Nabisco Brands, Inc.

Clemence K Dartey

John W Finley

Robert R Thulin

Richard H Biggs

Richard Parker Evans

Albert A Pinto

Thomas M Trainor

The present invention relates to a low cholesterol mayonnaise substitute which contains substantially no egg yolk or starch thickeners. The mayonnaise substitute comprises water, a vegetable oil, a food grade acidulent, egg whites, a food grade emulsifier with a hydrophillic-lipophillic balance ('HLB') of 10-18, at least one edible gum, flavoring, coloring, and spices in a stable oil-in-water emulsion. With this formulation, the mayonnaise substitute of the present invention is able to achieve substantially the same flavor profile as real mayonnaise and a texture profile at least as good as that of real mayonnaise. The low cholesterol mayonnaise substitute of the present invention is prepared by mixing an aqueous slurry of emulsifier and other water soluble or suspendible ingredients with a slurry of gum in a small amount of oil to form an emulsifier blend, adding egg whites to the emulsifier blend, pouring oil into the emulsifier blend containing egg white to form an oil-in-water emulsion, adding a food grade acidulent, sparging nitrogen gas into the acidulent containing emulsion, and homogenizing the oil-in-water emulsion.

Low cholesterol mayonnaise substitute and process for its preparation

A low-melting fat, which has a solid fat index of less than 13 at 80.degree. F., and which is essentially completely liquid at about 100.degree. F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.

Processes and dough compositions for producing cookies containing

Process for preparing chocolate chip cookies containing low melting fat

Reduced calorie crackers produced from dough compositions are disclosed which contain 25-70 percent of flour, 0-20 percent of gluten, 0-10 percent fat or shortening, 5-20 percent of a water-soluble polydextrose, 0-5 percent of one or more emulsifiers, 0.5-5 percent of a leavening system comprising yeast and a carbon dioxide-releasing material, and 1.5-10 percent of a cellulosic bulking agent, all percentage being by weight based upon the total weight of the dough, and the total amount of fat, shortening and emulsifier being 3-10 percent weight of the dough. The crackers may be produced either by a one-stage process in which all the ingredients are mixed together prior to fermentation, or by a two-stage process using a sponge stage followed by a dough-up stage. The crackers are desirably produced, in the one-stage process, using a single, rather than a multiple, lamination technique.

Reduced calorie crackers and processes for producing same

Reduced calorie cookies having a pH of from about 6.8 to about 9.0 are disclosed which exhibit the desirable texture, mouth-feel and appearance of conventional cookies. An alkaline agent and a leavening system which is predominantly active during baking are used to control pH and textures of the cookies. The cookie contains as a preferred cellulosic bulking agent microcrystalline cellulose. An aqueous solution of the water-soluble polydextrose is used as a replacement for shortening or fat and sugar to avoid lump formation. Powdered or insoluble polydextroses or polymaltoses are incorporated into the dough in the dough forming stage rather than in the creaming stage to enhance crispiness and achieve further caloric reductions.

Reduced calorie baked goods and methods for producing same

The present invention is a process for making icing utilizing a modified chocolate mixing machine. An icing slurry made of a mixture of fat and sugar is prepared and pumped into the mixing machine. The mixing machine has a plurality of independently controlled temperature zones. The icing slurry is mixed and propelled through these temperature zones by a plurality of blades attached to a rotor. The mixing machine has cooling plates between the blades. The cooling plates congeal the icing as it is being mixed. The icing is also aerated during this process. This process produces an icing having small beta prime fat crystals which allow the icing to 'set-up' rapidly. This invention also includes the product of the process.

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Oakland, NJ, United States of America

Clemence K Dartey