Cargill Inc.

Catharina Hillagonda Homsma

Brian Surratt

Linsen Liu

Jozef Guido Roza Vanhemelrijck

Joël René Pierre Wallecan

Sarah Veelaert

Joël Rene Pierre Wallecan

Claude Robert

Jennifer Kenney

Ben Alexandre

Patrick Veillard

Joel Rene Wallecan

Michel Aubanel

Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.

Citrus pulp fiber systems and gel-based dessert systems

There is disclosed a dry blend system comprising citrus pulp fiber; and at least one component selected from the group consisting of hydrocolloids, lipids, carbohydrates, and proteins, wherein the dry blend system is capable of replacing the solids content in a finished food product.

Citrus pulp fiber dry blend systems

Growing community of inventors

Bartem, Belgium

Catharina Hillagonda Homsma