Heat stable fat substitute compositions and process

Claim 2

A crosslinked protein fat-substitute composition which is orally ingestible, characterized as follows: 1) the protein used to provide said crosslinked protein being an orally ingestible protein; 2) said crosslinked protein being water insoluble; 3) said crosslinked protein being capable of being formed in a predominant weight range into microparticles having a particle size in the range of about 10 micrometers or less; 4) said microparticles being stable to heating at 350° F. without substantial degradation and without substantial change in shape or size; and 5) said fat substitute composition providing a mouth feel of a smooth, fat-like food; said crosslinked protein formed using oxidative coupling reaction of phenolic acid groups attached to the chains of said protein.

Claim 3

A composition of claim 1 wherein the predominant weight fraction of the microparticles have a particle size in a range of about 0.1 to about 3 micrometers.

Claim 4

A composition of claim 1 wherein the protein used for crosslinking is selected from the group consisting of water-soluble proteins and prolamine proteins.

Claim 5

A composition of claim 1 wherein the protein used for crosslinking is a water-soluble protein.

Claim 6

A composition of claim 1 wherein the protein used for crosslinking is a prolamine protein.

Claim 7

A composition of claim 1 wherein the phenolic acid used in the crosslinking reaction is selected from the group consisting of ferulic acid, caffeic acid, coumaric acid and esters and salts thereof.

Claim 8

A composition of claim 1 wherein the protein is obtained from a prolamine-containing cereal.

Claim 9

A composition of claim 7 wherein said protein fat-substitute composition, which is stable to heating as defined, is obtained by subjecting a prolamine-containing cereal flour to elevated temperature whereby the heat stabilizing reaction occurs and isolating said microparticles of said composition.

Claim 10

A composition of claim 1 wherein the protein used for crosslinking is albumin.

Claim 11

A composition of claim 1 wherein the protein used is zein.

Claim 12

A heat-stable protein fat-substitute composition which is orally ingestible, characterized as follows: a) the protein used to provide said heat-stable protein being an orally ingestible protein; b) said heat-stable protein being water insoluble and having heat stability as provided by the reaction of said protein of a) and a phenolic acid selected from the group consisting of ferulic acid, caffeic acid, coumaric acid and esters and orally ingestible salts thereof, said protein of "a)" used in said reaction is albumin; c) said heat-stable protein being capable of being formed into microparticles wherein a predominant weight fraction of the microparticles have a particle size in the range of about 0.1 to about 3 micrometers or less; d) said microparticles being stable to heating at 350° F. without substantial degradation and without substantial change in shape or size in the Heat Stability Test; and e) said microparticles providing a mouth feel of a smooth, fat-like food.

Claim 13

A heat-stable protein fat-substitute composition which is orally ingestible, characterized as follows: a) the protein used to provide said heat-stable protein being an orally ingestible protein; b) said heat-stable protein being water insoluble and having heat stability as provided by the reaction of said protein of a) and a phenolic acid selected from the group consisting of ferulic acid, caffeic acid, coumaric acid and esters and orally ingestible salts thereof, said protein of "a)" used in said reaction is albumin; c) said heat-stable protein being capable of being formed into microparticles wherein a predominant weight fraction of the microparticles have a particle size in the range of about 0.1 to about 3 micrometers or less; d) said microparticles being stable to heating at 350° F. without substantial degradation and without substantial change in shape or size in the Heat Stability Test; and e) said microparticles providing a mouth feel of a smooth, fat-like food.

Claim 14

A process of providing a protein fat-substitute composition which is orally ingestible and which is stable to heat as defined, characterized as follows: 1) the protein used to provide said heat stable protein being an orally ingestible protein; 2) said heat stable protein being water insoluble; 3) said heat stable protein being capable of being formed in a predominant weight fraction of microparticles having a particle size in the range of 10 micrometers or less; 4) said microparticles being stable to heating at 350° without substantial degradation and without substantial change in shape or size; and 5) said fat substitute composition providing a mouth feel of a smooth, fat-like food; said heat stable protein being formed by using an oxidative heat stabilizing reaction of phenolic acid groups with the chains of said protein, said reaction being carried out by forming a mixture of a prolamine-containing cereal flour with an effective amount of water, subjecting said mixture to an elevated reaction temperature, pressure and mechanical shear to provide said heat stable protein fat-substitute composition.

Claim 15

A process of providing a protein fat-substitute composition which is orally ingestible and which is stable to heat as defined, characterized as follows: 1) the protein used to provide said heat stable protein being an orally ingestible protein; 2) said heat stable protein being water insoluble; 3) said heat stable protein being capable of being formed in a predominant weight fraction of microparticles having a particle size in the range of 10 micrometers or less; 4) said microparticles being stable to heating at 350° without substantial degradation and without substantial change in shape or size; and 5) said fat substitute composition providing a mouth feel of a smooth, fat-like food; said heat stable protein being formed by using an oxidative heat stabilizing reaction of phenolic acid groups with the chains of said protein, said reaction being carried out by forming a mixture of a prolamine-containing cereal flour with an effective amount of water, subjecting said mixture to an elevated reaction temperature, pressure and mechanical shear to provide said heat stable protein fat-substitute composition.

Claim 16

A heat-stable composition which is a protein fat-substitute product and is orally ingestible, characterized as follows: a) the protein used to provide said heat stable protein being an orally ingestible protein selected from the group consisting of water-soluble proteins and prolamine proteins; b) said heat stable protein being water insoluble and the reaction to provide the heat stability of said protein involves use of a phenolic acid selected from the phenolic acid group consisting of ferulic acid, caffeic acid, coumaric acid and esters and orally ingestible salts thereof; c) said heat stable protein being capable of being formed into microparticles wherein a predominant weight fraction of the microparticles have a particle size in the range of about 0.1 to about 3 micrometers or less; d) said microparticles being stable to heating at 350° F. without substantial degradation and without substantial change in shape or size in the Heat Stability Test; and e) said microparticles providing a mouth feel of a smooth, fat-like foot.

Claim 17

A heat-stable composition which is a protein fat-substitute product and is orally ingestible, characterized as follows: a) the protein used to provide said heat stable protein being an orally ingestible protein selected from the group consisting of water-soluble proteins and prolamine proteins; b) said heat stable protein being water insoluble and the reaction to provide the heat stability of said protein involves use of a phenolic acid selected from the phenolic acid group consisting of ferulic acid, caffeic acid, coumaric acid and esters and orally ingestible salts thereof; c) said heat stable protein being capable of being formed into microparticles wherein a predominant weight fraction of the microparticles have a particle size in the range of about 0.1 to about 3 micrometers or less; d) said microparticles being stable to heating at 350° F. without substantial degradation and without substantial change in shape or size in the Heat Stability Test; and e) said microparticles providing a mouth feel of a smooth, fat-like foot.