US2011293814A1PendingUtilityA1

Citrus pulp fiber systems and gel-based dessert systems

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Assignee: ALEXANDRE BENPriority: Feb 15, 2009Filed: Feb 12, 2010Published: Dec 1, 2011
Est. expiryFeb 15, 2029(~2.6 yrs left)· nominal 20-yr term from priority
Inventors:Ben AlexandreCatharina Hillagonda HomsmaLinsen LiuBrian SurrattJoel Rene Pierre Wallecan
B27N 3/04A23L 9/10A23L 19/07A23V 2002/00A23L 19/09A23L 9/12
37
PatentIndex Score
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Claims

Abstract

Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.

Claims

exact text as granted — not AI-modified
1 . A method of forming a food product, comprising: homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized combination that includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber; and drying the homogenized composition to form a dry blend system. 
     
     
         2 . The method of  claim 1  wherein drying the homogenized composition comprises drying the homogenized composition in the presence of a further ingredient. 
     
     
         3 . The method of  claim 1  wherein drying the homogenized composition comprises drying the homogenized composition in the presence of at least one of a starch and a sweetener. 
     
     
         4 . The method of  claim 1  wherein drying the homogenized composition comprises adding the homogenized composition and at least one of a starch and a sweetener to a fluid bed dryer. 
     
     
         5 . The method of  claim 1  further comprising mixing the dry blend system with a liquid system to form a food system, wherein the liquid system comprises at least one of water, a water miscible liquid, a water immiscible liquid, and a microemulsion. 
     
     
         6 . The method of  claim 1  further comprising mixing the dry blend system with a sweetener and a starch to form a gel-based dessert system. 
     
     
         7 . The method of  claim 6  wherein the gel-based dessert system is a dry blend system. 
     
     
         8 . The method of  claim 1  further comprising mixing the dry blend system with a sweetener, a starch, and at least one of water or milk to form a finished gel-based dessert product that comprises at least about 20 wt % water and has a viscosity of at least about 10,000 mPa*s at 20° C. and 10 s −1 . 
     
     
         9 . The method of  claim 1  wherein the citrus pulp fiber has a water binding capacity of from about 7 g of water to about 25 g of water per gram of citrus pulp fiber, and an oil binding capacity of from about 1.5 g of oil to about 10 g of oil per gram of citrus pulp fiber. 
     
     
         10 . A dry blend system comprising citrus pulp fiber and an edible oil that has a solid fat content of no greater than 5 wt % at 0° C.1 the dry blend system having been prepared by homogenizing a combination that includes water, the citrus pulp fiber, and 1-20 grams of the edible oil per gram of the citrus pulp fiber and drying the homogenized combination. 
     
     
         11 . The dry blend system of  claim 10  wherein the dry blend system further comprises at least one of a starch and a sweetener. 
     
     
         12 . The dry blend system of  claim 10  wherein the dry blend system further comprises at least one of a starch and a sweetener, wherein drying the homogenized combination comprises drying the homogenized composition in the presence of the starch and/or sweetener. 
     
     
         13 . A method of making a gel-based dessert system, comprising: homogenizing citrus pulp fiber, an edible lipid, and water to form a preblend system; and, thereafter, mixing at least a portion of the preblend system with a sweetener and a starch. 
     
     
         14 . The method of  claim 13 , further comprising drying the preblend system to form a dry blend system, wherein the step of mixing at least a portion of the preblend system comprises mixing the dry blend system with the starch, the sweetener, and water. 
     
     
         15 . The method of  claim 13 , wherein the edible lipid is an edible oil having a solid fat content of no greater than 5 wt % at 0° C. 
     
     
         16 . The method of  claim 13 , wherein the edible lipid is an edible oil containing no more than about 2% trans fat and less than about 20% FDA saturates. 
     
     
         17 . The method of  claim 16 , wherein the edible oil is a mixture of two different oils, at least one of which is selected from the group consisting of rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, cottonseed oil, and olive oil. 
     
     
         18 . The method of  claim 13 , wherein the edible lipid is a non-hydrogenated edible oil containing no more than about 20% FDA saturates. 
     
     
         19 . (canceled) 
     
     
         20 . (canceled) 
     
     
         21 . (canceled) 
     
     
         22 . (canceled) 
     
     
         23 . (canceled) 
     
     
         24 . (canceled)

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