Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Abstract

Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention, dietary fiber gel can be subjected to micro-particulation by high shear via homogenization and combined with water and lipid. These ingredients are mixed to form a mixture. The mixture can then be subjected to colloid milling or other equivalent methods of emulsification, for example homogenization and ultrasonification treatment, in the presence of food grade emulsifiers, for example lecithin, and the emulsified mixture can be pasteurized. Functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources can be added prior to mixing for additional health benefits. The compositions are suitable for use in formulated foods to replace all or a portion of fats, oils and liquid shortenings normally contained in the foods to yield lower calorie, lower fat formulations of the foods. The emulsified compositions can also be used on a prorated basis as a vector for the introduction of dietary fiber gels into formulated foods to partially and totally replace other hydrocolloids normally found in formulated foods, thus providing an effective means to reduce production costs of formulated foods.

1 . a unique composition of matter, the composition comprising: 
 water, the water representing 30 percent to 80 percent of the composition by weight;    lipid;    dietary fiber gel for calorie reduced foods, the dietary fiber gel representing 0.3 percent to 20 percent of the composition by weight;    the composition being emulsified.    
     
     
         2 . a unique composition of matter according to  claim 1  wherein the lipid comprises high omega three oil and the high omega three oil represents 1 percent to 50 percent of the composition by weight.  
     
     
         3 . a unique composition of matter according to  claim 1  wherein the lipid comprises pure omega three fatty acid and the pure omega three fatty acid represents 1 percent to 30 percent of the composition by weight.  
     
     
         4 . a unique composition of matter according to  claim 1  wherein the lipid comprises a combination of high omega three oil and pure omega three fatty acid such that the total omega three fatty acid present in the combination represents 1 percent to 30 percent of the composition by weight.  
     
     
         5 . a unique composition of matter according to  claim 1  wherein the lipid comprises medium chain triglyceride and the medium chain triglyceride represents 1 percent to 50 percent of the composition by weight.  
     
     
         6 . a unique composition of matter according to  claim 1  further comprising fagopyritrol, wherein the fagopyritrol represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         7 . a unique composition of matter according to  claim 1  further comprising lycopene, wherein the lycopene represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         8 . a unique composition of matter according to  claim 1  further comprising polyphenolic antioxidants of vegetable origin, wherein the polyphenolic antioxidants represent 0.25 percent to 20 percent of the composition by weight.  
     
     
         9 . a unique composition of matter according to  claim 1  further comprising luteine, wherein the luteine represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         10 . a unique composition of matter according to  claim 1  further comprising beta carotene, wherein the beta carotene represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         11 . a unique composition of matter according to  claim 1  further comprising calcium estearate, wherein the calcium estearate represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         12 . a unique composition of matter according to  claim 1  further comprising vitamin E, wherein the vitamin E represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         13 . a unique composition of matter according to  claim 1  further comprising a bioflavonoid, wherein the bioflavonoid represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         14 . a unique composition of matter, the composition comprising: 
 water, the water representing 30 percent to 80 percent of the composition by weight;    lipid;    cellulose hydrolyzed dietary fiber gel for calorie reduced foods, the dietary fiber gel representing 0.3 percent to 20 percent of the composition by weight;    the composition being emulsified.    
     
     
         15 . a unique composition of matter according to  claim 14  wherein the lipid comprises high omega three oil and the high omega three oil represents 1 percent to 50 percent of the composition by weight.  
     
     
         16 . a unique composition of matter according to  claim 14  wherein the lipid comprises pure omega three fatty acid and the pure omega three fatty acid represents 1 percent to 30 percent of the composition by weight.  
     
     
         17 . a unique composition of matter according to  claim 14  wherein the lipid comprises a combination of high omega three oil and pure omega three fatty acid such that the total omega three fatty acid present in the combination represents 1 percent to 30 percent of the composition by weight.  
     
     
         18 . a unique composition of matter according to  claim 14  wherein the lipid comprises medium chain triglyceride and the medium chain triglyceride represents 1 percent to 50 percent of the composition by weight.  
     
     
         19 . a unique composition of matter according to  claim 14  further comprising fagopyritrol, wherein the fagopyritrol represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         20 . a unique composition of matter according to  claim 14  further comprising lycopene, wherein the lycopene represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         21 . a unique composition of matter according to  claim 14  further comprising polyphenolic antioxidants of vegetable origin, wherein the polyphenolic antioxidants represent 0.25 percent to 20 percent of the composition by weight.  
     
     
         22 . a unique composition of matter according to  claim 14  further comprising luteine, wherein the luteine represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         23 . a unique composition of matter according to  claim 14  further comprising beta carotene, wherein the beta carotene represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         24 . a unique composition of matter according to  claim 14  further comprising calcium estearate, wherein the calcium estearate represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         25 . a unique composition of matter according to  claim 14  further comprising vitamin E, wherein the vitamin E represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         26 . a unique composition of matter according to  claim 14  further comprising a bioflavonoid, wherein the bioflavonoid represents 0.25 percent to 20 percent of the composition by weight.  
     
     
         27 . a method of producing emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid, the method comprising the steps: 
 a. providing water, lipid, and dietary fiber gel for calorie reduced foods;    b. combining the water, the lipid and the dietary fiber gel for calorie reduced foods;    c. mixing the water, the lipid and the dietary fiber gel for calorie reduced foods to create a mixture;    d. subjecting the mixture to high shear micro-particulation.    
     
     
         28 . the method of producing emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid according to  claim 27  further comprising the following step: 
 e. subjecting the mixture to pasteurization.    
     
     
         29 . the method of producing emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid according to  claim 27  wherein said high shear micro-particulation is accomplished through colloid milling.  
     
     
         30 . the method of producing emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid according to  claim 27  wherein said high shear micro-particulation is accomplished through ultrasonication treatment.  
     
     
         31 . the method of producing emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid according to  claim 27  wherein said high shear micro-particulation is accomplished through homogenization.  
     
     
         32 . the method of producing emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid according to  claim 28  wherein said high shear micro-particulation is accomplished through colloid milling.  
     
     
         33 . the method of producing emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid according to  claim 28  wherein said high shear micro-particulation is accomplished through ultrasonication treatment.  
     
     
         34 . the method of producing emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid according to  claim 28  wherein said high shear micro-particulation is accomplished through homogenization.  
     
     
         35 . a product produced by the method of any of claims  27 - 34 .  
     
     
         36 . a unique composition of matter according to any of claims  1 - 26  further comprising soluble fiber.  
     
     
         37 . a unique composition of matter according to any of claims  1 - 26  further comprising beta glucan fiber derived from yeast wherein the beta glucan represents 5 percent to 15 percent of the composition by weight.