Note: Descriptions are shown in the official language in which they were submitted.
~` ~ 3 2 ~ CASE 19850-CIP-l
- FAT-F~EE ~BLE~P~
~ro~-R~ferenoe to RolAto~ ~ppl$o~tic~
This application i~ a continu~tion-in-part of
application Serial No. 997,689 filed Dece~ber 28, ~992.
S Fi~l~ o~ t~ I~v~ o~
The present invention relates generally to a
non-~at product that has the appearan~e of margarine and
squeezable margarine. In particulart th~ invention
relates to a non-fat product that ha~ the appearance and
taste of margarine and squeezable margarine, but has
substantially fewer calor~es and has no gat. ;~
Ba~k rou~ o~_t~ InYe~tio~
In recent years, there has been a substantial ~
reseaxc~ effort directed to reducing or eliminating the :;
fat in various water contimlous food products, such as
ice cream, pourable dressings, ~alad dressing, mayonnaise
and cheese. ~o produce these fat reduced products, many
fat mimetic materials have been developed.
U.S. Patent No. 4,734,287 to Singer, et al. -: ;~
describes a proteinaceous, water-disper~ible macrocolloid
comprising substantially non-aqgregated particles oP : :
dairy whey protein. U.S. P~tent No. 4,911,946 to Singer,
et al. discloses a fat substitute which comprises water-
dispersable macrocolloid particles having a substantially :
2~ spheroidal shape and a particle size distribution
effective to impart the substantially smooth organoleptic
character of an oil-and-water ~mul~ion. The particl~s :~
are produced by subjectin~ carbohydrate materials such as ~ -
quinoa starch, calcium alginate, cro~s-linked dextran,
gellan gum, konjac, ~.annan, chitin, schizophyllan and
chitosan to hiqh shear forces by introducing a
carbohydrate solution into a highly turbulent reaction
zone. This treatment produces gelled microparticles
having the spheroidal shape and size deiscribed in this
patent. U.S. Patent No. 5,104,674 to Chen, et al.
~ - 2 ~ , 2 ~
describes fat mimetic materials which are produced by
subjecting fibers of a polysacchari8e gum and various
protein sources to high ~hear forces to microfragment the
particles.
While numerous Pat ~imet~c material~ have been
produced, such fat mimetic material~ are al~ost
universally used in a water continuous product, ~uch as a
pourable dressing, mayonnaise or salad ~ressiny. Only
recently have attempts been ~ade to produce a non fat
substitute for fat continuou syst~ms, such as butter and
margarine. U.S. Patent No. 4,956,193 to Cain, et al.
describes a non fat ~dible plastic dispersion which is a
substitute for butter or margarine. The edible plastic
dispersion of the Cain, et al. patent includes at least
two condensed phases, at least one o~ which is
continuous. The dispersion i~cludes two gel forming
compositions (A) and (B). Gel forming composition A
contains 1-8 times the critical concentration of a
gelling agent (a) selected fro~ the group consisting of
gelatin, kappa carrageenan, iota carrageenan, alginate,
agar, gellan, pectin and mixtures thereof. Gel forming
composition B also con~ains 1-8 time the critical
concentration of a gelling agent (b) selected from the
group consisting of gelling starch, denatured whey
protein, denatured bovine serum protein, denatured soy
protein, microcrystalline cellulose and mixtures thereof.
The present invention is directed to providing
non-fat or low-fat substitutes for fat-containing
spreads, ~uch as margarine. The present invention is
also directed to providing a non-fat or low-fat
substitute for margarine products which are known in the
art as being "squeezable"; me~ning that the product can
be dispensed by squeezing a plastic container containing
the viscous margarine. Such products are available in
the marketplace tod~y contai~ing high levels of fat v~
about 64~.
~ ~ 3 2 ~ ~ 2
3 --
Da~cr~pt~o~ of t~ Dr~
FIGURE 1 is a plot of the g~l strength of
various materials proces~d in accorda~ce with the
invention;
FIGURE 2 is a plot of gel pen~txation of a 30%
inulin gel; and ~ ~:
FIGURE 3 i~ a plot of the gel penetration of a
25% inulin/5~ Stellar~ gel.
u~mary o~ th~ ~nv~
The present in~ention relates to non-fat edible
dispersions which have rheological properties si~ilar to
either ~olid margarine or squeQzable ~argarine. The non-
fat di~per~ions include a fat ~i~etic ~elected ~rom the :~
group consi ting of gelling type maltodextrin~, starch
modi~ied by acid hydroly~is, ~nd ~ branched chain
amylopectin starch, an optional bulking agent selected :
~rom the group consisting of non-gelling maltodextrins,
polydextrose and low DE corn ~yrup ~olids and a
texturizing agent, which is inulin.
A non-fat edible dispersion which emulates
squeezable margarine can also be prepared ~rom
compositions which include a fat mimetic selected from
the group consisting o~ gelling type maltodextrins and
starch modified by acid hydrolysis, a bulking agent
2~ selected from the group con~i~ting of non-gelling
maltodextrins, polydextrose and low DE corn syrup solids
and a gum.
Datsil~ D030riptio~ o~ th~ ~ve~tio~
The fat mimetics useful in both the non-fat
margarine type ~o~mulation and the non-fat squeezable
formulation are selected from the group consisting o~
gelling type maltodextrins, starch modi~i~d by aaid
hydrolysis and branched chain amylopecti~ starch. An
example of a ~ellin~ type maltodextrin i5 market4d under
th~ tradename PaselliT~ by the Avebe COmPanY of the
Netherlands. PaselliT~ is a potato starch enzymatically
_ 4 ~ 2 ~ O ~
modified to produce a maltodextrln having a very low DE,
below 5.
Starch modified by acid hydrolysis i~ a Na~geli
amylodextrin. ~aegeli amylodextrin ~ produced by
S suspending starch qranules in 7.5% to 15~ 6ul~uric acid
and holding the ~arch at room temp rature to 35- C. ~or
several days. During the proce~, there is gradual
erosion of ~he starch and conversion of the amorphous
amylose regions to ~oluble sugars. The main crystalline
granule structure remains intact and i substantially
amylopectinl preferably at least 95~ amylopectin. An
example of a starch ~odified by acid hydrolysis is
StellarT~, manufactured by A.E. St~ley Company. Stellar~M
is made by sequential acid hydrolysis and ~ractionation
of granular amylose-amylopectin starch materials. The DE
of StellarT~ is between about 6 to 10.
Branched chain amylopectin starches are
obtained from waxy gr~ins and are generally re~erred to
as waxy maize starches. Waxy maize starches have
substantially no straight chain amylase starch.
The fat mimetic is u~ed in the spreadable
margarine type formulation of the present invention at a
level of from about 3.5% to about 8% and in the
squeezable margarine formulation at a level of ~rom about
4% to about 10%. All perc~ntages used herein are by
weight based on the non-fat margarine product unless
otherwise indicated.
Inulin is present in the non fat spreadable
margarine product and squeezable margarine at a level of
from about 10% to about 50%. At levels above about 23%,
however, the inulin imparts a sweet taste which may be
undesirable in some products. The inulin is functional
to impart the desired properties o~ the non-fat margarine
~ubstitute of the present invention without any modifying
3~ components. In an important embodiment of the present
invention, it has been determined that the apparent
~., .. , ~ ... , . . ... . .. . . ~ .
,~" ~ "
. ~ 5 ~ 2~32~
sweetness o~ inulin can be reduGed i~ calcium citrate o~
microreticulated microcrystalline cellulose i~ added to
the ~ormulation. The calcium citrate utilized i~
preferably of the type described in U.S. Patent No.
5,149,552, which i~sued on September 22, 1992. The
calcium citrate of this patent has the formula:
Can(C6H507)2; wherein n is a value ~rom 2.5 to 2.95.
Microret~culated microcrystallin~ cellulose is
produced by subjecking an ~queou~ dispersion of
microcrystalline cellulose to high pressure
homogenization. This process is fully described in V.S.
Paten~ No. 5,011,701 ~o Baer, et al. T~,e calcium citrate
or microreticulated microcry~talline cellulose, if used,
is present at a level of from about 0.75% to about 3%.
Inulin is a polysaccharide derived from various
plant tubers, such as dahlia, jerusalem artichokes and
chicory. Inulin i5 a polysaccharide of fructose units
with a molecular weight of about 5,000. The molecular
weight of inulin is dependent upon its source.
Bulking agents useful for both the non-fat
margarine type product and the non-fat squeezable product
are selected from the group consisting of non-gelling
maltodextrins, polydextrose and corn syrup solids having
a ~E of from about 24 to about 42. The bulking agent is
present in the non-fat ~preadable margarine product and
squeezable margarine ~ormulations which contain inulin at
a level of from about 0 to about 5%. That is, the
bulking agent is optional in the non-fat formulations
containing inulin. If used in these formulations, the
bulking aqent is present at a level of from about 1% to
about. 5%. The bulking agent is present in the non-fat
sgueezable margarine product which does not contain
inulin at a level of from about S% to about 10%.
A gum is used in the non-~at squeezable
35 margarine produced with an enzyme modified starch and a :.
bulking agent, but is optional in the non-fat spreadable
i, ,: ., . . :
. - 6 - 2 ~32 ~ Q 2
margarine and squeezable ~argarine produced with acid
modified starch and inulin. The ~u~ i8 pres~nt at a
level o~ fr~m ~bout 0.1% to about 2.0%, preferably from
about 0.4% to about 1.75~. Th~ gum may ~e ~elected ~rom
any of the food grade gums, ~uch ~ xan~an gum, guar
gum, gum acacia, alginates, carrageenans, pectins and
gelatin. ~he preferred gu~ i~ xanthan gum.
The non-fat marqarine and squeezable margarine
of the present invention also contain salt at a level D~
~rom about 1.0% to about 2.5%. The ~ormulation~ may also
contain vitamins, preservatives, flavoring component6 and
coloring compon~nts. Water is present at a level o~ from
about 65% to about 85%.
While a typical spread~ble and ~queezable
margarine type texture and flavor ~an be a~tained without
the presence of any fat, ~ats an~ oils can be included in
the formulations at level~ up to ~bout 15%, if desired.
Suitable fats include butterfat, vegetable oils
hydrogenated vegetable oil~ and flavored oils known as
butter oils. If used, ~he ~at and oil i~ present at a
level of from about 0.5% to about 15%.
In the manufacture of the non-~at spreadable
margarine, squeezable margarine containing inulin, a salt
solution is ~irst pr~par~d in a holding tank. The
2S preservatives used are also combined with the salt in the
salt solution. In general, the salt solution will
contain from about 1% to about 5~ ~alt. The salt
solution is pumped to a ~econd tank where it is mixed
with khe fat mimetic, the bulking agent, if used, the :~
30 inulin and any flavors and colorants. The salt solution :
and other components are metered into the ~atch mix tank
at level~ su~ficient to provide the de~ired levels in the
fini6hed product.
After being co~bined in the batch mix tank, the
non-fat spreadable ~ormul~tion is pumped to a high
pressure homogenizer, such as a Rannie homogenizer. It
~ ~ 7 ~ 213250~
has been determined ~hat the non-fat margarine product ~:
must be processed at ~ pre~6ure ~b~ve 6,000 p~ig t~ :
obtain the rheological properties desired in th~ finished
pr~duct. The gel strength is rapidly reduced at
homogenization pregsur~s below about 6,000 psig.
~omogenization pressure~ o~ from about 8lO00 psi~ to
about 15,000 psig are desirable. The non-fat margarine
product after being homogeniæed i6 trans~erred to the
holding tank. Since sub~tantial heat i~ developed during
processing through ~he high pres~ure homogeniz~tion
apparatus, the formulation i~ then pumped through cooling
he~t exchangers ~rior to being packaged at a temperature
of 60~ F. to provide a non-fat ~preadable margarine after
a holding period of refrigerated storage at a temperature
of from about 35 F. to about 50D F. for from about 10
hours to about 30 hour~.
As shown in FIGURE 1, the qel strength ~f
various materials after being processed in accordance
with the above method is shown. As can be ~een, the gel :
strength of the fat mimetic, Stellar~ is 0. The gel
strength of inulin is 84.5. The combination of Z5%
inulin and 5% StellarTU is 130.4. This shows that the
Stellar~ reacts synergistically with the inulin to cause
an increase in gel str~ngth ~f greater than 5G%. As
shown in FIGURE 2, the gel penetration of a 30% inulin
composition displays a brittle profile as seem by the
sharp break at the point (l). A composition wherein 5% ~:
of ~he inulin is replaced with S~ellarTM displays a smooth
non-brittle profile, as seen in FIGURE 3. : :
The non-fat squeezable margarine without inulin
is prepared by a different me~hod. The fat mimetic is
first placed into solution and heated to a temperature of
about 190 F. to activate the fat ~imetic. The fat
mimetic is ~hen held in a tank for ~ubsequent
formulation. The xanthan gum and bulking agent are mixed
in a second tank and held for use in preparing the
I ~ - 8 ~ 2 ~ ~ ~
formulation. A salt solution is pr~pared in a third tank
and is held for preparing the ~ormulation. The three
mix~ures are proportioned into a fourth tank in
proportion~ sufficient to prepare the ~inal for~ulation.
S The colcrs and flavors are metered into the fourth tank
in ~uitable amount~. Th~reafter, the ~ixture i~
processed through a high ~hear mixer, such as a P~ntaxTM
mixer, whicb i~ a horizontal rotating pin type mixer. It
should be understood that high shear mixing is to be
10 di6tinguished from high shear homogenization. High shear ::
homogenization impark6 much ~ore ~hear force than does
high 6hear mixing. The ~ixture is then transferred to a
holding tank from whi~h it i5 pumped to a cooling heat
exchange apparatus prior to being pa~kaged at a
temperature of 60~ F. The non-fat squeezabl~ margarine
product is then held at refrigeration te~peratures of ~ ~.
from about 350 F. to about 50 F. for a period of between
about lO and about 21 day~ prior to developing the
desired rheological properties similar ko that of -:
20 spreadable full fat margarine. : -
The following examples further illustrate : -
various features of the invention, but are intended to in
no way limit the Bcope of the invention, which i9 set ~.
forth in the appended claims. . :
Z5 Example 1
A non-~at spreadable margarine type product was
prepared from the components set ~orth ln Table 1.
Table_l
In~redients Percenta~es
30 Water 70.1755%
Inulin 20.0000%
StellarT~ modified starch 5.0000%
Calcium Citrate 1.5000%
Vitamin A (Type 250-S) 0.0148%
3S Salt (Sodium Chloride) 2.0000%
Sodium Benzoate 0.0500%
Potassium Sorbate 0.0500%
Calcium Disodium EDTA 0.0075%
;....... .
_ 9 _ ~3
Lactic Acid (50%)0.2500%
Titanium Dioxide (Tio2) 0.1000%
Yellow #5 0.0016%
Yellow #6 0.0005%
5 Mouthfeel ~V04)0.1500%
Butter Flavor0.7000~
TOTAL 100.0000%
The non-fat ~preadable margarine was prepared
by combini~g 15% of the water with the salt, the
potassium sorbate, the sodium benzoate and the calcium
disodium EDTA in a holding tank to provide a salt
zolution. The salt solution was maintained at a
temperature of 120- F. ~he salk solution was ~etered,
along with the inulin, the StellarT~, the flavor and color
components and the re~aining water, into a batch mix
tank. The mixture was pumped through a Rannie
homogenizer and was homogenized at a pressure of 11,000
psig. The formulation emerged ~rom the Rannie
homogenizer at a temperature of 150- F. The formulation
was transferred to a holdi~g tank and was pumped through
cooling heat exchangers to reduce the temperature to
60 ~. for packaging. The spreadable margarine
formulation was held at a refrigeration temperature of
40 F. for 1 day to attain the desired rheological
properties similar to full fat margarine.
~æ
A non-fat æqueezable margarine type product was
prepared from the components set ~orth in Table 2.
Table 2
30 Inqredients Percentaq~
Water 77.9326~
Inulin 12.0000%
Stellar~M modified starch 5.0000%
Flavor 2.9000%
3S Salt 2.0000%
Lactic Acid O.0650%
Sodi~n Benzoate 0.0~00%
Pota~sium Sorbate 0.0500%
... ,, ", .. . . . . .. ... .. .
; lo - 2 ~ ~ 2 ~
¦ Yellow #5 0O0016%
Yellow ~6 0.000i~
TOTAL 100-0000%
The non-fat ~queezable ~argarine was prepared
S by combining 15% of the water with th~ 6alt, the
potassium ~orbate and the sodium benzoate and the calcium :~
disodium EDTA in a holding tank to provid~ a ~ialt
solution. The salt solution was maintained at a
temperature of 120- F. The salt ~iolution was metered,
along with the inulin, the StellarT~, the flavor and color
components and the re~aining water, into a batch mix
tank. The mixture was pumped through a Rannie
homogenizer and was homogenized at a pressure of 11,000
psi. The formulation emerged from the Rannie homogenizer
at a temperature of 150 F. The formulation was
transferred to a holding tank and was pumped through
cooling heat exchangers to reduce the temperature to
60 F. for packaging. The spreadable margarine
formulation wa~ held at a re~rigeration temperature of
20 40 F. for 1 day to attain the desired rheological . ;
properties~
Example 3
A non-fat squeezable type maryarine product was
prepared from the formulation set forth hereinbelow in
Table 3.
~able 3
Inaredients Percentaaes
Water 79.3685%
Pasielli SA2TY gelling
maltodextrin 8.0000
Lodex 15TM non-gelling
maltodextrin 8.5000%
Xanthan gum o.sooo%
Vitamin A 0.0148%
3S Salt 2.0000%
Sodium Benzoate 0.0500%
Potassium Sorbate 0.5000%
Calclum Disodium EDTA 0.0075~
Lactic Acid (50%) 0.1570%
~\
Q~
Yellow #5 0O00~6%
Yellow #6 ~.o~o~%
Sucrose 0.5000%
Mouthfeel (MV04) 0.1500~
5 Butter Flavor 0.7~0Q%
TO~AL 100.0000~
The non-fat squeezable ~argarine was prepared
as follows: The Paselli SA2T~ gelling type maltodextrin
was added to a mixing tank along with 30~ of the water.
The mixture was stirred and ~eated to a temperature of
190 F. until required for use. The xanthan gum and non-
gelling maltodextrin were added ~o a ~econd holding tank
with 25~ of the water and were stirred to provide a
mixture. The ~alt, pota~ium ~orba~e, sodium benzoate
1~ and calcium disodiu~ EDTA were add~d to a third ~ixing
tank with the remaining water and were stirred to provide
a solution. The Paselli SAT~ mixture, the xanthan gum
mixture and the salt solution were proportioned to a
fourth mixing tank where the flavoxs and colorants were
added. The mixture was then processed through a PentaxTM
high shear mixer and transferred to a holding tank. The
mixture was transferred through a cooling heat exchanger
to provide a temperature of 60 F. and was packaged into
squeezable margarine type containers. The containers
were held at refrigeration temperatures for 15 days to
provide the desired rheological properties.
~xample ~
A non-fat spreadable margarine type product was
prepared from the components set forth in Table 4 using
the procedure of Example 1.
Table 4
Inqredients Percentaqes
Water 74.3255%
Inulin 17.0000%
35 StellarT~ modi~ied starch 4.0000%
Waxy Maize Starch 1.5000%
Vitamin A 0.0148%
Salt 0.050C~
~ ~:
. ~ 2~2~iV ~ ~
Sodium Benzoate 0.0500%
Potassium Sorbate 0.0500S
¦ Calcium Disodium EDTA 0.0075%
Lacti~ Acid (50~) 0.2500%
S Titanium Dioxide (Tio2) 0.1000%
Yellow #5 0.001~%
Yellow #6 0.0006%
Butter Flavor 0.7000%
TOTAL 100.0000~
The non-fat margarine prepared from the above
components including a waxy maize 6tarch had rheological
and organoleptic properties similar to ~ull fat
margarine.
~xample
lS A non-fat ipreadable margarine type product was
prepared ~rom the compone~ts set forth in Table 5 using ~:
the procedure of Example 1.
Table 5
20 Water 74.32S5%
Inulin 17.0000%
Stellar~ modified starch 4.0000%
Microreticulated ~icro-
crystalline cellulose1.5000%
25 Vitamin A 0.0148~
Salt 2.0000%
Sodium Benzoate 0.0500%
Potassium Sorbate0.0500%
Calcium Disodium EDTA0.0075%
30 Lactic Acid (50%)0~2500%
Titanium Dioxide ~Tio2)0.1000%
Yellow #5 0.0016~
Yellow #6 0.0006%
Butter Flavor 0.7~00%
3~ TOTAL 100.0000~
The non-fat margarine prepared from the above
components, including microreticulated microcrystalline
cellulose had rheological and organoleptic properties
similar to full fat margarine.
