Opta Food Ingredients, Inc.

Eugene T Finocchiaro

Francis M Mallee

John M Dunn

Akiva T Gross

Joel A Stone

Substantially fat free, reduced fat and low fat margarine-like spreads, dairy spreads and cream cheeses that have the taste, mouthfeel and textural properties of equivalent full fat spreads are described. The spreads contain a starch based texturizing agent that is derived from pregelatinized, high amylose starch. The presence of the texturizing agent functions to viscosify the spread in the absence of traditional viscosifying or thickening agents, such as gelatin and emulsifiers.

Fat free, reduced fat and low fat margarine-like spreads and cream cheese

A novel starch-based texturizing agent, methods of manufacture and food formulations containing the texturizing agent. The texturizing agent comprises an insoluble microparticle (e.g., titanium dioxide), a gum (e.g., xanthan gum) and starch (e.g., pregelatinized starch) in the form of a complex in which the insoluble microparticle has been stabilized or entrapped therein. The texturizing agent can be used in low fat and fat-free foods, including mayonnaise, edible spreads such as margarines, salad dressing, mousse, cottage cheese dressing, sour cream, ice cream, yogurt and cream cheese.

Starch-based texturizing agents and method of manufacture

A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (&gt;30%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, processed cheese, sour cream, edible spreads, cream cheese, peanut butter, frosting, meat products, cheesecake, mousse and sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.

Starch-based texturizing agent

The present invention pertains to a novel starch-based opacifying agent, to methods of manufacture and to food and non-food formulations containing the opacifying agent. The starch-based opacifying agent comprises an opacifier (e.g., titanium dioxide) and starch in the form of a complex in which the opacifier has been stabilized or entrapped therein. The opacifying agent can be used in low fat and fat-free foods and beverages, including coffee creamer, cottage cheese dressing, nutritional beverages, mayonnaise, sour cream, ice cream, yogurt, salad dressing and other foods and beverages that need to be opacified. The opacifying agent can also be incorporated into non-food formulation, such as cosmetics, creams and lotions.

Starch-based opacifying agent for foods and beverages

A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (&gt;40%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, sour cream, cream cheese, peanut butter, frosting, cheesecake, mousse and several sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.

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Milton, MA, United States of America

Eugene T Finocchiaro