between ambient temperature and the melting temperature of said wax wherein said viscous dressing is added to the blend during this step; and (e) further cooling the homogeneous blend to refrigeration temperature under quiescent conditions; whereby the structure of said wax formed during said first cooling is not broken down during said further cooling and said homogeneous blend is formed into a stable edible fat-containing product having the textural characteristics of a margarine-type tablespread, and thereby yielding an edible fat-containing product having added opacity. - View Dependent Claims (16, 17, 18, 19, 20)
- F. and about 1.5% to about 8% of a wax, and wherein the product further comprises an oil-in-water viscous dressing whose oil phase comprises a sucrose fatty acid polyester which is a solid at room temperature, further wherein said edible fat-containing product is prepared by a process comprising;
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21. A method for producing an edible fat-containing product having the textural characteristics of a margarine-type tablespread comprising:
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(a) providing a mixture of an oil phase containing about 92% to about 98.5% of a liquid fat selected from the group consisting of triglyceride fats and polyol fat acid polyesters which are liquid at about 60°
F. and about 1.5% to about 8.0% of a wax;(b) heating said mixture with agitation to a temperature sufficient to melt said wax and to provide a homogeneous oil phase of said liquid fat and said wax; (c) adding an aqueous dispersion to said heated oil phase to form a homogeneous blend, said aqueous dispersion being added at a level of one part of said aqueous dispersion to from about 3 parts to about 5 parts of said oil phase; (d) first cooling said homogeneous blend under low shear agitation to a temperature intermediate between ambient temperature and the melting temperature of said wax, and adding to said homogeneous blend under low shear agitation an oil-in-water viscous dressing whose oil phase comprises a sucrose fatty acid polyester which is a solid at room temperature; and (e) further cooling the homogeneous blend to refrigeration temperature under quiescent conditions; whereby the structure of said wax formed during said first cooling is not broken down during said further cooling and said homogeneous blend is formed into a stable edible fat-containing product having the textural characteristics of a margarine-type tablespread, the method furthermore yielding an edible fat-containing product having added opacity. - View Dependent Claims (22, 23, 24, 25, 26)
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Specification