Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Abstract

Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention, dietary fiber gel can be subjected to micro-particulation by high shear via homogenization and combined with water and lipid. These ingredients are mixed to form a mixture. The mixture can then be subjected to colloid milling or other equivalent methods of emulsification, for example homogenization and ultrasonification treatment, in the presence of food grade emulsifiers, for example lecithin, and the emulsified mixture can be pasteurized. 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 can be added prior to mixing for additional health benefits. The compositions are suitable for use in formulated foods to replace all or a portion of fats, oils and liquid shortenings normally contained in the foods to yield lower calorie, lower fat formulations of the foods. The emulsified compositions can also be used on a prorated basis as a vector for the introduction of dietary fiber gels into formulated foods to partially and totally replace other hydrocolloids normally found in formulated foods, thus providing an effective means to reduce production costs of formulated foods.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001] Not Applicable STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH / DEVELOPMENT [0002] The present invention does not involve any form of federally sponsored research or development. BACKGROUND OF THE INVENTION [0003] The present invention relates to emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid. Recent media attention to the global problem of obesity demonstrates a need for greater availability of functional and delicious foods with low caloric and fat content. Another development in recent health science indicates that an increase in consumption of dietary fiber can have significant health benefits such as decreasing blood cholesterol levels, reduction of colon cancer risk and improving digestive tract health and functioning. [0004] In recent years, some companies have begun to offer reduced fat foods. Reduction of fat content of foods, however, generally has an adverse effect on the taste and tex...

AI Technical Summary

Benefits of technology

[0006] It is an object of the present invention to answer this unmet need by providing a unique composition of matter embodied by emulsified liquid shortening compositions comprising dietary fiber gel for calorie reduced foods, water and fat or oil (herein the fat and oil component is referred to as “lipid”; the compositions are referred to as “emulsified compositions”). One or more of the following functional foods can be added to the composition: 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. This emulsified composition can be used as a substitute for traditionally used fats, oils and liquid shortenings. This emulsified composition can also be used on a prorated basis as a vector for the introduction of dietary fiber gels into formulated foods to partially and totally replace other hydrocolloids normally found in formulated foods, thus providing an effective means to reduce production costs of formulated foods. It is another object of the present invention to provide a method of producing said emulsified compositions.

Problems solved by technology

Reduction of fat content of foods, however, generally has an adverse effect on the taste and texture of these foods.

Reducing the fat content, for example, can result in gritty textures and dry consistencies and even the addition of an unpalatable “chemical” type taste to an otherwise delicious food.

The absence of a means to reduce the fat content of foods while still producing desirably flavored and textured foods presents an unmet need in today's food and beverage industry.