Lever Brothers Company

Healthy Foods Solutions

Thomas J. Lipton, Inc.

Henry J Izzo

Robert E Lieberman

John P McNaught

Mauro Dominick Mordini

Michael C Cirigliano

Richard H Lingelbach

Jane B Theiler

Stephen M Pincus

This invention pertains to reduced-fat compositions in the form of an emulsion which comprises in percentages by weight of the total composition (A) an oil phase comprising an edible fat or oil present in an amount from about 1% to about 99%; and (B) an aqueous phase present in an amount from about 1% to about 99%, wherein the aqueous phase comprises a protein complexing agent present in an amount from about 0.2% to about 98%. The reduced-fat compositions may be used directly or may be incorporated in effective amounts into edible carriers to provide a wide variety of edible compositions. This invention also pertains to methods for preparing and using these reduced-fat compositions and the edible compositions in which they may be employed.

Reduced-fat compositions and methods for preparing and using same

This invention pertains to protein compositions having reduced-hygroscopic properties which comprise a homogeneous premixture of (a) a hygroscopic protein and (b) an effective amount of a protein complexing agent to reduce the hygroscopic properties of the protein. The reduced-hygroscopic protein compositions may be used directly or may be incorporated in effective amounts into edible carriers to provide a wide variety of edible compositions. This invention also pertains to methods for preparing these improved protein compositions and the edible compositions in which they may be employed.

Protein compositions having reduced-hydroscopic properties and methods

A composition and method of making a reduced fat peanut butter in the form of a water-in-oil emulsion which contains a continuous peanut butter oil phase of peanut butter, and a protein complexing agent to maintain the consistency of the continuous peanut butter oil phase, and a discontinuous aqueous coagulated protein phase to reduce the fat content of the peanut butter which contains a coagulable dairy or vegetable protein and a protein coagulating agent.

Reduced-fat peanut butter compositions and methods for preparing same

Low fat emulsion-type sausage products which comprise a continuous phase of heat-set meat emulsion and a discontinuous phase of particles of a water in oil emulsion, the water in oil emulsion having edible fat as a continuous phase and an aqueous gelatin solution as its discontinuous phase. A method for making the sausage products are also disclosed.

Low-fat processed meat products

Process for preparing an edible spread of fat content lower than butter or margarine including the steps of forming an admixture of plastic dispersion (A) having a continuous fat phase and a discontinuous aqueous phase, which aqueous phase has a pH above 4.7 and contains protein selected from the group consisting of milk protein, soy protein and mixtures thereof, and an aqueous composition (B) having a pH at or below 4.7 and containing hydrocolloid, the aqueous composition (B) being substantially free of milk protein and soy protein, and subjecting the admixture of (A) and (B) to a working treatment at a temperature at which (A) remains plastic. The spread so obtained has a continuous fat phase and two distinct aqueous phases, one having the characteristics of the aqueous phase of (A), the other the characteristics of (B).

Edible spread and process for the preparation thereof

A process for obtaining an aqueous soluble butter flavor is disclosed comprising cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 150.degree. F. to 250.degree. F. for about 0.5-5 hours. The resultant emulsion is separated to recover an aqueous phase having a cooked butter flavor. When incorporated into low calorie table syrups, the flavor imparts a cooked butter taste and maintains the syrup as a clear composition. Low fat spreads may also successfully utilize the recovered cooked butter flavor phase.

Aqueous butter flavored composition, preparation and use

The present invention relates to a method for preparing a composition comprising discrete particles containing 10 to 100% by weight of fat and having a particle size of 0.04 to 10.0 mm in a margarine matrix comprising the steps of introducing 0.1 to 80% by weight of said particles into said matrix at a temperature below the melting point of the particles while the matrix is in a liquid supercooled state; and cooling the composition. In an advantageous alternative embodiment said particles are sprinkled onto said matrix while it is still in solid, extruded, strand form. The sprinkled strands are thereafter combined and extruded in the form of prints, sticks or bars. If the particles as they are sprinkled onto the extruded matrix are larger than 10.0 mm, they are comminuted to the size range of 0.04 to 10.0 mm by passage of the particle and matrix mixture through a suitable perforated plate.

Edible composition comprising discrete fat-bearing particles in a

The present invention provides an edible, non-pourable plastic or semi-plastic composition comprising 0.1 to 80% by weight of discrete, fat-bearing, plastic, semi-plastic, or liquid particles dispersed in a fat-bearing plastic or semi-plastic matrix, said matrix and said particles each comprising 10 to 100% by weight of fat, said particles having a size of about 0.04 mm to 10.0 mm and a Wiley mp less than 100.degree. F. Alternatively, either the matrix, or the particles or both the matrix and the particles may comprise sucrose polyesters. The present invention also relates to a method for preparing a composition comprising discrete particles containing 10 to 100% by weight of fat and having a particle size of 0.04 to 10.0 mm in a margarine matrix comprising the steps of introducing 0.1 to 80% by weight of said particles into said matrix at a temperature below the melting point of the particles while the matrix is in a liquid supercooled state; and cooling the composition. In an advantageous alternative embodiment said particles are sprinkled onto said matrix while it is still in solid, extruded, strand form. The sprinkled strands are thereafter combined and extruded in the form of prints, sticks or bars. If the particles as they are sprinkled onto the extruded matrix are larger than 10.0 mm, they are comminuted to the size range of 0.04 to 10.0 mm by passage of the particle and matrix mixture through a suitable perforated plate.

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Bridgewater, NJ, United States of America

Henry J Izzo