초록 ▼

Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar bloom stability and mimic the rheology of full fat chocolate co

Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar bloom stability and mimic the rheology of full fat chocolate coatings. These dispersions are useful, for example, in food coatings, food inclusions and fudge. A method for setting of a high sugar content dispersion to a solid which solid is a soft or a firm solid at room temperature is also provided.

대표청구항 ▼

[ What is claimed is:] [1.] An aqueous dispersion comprising from about 50-90 weight percent sugar, from about 0.2-6 weight percent aggregated microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof, from about 2-20 weight percent water from about 0

[ What is claimed is:] [1.] An aqueous dispersion comprising from about 50-90 weight percent sugar, from about 0.2-6 weight percent aggregated microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof, from about 2-20 weight percent water from about 0-20 weight percent of fat, from about 0-25 weight percent of glycerin, and from about 0-30 percent of a flavoring material, based on the weight of the dispersion.