Reduced fat spreadable corn syrup compositions and methods of preparation thereof
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United States of America Patent
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Feb 17, 2004
Grant Date -
Oct 17, 2002
app pub date -
Jun 18, 2001
filing date -
Jun 22, 2000
priority date (Note) -
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status (Latency Note)
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Abstract
The present invention relates to a corn syrup composition that can be used in many applications in place of butter, margarine or other spreadable products. The corn syrup composition is lower in fat than conventional spreads, provides a pleasing flavor and is compatible with many flavoring and coloring options. The formulation combines a corn syrup component, such as high fructose corn syrup, with a fat/oil component, such as butter or other fats. The formulation may also include other flavorings, preservatives, emulsifiers and anti-oxidant ingredients. The formulation may be utilized in any food application but is preferably utilized as a coating, spread or as a cooking or baking ingredient.
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