公开(公告)号：US5906856A

公开(公告)日：1999-05-25

申请号：US785937

申请日：1997-01-22

Applicant: Allan D Roden ,  Leslie M Snyder ,  Turiddu A Pelloso

Inventor： Allan D Roden ,  Leslie M Snyder ,  Turiddu A Pelloso

IPC: A23D7/015 ,  A23L29/20 ,  A23L29/231 ,  A23L29/256 ,  A23L29/269

CPC classification number: A23D7/015 ,  A23L29/20 ,  A23L29/231 ,  A23L29/256 ,  A23L29/27 ,  A23L29/272 ,  Y10S426/804

Abstract: A liquid butter replacement exhibits a pleasant fat-like mouth feel despite a very low or no fat content, good color, good flavor, and a degree of fat-like melt without causing toast or other similar substrate to which the product is applied to become soggy due to moisture release. A flowable fat mimetic is prepared from an aqueous solution comprising a cross-linkable carbohydrate gelling composition (preferably pectin) and at least one gelling agent (preferably a calcium salt) that together form a heat-stable inner gelled phase which is agitated to produce gel particles that provide an organoleptic sensation similar to fat. The weight of the fat mimetic is at least about 75% of the weight of the butter substitute. The flowable fat mimetic is then combined with an second, continuous outer phase containing an unhydrated heat-reversible or heat-thinning, water-soluble gelling agent, and preferably salt and milk or milk solids. The product so formed exhibits good melting properties, little syneresis and maximal flavor impact similar to a full fat margarine, but with little or no fat.

Abstract translation: 液体黄油替代品表现出令人愉快的类似脂肪的口感，尽管脂肪含量很低或不含脂肪，颜色好，风味好，脂肪状熔融程度高，而不会引起产品应用的烤面包或其他类似基材成为 由于湿气释放而潮湿。 可流动脂肪模拟物由包含可交联的碳水化合物胶凝组合物（优选果胶）和至少一种胶凝剂（优选钙盐）的水溶液制备，其一起形成热稳定的内凝胶相，其被搅拌以产生凝胶 提供类似于脂肪的感官感觉的颗粒。 脂肪模拟物的重量至少为黄油替代品重量的约75％。 然后将可流动的脂肪模拟物与含有未水合的热可逆或热稀释的水溶性胶凝剂，优选盐和牛奶或乳固体的第二连续外相组合。 如此形成的产品具有良好的熔融性能，很少的脱水收缩和最大的风味影响，类似于全脂肪人造黄油，但几乎没有脂肪或没有脂肪。