TH10986B - This low-calorie food product is very air-stable for storage. - Google Patents

Abstract

The invention involved a very aerated fat mixture. And food products made from that that are soft and creamy Stable in storage and resistant to sank and collapse. Fat mixtures contain at least 5% by weight of selected fat substitutes from fatty acid ester with sugar and fatty acid ester with sugar alcohol. In which sugars and alcohols contain from 4 to 8 hydroxyl groups, and each group of fatty acids contains about 2 to approximately 24 carbon atoms, the aerated fat mixtures contain edible gases. From 5% to 75% by volume distributed throughout the mixture

Claims (1)

1.Fat mixes that include: (a) at least approximately 20% by weight of fat substitutes selected from the polyesters of sugar-derived fatty acids. And polyesters of fatty acids derived from sugar alcohols, and their mixtures, where such sugars and sugar alcohols contain from 4 to 8 hyroxyl groups, where Lysters have at least 4 fatty acid esters group, and where Each group of fatty acids has between 2 and about 24 carbon atoms; (b) Not more than approximately 80% by weight of ingredients in fat mixtures selected from the group containing Triglycerides, fat substitutes, in addition to the polyesters of sugar-derived fatty acids and sugar-alcohol polyesters of the section (a) above. , Emulsifier (emulsifier), flavoring agent, coloring agent, anti-splash agent, anti-sticking agent, anti-oxidant, its mixtures; (c) where the fat mixture is also composed of approximately 25% to approximately 75% by volume of edible gas, which is homogeneously distributed in the said fat mixture; and (d) where fat Substitutes for the above (a) have a viscosity of at least 0.5 poise of 100. Fahrenheit (37.8 Degree Celsius) after being treated by shear (shear) is constant at a shear rate of 10 s-1 for 10 min, and the stability of Liquid / solid at 100 ° F (37.8 Degrees Celsius) is at least about 30%. 2. Mixture fat according to the claims that 1, which includes the edible gas from approximately 25% to approximately 65% by volume 3. Fat mixture according to Clause Clause 2, consisting of edible gases from approximately 35% to approximately 65% by volume 4. Fat mixtures according to claim 1, where the assumed gas is selected from the air-containing group. , Nitrogen, carbon dioxide, nitrous oxide, octafluorocylo-butane, and their mixtures 5. Fat mixtures according to claim 1, which include fat substitutes between approx. 20% by weight and approximately 55% by weight 6. Fat mixtures according to claim 1, whereby fat substitutes are also composed of an anti-anal leakage agent that It is sufficient to prevent the leakage of the fat substitute. 7. The fat mixture according to claim 1, whereby the fat substitute is stable. Liquid / solid Is at least about 50%. 8. Fat mixture according to claim No. 1, where the said fat substitute has at least approximately the viscosity. 5 poise at 10 degrees F (37.8 Celsius degree) after being subjected to a shear constant constant at a shear rate of 10 s-1 for 10 min. 9. Fat mixture according to claim No. 1, where the fat substitute has a solid fat content. At least about 3% at 100 degrees F 1 0. Fat mixtures according to claim 1, where the fat substitutes are polyesters of fatty acids derived from sugar. Sucrose 1 1. Fatty mixtures according to claim 10, where at least approximately 85% of the polyesters of sucrose-derived fatty acids were selected from among the constituents. Octa ester, hepta ester, hexa ester, and its mixtures 1 2. Fat mixture according to claim 10, without much Approximately 3% of the polyesters of sucrose-derived fatty acids were selected from the group containing Penta Esters And smaller molecular esters, and their mixtures 1 3. Fat Mixture according to claim 1, where the mixture of conventional lipid mixtures is made up of fat. Triglycerides 1 4. Fat mixtures according to claim 13, which include fat substitutes from approximately 20% to approximately 55% and triglycerides from approximately 45 to approximately 80% 1 5. Fat mixtures according to claim No. 14, consisting of approximately 25% to approximately 50% fat substitutes and approximately 50 to 75% triglyceride wax 1 6. Airborne food products containing at least the fat-containing compound of claim 1. Approximately 10% by weight, where such food products are selected from a group containing Vegetable topping, bread cream, jelly cream filling, frozen food, custard, pudding, filling dessert, desserts, frozen desserts, Confectionery, desserts with filling, cheese cream, processed beef, dipped glaze snacks, and make-up snacks 1 7. Bread cream according to claim No. 16 1 8. Bread cream according to claim number 17. , Which contains the fat mixture of claim 1 from approximately 95% to approximately 99% by weight, salt from approximately 0.5% to approximately 2% by weight, flavoring from approximately 0.2% to approximately 2% by weight, And minor additives from approximately 0.001% to approx. 1% by weight 1. 9. Vegetable topping according to claim 16 2 0. Shortening of butter oil which includes: (a ) From approximately 10% to approximately 50% by weight of medium melting point fat substitutes. They were selected from a group containing sugar-derived fatty acid polyesters and sugar-alcohol polyesters, and their mixtures thereof, where The medium melting point polyester is iodine (iodine value) between approximately 25 and approximately 55, where the sugar and sugar alcohols contain from 4 to 8 hydroxyl groups, with the said polyesters having at least S. Of fatty acids in the 4 groups, and where Each group of these fatty acids has between 2 and about 24 carbon atoms; (b) From approximately 5% to approximately 15% by weight of solid fat. (hardstock), selected from a group consisting of Triglyceride solids, sugar-derived polyesters of fatty acids, sugar alcohols and their mixtures, where The solid fat contains hyodine no more than 12, where the sugar and sugar alcohols have from 4 to 8 hydroxyl groups, where the polyesters have At least 4 fatty acid ester groups, and each group of those fatty acids contains approximately 2 to approximately 24 carbon atoms; (c) From approximately 40% to approximately 80% by weight of soft oil ( oil) selected from the group that includes Soft Triglyceride Oil Rides, soft oils, sugar-derived fatty acids polyesters, sugar-alcohol softened polyesters of fatty acids, and their mixtures thereof, where oils Such triglycerides have iodine values between approximately 70 and approximately 130, and such polyester soft oils have iodine values between approximately 60 and approximately 130, with the sugar and sugar alcohols having hydrolyzate groups. Roxyl from 4 to 8 groups, where such polyester is at least 4 group of fatty acid esters, and where Each group of these fatty acids contains about 2 to approximately 24 carbon atoms; and (d) from approximately 1% to approximately 10% emulsifier by weight; (e) where the oil / butter makes the snack crispy. It also contains the edible gas from approximately 25% to approximately 75% by volume dispersed homogeneously in the oil / butter that makes the biscuits; (f) where the fat substitute for the portion (a) above has a viscosity of at least approximately 0.5 poise at 100. Fahrenheit (37.8 Degree Celsius) after being treated by shear (shear) is constant at a shear rate of 10 s-1 for 10 min, and the stability of Liquid / solid at 100 ° F (37.8 Degrees Celsius) is at least about 30% 2. 1. The shortening oil / butter according to claim 20, where such polyester is polyesters of fatty acids derived from sucrose.