Fat free, reduced fat and low fat margarine-like spreads and cream cheese
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United States of America Patent
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Oct 21, 1997
Grant Date -
N/A
app pub date -
Oct 14, 1994
filing date -
Jun 18, 1992
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Substantially fat free, reduced fat and low fat margarine-like spreads, dairy spreads and cream cheeses that have the taste, mouthfeel and textural properties of equivalent full fat spreads are described. The spreads contain a starch based texturizing agent that is derived from pregelatinized, high amylose starch. The presence of the texturizing agent functions to viscosify the spread in the absence of traditional viscosifying or thickening agents, such as gelatin and emulsifiers.
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