CA2047266A1 - Fat substitute and a process for preparation thereof - Google Patents

Abstract

ABSTRACT

The invention relates to a powdered, fat substitute, food composition derived primarily from potato starch, corn syrup solids, and non-fat dry milk. A whitening agent can be added for an embodiment directed to use as a no-fat coffee whitener, which exhibits at least 18 months non-refrigerated shelf life.

Description

- ;

A FAT QUB~ITUTE
AND A PROCESS FOR PREPARATION TREREOF

TECHNICAL FIELD

The present invention relates generally to non-fat and reduced fat products which possess the organoleptic characteristics of full fat-containing products. The present invention also relates to a powdered fat substitute food product~ and more particularly, to a no-fat or low-fat, low calorie, low cholesterol, dry, coffee whitener, and a method for making such a whitener.

BACKGROUND INFO~MATION

It is well known that the fat content of foods plays a~L~SB
substantial role not only in the body and texture of the product, but also its flavor characteristics. Despite the expense and high caloric value attending use of milk fat, as well as the susceptibility of milk fat to oxidation causing off flavors and its propensity to provide whipped or buttery texture effects, full fat dai~y products are generally more widely preferred to ice milk, sherbets, a~ti~1 creamers and the like. Indeed, the so-calledL~S~ S~3 "premium grade" products are essentially characterized by higher than standard milk fat contents in the range of lS to 18% and are recognized as products of correspondingly increased palatability and smoothness and enhanced body and texture in comparison to, for example, standard grade ice cream, creamers and dairy products having lower fat contents.
While attempts have been made to develop product formulations wherein part or all of the milk fat content ordinarily present is ., ti ~

replaced by a non-fat material, none of the resulting products has achieved substantial success as a replacement for full fat coffee whitener, yogurt, cottage cheese, sour cream, or hot beverage product. Traditionally, the coffee drinking public has utilized fluid, dairy-based, fat-containing, coffee creamers or whiteners to lighten coffee and to neutralize coffee acids for producing a smoother, milder and more mellow coffee drink. Probably the most popular fluid, dairy-based coffee whitener for this purpose has been Half & Half, a fluid milk product having a butterfat content of not less than 10.5% by weight.
In more recent years, non-dairy coffee whiteners have become of increasing importance in the food industry because of their ease of handling and unrefrigerated shelf stability. Their success has been attributed, in part, to economics by comparison, for example, with the relatively high cost of fluid dairy products and, in part, to the somewhat emotional appeal associated with their freedom from cholesterol due to the absence of butterfat from these non-dairy whiteners.
Non-dairy coffee whiteners are marketed in three physical formsi powdered, liquid and frozen. Regardless of their physical form most non-dairy coffee whiteners contain the same essential p~,~;
ingredients, namely ~ hydrogenated vegetable fat or oil, ~arbohydrates, protein, emulsifiers and stabilizing/buffering ~ 5 3 agents. The absolute level of each of these ingredients in the coffee whitener varies depending on the physical form of the whitener, although the relative proportions of the ingredients ~_. .,_ _, ._ _, ._, _ , . , _ . , _ , ,. , , _ , ~, .. .

remain about the same. As a practical matter, dried coffee whitener formulations are the most popular and the ingredient formulation for a typical powdered whitener is given in the table below in which all proportions are in percent by weight:

TYPICAL POWDERED
COFFEE WHITENER

P ~ RANGE WGT.% L 5 ~ 9 ~Hydrogenated Vegetable Ram 5 39l Fat or Oil 17-51 ~9J~ q/

Carbohydrate (e.g., 24 D.E. corn syrup solids) 35-70 Protein (e.g., sodium caseinate) 1-5.5 Emulsifier (e.g., mono-diglyceride) 0.5-~.5 St ab i l i z ing/ Buf ~ p ~ s p h~ ~ 0.8-3.5 ~ sB 5-l3 q Color/Flavor As Needed Ra ~ 5-l3-~l By way of comparison, typical liquid coffee whiteners include from 3-12% fat, 4-10% carbohydrate, 0.75-1.5% protein, 0.2-1.0%
emulsifier, 0.1-0.65% stabilizing/buffering agents, with the balance being water.
~ A desirable dry, non-dairy coffee whitener formulation is one which, on reconstitution in coffee, forms a stable fat emulsion wherein the particle size of the fat or oil in the emulsion is about 1-3 microns in diameter. This provides a whitening effect, produced primarily as a result of light reflected from the surface of the finely emulsified fat globules. The carbohydrate, typically t ' ~ J ~ ~ T

a corn syrup solid, acts as a carrier for the fat to retard coalescence of the fat and provides some sweetener effect.
Emulsifiers, such as mono- and diglycerides, are incorporated in the formulation to maintain the fat globules in dispersion. The protein, which almost invariably is sodium caseinate, has been found to be necessary to stabilize the emulsion through the drying step so that when the dried product is reconstituted in coffee, a stable emulsion is provided. It is believed that the protein encapsulates the oil or fat droplets and binds water, thus preventing separation of the fat and coalescence of the droplets to form undesirable fat globules on the surface of the hot coffee.
Sodium caseinate, however, has its problems -- casein is milk derived and becoming expensive and sodium caseinate, while defined to be a non-dairy material, may make the product unacceptable to some ethnic groups. Unfortunately, the several ~ttempts to replace sodium caseinate with other water dispersible proteins such as soy protein, have all been less than satisfactory. This is due to off-flavors, feathering of the protein in coffee, fat separation, poor whitening properties, and other problems. "Feathering" herein means the appearance of streaks of light color observed in coffee whitened by a food product with destabilized protein coagulation.
"Feathering" is also a term used in the art and herein to describe _the situation where the protein contacts substantial concentrations of coffee, tea and similar beverages and thereafter precipitates, aggregates or becomes insoluble.
It is also common to include in coffee whitener products -4 ~

stabilizing/buffering salts such as dipotassium phosphate, disodium phosphate, sodium citrate, tetrasodium pyrophosphates, etc., to improve the colloidal dispersibility of the protein and prevent precipitation of the protein due to acidity of the drink to which the whitener is added.
The fat or oil used in coffee whiteners is preferably bland or neutral in flavor and has, particularly for a spray dried product, long term stability against oxidation and the development of rancidity. For this purpose, fats which are highly saturated have been preferred. In addition, the fat must have a sufficiently high solids content to remain in a solid state during storage and/or handling. At the same time the solids content of the fat should be sufficiently low to avoid leaving a waxy mouth-feel when used in coffee. In order to meet these criteria it has become conventional to employ a hydrogenated lauric-containing fat which is solid at room temperature, most usually coconut oil. However, certain health aspects raise possible concerns regarding hydrogenated fats in the diet.
U.S. 4,784,865, issued November 15, 1988 to Baker, et al., teaches the production of a substantially fat and cholesterol free, fluid, dairy coffee whitener.
There thus also continues to exist a long standing need in the art for non-fat and reduced fat coffee whitener and cheese products, and frozen dessert products which possess the physical and organoleptic characteristics of full fat cheese, coffee whiteners, and dairy desserts. Ideally, such products would equal ~ ,~
.;., or surpass standard products in nutritional value, but have reduced caloric content. Additionally, there exists a need for a fat or cream substitute ingredient that can be prepared, stored and used in making a variety of low/no fat food products including yogurts, cheeses, and frozen whipped desserts. It is, therefore, one purpose of the present invention to avoid the cholesterol and saturated fat of conventional coffee whiteners and provide a new ~.9~ 34 R~ m 5 l3-q and aesthetically pleasing powdered ~ coffee whitener ~5 having the appearance, taste, body, mouth ~ eel and whitening ~ ~,5 . dai~ ~ r~S, L j e 5 ability of high butterfat-containing dairy creamers~ yet which has Qg~ 513 a negligible saturated fat content, and an insignificantly low cholesterol and calorié content per serving. The result is an effective coffee whitener, despite the absence of oils and fats, which is aesthetically pleasing, does not feather and is attractive to calorie conscious dieters.

SUMMARY OF THE INVENTION

According to one of its aspects, the present invention provides non-fat and reduced fat whipped or non-whipped frozen dessert products, cheeses, yogurts, and coffee whiteners wherein part or, preferably, all of the milk fat, vegetable fat, or oil ~ ordinarily incorporated therein is replaced by a formulation comprising potato starch, corn syrup solids and non-fat dry milk.

Products of the invention possess the physical and organoleptic characteristics of full fat products despite the absence or substantially reduced content of fat/oil droplets or globules. The ability to partially or totally replace fats or oils with such materials gives rise to highly desirable food products with reduced fat and caloric contents. The manufacture of food products according to the invention requires no specialized equipment or handling other than that ordinarily employed in the preparation of such products and in all instances the starch-based formulations may be incorporated into formulations as a direct replacement for part or all of the milk fat or vegetable fats or oils.
O The present invention thus provides improved coffee whiteners, frozen whipped or non-whipped dessert foodstuffs, wherein the improvement comprises thé partial or total replacement of fat in products such as coffee whiteners, sauces, cream pie fillings, hot cocoa mix, dips, spreads, yogurts, mousses and icings. Other products of the invention comprise frozen whipped desserts of the type which would ordinarily contain milk fat and wherein the formulation based on potato starch, corn syrup solids, and non-fat dry milk totally replaces the fat ordinarily presen~, providing, for example, ice cream analog products having the physical O properties and organoleptic character of premium grade ice cream products but containing less than about one percent fat.
In a preferred embodiment, the present invention prov~des a reduced calorie, fat free powdered coffee whitener which does not feather or oil when used in hot coffee, and a process for ma~ing same.

In another of its aspects, the present invention provides novel methods for preparing reduced calorie whipped or non-whipped frozen dessert products, especially dairy dessert products such as yogurt, ice cream, ice milk, sherbet and the like, which methods involve the step of replacing the fat with a prefabricated starch-based formulation as described herein.
In still another of its aspects, the present invention provides for the preparation of reduced calorie whipped frozen dessert products wherein fat-free or substantially fat-free premixes are provided which can further include heat coagulable protein sources such as egg whites, whey protein, soy protein and the like.
It is correspondingly within the ambit of the present invention to prepare fat-free or substantially fat-free premixes for foods such as coffee whiteners and frozen whipped desserts which comprise the inventive formulation based on potato starch, corn syrup solids, and non-fat dry milk and optionally from 5 to 20 percent protein, and to subject such premixes to heat pasteurization and high shear blending. Low-fat premixes so constituted provide, upon "finishinq" product~ having the t~xtural characteristics of full fat products.
A`ccording to another aspect of the present invention, non-fat cheese products or cheese analog products are provided wherein part or preferably all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a formulation comprising potato starch, corn syrup solids, and non-fat dry milk. Products incorporating such formulations include but are not limited to, cottage cheese, process cheese, imitation grated cheese, cheese spread, sour cream, and non-dairy beverage products both powdered and liquid.
In another embodiment of the present invention is provided a~9~

dry, powdered coffee whitener which resembles conventional ~g~R~ 3 coffee creamers in appearance, taste and mouth-regllq~
feel, but which has~ne-~u~e~fat content. The present inventionLS~ ~3-also provides a dry, coffee whitener which is aesthetically pleasing and effective in whitening and mellowing coffee, yet which contributes negligible levels of saturated fat and cholesterol to the dietary intake of the coffee drinker. This embodiment is sufficiently low in fat content and calories to be included as a desirable component of a reducing diet.
lS In yet another aspect of the present invention, a dry, powdered coffee whitener is provided which has the appearance,~
taste and creamy mouthfeel of high L~ttcrfat coffee creamers,~ 5l'3 effectively whitens and mellows coffee while employing relatively small coffee whitener serving sizes, and contributes negligible saturated fat and cholesterol to the diet, but which has9 ~ ~0,~
butterfat content and a calorie content of less than about 8 calories per serving.
In still another aspect of the present invention, there is provided a method for making a low calorie, dry, powdered fat substitute.

It has now been found that a fat substitute can be prepared _9 _ 'y lf ~ 1~

from starch, NFDM (non-fat dry milk)l corn syru~ solids, and, optionally, a food grade whitener.

pETAILED DESCRIPTIO~ ~F THE INVENTION

In one embodiment, the present invention provides a dry, no fat-containing, powdered, coffee whitener product which resembles conventional high buttcrfat content coffee creamers in appearance,~
taste and mouthfeel, but which has negligible fat content and a calorie content substantially reduced below that of conventional dairy or non-dairy coffee whiteners. As a result, the coffee whitener of the present invention is low in cholesterol and saturated fats and therefore presents reduced health risk in the diet, relative to conventional fat-containing coffee whiteners. In addition, it is suitable for inclusion in the diet of persons for whom a reduced intake of fat or calories is necessary or desirable.
The coffee whitener product of the present invention typically contains, among other ingredients, 1.0~ or less, preferably 0.5~ or less, and more preferably zero percent by weight of fat; 24 to 32%
non-fat ~ milk, 34 to 38~, preferably, about 36% by weight, of As~ 5l~
corn syrup solids; 0.0 to about 3.0 weight percent of a whitening~ Sl3 agent, and 2.0 to 8~, preferably about 6% by weight, of a starch, such as, but not limited to, potato starch. While potato starch is the preferred starch, herein, other operative starches include corn ~ based starch, rice based starch, tapicoa based starch and mixtures thereof.

_ .. , , , . , . . _ ~ . ~

The coffee whitener of the present invention overcomes the problems of prior art coffee whiteners by providing a dry rather than liquid product. This dry or powdered state facilitates easier and less expensive shipping, and also serves to significantly prolong the shelf life of the product relative to that of liquid coffee whiteners. In addition, the present invention overcomes the problem of high fat content by providing a low-fat or no-fat coffee whitener product. By "no fat" or "low fat" herein is meant less than about 1.5 percent and ideally zero percent by weight fat.
Furthermore, the compositions of the present invention can be~ 3 D~ ~art;~ll~ h~d~-c~ 3 prepared without hydrogenated^oils or fats, such as hy~r~e~todR9~ 5~3-' coconut oil or byo~5e~ed palm oil. Finally, the coffee whitener'R~5~l3 of the present invention does not feather or oil on the surface of ~t' the coffee, which is a characteristic often found, but generally undesirable, in conventional fat-containing coffee whiteners.
The process by which the dry or powdered fat substitute of the present invention is made involves the steps of:
(a) adding to a heated aqueous solution of dipotassium phosphate, sodium hexametaphosphate, sodium citrate and an isolated amino acid (preferably glycine), suitable amounts of starch, corn syrup solids, malto-dextrin and non-fat dry milk;
(b) heating the solution of step (a) to a temperature above about 150F and preferably to about 180F;
(c) optionally addin~ a food grade whitening agent, and;
_.
(d) optionally drying the product of step (c). ~ S~3 The mixture f -~-r~ step (b) or of step ~c) can beL~
R~ s-l ,~3~ t `
~lr~

homogenized and the drying is preferably spray drying.
In a preferred embodiment of the present invention, a no-fat, powdered coffee whitener product is provided by the above process, which product contains less than 1.5% by weight fat, no mono- or diglyceride emulsifiers, utilizing a specific DE (Dextrose Equivalent) starch, a lipophilic starch, and a food grade whitening agent.
Thus, in one embodiment of the present invention, a fat-su~stitute composition is provided comprising potato starch, corn syrup solids, nonfat dry milk, sodium hexametaphosphate, dipotassium phosphate, glycine, malto-dextrin, gum arabic, sodium ~ ~'S
O ~ ~ a.~ + 5 ~ L .~ ~ . 5 citrate, titanium dioxide~and flavorantS Q~
The fat substitute compositio~s of the present invention useful in cheese or cheese-type products typicall~ comprise, among other ingredients, 1.0% or less, preferably 0.5% or less, and more preferably zero percent by weight of fat; 34 to 38%, preferably about 36% by weight of corn syrup solids; up to about 3.0 weight percent of a whitening agent, and 2.0 to 8%, preferably about 6% by weight, of a starch, such as, but not limited to, potato starch.
While potato starch is the preferred starch, herein, other operative starches include corn-based starch, tapioca-based starch, rice-based starch, and mixtures thereof. By "cheese products" or "cheese-type products" herein is meant products including, but not limited to, low-fat analogs of cottage cheese, process cheese, imitation grated cheese, cheese spread and cheese sauce.

r The fat-substitute compositions of the present invention useful in frozen dessert or whipped products typically comprise, among other ingredients, 1.0% or less, preferably 0.5% or less, and more preferably zero percent by weight of fat; 34 to 38%, preferably about 36% by weiqht of corn syrup solids; 24 to 32% non-fat dry milk; 1.20 to about 3.0 weight percent of a whitening agent, and 2.0 to 8%, preferably about 6% by weight, of a starch, such as, but not limited to, potato starch. While potato starch is the preferred starch, herein, other operative starches include corn-based starch, rice-based starch, and mixtures thereof. These products can include non-fat analogs of yogurt, sherbet, ice cream, and ice mil~.
Other products which can be produced fro~ the present invention of a fat substitute include imitation sour cream, dry hot cocoa mix, and artificial instant coffee-flavored or coffee-based beverage products. The food compositions of the present invention can also be used in non-fat analogs of cheese products, processed cheese products, cottage cheese, and the like.
It is believed, and is provided not by way of limitation, that the potato starch used herein serves to provide creaminess to the coffee whiteners and other fat substitute uses of the present~
invèntion. It is preferred that the starch be~lipophilic starch because of ~ fat mimicking properties. Similarly, it is Qs~
_ believed that the corn syrup solids provide sweetness and serve as 3~` s a carrier to the claimed compositions and the phosphates serve to buffer the proteins. The isolated amino acid, such as glycine, is -13 ~

I__ _ _, _, ~ _, , ,. ". . .

/ ~t~

used in the co~positions of the present invention to provide a favorable flavor profile (covering up of bitterness). The malto-dextrin and gum arabic act as thickeners and also to enhance~drying~ m5l39 ~ ,r ~-~process. The sodium citrate is useful in the compositions of the ' present invention to provide a buffering effect for the milk proteins.
A flavorant or flavorants can be added at any point in the production process to the compositions of the present invention.
No-fat flavorants known to those s~illed in the food related arts are particularly useful herein, including, but without limitation, natural and artificial flavors such as mouthfeel enhancers, dairy notes, and tropical fat flavors.
The product of the present invention, when used as a coffee whitener in 8 ounces of hot coffee at a level of about 4 grams, has whitening performance equal to coffee whiteners possessing high levels of fat, such as those coffee whiteners exceeding 16% by weight fat. The instant invention exhibits excellent coffee cover-up and flavor. Preferably, the product does not exhibit free oil or feathering when used as a coffee whitener. As a dried product, the coffee whitener of the present invention exhibits room~ ~ Sl~
L.~.5. 5-1~
temperature (non-refrigerated) shelf ~ of greater than 12 months~
and preferably greater than 18 months. Accelerate~ aging at 100F
for 7 months has been exhibited by the products of the present ~,5 j5 ~_ Sh~ . f~ ~ ~ .s B 5-invention,~ a che~f life equivalent to~21 months at ambient ~m 5-S~
temperature.

? ~ ~

In yet another preferred embodiment, the composition contains no hydrogenated or partially hydrogenated vegetable oils.
In preparing the preferred low-calorie, no fat, dry, powdered coffee whitener of the present invention, in one embodiment water is heated, preferably to 100-1~09F. To the hot water is added dipotassium phosphate, sodium hexametaphosphate, sodium citrate and glycine. The amounts of these components can vary as shown in Table I.
TABLE I
Weiqht % of Composition Based on Solids dipotassium phosphate 1 % to 2.5 %
sodium hexametaphosphate 0.27% to 0.33%
sodium citrate 0.54% to 0.66%
glycine 400 ppm to 600 ppm To this heated solution with stirring is added starch, such as potato SA2 starch, corn syrup solids 24DE, nonfat dry milk, Malta Gran 5, and gum arabic. The amounts of these components can vary as shown in Table II. The nonfat dry milk, preferably present in an amount of from about 24 to 32% by weight, can be obtained from any commercial NFDM sources such as Land O'Lakes~, of Minneapolis, MN. It is preferred, but not required, that the nonfat dry milk be the form of super heated NFDM so as to utilize milk proteins that are not denatured, and that the weight percent of fat is below ~about 1.25. The nonfat dry milk is useful in the compositions of the present invention to provide dairy flavor, whitening power and a creamy mouthfeel.

._ . . . _ .. . _ .

nlr~

TABLE I I
Weiqht % of Composition Based on Solids potato starch, SA2 2% to 8%
corn syrup solids, 24DE 34% to 38%
nonfat dry milk (Super heat) 24% to 32%
Malta Gran 5 0% to 20%
gum arabic 1.6% to 2.4%
C~ I c7 ro.n ~ ~ L ~s .s . 5 '~ 9 Optionally, other known food additives such as a 1~c~t~3~Q~m.sl3 flavorants and mouthfeel enhancers can also be used. J
By "Malta Gran 5" herein is meant malto-dextrin available from Zumbro/IFP, Inc.
The solution is heated to and maintained at an elevated temperature, exceeding 150F and preferably to about 180F for a time sufficient to form a viscous gel. This generally takes at least 5 minutes, but usually not more than about 8 minutes.
The whitening agent is then added in an amount sufficient to achieve adequate coffee whitening ability. Known food grade whiteners, such as but not limited to titanium dioxide, mono-R~ ~55~3~' calcium phosphate, tricalcium phosphate are useful herein. A ~9 preferred whitening agent is titanium dioxide, such as 3330 Titanium Dioxide from Whittaker, Clark & Daniels, Inc. of South Plainfield, N.J. or Warner~Jenkinson from St. Louis, MO. The preferred levels of whitening agent will vary depending on the whitening ability of the whitening agent. For titanium dioxide, for example, the preferred level can range from about 1.0 to about 3.0 weight percent in the composition. The preferred level of titanium dioxide is about 1.5% by weight. Titanium dioxide is not ~ _ _ _ _ . _ .. . ... . .

only effective to supplement the whitening effect of the dispersed protein micelles in the coffee, but also contributes to the excellent feathering resistance exhibited by the coffee whitener of the present invention.
~s~li L~ 5-A preferred potato starch useful herein is P~ai}~ SA-2~ m 5~
U-obtainable from Avebe of Princeton, N.J. Other lipophilic starches can include rice, corn and tapioca and mixtures thereof, and others known to those skilled in the art.
A preferred corn syrup solid useful herein is 24DE obtainable from Staley. Other corn syrup solids such as 36DE and 42DE are useful herein.
In one embodiment of the process of the present invention, the solution is optionally homogenized to improve the uniformity.
Homogenization can be done before or after the solution is heated, or after the food grade whitening agent is added. It is preferred to homogenize the solution after the whitening agent is added. Any conventional homogenization technique, such as single pass homogenization, and other techniques known to those skilled in the art, can be used in this optional embodiment of the process.
In a preferred embodiment of the process of the present invention, the drying of the whitened solution is achieved by spray drying. Other known food drying or powder making techniques can be used, such as but not limited to, drum drying, vacuum drying, and - foam-mat drying. ~t is preferred herein that the dried coffee 2S whitener product of the present invention have less than about 6.2 percent by weight moisture.

_ r ~ ~,} .~

Example I
A coffee whitener was prepared by combining the following:
Wat.
Potato starch SA-2 498.96 grams 5.0 Corn syrup solids 24DE 7 pounds 15 ounces 36.1 ~~5!3-~l Nonfat dry milk ~ 7 pounds 1 ounce 32 o.s~-5 Sodium hexametaphosphate 29.94 grams ~ 3~5m5i'3-Dipotassium phosphate (50% aq.) 359.54 grams 1.8 4 Disodium phosphate 2.0 grams 0.02 Glycine 4.99 grams 0.05 Malta Gran 5 4 pounds 6 ounces 20.0 Gum arabic A-1 199.58 grams 2.0 Sodium citrate (hydrous) 59.88 grams 0.6 Titanium dioxide 199.58 grams 2.0 Fries + Fries MF #188040 9.98 grams 0.1 Firmenich Artificial Fat Flavor 2.268 grams 0.02 Water (@ 58% solids) 15 pounds 15 ounces The water was heated to 100 to 110F and the dipotassium phosphate, sodium hexametaphosphate, disodium phosphate, sodium citrate and glycine (an isolated amino acid) were added with stirring. The remaining ingredients except the TiO2, corn syrup solids, and the liquid flavors ~Fries ~ Fries MF #188040 mouthfeel~ 3q D~
enhancer) were added. The solution was heated to 180F for 5-8 ~~minutes, then the Tio2 (2.0 weight %), corn syrup solids and flavors were added. The solution was then homogenized in a dual -pass system (soot2ooopsi) and then spray dried (2500 psi) to produce a cream-colored, dry powder. The product provided very good flavor, good body and color, and did not feather when used as a coffee whitener at a level of 4 grams in approximately 8 ounces of hot coffee.

Exam~le 2 A coffee whitener was prepared as in Example 1 except that 1.0% titanium dioxide was added instead of 2.0%. The spray dried product provided very good flavor, good body and color, and did not feather when used as a coffee whitener at a level of 4 grams in approximately 8 ounces of hot coffee.

Example 3 A coffee whitener was prepared by combining the following:
~.%
Potato starch SA-2 567 grams 5.0 Corn syrup solids 24DE 9 pounds 2 ounces 36.6 ~L~ o'L~s) ~,s~ 5-' Nonfat dry milk ~e~ 8 pounds 0 ounces 32 R~5 Sodium hexametaphosphate 34.02 grams 0.3 Dipotassium phosphate (50% aq.) 408.24 grams 1.8 Disodium phosphate 2.27 grams 0.02 Glycine 5.90 grams 0.05 Malta Gran 5 5 pounds 0 ounces 20.0 Gum arabic A-l 226.8 grams - 2.0 ._ Sodium citrate (hydrous) 68.04 grams 0.6 t :.,it~'. !`~ .;

Titanium dioxide 170.1 grams 1.5 Fries + Fries MF #188040 11.34 grams 0.1 Annatto FC-200 ~ 1.19 grams 1~R9~m 5l3~
Firmenich Artificial Fat Flavor 2.27 grams 0.02 Water (@ 58% solids) 18 pounds 1 ounce The ingredients were combined using the procedure of Example 1. The product provided very good flavor, good body and color and did not feather when used as a coffee whitener at a level of 4 grams in approximately 8 ounces of hot coffee.

Claims (32)

1. A process to produce a fat substitute useful in foods comprising the steps of:
(a) combining starch, corn syrup solids, malto-dextrin and nonfat dry milk, dipotassium phosphate, sodium hexametaphosphate, sodium citrate, water, and glycine; and, (b) heating the solution of step (a) to a temperature above about 150°F for a time sufficient to form a viscous gel.

2. The process of claim 1 wherein the starch is selected from the group consisting of lipophilic potato starch, corn starch, rice starch and tapioca starch, and is present in an amount of from about 2.0% to about 8.0% by weight.

3. The process of claim 1 further comprising the addition of a flavorant, and wherein the non-fat dry milk has less than about 1.25 weight percent fat and is present in an amount of from about 24 to 32 percent by weight.

4. The process of claim 1 further comprising step (c) adding up to about 3.0% by weight of a food grade whitening agent, and wherein the fat content is less than about 1.0% by weight.

5. The process of claim 1 further comprising step (c) drying the product of step (b), whereby a powdered food product is produced which exhibits a non-refrigerated shelf life of greater than 18 months.

6. The process of claim 5 further comprising, before drying, homogenizing, the product of step (a).

7. The process of claim 1 further comprising the homogenization of the product of step (a).

8. The process of claim 5 further comprising, before drying, the homogenization of the product of step (b).

9. The process of claim 5 wherein the drying in step (c) is spray drying.

10. The process of claim 1 wherein the heating in step (b) is to a temperature of about 180° F.

11. The process of claim 4 wherein the whitening agent is TiO2, present in an amount of from about 1.25 to about 2.0 weight percent.

12. The process of claim 1 wherein the dipotassium phosphate is present in an amount of from 1 to 2.5 weight %, and the sodium hexametaphosphate is present in an amount of from 0.27 to 0.33 weight %, and the sodium citrate is present in an amount of from 0.54 to 0.66 weight %.

13. The process of claim 1 wherein the glycine is present in an amount of from about 400 ppm to about 600 ppm, and the starch is potato starch present in an amount of from about 2 to 8 weight %, and the malto-dextrin is present in an amount of from about 1 to 20 weight %.

14. The process of claim 1 wherein the corn syrup solids is of a dextrose equivalent of from 24 to 42 and is present in an amount of from 34 to 38 weight %, and wherein the nonfat dry milk has less than 1.25 weight percent fat and is present in an amount of from 24 to 32 weight %.

15. A fat substitute food composition comprising: starch, corn syrup solids, nonfat dry milk, sodium hexametaphosphate, dipotassium phosphate, glycine, malto-dextrin, gum arabic, sodium citrate, and titanium dioxide, and less than about 1.0 weight percent fat.

16. The composition of claim 15 wherein the starch is a lipophilic starch selected from the group consisting of potato, corn, rice, and tapioca starches.

17. The composition of claim 15 wherein the starch is lipophilic potato starch.

18. The composition of claim 15 wherein the composition has less than 0.5% by weight fat.

19. The composition of claim 15 wherein the composition has less than 6.2% by weight moisture.

20. The composition of claim 15 further comprising a flavorant.

21. The composition of claim 15 wherein the dipotassium phosphate is present in an amount of from 1 to 2.5 weight %, and the sodium hexametaphosophate is present in an amount of from 0.27 to 0.33 weight %, and the sodium citrate is present in an amount of from 0.54 to 0.66 weight %.

22. The composition of claim 15 wherein the glycine is present in an amount of from about 400 ppm to about 600ppm, and the starch is lipophilic potato starch present in an amount of from about 2 to 8 weight %, and the malto-dextrin is present in an amount of from about 1 to 20 weight %.

23. The composition of claim 15 wherein the corn syrup solid is of a dextrose equivalent of from 24DE to 42DE, and the nonfat dry milk has less than 1.25 weight percent fat and said non-fat dry milk is present in an amount of from about 24 to 32 weight %.

24. A coffee whitener comprising the composition of claim 15.

25. A cheese product comprising the composition of claim 15.

26. A frozen dessert product comprising the composition of claim 15.

27. A yogurt product comprising the composition of claim 15.

28. A cottage cheese product comprising the composition of claim 15.

29. An imitation sour cream product comprising the composition of claim 15.

30. A hot beverage product comprising the composition of claim 15.

31. The composition of claim 15, wherein the food composition has been spray dried, and which exhibits non-refrigerated shelf stability of greater than 18 months.

32. A method of whitening coffee comprising: adding to hot coffee a powdered composition comprising starch, corn syrup solids, non-fat dry milk, sodium hexametaphosphate, dipotassium phosphate, glycine, malto-dextrin, gum arabic, sodium citrate, and titanium dioxide, whereby a whitened coffee is obtained which does not exhibit feathering.