Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
Number of patents in Portfolio can not be more than 2000
United States of America Patent
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N/A
Issued Date -
N/A
app pub date -
Aug 15, 2006
filing date -
Oct 20, 2003
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of breads can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or 'emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid', can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of breads, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.
First Claim
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