초록 ▼

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 mi

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.

대표청구항 ▼

[ We claim:] [1.] A proccss for preparing a butter substitute comprising:mixing a first gelling agent with an aqueous solution containing a cross-linkable carbohydrate gelling composition in an amount sufficient to cross-link the gelling composition and form a heat-stable gel;reducing the gel to pro

[ We claim:] [1.] A proccss for preparing a butter substitute comprising:mixing a first gelling agent with an aqueous solution containing a cross-linkable carbohydrate gelling composition in an amount sufficient to cross-link the gelling composition and form a heat-stable gel;reducing the gel to produce a flowable, non-meltable, particulate, fat mimetic, first phase; andblending the first phase with a second phase that includes a second, unhydrated, heat-reversible or heat-thinning, water-soluble, gelling agent in an amount sufficient to control syneresis of the first phase, to provide a butter substitute exhibiting a perceivable melt quality when applied to a hot rood substrate without releasing water.