Low-fat comestible spread substitutes

Claim 2

A low-fat comestible spread consisting essentially of a fat, an oil soluble or dispersible lipoidal emulsifier, a water soluble or dispersible, edible thickening agent having surface active properties, and water, wherein said spread is an oil-in-water emulsion having about 20% to about 40% by weight of a low melting point fat; the proportions of ingredients being such as to produce an emulsion having a plastic consistency and a Brookfield viscosity of at least about 100,000 centipoises through a temperature range of about 38° F., to 90° F., said plastic consistency being similar to that of a mayonnaise, cheese spread or non-flowable margarine; said fat having a Wiley Melting Point in the range of about 75° F. to about 106° F. and a solid-fat index at 100° F. not substantially greater than zero; said emulsifier being plastic in consistency having a Capillary Melting Point less than about 135° F. and an HLB value not substantially greater than 5.

Claim 3

The comestible spread of claim 1 wherein said fat is present in the proportion of about 20% to about 28% based on the total weight of the spread, said fat having a solid-fat index at 92° F. not substantially above about 20.

Claim 4

The comestible spread of claim 2 wherein said lipoidal emulsifier is a normally plastic partial fatty acid ester of a polyalcohol and is present in the proportion of about 1% to about 5% based on the weight of the spread.

Claim 5

The comestible spread of claim 3 wherein said thickening agent is a cellulose ether.

Claim 6

The comestible spread of claim 3 wherein said thickening agent comprises a blend containing major proportions of a cellulose ether and microcrystalline cellulose, and a minor proportion of sodium carboxymethyl cellulose.

Claim 7

The comestible spread as defined in claim 5 having thixotropic properties.

Claim 8

The comestible spread of claim 3 wherein said thickening agent comprises, based on the weight of the spread, about 0.5-3.25% of a blend of about 0.25-2.0% of hydroxypropylmethyl cellulose and about 0.25-1.25% of a mixture of about 8 parts by weight microcrystalline cellulose to about 1 part by weight sodium carboxymethyl cellulose, said spread having a viscosity in the range of about 100,000 to about four million centipoises.

Claim 9

The comestible spread as defined in claim 7 having thixotropic properties.

Claim 10

The comestible spread of claim 2 wherein said fat is a blend of a normally liquid edible oil and a normally solid hydrogenated vegetable fat, in the proportions necessary to give said Wiley Melting Point and solid-fat index, said normally liquid oil having a sufficiently high linoleic acid content and said normally solid fat having a sufficiently low saturated fatty acid content to obtain, when used in said proportions, a p/s ratio of 1 or more.

Claim 11

The comestible spread of claim 9 wherein said normally liquid oil is corn oil (IV 110-128), and said normally solid fat is a hydrogenated vegetable oil having a Wiley Melting Point in the range of about 97° F. to about 101° F., an approximate solid fat index of ______________________________________ Temperature Approximate °F. Solid Fat Index ______________________________________ 50 72 70 63 80 55 92 25 100 5 max. 110 0 ______________________________________ and a saturated fatty acid content of about 34%.

Claim 12

A low-fat comestible spread in the form of an oil-in-water emulsion consisting essentially, based on the weight of the spread, of about 20% to about 40% of a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F. and a solid-fat index at 100° F. of not substantially greater than zero; about 2% to about 5% of a normally plastic partial glycerol ester emulsifier having a Capillary Melting Point less than about 135° F. and an HLB value not substantially greater than about 5; about 0.5% to about 3.25% of a thickening agent comprising major proportions of hydroxypropylmethyl cellulose and microcrystalline cellulose and a minor proportion of sodium carboxymethyl cellulose; and water; said comestible spread having a consistency similar to that of a mayonnaise, cheese spread or non-flowable margarine.

Claim 13

A low-fat comestible spread in the form of an oil-in-water emulsion consisting essentially, based on the weight of the spread, of about 20% to about 40% of a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F. and a solid-fat index at 100° F. of not substantially greater than zero; about 2% to about 5% of a normally plastic partial glycerol ester emulsifier having a Capillary Melting Point less than about 135° F. and an HLB value not substantially greater than about 5; about 0.5% to about 3.25% of a thickening agent comprising major proportions of hydroxypropylmethyl cellulose and microcrystalline cellulose and a minor proportion of sodium carboxymethyl cellulose; and water; said comestible spread having a consistency similar to that of a mayonnaise, cheese spread or non-flowable margarine.

Claim 14

The comestible spread as defined in claim 11 having thixotropic properties.

Claim 15

The comestible spread of claim 11 wherein said fat is a blend of normally liquid edible oil and a normally solid hydrogenated vegetable fat, in the proportions necessary to give said Wiley Melting Point and solid-fat index, said normally liquid oil having a sufficiently high linoleic acid content and said normally solid fat having a sufficiently low saturated fatty acid content to obtain, when used in said proportions, a p/s ratio of 1 or more.

Claim 16

The comestible spread of claim 13 wherein said normally liquid oil is corn oil (IV 110-128) and said normally solid fat is a hydrogenated vegetable oil having a Wiley Melting Point in the range of about 97° F. to about 101° F., an approximate solid-fat index of ______________________________________ Temperature Approximate °F. Solid Fat Index ______________________________________ 50 72 70 63 80 55 92 25 100 5 max. 110 0 ______________________________________ and a saturated fatty acid content of about 34%.

Claim 17

The comestible spread of claim 11 wherein said thickening agent comprises, based on the weight of the spread, about 0.25-2.00% hydroxypropylmethyl cellulose and about 0.25-1.25% of a mixture of about 8 parts by weight microcrystalline cellulose and 1 part by weight sodium carboxymethyl cellulose, the spread having a Brookfield viscosity in the range of about 100,000 to four million centipoises through a temperature range of about 90° F. to 38° F.

Claim 19

A process for making a low-fat comestible spread consisting essentially of fat, water, an oil-in-water lipoidal emulsifer, and water soluble or water dispersible, edible thickening agent, said process comprising: mixing together the above ingredients in the proportions on a weight basis of about 20 to 40% low melting point fat; 0.5 to 3.25% thickening agent, about 2-5% emulsifier and water; said emulsifier being a plastic partial fatty acid ester of polyalcohols having an HLB value less than about 5 and a Capillary Melting Point less than about 135° F.; said fat having a Wiley Melting Point between about 75° F. and about 106° F. and a solid-fat index at 100° F. not substantially greater than zero; said thickening agent comprising a blend of a cellulose either and a gum capable of imparting thixotropic properties to said spread; emulsifying, at an elevated temperature sufficient to make the fat molten, said fat and lipoidal emulsifier in water containing said thickening agent dispersed therein to form an oil-in-water emulsion; and cooling the resulting emulsion to a temperature sufficiently low to provide a plastic consistency in the finished product similar to that of a non-flowable spread, said emulsion having a Brookfield viscosity in the range of about 100,000 to about four million centipoises through a temperature range of about 90° F. to 38° F.

Claim 20

A process for making a low-fat comestible spread consisting essentially of fat, water, an oil-in-water lipoidal emulsifer, and water soluble or water dispersible, edible thickening agent, said process comprising: mixing together the above ingredients in the proportions on a weight basis of about 20 to 40% low melting point fat; 0.5 to 3.25% thickening agent, about 2-5% emulsifier and water; said emulsifier being a plastic partial fatty acid ester of polyalcohols having an HLB value less than about 5 and a Capillary Melting Point less than about 135° F.; said fat having a Wiley Melting Point between about 75° F. and about 106° F. and a solid-fat index at 100° F. not substantially greater than zero; said thickening agent comprising a blend of a cellulose either and a gum capable of imparting thixotropic properties to said spread; emulsifying, at an elevated temperature sufficient to make the fat molten, said fat and lipoidal emulsifier in water containing said thickening agent dispersed therein to form an oil-in-water emulsion; and cooling the resulting emulsion to a temperature sufficiently low to provide a plastic consistency in the finished product similar to that of a non-flowable spread, said emulsion having a Brookfield viscosity in the range of about 100,000 to about four million centipoises through a temperature range of about 90° F. to 38° F.

Claim 21

The process of claim 17 wherein said fat is present in a proportion of about 20% to about 28% based on the total weight of the spread, said fat further having a solid-fat index at 92° F. of not substantially above about 20.

Claim 22

The process of claim 18 wherein said lipoidal emulsifier is a normally plastic partial fatty acid ester of glycerine or propylene glycol.

Claim 23

The process of claim 19 wherein said thickening agent comprises, based on the weight of the spread, about 1-2% of a blend of about 0.25-2.0% of hydroxypropylmethyl cellulose and about 0.25-1.25% of a mixture of about 8 parts by weight microcrystalline cellulose to about 1 part by weight sodium carboxymethyl cellulose.

Claim 24

The process as defined in claim 20 wherein the emulsion has thixotropic properties.

Claim 25

A low-fat comestible margarine-like spread in the form of an oil-in-water emulsion, consisting essentially of, based on the weight of the spread, about 20% to about 40% of a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F. and a solid-fat index at 100° F. of not substantially greater than zero; wherein at least a portion of said fat is a hydrogenated blend of cottonseed and soybean oil having a Wiley Melting Point in the range of about 97° F. to about 101° F. and an approximate solid-fat index of ______________________________________ Temperature Approximate °F. Solid Fat Index ______________________________________ 50 72 70 63 80 55 92 25 100 5 max. 110 0 ______________________________________ about 2% to about 5% of a normally plastic partial glycerol ester emulsifier having a Capillary Melting Point less than about 135° F. and an HLB value not substantially greater than about 5; about 0.5% to about 3.25% of a thickening agent comprising major proportions of hydroxypropylmethyl cellulose and microcrystalline cellulose and a minor proportion of sodium carboxymethyl cellulose; and water; said comestible spread having a consistency similar to non-flowable margarine.

Claim 26

A low-fat comestible margarine-like spread in the form of an oil-in-water emulsion, consisting essentially of, based on the weight of the spread, about 20% to about 40% of a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F. and a solid-fat index at 100° F. of not substantially greater than zero; wherein at least a portion of said fat is a hydrogenated blend of cottonseed and soybean oil having a Wiley Melting Point in the range of about 97° F. to about 101° F. and an approximate solid-fat index of ______________________________________ Temperature Approximate °F. Solid Fat Index ______________________________________ 50 72 70 63 80 55 92 25 100 5 max. 110 0 ______________________________________ about 2% to about 5% of a normally plastic partial glycerol ester emulsifier having a Capillary Melting Point less than about 135° F. and an HLB value not substantially greater than about 5; about 0.5% to about 3.25% of a thickening agent comprising major proportions of hydroxypropylmethyl cellulose and microcrystalline cellulose and a minor proportion of sodium carboxymethyl cellulose; and water; said comestible spread having a consistency similar to non-flowable margarine.

Claim 27

A low-fat comestible margarine-like spread in the form of an oil-in-water emulsion consisting essentially of, based on the weight of the spread, about 20% to about 40% of a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F. and a solid-fat index at 100° F. of not substantially greater than zero; wherein at least a portion of said fat is an elaidinized fat obtained by hydrogenating a blend of cottonseed oil and soybean oil having a Wiley Melting Point in the range of about 100° F. to 101° F. and an approximate solid-fat index of ______________________________________ Temperature Approximate °F. Solid-Fat Index ______________________________________ 50 61 70 49 80 42 92 16 100 0.6 110 0 ______________________________________ about 2% to about 5% of a normally plastic partial glycerol ester emulsifier having a Capillary Melting Point less than about 135° F. and an HLB value not substantially greater than about 5; about 0.5% to about 3.25% of a thickening agent comprising major proportions of hyroxypropylmethyl cellulose and microcrystalline cellulose and a minor proportion of sodium carboxymethyl cellulose; and water; said comestible spread having a consistency similar to that of a non-flowable margarine.

Claim 28

A low-fat comestible margarine-like spread in the form of an oil-in-water emulsion consisting essentially of, based on the weight of the spread, about 20% to about 40% of a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F. and a solid-fat index at 100° F. of not substantially greater than zero; wherein at least a portion of said fat is an elaidinized fat obtained by hydrogenating a blend of cottonseed oil and soybean oil having a Wiley Melting Point in the range of about 100° F. to 101° F. and an approximate solid-fat index of ______________________________________ Temperature Approximate °F. Solid-Fat Index ______________________________________ 50 61 70 49 80 42 92 16 100 0.6 110 0 ______________________________________ about 2% to about 5% of a normally plastic partial glycerol ester emulsifier having a Capillary Melting Point less than about 135° F. and an HLB value not substantially greater than about 5; about 0.5% to about 3.25% of a thickening agent comprising major proportions of hyroxypropylmethyl cellulose and microcrystalline cellulose and a minor proportion of sodium carboxymethyl cellulose; and water; said comestible spread having a consistency similar to that of a non-flowable margarine.

Claim 29

The spread of claims 22 or 23 wherein said low melting point fat is a blend of said elaidinized fat and a normally liquid edible oil.

Claim 30

The spread of claim 24 wherein said normally liquid edible oil is corn oil.

Claim 31

The spread of claims 22 or 23 further comprising a flavoring selected from the group consisting of butter flavors, margarine flavors, cheese flavors, mayonnaise flavors, fruit flavors and maple flavors.