Low moisture fat-containing foods such as potato chips...

A - Human Necessities – 23 – D

Patent

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Details

A23D 9/00 (2006.01) A23D 9/013 (2006.01) A23L 1/00 (2006.01) A23L 1/01 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2077767

Reduced calorie, low moisture fat-containing foods such as potato chips having less waxiness and improved flavor display are disclosed. These benefits are typically obtained by applying to the surface of the potato chip, or other food, fat compositions having certain thixotropic areas that correiate to reduced waxiness impressions. These fat compositions comprise a nondigestible fat component, and optionally a digestible triglyceride fat or oil. The nondigestible fat component comprises a nondigestible oil and certain solid polyol fatty acid polyesters having ester groups consisting essentially of long chain (C14 or higher) saturated fatty acid radicals that bind such liquid oils and thus control or prevent passive oil loss.

Aliments à teneur réduite en calories et en corps gras avec peu d'eau, comme les croustilles, présentant un caractère moins cireux et une saveur améliorée. Ces avantages sont obtenus en appliquant à la surface de la croustille ou d'un autre aliment, des compositions de corps gras possédant certaines zones thixotropes dont la corrélation donne un aspect moins cireux. Ces compositions de corps gras comprennent un constituant de corps gras non comestibles et, facultativement, une huile ou un corps gras à base de triglycérides comestibles. Le constituant gras non comestible se compose d'une huile non comestible et de certains polyesters d'acides gras et de polyols solides, renfermant des groupes esters constitués essentiellement de radicaux d'acides gras saturés à longue chaîne (C14 ou plus), qui fixent les huiles liquides et contrôlent ainsi ou empêchent la perte passive d'huiles.

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