초록 ▼

Protein-free, preferably non-dairy, emulsified food products such as low or non-sugar synthetic milk and creams are provided which exhibit desirable organoleptic properties virtually identical with or even exceeding those of the corresponding dairy products and have excellent storage and freeze-thaw

Protein-free, preferably non-dairy, emulsified food products such as low or non-sugar synthetic milk and creams are provided which exhibit desirable organoleptic properties virtually identical with or even exceeding those of the corresponding dairy products and have excellent storage and freeze-thaw characteristics. The products hereof can be in liquid, frozen or dried form and include a base which consists essentially of respective amounts of non-sweet, water soluble, carbohydrates having a D.E. of from about 10 to 70, fat in particulate form, and an emulsifier for maintaining the carbohydrate and fat is a stable aqueous dispersion. Stability of the products of the invention is achieved without the presence of protein or large amounts of sugar as has heretofore been thought necessary, so that the products can be used in lieu of traditional relatively non-sweet dairy products by persons having an intolerance to milk protein, for example. Further optional features can also be employed in the products hereof, e.g., nutritional additives, flavoring and coloring agents, pH modifiers, buffers, sweeteners and stabilizers.

대표청구항 ▼

A protein-free product which is a substitute for milk or cream comprising at least about 5% by weight of said substitute of a base, said base consisting essentially of: from about 22 to 96.7% by weight of a relatively non-sweet, water soluble carbohydrate material having a D.E. of from about 10 to 7

A protein-free product which is a substitute for milk or cream comprising at least about 5% by weight of said substitute of a base, said base consisting essentially of: from about 22 to 96.7% by weight of a relatively non-sweet, water soluble carbohydrate material having a D.E. of from about 10 to 70; from about 3 to 70% by weight of fat in particle form, with a substantial portion of the fat particles having a diameter of no greater than about 3 microns; and from about 0.3 to 16% by weight of an emulsifier for maintaining said carbohydrate and fat in a stable dispersion when the base is dispersed in an aqueous medium, said base, when dispersed in said medium giving the base-medium dispersion a pH of from about 6.5 to 7.8, said carbohydrate, fat and emulsifier being selected for giving a plurality of said food particles stability such that: A. a 25% by volume thereof in water, when stored at 40°F. for 72 hours, exhibits no more than about 20% fat-water phase separation; B. a quantity of said particles sufficient to provide a total of about 0.36 grams of fat, when dispersed in 50 mls. of black coffee at 175°F., gives a relative reflectance of at least 50%, using an Agtron Model M-500A reflectometer standardized in the red spectral mode, 640 m.u., with a 00 calibration disc for zero and a 44 calibration disc for 100% relative reflectance; C. three grams of said food particles added to 150 mls. of 175°F. black coffee in a container having a 5 cm. diameter followed by gentle stirring and allowing the mixture to stand for two minutes, exhibits no more than about 10 oil droplets on the surface of the mixture; and D. taking the mixture derived from test C. hereof, and allowing the same to stand for an additional 3 minutes, the mixture exhibits essentially no precipitation or flocculation, and no more than a moderate amount of feathering.