Fat substituted and its preparation

Abstract

An inulin/colloidal hydrolyzed cellulose composition as a fat substitute. Processes for preparing an inulin/colloidal hydrolyzed cellulose composition by forming a paste or by spray drying. A fat substitute gel. A food containing inulin/colloidal hydrolyzed cellulose.

What is claimed is:  
     
       1. A food additive composition consisting essentially of attrited colloidal hydrolyzed cellulose, inulin, and water, in which the ratio of said attrited colloidal hydrolyzed cellulose to said inulin is in the range of 40:60 to 2:98, said composition being prepared by a process which includes the steps of: 
       attriting a hydrolyzed cellulose wetcake to a particle size in the range of 0.1 micron to 10 microns to produce said attrited colloidal hydrolyzed cellulose; and  
       shearing an aqueous dispersion consisting essentially of said attrited colloidal hydrolyzed cellulose and said inulin to form a uniform dispersion, said inulin having an average particle size of from about 0.1 micron to about 50 microns,  
       with the provisos that:  
       (a) said attrited colloidal hydrolyzed cellulose is not previously dried microcrystalline cellulose or microreticulated microcrystalline cellulose; and  
       (b) said composition is in the form of a paste having from about 5% to about 35% solids or in the form of a spray dried powder having from about 2% to about 8% moisture.  
     
     
       2. A composition according to  claim 1  wherein the inulin particles comprise inulin having an average particle size of from about 0.1 micron to about 20 microns. 
     
     
       3. A composition according to  claim 1  wherein the inulin particles comprise inulin having an average particle size of from about 0.1 micron to about 5 microns. 
     
     
       4. A composition according to  claim 1  wherein the inulin comprises inulin having a degree of polymerization of from about 4 to about 60 monomeric units. 
     
     
       5. A composition according to  claim 1  wherein the inulin comprises inulin having an average degree of polymerization of from about 7 to about 18 monomeric units. 
     
     
       6. A composition according to  claim 1  wherein the inulin comprises inulin having an average degree of polymerization of from about 7 to about 14 monomeric units. 
     
     
       7. A food prepared using a composition of  claim 1 . 
     
     
       8. A food comprising the composition of  claim 1 , said food being selected from the class consisting of confectioneries, goods for baking, dairy products, dressings, emulsion foods, whipped toppings, cheeses and table spreads. 
     
     
       9. A food comprising spray-dried inulin which had previously been spray dried at least once. 
     
     
       10. A food according to  claim 9  wherein the food comprises from about 0.5% to about 10% of spray dried inulin, based on the weight of inulin plus food. 
     
     
       11. A process for preparing an inulin composition comprising dissolving or slurrying inulin in water, heating the slurry or solution, shearing the slurry or solution and spray drying the slurry or solution at a solids content of at least about 15%. 
     
     
       12. A process according to  claim 11  wherein the inulin slurry or solution to be spray dried contains from about 15% to about 35% of solids. 
     
     
       13. A process according to  claim 11  comprising spray drying the inulin at an inlet temperature of from about 200° C. to about 280° C. and an outlet temperature of from about 100° C. to about 120° C. 
     
     
       14. A process according to  claim 11  wherein the inulin to be spray dried comprises inulin which has been spray-dried at least once. 
     
     
       15. A process according to  claim 11  wherein the spray-dried inulin is mixed with a liquid to form a paste. 
     
     
       16. A process according to  claim 15  wherein the paste is added to a food and mixed therewith in an amount of from about 0.5% of inulin to about 10% of inulin, based on the weight of the food and paste. 
     
     
       17. A process according to  claim 11  comprising adding from about 2% to about 60% of colloidal hydrolyzed cellulose wetcake to the spray-dried inulin. 
     
     
       18. A process according to  claim 17  wherein the spray-dried inulin/colloidal hydrolyzed cellulose wetcake is mixed with from about 65% to about 98% of liquid and sheared to form a paste. 
     
     
       19. A process according to  claim 18  wherein the paste is added to a food in an amount of from about 0.5% of inulin and colloidal hydrolyzed cellulose to about 10% of inulin and colloidal hydrolyzed cellulose, based on the weight of the food and paste. 
     
     
       20. A process for preparing an inulin-colloidal hydrolyzed cellulose composition comprising dissolving or slurrying inulin in water, adding attrited hydrolyzed cellulose to the slurry or solution, shearing the mixture and spray-drying the sheared mixture. 
     
     
       21. A process according to  claim 20  wherein the mixture, after shearing and before spray drying, contains from about 40% to about 98% of inulin and about 2% to about 60% of colloidal hydrolyzed cellulose. 
     
     
       22. A process according to  claim 20  comprising adding the spray-dried composition to a food in an amount such that the inulin and colloidal hydrolyzed cellulose composition constitutes from about 0.5% of the composition to about 10% of the composition based on the weight of the food plus composition. 
     
     
       23. A process for preparing an inulin-colloidal hydrolyzed cellulose composition comprising dissolving or slurrying inulin in a liquid, adding attrited hydrolyzed wetcake to the slurry or solution and shearing the mixture to form a paste. 
     
     
       24. A process according to  claim 23  wherein the paste comprises from about 2% to about 35% of solids. 
     
     
       25. A process according to  claim 23  wherein the paste comprises from about 40% to about 98% of inulin and from about 2% to about 60% of colloidal hydrolyzed cellulose. 
     
     
       26. A process according to  claim 23  wherein the paste is added to a food. 
     
     
       27. A process according to  claim 26  wherein the paste which is added to a food is added in an amount of from about 0.5% to about 10% based on the weight of the paste plus food. 
     
     
       28. A process according to any of claims  11 ,  20  or  23  comprising adding the product of the process to a preparation to be used to prepare a food selected from confectioneries, goods to be baked, dairy products, dressings, emulsion foods, whipped toppings, cheeses and table spreads. 
     
     
       29. A food of  claim 7 , said food being selected from the class consisting of confectioneries, goods for baking, dairy products, dressings, emulsion foods, whipped toppings, cheeses and table spreads. 
     
     
       30. A food comprising a composition of  claim 1 , said food being selected from the class consisting of confectioneries, goods for baking. dairy products, dressings, emulsion foods, whipped toppings, cheeses and table spreads. 
     
     
       31. A food prepared from a composition of  claim 1  wherein the inulin content of the food is in the range of about 0.5% to about 10% based on the weight of the food. 
     
     
       32. A food of  claim 29  wherein the inulin content is in the range of about 0.5% to about 10% based on the weight of the food. 
     
     
       33. A composition of  claim 1  wherein the solids content is in the range of about 10% to 30%.