The Lipton division of Conopco Inc. gained US patent 6203842 for a low calorie spread. This is an improvement over patent 6025010.
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This technology is led by Matsutani Chemical Industries Co. Ltd., with competition from Conopco (Lipton, Van den Bergh Foods, Levers divisions), Kraft Foods, FMC Corporation, and St. Ivel Limited.
Abstract:
The invention relates to a low fat spread with low water content for application in baking without effecting organoleptic properties for cold use, (that is, spreads). The compositions of the invention are good quality spreads at low fat levels in the range of about 30-60% fat. The compositions of the invention comprise non gelling hydrocolloids to provide optimum viscosity to the aqueous phase at a concentration which results in a fat continuous emulsion.
First of 9 Claims:
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By GlobalDataA fat continuous low fat spread comprising:
a) fat in the range of about 30-60%; and
b) an aqueous phase which is 40-70% of the spread, said aqueous phase containing non-gelling hydrocolloids in the range of about 15-40% of the spread, wherein said fat is an oil mixture, and the aqueous phase has a droplet size distribution (d3.3) of less than 10 microns and a viscosity from at least about 5.0 to about 500 centipoise at a temperature of about 40° C. to about 50° C.
By Navroz Havewala, just-food.com correspondent
