The Nutrasweet Company

John M Dunn

Norman S Singer

Hsien-Hsin Chang

Pamela S Tang

Joseph S Podolski

Reed N Wilcox

Suseelan Pookote

Leora C Hatchwell

A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of carbohydrate materials which particles have a substantially spheroidal shape and a specific particle size distribution effective to impart the substantially smooth organoleptic character of an oil-and-water emulsion.

Carbohydrate cream substitute

Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of, e.g., denatured whey protein particles or particles having a core of casein surrounded by a shell of denatured egg white protein. Illustrative embodiments include non-fat ice cream analog products having reduced calorie content, enhanced food value due to increased protein content, and possessing the physical and organoleptic character of full fat ice creams. The egg white protein/casein particles can be used also in sauces, dips, spreads, icing and cream pie fillings.

Cream substitute ingredient and food products

A fat substitute is disclosed which comprises water-dispersable macro-colloid particles having a substantially spheroidal shape and a particle size distribution effective to impart substantially smooth organoleptic character of an oil-and-water emulsion. The particles are composed of carbohydrate material.

Growing community of inventors

Buffalo Grove, IL, United States of America

John M Dunn