General Foods Limited

Elizabeth Hegedus

Martin Glicksman

Jerry E Silverman

John R Frost

Marvin Schulman

Robert J Beale

Robert E Altomare

The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents, removing alcohol and water, and bitter constituents, removing alcohol and water, and finally milling to the consistency of flour. The citrus albedo bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The citrus albedo bulking agent has a water binding capacity of from 10 to 20 grams of water per one gram of the albedo bulking agent.

Citrus albedo bulking agent and process therefor

A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 2-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 1-20% bulking agent and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.

Process for preparing a high quality, reduced-calorie cake

High quality, reduced-calorie cake

A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 1-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 5-40% cellulose flour and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.

High quality, reduced-calorie cake containing cellulose and process

A process is disclosed for producing a high quality, 40% or greater calorie-reduced cake containing a moisture content of 40% or more on an as-consumed basis. The process involves preparing a batter formulation comprising from 40% to 65% water on a by weight basis, 5 to 30% cake flour, 0 to 25% sugar, 1 to 6% shortening, 0 to 10% egg white solids, 0.5 to 6% of a leavening agent, 0 to 2% of an emulsifier and 1 to 20% of a water binder which is either a gum, bulking agent or combination, adjusting the batter viscosity within the range of from 15,000 to 50,000 cps. as measured by a Brookfield Viscometer and baking at a temperature of from 300.degree. F.-450.degree. F. (149.degree.-232.degree. C.) for a time sufficient to produce a bake loss of from 5 to 20%.

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Tarrytown, NY, United States of America

Elizabeth Hegedus