The J.m. Smucker Company

Charles H Brain

Karen S Gaither

David J Muenz

Barry Woods Johnston

Non-fat food including fruit spreads, bakery fillings, flavored syrups, fruit and vegetable juices, pie glazes and fillings, yogurt fillings and salsa, for example, are prepared by incorporating a pectin, starch, cellulose, or protein based fat mimetic, or mixtures thereof, into a recipe therefor as an additional ingredient.

Non-fat foods and methods for preparing same

Non-fat food products including fruit spreads, bakery fillings, flavored syrups, fruit and vegetable juices, pie glazes and fillings, yogurt fillings and salsa, for example, are prepared by incorporating a pectin, starch, cellulose, or protein based fat mimetic, or mixtures thereof, into a recipe therefor as an additional ingredient.

An edible fruit spread in a form similar to a jelly or jam having improved texture and flavor characteristics and a decreased dissipation rate in the mouth during consumption is prepared by incorporating a pectin, starch, cellulose, carrageenan or protein based fat mimetic into a fruit spread recipe.

Fruit spread and method of preparing same

A semi-gelled honey composition which is spreadable and which will not crystallize, is prepared by combining honey with low and high methoxyl pectins in the absence of added alkaline earth metal cations and acid. The ratio of low-to high-methoxyl pectins may range from 1:1 to 5:1.

Growing community of inventors

Wooster, OH, United States of America

Charles H Brain