Low-fat batter-like compositions and methods of preparing and using same

Abstract

The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent.

1 - 20 . (canceled) 
     
     
         21 . A non-flowable low-fat batter-like composition comprising:
 (a) flour or flour replacement ingredient;   (b) a creamed composition comprising a sweetener and a fat component;   (c) a setting agent preparation comprising a liquid slurry comprising about 1% to about 3% setting agent and about 97% to 99% liquid, the setting agent comprising xanthan gum and locust bean gum, wherein the liquid slurry comprises a suspension of the setting agent in the liquid and wherein the setting agent is selected so that the liquid slurry has a viscosity in the range of from about 3000 cps to about 8000 cps, wherein the liquid slurry is present in an amount of about 10% to about 30% by weight in the non-flowable low-fat batter-like composition;   (d) a fiber having a water-holding capacity of at least about 500 (grams H 2 O/100 grams fiber); and   (e) a chemical leavening system;   wherein the low-fat non-flowable batter-like composition has a total moisture content of about 40 to about 50 weight percent and a total fat content of no more than about 3 weight percent.   
     
     
         22 . The low-fat batter-like composition according to  claim 21 , wherein the fiber has a water holding capacity of about 500 to about 1000 (grams H 2 O/100 grams fiber). 
     
     
         23 . The low-fat batter-like composition according to  claim 21 , wherein the fiber has a water holding capacity of about 900 to about 1000 (grams H 2 O/100 grams fiber). 
     
     
         24 . The low-fat batter-like composition according to  claim 21 , wherein the fiber is selected from citrus fiber, corn fiber, potato fiber, sugar beet fiber, oat fiber, apple fiber, and mixtures thereof. 
     
     
         25 . The low-fat batter-like composition according to  claim 21 , wherein the fiber is present in an amount ranging from about 1 to about 5 weight percent. 
     
     
         26 . The low-fat batter-like composition according to  claim 21 , wherein the batter-like composition has a yield value in the range of about 0.4 Ncm to about 0.8 Ncm at 40° F. (4.4° C.). 
     
     
         27 . The low-fat batter-like composition according to  claim 21 , wherein the setting agent preparation further comprises setting agent selected from polysaccharide gums, polysaccharide hydrocolloids and combinations thereof. 
     
     
         28 . The low-fat batter-like composition according to  claim 21 , wherein the flour or flour replacement is present in an amount of about 20 to about 30 weight percent. 
     
     
         29 . The low-fat batter-like composition according to  claim 21 , wherein the sweetener is present in an amount of about 15 to about 30 weight percent. 
     
     
         30 . The low-fat batter-like composition according to  claim 21 , wherein the setting agent preparation is present in an amount of about 15 to about 30 weight percent based on the total weight of the batter-like composition. 
     
     
         31 . The low-fat batter-like composition according to  claim 21  wherein the low-fat batter-like composition is capable of maintaining a discrete shape and/or structure at a temperature in the range from above the freezing point of the batter-like composition to below baking temperature of the non-flowable batter-like composition without the support of packaging or containment. 
     
     
         32 . The low-fat batter-like composition according to  claim 21  comprising a total fat content of no more than about 1 weight percent based on the total weight of the batter-like composition. 
     
     
         33 . A packaged food product comprising:
 (a) a package comprising a plurality of material sheets contained within the package; and   (b) a plurality of individual product units positioned on each material sheet, the product units comprising the low-fat batter-like composition according to  claim 21 .   
     
     
         34 . The packaged food product according to  claim 33  wherein each product unit maintains a discrete shape without the support of packaging or containment at a temperature in the range from above the freezing point of the low-fat batter-like composition to below baking temperature of the low-fat non-flowable batter-like composition. 
     
     
         35 . The packaged food product according to  claim 33  wherein the product units are frozen. 
     
     
         36 . The packaged food product according to  claim 33  wherein the product units are refrigerated.