Method of preparing an improved low-calorie, low-fat food foodstuff
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A21D-01000
A23D-00900
출원번호
US-0770054
(1991-10-01)
발명자
/ 주소
Bakal, Abraham I.
Nanbu, Shiochi
Muraoka, Toshiaki
출원인 / 주소
Towa Chemical Industry Co., Ltd.
대리인 / 주소
Smith, Gambrell &
인용정보
피인용 횟수 :
32인용 특허 :
7
초록
This relates to foodstuffs containing maltitol. More particularly, this invention relates to improved fat-containing foodstuffs, wherein the improvement includes the partial or total replacement of the fat by a taste effective amount of maltitol.
대표청구항▼
1. A method of preparing a low-calorie, low-fat foodstuff, which comprises:adding a maltitol composition as an ingredient when preparing the foodstuff as a substitute for at least a portion of a fat-containing ingredient, wherein the foodstuff is selected from the group consisting of brownies, cooki
1. A method of preparing a low-calorie, low-fat foodstuff, which comprises:adding a maltitol composition as an ingredient when preparing the foodstuff as a substitute for at least a portion of a fat-containing ingredient, wherein the foodstuff is selected from the group consisting of brownies, cookies, pie filling, salad dressings, spreads, cakes, and powdered drink mixes, wherein the maltitol composition includes: (a) from about 75 to 99% by weight maltitol, (b) from 0 to about 4% by weight of hydrogenated monosaccharide, (c) from about 1 to 11% by weight of hydrogenated trisaccharide, and (d) from about 0 to 10% by weight of hydrogenated tetrasaccharide and/or higher polysaccharides, based upon a total weight of the maltitol composition; andpreparing the foodstuff including the maltitol composition. 2. The method of claim 1, wherein the maltitol composition is a composition comprising from about 88.5 to 99% by weight of maltitol, from 0 to about 3% by weight of hydrogenated monosaccharide, from about 1 to 9% by weight of hydrogenated trisaccharide, and from about 0 to 3% by weight of hydrogenated tetrasaccharide and/or higher polysaccharides, based upon the total weight of the composition.3. The method of claim 1 or 2, wherein the foodstuff further includes from about 0.5 to 25% by weight, based upon a total weight of the foodstuff, of a sugar alcohol component.4. The method of claim 3, wherein the sugar alcohol component comprises one or more sugar alcohols selected from the group consisting of xylitol, sorbitol, mannitol, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), palatinit, and lactitol.5. The method of claim 1, wherein the foodstuff further includes from about 0.5 to 30% by weight, based upon a total weight of the foodstuff, of a sugar component.6. The method of claim 5, wherein the sugar component comprises one or more sugars selected from the group consisting of xylose, fructose, sucrose, maltose, lactose, isomaltose, isomalto-oligo-saccharide, isomaltulose (palatinose), high fructose corn syrup, corn syrup (maltodextrin), coupling sugar, fructo-oligo-saccharide, galacto-oligo-saccharide, and inverted sugar.7. The method of claim 1, wherein the foodstuff further includes from about 0.01 to 20% by weight, based upon a total weight of the foodstuff, of an intense sweetener component.8. The method of claim 7, wherein the intense sweetener component comprises one or more intense sweeteners selected from the group consisting of aspartame, alitame, acesulfame-K, trichlorosucrose (sucralose), stevioside, rebaudioside-A, and saccharine.9. The method of claim 1, wherein the foodstuff further includes from about 0.1 to 25% by weight, based upon a total weight of the foodstuff, of polydextrose.10. The method of claim 1, wherein the maltitol composition is present in an amount of from about 1 to 35% by weight, based upon a total weight of the foodstuff.11. The method of claim 10, wherein the maltitol composition is present in an amount of from about 5 to 27% by weight, based upon a total weight of the foodstuff.12. A method of preparing a low-calorie, low-fat foodstuff, which comprises:adding a maltitol composition as an ingredient when preparing the foodstuff as a substitute for at least a portion of a fat-containing ingredient, wherein the maltitol composition is present in an amount of from about 1 to 35% by weight, based upon a total weight of the foodstuff, and wherein the maltitol composition includes: from about 75 to 99% by weight of maltitol, (b) from 0 to about 4% by weight of hydrogenated monosaccharide, and (c) from about 0 to 10% by weight of hydrogenated tetrasaccharide and/or higher polysaccharides, based upon a total weight of the maltitol composition; andpreparing the foodstuff including the maltitol composition. 13. A method of preparing a low calorie, low-fat foodstuff, comprising: adding a maltitol composition as an ingredient when preparing the foodstuff as a substitute for at least a portion of a fat-containing ingredient, wherein the maltitol composition includes from about 75 to 99% by weight of maltitol based upon a total weight of the maltitol composition, wherein the maltitol composition is present in an effective amount to at least partially replace the fat content of said foodstuff; andpreparing the foodstuff including the maltitol composition, wherein the foodstuff, including the maltitol composition, has substantially the same organoleptic properties compared to the same foodstuff prepared using said fat-containing ingredient instead of said maltitol composition, to thereby obtain substantially the same mouthfeel in the low calorie, low-fat foodstuff as in the foodstuff prepared including the fat-containing ingredient. 14. The method according to claim 13, wherein the maltitol composition is added in an amount such that 50% of the fat-containing ingredient is replaced by said maltitol composition.15. The method according to claim 13, wherein the maltitol composition is added in an amount such that all of the fat-containing ingredient is replaced by said maltitol composition.16. A low calorie, low-fat foodstuff produced by the method according to claim 13.17. A low calorie, fat free salad dressing, comprising fat free salad dressing ingredients and a maltitol composition containing from about 75 to 99% by weight of maltitol, said maltitol being present in said salad dressing in an effective amount to impart to said salad dressing substantially the same organoleptic properties compared to a salad dressing having a fat content.18. A low-calorie, low-fat foodstuff prepared by the process of claim 1.19. A low-calorie, low-fat foodstuff prepared by the process of claim 12.
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