Low-fat comestible spread substitutes

Abstract

A flavored comestible spread .[.consisting essentially of.]. .Iadd.comprising .Iaddend.an oil-in-water dispersion of water; a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride in the ratio of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120° F.; surface active cellulosic thickener; and at least a threshold proportion of flavorant and/or colorant.

What is claimed is: 
     
       1. A flavored comestible spread consisting essentially of an oil-in-water dispersion of (a) water;   (b) a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride present in the ratio monoglycerides to diglycerides of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120° F.;   (c) surface active cellulosic thickener; and   (d) a flavoring proportion of flavorant; the weight proportions of (a), (b) and (c) being about 30-100:10:0.5-2, sufficient to produce a plastic consistency and Brookfield viscosity of at least about 100,000 cps through a temperature range of about 38°-90° F.   
     
     
       2. The comestible spread of claim 1 wherein said cellulosic thickener comprises a blend containing a major proportion of a cellulose ether and a microcrystalline cellulose, and a minor proportion of sodium carboxymethyl cellulose. 
     
     
       3. The comestible spread of claim 2 wherein said cellulosic thickener comprises a blend of about 0.25-1% hydroxypropylmethyl cellulose and about 0.25-1% of a mixture of about 8 parts by weight microcrystalline cellulose to about 1 part by weight sodium carboxymethyl cellulose. 
     
     
       4. The comestible spread of claim 2 wherein said partial glyceride ester comprises about 10-30% monoglyceride, about 38-48% diglyceride, and about 23-46% triglyceride, the triglyceride content being less than or equal to the diglyceride content. 
     
     
       5. The comestible spread of claim 4 wherein said partial glyceride ester is a blend of mono-diglycerides and triglyceride. 
     
     
       6. The comestible spread of claim 5 wherein said blend comprises about 73-75% mono-diglyceride having a low mono mono-di-glyceride content of less than about 15%, about 24-28% soft mono-diglyceride, and about 0.5-3.5% hard mono-diglyceride. 
     
     
       7. The comestible spread of claim 6 wherein said soft mono-diglyceride has an I.V. of 50-85 and a Capillary Melting Point of 120°-125° F.; and said hard mono-diglyceride has an I.V. of 5 maximum and a Capillary Melting Point of about 145°-150° F. 
     
     
       8. The comestible spread of claim 7 wherein said soft and hard mono-diglycerides contain about 50-90% monoglyceride. .Iadd.9. A protein-free flavored comestible spread comprising an oil-in-water dispersion of (a) water;   (b) as a major lipid component a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride present in the ratio monoglycerides to diglycerides of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120° F.;   (c) surface active cellulosic thickener; and   (d) a flavoring proportion of flavorant; the weight proportions of the composition ingredients being sufficient to produce a plastic consistency and Brookfield viscosity of at least about 100,000 cps through a temperature range of about 38°-90° F. .Iaddend. .Iadd.10. A protein-free flavored comestible spread consisting essentially of an oil-in-water dispersion of   (a) water;   (b) as a major lipid component a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride present in the ratio monoglycerides to diglycerides of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120° F.;   (c) surface active cellulosic thickener;   (d) a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F.; and   (e) a flavoring proportion of flavorant; the weight proportions of (a), (b), (c) and (d) being sufficient to produce a plastic consistency and Brookfield viscosity of at least about 100,000 cps through a temperature range of about 38°-90° F. .Iaddend. .Iadd.11. A flavored comestible spread consisting essentially of an oil-in-water dispersion of   (a) water;   (b) a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride present in the ratio monoglycerides to diglycerides of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120° F.;   (c) surface active cellulosic thickener;   (d) a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F.; and   (e) a flavoring proportion of flavorant; the weight proportions of (a), (b), (c), and (d) being sufficient to produce a plastic consistency and Brookfield viscosity of at least about 100,000 cps through a temperature range of about 38°-90° F.; wherein the weight proportions of (a), (b), and (c) are about 30-100:10:0.5-2, the low melting point fat being less than about 20% by weight basis total composition. .Iaddend. .Iadd.12. The spread of claims 10 or 11 wherein said fat is butterfat. .Iaddend. .Iadd.13. The spread of claims 10 or 11 wherein said fat is a blend of an oil and a hard fat. .Iaddend. .Iadd.14. The spread of claim 9 further comprising an added low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F., the flavorant being selected from the group consisting of corn syrup solids, maple syrup and honey. .Iaddend. .Iadd.15. A flavored comestible spread consisting essentially of an oil-in-water dispersion of   (a) water;   (b) a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride present in the ratio monoglycerides to diglycerides of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120° F.;   (c) surface active cellulosic thickener;   (d) about 0-20% by weight basis total composition low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F.; and   (e) a flavoring proportion of flavorant; the weight proportions of (a), (b), and (c) being about 30-100:10:0.5-2, sufficient with the low melting point fat to produce a plastic consistency and Brookfield viscosity of at least about 100,000 cps through a temperature range of about   
     
     
        38°-90° F. .Iaddend. .Iadd.16.  The spread of claim 15 wherein said fat is butterfat. .Iaddend. .Iadd.17. The spread of claim 15 
     
     
        wherein said fat is a blend of an oil and a hard fat. .Iaddend. .Iadd.18. A flavored comestible spread consisting essentially of an oil-in-water dispersion of (a) water;   (b) a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride present in the ratio monoglycerides to diglycerides of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120° F.;   (c) surface active cellulosic thickener;   (d) a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F.; and   (e) a flavoring proportion of flavorant; the weight proportions of (a), (b), (c) and (d) being sufficient to produce a plastic consistency and Brookfield viscosity of at least about 100,000 cps through a normal temperature range of refrigeration and use;   (f) the low melting point fat being less than about 20% by weight basis   
     
     
        total composition. .Iaddend. .Iadd.19.  A flavored comestible spread consisting essentially of an oil-in-water dispersion of (a) water;   (b) a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride present in the ratio monoglycerides to diglycerides of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120° F.;   (c) surface active cellulosic thickener;   (d) a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F.; and   (e) a flavoring proportion of flavorant; the weight proportions of (a), (b), (c) and (d) being sufficient to produce a plastic consistency through a temperature range of about 38° F. to room temperature;   (f) the low melting point fat being less than about 20% by weight basis   
     
     
        total composition. .Iaddend. .Iadd.20.  The spread of claims 18 or 19 flavored to simulate a mayonnaise-like flavor. .Iaddend. .Iadd.21. A protein-free, flavored comestible spread consisting essentially of an oil-in-water dispersion of (a) water;   (b) as a major lipid component, a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride present in the ratio monoglycerides to diglycerides of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120° F.   (c) surface active cellulosic thickener;   (d) a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F.; and   (e) a flavoring proportion of flavorant; the weight proportions of (a), (b), (c) , and (d) being sufficient to produce a plastic consistency and Brookfield viscosity of at least about 100,000 cps through a normal   
     
     
        temperature range of refrigeration and use. .Iaddend. .Iadd.22.  A protein-free, flavored comestible spread consisting essentially of an oil-in-water dispersion of (a) water;   (b) as a major lipid component, a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride present in the ratio monoglycerides to diglycerides of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120° F.;   (c) surface active cellulosic thickener;   (d) a low melting point fat having a Wiley Melting Point in the range of about 75° F. to about 106° F.; and   (e) a flavoring proportion of flavorant; the weight proportions of (a), (b), (c) and (d) being sufficient to produce a plastic consistency through a temperature range of about 38° F. to room temperature. .Iaddend. .Iadd.23. The spread of claims 21 or 22 flavored to simulate a mayonnaise-like flavor. .Iaddend.