Nabisco Brands, Inc.

Nabisco, Inc.

Thomas M Trainor

Richard Parker Evans

Clemence K Dartey

Steven D Wienick

Thomas L Mikulka

Nicola T Bennardo

An improved low-fat, spatter-resistant, stick-type emulsified spread has a fat content of less than 50%. It is prepared by a process comprising: preparing a liquid fat phase comprising fat and an emulsifier effective for forming a water-in-oil emulsion; preparing an aqueous phase comprising water, flavor, and a gelling agent; agitating the aqueous phase and the fat phase together under conditions effective to form a water-in-oil emulsion; cooling and agitating the emulsion under conditions effective to crystallize fat and at least partially gel the aqueous phase; and then admixing lecithin with said emulsion. In a preferred form of the invention, the spread is prepared with a fat content of from 35 to 45%, and will contain at least 30% polyunsaturated fatty acids. Also preferred is the recycle of up to 25% of the emulsion to a point following partial fat crystallization.

Process for the preparation of a spatter-resistant low-fat spread

The present invention relates to a low cholesterol mayonnaise substitute which contains substantially no egg yolk or starch thickeners. The mayonnaise substitute comprises water, a vegetable oil, a food grade acidulent, egg whites, a food grade emulsifier with a hydrophillic-lipophillic balance ('HLB') of 10-18, at least one edible gum, flavoring, coloring, and spices in a stable oil-in-water emulsion. With this formulation, the mayonnaise substitute of the present invention is able to achieve substantially the same flavor profile as real mayonnaise and a texture profile at least as good as that of real mayonnaise. The low cholesterol mayonnaise substitute of the present invention is prepared by mixing an aqueous slurry of emulsifier and other water soluble or suspendible ingredients with a slurry of gum in a small amount of oil to form an emulsifier blend, adding egg whites to the emulsifier blend, pouring oil into the emulsifier blend containing egg white to form an oil-in-water emulsion, adding a food grade acidulent, sparging nitrogen gas into the acidulent containing emulsion, and homogenizing the oil-in-water emulsion.

Low cholesterol mayonnaise substitute and process for its preparation

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Sparta, NJ, United States of America

Thomas M Trainor