ICE CREAMS COMPRISING DIETARY FIBER GEL

WIPO Patent Application WO/2006/004604

A1

According to the present invention, fat and caloric content of ice creams can be reduced by the replacement of a portion fat content normally found in ice creams with an amount of dietary fiber. The result is that fat and caloric content of ice creams can be manipulated with minimal effect on taste and texture. Furthermore, the ice creams can further comprise functional foods that increase health and nutritional benefits of the ice creams. The functional foods can be added individually, and in any combination thereof. Hence, in addition to reducing fat and caloric content of ice creams by replacing a portion of fat with dietary fiber gel, additional health benefits can be achieved with compositions that include functional foods.

JP55037103	DRYING OF HIGH FAT MILK
JP52000778	POWDER RECOVERING PROCESS
WO/1997/035486	PROCESS AND APPARATUS FOR CONVERTING LIQUID WHEY INTO POWDER

Triveni, Shukla P. (South 76-West 24945 National Avenue, Vermon, WI, 53149, US)
Gregory, Halpern J. (1713 North Players Court, Vermon Hills, IL, 60061, US)

PCT/US2005/022615

January 12, 2006

June 27, 2005

Click for automatic bibliography generation  

Triveni, Shukla P. (South 76-West 24945 National Avenue, Vermon, WI, 53149, US)
Gregory, Halpern J. (1713 North Players Court, Vermon Hills, IL, 60061, US)

A23C1/00; A23C9/13; A23C9/152; A23C9/154; A23G9/32; A23G9/34; A23G9/36; (IPC1-7): A23G9/00

Timothy, Fullin J. (1011 Campus Drive, Mundelein, IL, 60060, US)

View/Download PDF      PDF Help

I claim: 1. Ice cream, the ice cream having a formulation, the ice cream comprising dietary fiber gel, wherein dietary fiber gel is added in a prorated amount such that solids contained within the dietary fiber gel represent 0.1 percent to 0.45 percent by weight of the overall ice cream formulation, and dietary fiber gel replaces an amount of fat used in an otherwise identical recipe of ice cream that uses no dietary fiber ge

1.

l. 2. Ice cream of claim 1, wherein the ice cream is part of a food. 3. Ice cream of claim 1, further comprising at least one functional food and combinations thereof selected from a group consisting of high omega three oil, wherein high omega three oil represents 1 percent to 50 percent of the ice cream by weight, pure omega three fatty acid, wherein pure omega three fatty acid represents 1 percent to 30 percent of the ice cream by weight, a combination of high omega three oil and pure omega three fatty acid, wherein the total omega three fatty acid present in the combination represents 1 percent to 30 percent of the ice cream by weight, medium chain triglyceride, wherein medium chain triglyceride represents 1 percent to 30 percent of the ice cream by weight, fagopyritrol, wherein fagopyritrol represents 0.25 percent to 20 percent of the ice cream by weight, lycopene, wherein the lycopene represents 0.25 percent to 20 percent of the ice cream by weight, polyphenols antioxidants of vegetable origin, wherein polyphenolic antioxidants represent 0.25 percent to 20 percent of the ice cream by weight, ffi,i!Mlire'm';K!',fi^jhδ;irepresents 0.25 percent to 20 percent of the ice cream by weight, beta carotene, wherein the beta carotene represents 0.25 percent to 20 percent of the ice cream by weight, calcium stearate, wherein the calcium stearate represents 0.25 percent to 20 percent of the ice cream by weight, vitamin E, wherein the vitamin E represents 0.25 percent to 20 percent of the ice cream by weight, and bioflavonoid, wherein the bioflavonoid represents 0.25 percent to 20 percent of the ice cream by weight. 4. Ice milk, the ice milk having a formulation, the ice milk comprising dietary fiber gel, wherein dietary fiber gel is added in a prorated amount such that solids contained within the dietary fiber gel represent 0.2 percent to 2.5 percent by weight of the overall ice milk formulation, and dietary fiber gel replaces an amount of fat used in an otherwise identical recipe of ice milk that uses no dietary fiber gel. 5. Ice milk of claim 4, wherein the ice milk is part of a food. 6. Ice milk of claim 4, former comprising at least one functional food and combinations thereof selected from a group consisting of high omega three oil, wherein high omega three oil represents 1 percent to 50 percent of the ice milk by weight, pure omega three fatty acid, wherein pure omega three fatty acid represents 1 percent to 30 percent of the ice milk by weight, a combination of high omega three oil and pure omega three fatty acid, wherein the total omega three fatty acid present in the combination represents 1 percent to 30 percent of the ice milk by weight, ^^l^i^M^lain'Wfe^iHiJelisvherein medium chain triglyceride represents 1 percent to 30 percent of the ice milk by weight, fagopyritrol, wherein fagopyritrol represents 0.25 percent to 20 percent of the ice milk by weight, lycopene, wherein the lycopene represents 0.25 percent to 20 percent of the ice milk by weight, polyphenolic antioxidants of vegetable origin, wherein polyphenolic antioxidants represent 0.25 percent to 20 percent of the ice milk by weight, luteine, wherein the luteine represents 0.25 percent to 20 percent of the ice milk by weight, beta carotene, wherein the beta carotene represents 0.25 percent to 20 percent of the ice milk by weight, calcium stearate, wherein the calcium stearate represents 0.25 percent to 20 percent of the ice milk by weight, vitamin E, wherein the vitamin E represents 0.25 percent to 20 percent of the ice milk by weight, and bioflavonoid, wherein the bioflavonoid represents 0.25 percent to 20 percent of the ice milk by weight.

2.

7 Frozen yogurt, the frozen yogurt having a formulation, the frozen yogurt comprising dietary fiber gel, wherein dietary fiber gel is added in a prorated amount such that solids contained within the dietary fiber gel represent 0.1 percent to 1.0 percent by weight of the overall frozen yogurt formulation, and dietary fiber gel replaces an amount of fat used in an otherwise identical recipe of frozen yogurt that uses no dietary fiber gel. 8. Frozen yogurt of claim 7, wherein the frozen yogurt is part of a food. in.yόgifi oipaimfii βif heiolfriprising at least one functional food and combination thereof selected from a group consisting of high omega three oil, wherein high omega three oil represents 1 percent to 50 percent of the frozen yogurt by weight, pure omega three fatty acid, wherein pure omega three fatty acid represents 1 percent to 30 percent of the frozen yogurt by weight, a combination of high omega three oil and pure omega three fatty acid, wherein the total omega three fatty acid present in the combination represents 1 percent to 30 percent of the frozen yogurt by weight, medium chain triglyceride, wherein medium chain triglyceride represents 1 percent to 30 percent of the frozen yogurt by weight, fagopyritrol, wherein fagopyritrol represents 0.25 percent to 20 percent of the frozen yogurt by weight, lycopene, wherein the lycopene represents 0.25 percent to 20 percent of the frozen yogurt by weight, polyphenolic antioxidants of vegetable origin, wherein polyphenolic antioxidants represent 0.25 percent to 20 percent of the frozen yogurt by weight, luteine, wherein the luteine represents 0.25 percent to 20 percent of the frozen yogurt by weight, beta carotene, wherein the beta carotene represents 0.25 percent to 20 percent of the frozen yogurt by weight, calcium stearate, wherein the calcium stearate represents 0.25 percent to 20 percent of the frozen yogurt by weight, vitamin E, wherein the vitamin E represents 0.25 percent to 20 percent of the frozen yogurt by weight, and tio&M<Møt&lMι k&Φ^&$$Womι'ά represents 0.25 percent to 20 percent of the frozen yogurt by weight.

3.

10 Ice cream of claim 1, further comprising at least one functional food and combinations thereof selected from a group consisting of high omega three oil; pure omega three fatty acid; a combination of high omega three oil and pure omega three fatty acid; medium chain triglyceride; fagopyritrol; lycopene; polyphenolic antioxidants of vegetable origin; luteine; beta carotene; calcium stearate; vitamin E; and bioflavonoid, wherein the processed cheese delivers at least 25% of the recommended daily intake of the functional food as reported by the United States Food and Drug Administration.

4.

Ice cream of claim 1, further comprising at least one functional food and combinations thereof selected from a group consisting of high omega three oil; pure omega three fatty acid; a combination of high omega three oil and pure omega three fatty acid; medium chain triglyceride; fagopyritrol; lycopene; polyphenolic antioxidants of vegetable origin; luteine; beta carotene; calcium stearate; vitamin E; and bioflavonoid, wherein the processed cheese delivers at least 25% of the recommended daily intake of the functional food as reported by the European Commission.

5.

Ice cream of claim 1, further comprising at least one functional food and combinations thereof selected from a group consisting of high omega three oil; pure omega three fatty acid; a combination of high omega three oil and pure omega three fatty acid; medium chain triglyceride; fagopyritrol; lycopene; polyphenolic antioxidants of vegetable origin; luteine; beta carotene; calcium stearate; vitamin E; and bioflavonoid, wherein the processed cheese delivers at least 25% of the recommended daily intake of the functional food as reported by the FAO (Food and Agriculture Organization of the United Nations) in the Codex Alimentarius.

6.

Ice milk of claim 4, further comprising at least one functional food and combinations thereof selected from a group consisting of high omega three oil; pure omega three fatty acid; a idMSitiόt^Q&Wmέgi ffirel dϋl Kid pure omega three fatty acid; medium chain triglyceride; fagopyritrol; lycopene; polyphenolic antioxidants of vegetable origin; luteine; beta carotene; calcium stearate; vitamin E; and bioflavonoid, wherein the processed cheese delivers at least 25% of the recommended daily intake of the functional food as reported by the United States Food and Drug Administration.

7.

Ice milk of claim 4, further comprising at least one functional food and combinations thereof selected from a group consisting of high omega three oil; pure omega three fatty acid; a combination of high omega three oil and pure omega three fatty acid; medium chain triglyceride; fagopyritrol; lycopene; polyphenolic antioxidants of vegetable origin; luteine; beta carotene; calcium stearate; vitamin E; and bioflavonoid, wherein the processed cheese delivers at least 25% of the recommended daily intake of the functional food as reported by the European Commission.

8.

Ice milk of claim 4, further comprising at least one functional food and combinations thereof selected from a group consisting of high omega three oil; pure omega three fatty acid; a combination of high omega three oil and pure omega three fatty acid; medium chain triglyceride; fagopyritrol; lycopene; polyphenolic antioxidants of vegetable origin; luteine; beta carotene; calcium stearate; vitamin E; and bioflavonoid, wherein the processed cheese delivers at least 25% of the recommended daily intake of the functional food as reported by the FAO (Food and Agriculture Organization of the United Nations) in the Codex Alimentarius.

9.

Frozen yogurt of claim 7, further comprising at least one functional food and combinations thereof selected from a group consisting of high omega three oil; pure omega three fatty acid; a combination of high omega three oil and pure omega three fatty acid; medium chain triglyceride; fagopyritrol; lycopene; polyphenolic antioxidants of vegetable origin; luteine; beta carotene; calcium stearate; vitamin E; and bioflavonoid, wherein the processed cheese delivers at least 25% of the recommended daily intake of the functional food as reported by the United States Food and Drug Administration. at least one functional food and combinations thereof selected from a group consisting of high omega three oil; pure omega three fatty acid; a combination of high omega three oil and pure omega three fatty acid; medium chain triglyceride; fagopyritrol; lycopene; polyphenols antioxidants of vegetable origin; luteine; beta carotene; calcium stearate; vitamin E; and bioflavonoid, wherein the processed cheese delivers at least 25% of the recommended daily intake of the functional food as reported by the European Commission. 18. Frozen yogurt of claim 7, further comprising at least one functional food and combinations thereof selected from a group consisting of high omega three oil; pure omega three fatty acid; a combination of high omega three oil and pure omega three fatty acid; medium chain triglyceride; fagopyritrol; lycopene; poryphenolic antioxidants of vegetable origin; luteine; beta carotene; calcium stearate; vitamin E; and bioflavonoid, wherein the processed cheese delivers at least 25% of the recommended daily intake of the functional food as reported by the FAO (Food and Agriculture Organization of the United Nations) in the Codex Alimentarius.

p. C TOTEM IHB IN^fIW ICE CREAMS COMPRISING DIETARY FIBER GEL. B. CROSS-REFERENCE TO RELATED APPLICATIONS This invention is the subject of United States patent application number 10/878859 filed on June 28, 2004, which is incorporated by reference herein. C. TECHNICALFIELD The present invention relates generally to the field of food science and relates more specifically to ice creams comprising insoluble fiber compositions. D. BACKGROUND ART The present invention relates to ice creams comprising dietary fiber gel. Recent media attention to the global problem of obesity demonstrates a need for greater availability of foods with low caloric and fat content. This is especially true for foods that typically have high fat and caloric content, such as ice creams. Ice creams typically comprise some fat. Other ingredients can vary according to the type of ice cream and the recipe followed, but typically, ice creams are high in both fat and caloric content. It is intended that the generic term ice cream includes ice cream products such as ice cream bars, ice cream sandwiches, ice cream cakes, as well as ice milk, ice milk products, frozen yogurt, frozen yogurt products, and the like. As used in this document, the term "ice cream" is defined to include ice cream products such as ice cream bars, ice cream sandwiches, ice cream cakes, as well as ice milk, ice milk products, frozen yogurt, frozen yogurt products, and the like. In recent years, some companies have begun to offer reduced fat ice creams. This variety of ice cream, however, often fails to retain the desirable taste and texture of ice creams comprising higher fat contents. Accordingly, there is a need for reduced fat and caloric content ice creams that has the desirable flavor and texture of high fat and high caloric content ice creams. A composition of matter for use in producing high-fiber, low-calorie and low-fat ice creams is provided. The composition includes dietary fiber gel that replaces fat in ice creams. In addition, compositions are provided that include dietary fiber gel and other functional ingredients for nutritionally fortified ice creams. R BEST MODE FOR CARRYING OUT THE INVENTION The following description provides for the use of dietary fiber gels for fat and calorie reduced ice creams. When substituted for fat containing compounds, dietary fiber gels reduce the fat and calorie content of food products. Dietary fiber gels are fully described in U.S. Patent number 5,766,662 (the '662 patent), which is incorporated by reference herein. These dietary fiber gels comprise insoluble dietary fibers consisting of morphologically disintegrated cellular structures, and are characterized by their ability to retain large amounts of water. The dietary fiber gels are produced by shearing agricultural by-products, such as seed brans, hulls, and so forth, under alkaline conditions. Dietary fiber gels in a hydrated form can exist as a gel, and in the dehydrated form as flakes and powders. Dietary fiber gels are characterized by high hydration capacity when reconstituted with water. Additionally, these dietary fiber gels are characterized by their high viscosity at low solid levels. Other insoluble fibers derived from cereals, grains and legumes derived by conventional dry milling consist of morphologically in tact cellular structures, and thus impart a gritty texture to the foods in which they are contained. The dietary fiber gels disclosed in the '662 patent, however, consist of morphologically disintegrated cellular structures and thus impart a smoother texture than other insoluble fiber formulations. A physically smooth morphology is readily revealed under electron microscopic magnification of dietary fiber gel. The smooth morphology reflects the amorphous nature of the non-particulate insoluble compounds that constitute dietary fiber gel. According to the present invention, fat and caloric content can be reduced by the replacement of the fat-containing ingredients normally found in ice creams with dietary fiber gel, j$ufc$EaSoff M:iffi-ii:iqMi»fefϊαfps|tions comprising dietary fiber gel. Substituting dietary fiber gel for fat does not adversely affect either the taste or texture of the ice creams. More specifically, the present invention utilizes dietary fiber gels disclosed in the '662 patent. The dietary fiber gel as disclosed in the '662 patent can be as-produced and reconstituted. The as-produced dietary fiber comes from the shearing of agricultural by-products under alkaline conditions. For example, under alkaline conditions oat hulls can be extruded and then sheared in a Waring™ blender to produce such a gel. When the as-produced dietary fiber gel is dried, a reconstituted dietary fiber gel can be made by subjecting the dried product to high shear in the presence of water. For example, as-produced dietary fiber gel can be oven, freeze, and spray dried and then reconstituted by vigorous stirring and blending in a Waring™ blender to produce a reconstituted dietary fiber gel that is essentially identical to the corresponding as-produced dietary fiber gel. Different categories of ice cream are available to consumers, including ice cream, ice milk, and frozen yogurt. Ice creams can be formulated such that the ice cream comprises 0.1 percent to 0.45 percent dietary fiber gel solids by replacing an appropriate amount, that is, an amount prorated to deliver this range of dietary fiber gel solids, of fat, such as included in cream. Ice milk can be formulated such that the ice milk comprises 0.2 percent to 2.5 percent dietary fiber gel solids by replacing an appropriate amount, that is, an amount prorated to deliver this range of dietary fiber gel solids, of fat, such as included in milk. Frozen yogurt can be formulated such that the frozen yogurt comprises 0.1 percent to 1.0 percent dietary fiber gel solids by replacing an appropriate amount, that is, an amount prorated to deliver this range of dietary fiber gel solids, of fat, such as included in yogurt. For example, dietary fiber gel can be used to replace part of the light cream ingredient in a typical ice cream receipt. A typical and known vanilla ice cream recipe is described in Better Homes and Gardens, New Cook Book (Bantam Books, 1985). The ice cream ingredients include: Wz cups sugar; 2 envelopes unflavored gelatin; 8 cups light cream; 2 beaten eggs; and 4 combining sugar, gelatin, and % teaspoon salt; stirring in half (4 cups) of the light cream; cooking and stirring over medium heat till mixture almost boils and sugar dissolves; stirring 1 cup of the hot mixture into beaten eggs; returning whole mixture to a saucepan; cooking and stirring for 2 minutes more; cooling mixture; adding the second half (4eups) of light cream and vanilla; freezing in a 4 to 5 quart ice cream freezer according to manufacturer's directions. The recipe makes 3 quarts of vanilla ice cream (24 servings). A reduced fat ice cream can be made by replacing a high fat ingredient of ice cream with dietary fiber gel. Light cream is such an ingredient because the light cream is a high-fat liquid product that is separated from milk. A direct replacement of a portion of the light cream in the above known recipe can yield a reduced fat and calorie vanilla ice cream. For example, the latter step in the recipe of the adding the second half (4 cups) of light cream and vanilla can be replaced by adding (4 cups — a direct replacement) of dietary fiber gel and vanilla. Similar replacements can be made in the recipes for ice milk and frozen yogurt. The result is that fat and caloric content of ice creams can be manipulated with minimal effect on taste and texture, and as stated above, additional health benefits can be achieved through consumption of ice creams comprising dietary fiber gel when functional foods are included in the formulations. Functional ingredients can be added to the composition of ice creams to increase health and nutritional benefits of this food. Most notably 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 stearate, vitamin E, bioflavonoids, fagopyritrol, polyphenols 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 can be added to ice creams. The following ranges of the functional foods in ice creams are given by way of example, but other functional foods, notably fat soluble functional foods, can be added as well. High omega three oils and omega six oils, for example flax seed oil, can be added in concentrations of llpfjpepttol JQ^ by weight. Pure omega three fatty acids and omega six fatty acids can be added in concentrations ranging from 1 percent to 30 percent of the , composition by weight. If both pure omega three or six fatty acids and high omega three oils are used, their respective concentrations can be prorated to give an appropriate end concentration of high omega three fatty acids. Medium chain triglyceride can be added in concentrations ranging from 1 percent to 30 percent of the composition by weight. Fagopyritrol or foods containing fagopyritrol can be added in concentrations of 0.25 percent to 20 percent of the composition by weight. Polyphenolic antioxidants of vegetable origin, for example lycopene, beta carotene, luteine, and bioflavonoids can be added in concentrations ranging from 0.25 percent to 20 percent of the composition by weight. Soluble fiber, for example beta Glucan, can be added in concentrations ranging from 5 percent to 15 percent of the composition by weight. Any functional foods added to the composition can be added in such concentrations to deliver up to 100 percent, preferably 25 percent to 100 percent, of prevailing recommended daily intake recommendations by the FDA (Food and Drug Administration of the United States), European Commission, and reported by the FAO (Food and Agricultural Organization of the United Nations) in the Codex Alimentarius, or other international authorities. Although the present invention is illustrated by the example of ice creams, ice milk, frozen yogurt, and so forth, the present invention applies to foods and food formulations that include fat containing ingredients such as oils, greases, and lards that are derived from vegetable, animal, or synthetically produced that are used in the mixing, baking, reheating or other processing as necessary to produce edible foods. An advantage of the present invention is the ability to provide a unique composition of matter embodied by low-calorie and low-fat ice creams. The fat and caloric content are advantageously reduced by the replacement of the fat normally found in ice creams with compositions comprising dietary fiber gel. Food compositions that reduce caloric and fat content answer an unmet need in the food industry to provide the consuming public with a healthier, r©fiϊher' tøfflS§ie,t<5|||e(aM§nal||pes of ice creams that typically are inherently fattening. Another advantage is the providing ice creams that have been fortified with insoluble fiber and other functional foods. Yet another advantage is that the fat replacement with dietary fiber gel does not adversely aflect either the taste or texture of ice creams. Finally, the fat and caloric content of ice creams can be advantageously manipulated with minimal adverse effect on taste and texture, and additional health benefits can be achieved through composition of ice creams comprising dietary fiber gel when functional foods are included in the formulations. The present invention may be embodied in other specific forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in all respects only as illustrative and not restrictive. The scope of the invention is, therefore, indicated by the appended claims rather than by the foregoing description. All changes that come within the meaning and range of equivalency of the claims are to be embraced within their scope.

Previous Patent: PROCESSED MEATS COMPRISING DIETARY FIBER GEL

Next Patent: MULTI-PASS VIDEO ENCODING