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Frederick A Greenland

Pat R Mitchell

Cheryl R Mitchell

Thomas R Myers

Robert J Lynch, Iii

A fruit concentrate composition is blended from a hydrolyzed starch of at least 40 D.E., preferably about 50-70 D.E., more preferably about 55-65 D.E. and a fruit concentrate having about 0% insoluble solids, the blended composition having at least about 70%, preferably about 80-95%, more preferably about 90-95% simple carbohydrates, and about 3-20%, preferably about 3-10%, more preferably about 6% complex carbohydrates, on a dry weight basis, with a resulting dual functionality in food formulations for achieving both nutritive sweetening and fat substitution as well as a number of other benefits. The composition is preferably formed by hydrolyzing a starch source to the above D.E. value, blending it with a fruit juice concentrate to form a fruit concentration composition having the above components and reducing water content of the blend to at least about 77%, preferably to about 77-80% soluble solids, the composition having substantially 0% insoluble solids. The simple carbohydrates in the composition are preferably selected from the class consisting of glucose, maltose, fructose, sucrose, lactose, sorbitol and combinations thereof, the complex carbohydrates comprising one or more dextrins, the simple carbohydrates preferably including at least one component exhibiting humectancy or hygroscopicity. Food/beverage products are formed with the composition to take advantage of its multi-functionality, the composition preferably simultaneously sweetening the products and replacing some or at least about 25% or 50% or even substantially all normal fat components in the products.

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Capitola, CA, United States of America

Frederick A Greenland