BACKGROUND This application is a continuation-in-part from a co-pending previous application filed on June 11, 1993, Serial No. 08/076,318.

Field: The field of fat substitutes and products made from fat substitutes has exploded in recent years. The modern desire and the medical need shared by many to lose weight and to reduce caloric intake has prompted the creation and production of many different fat substitutes. On the other hand, many people also want to find natural foods and avoid as many synthetic chemicals as possible. This invention is in the field of fat substitutes and products containing fat substitutes. The invention employs an easily manipulated emulsion which can be substituted on a one-to- one basis for many different kinds of fats in foods, including shortening, margarine, butter, oil, lard, cream cheese and other kinds of fats, yet generally does not rely on commercially produced e ulsifiers as a necessary component. Prior Art: The prior art discloses a number of attempts to solve the problem of lowering the percentage of fat in edible products by substituting the fat with water soluble starches and maltodextrins . Starches and maltodextrins shall be referred to collectively as "saccharide polymers. " The general idea of fat substitutes is to replace the fat in fat-based products with carbohydrate based products, including starches and the products of starch hydrolysis, such as maltodextrins. Different starches, including corn starch, potato starch, rice starch, and tapioca starch can be converted to water-soluble starches. Corn starch, potato starch, rice starch, and tapioca starch can also be converted to non-sweet nutritive saccharide polymers, including maltodextrins, through a process involving heat, gelatinization , hydrolysis, and additional refining.

Maltodextrins are among the possible resulting partial hydrolyzates of various starches and have been defined by the U.S. Food and Drug Administration as non-sweet nutritive

saccharide polymers that consist of D-glucose units linked primarily by alpha 1,4 bonds having a dextrose equivalence (DE) less than 20. Maltodextrins are usually prepared as a dry powder or as concentrated solutions. Starches can be employed in conjunction with maltodextrins.

Starches can undergo physical changes, including pregelatinization , which increase the water solubility of the starch. Pregelatinized starches have no DE.

Dextrose equivalence reflects the amount of hydrolysis performed upon the starch and measures the amount of reducing sugar in each compound, 0 being the reducing sugar content of starch and 100 being the reduction power of dry glucose. As DE increases, sweetness, viscosity, freezing point depression, hygroscopicity, solubility, and osmolality increase, and molecular weight decreases. The lower the DE, the closer the maltodextrin is to starch. The higher the DE, the closer the maltodextrin is to corn syrup.

Combining a maltodextrin with a starch decreases the dextrose equivalence of the overall product and decreases the product's stickiness. On the other hand, adding starch tends to make the product more viscous. Finding a proper balance between starch and maltodextrin is difficult and requires experimentation and testing.

Since these characteristics define various foods, the proper kind of starch and/or maltodextrin is pivotal to the kind of food prepared. For example, freezing point depression is a key aspect of frozen confections and varying the number of molecules in solution by varying the DE affects the freezing point of various desserts, etc. A variety of different maltodextrins are on the market today.

One source estimates that 91,000 metric tons of maltodextrin are sold in the pharmaceutical and food products markets and lists the popular uses of maltodextrin by percentage: 251 of maltodextrins are used as aids for spray drying; 23% are used as carriers/bulking agents; 17% are used for medical/nutritional applications; 71 are

used as fat replacers; 6% are used as frozen desserts; 5% are used in dairy/nondairy products; 5% are used in salad dressings; another 5% are using in icings/fondants; 3% are used in food coatings; a final 4% are used in other applications, including oil well drilling. Richard J. Alexander, "Maltodextrins: Production, Properties, and Applications," Starch Hydrolysis Products (1992) at 253.

The use of maltodextrins and starches as fat substitutes and in other applications is known. Maltodextrins act as bulking agents taking the place of many of the physical characteristics of fats, providing a taste and texture which is similar to fat-filled foods, but containing as many as 5 fewer calories per gram of dry edible product, and are often used in solution, further decreasing the amount of calories in a low fat product. Similarly, pregelatinized starches act as bulking agents. Fat enhances the intake of air during the mixing of foods and helps products leaven. Also, fat gives the product a desired consistency. While fat is a key element of a food's structure, taste and texture, it contains many calories. Thus, the challenge facing fat substitutes is to reduce calories while retaining structure, taste and texture.

One problem faced by researchers is that replacement of the fats in foods with mere maltodextrin provides an unsatisfactory texture. According to one study in which experimenters attempted to substitute mere 18-DE maltodextrin as a bulking agent to replace the functional characteristics of sucrose in a fat-free yellow layer cake, the replacement of maltodextrin alone yielded a fragile product with a thick top crust. Frye & Setser, "Optimizing Texture of Reduced-Calorie Yellow Layer Cakes," 69(3) Cereal Chemistry 338, 341 (1991) . One explanation for the texture loss in cakes completely lacking fat or an emulsifier in addition to maltodextrin is the protein denaturation caused by maltodextrin.

This difficultly has led many to combine other products, such as emulsifiers, with maltodextrin. Use of maltodextrin in combination with emulsifiers or some shortening has proven to be an effective way of creating lower fat substitutes while retaining texture and

crumb quality in cakes and cupcakes . The problem of what to combine with maltodextrin is particularly acute with regard to bakery goods, and is not as great a problem when creating frozen desserts and salad dressings. Fat substitution with maltodextrin in high moisture foods, including salad dressings and frozen desserts is not difficult. In these products, maltodextrin solutions can replace oils and fats in a one-to-one ratio. This is not true for more solid foods, including bakery goods, meats and cheeses . Since these products are typically more complex, the mere substitution on a one-to-one basis of maltodextrins for fat is generally not satisfactory. Instead, the formula for the products must be revamped.

Thus, while there are many products incorporating maltodextrin as a fat substitute, low fat substitute bakery goods are particularly more difficult to create. As mentioned, one answer has been to turn to emulsifiers in combination with maltodextrin. Researchers have discovered that cakes can be made with fat replacement by potato maltodextrin-emulsifier combinations . Emulsifiers employed in conjunction with maltodextrin in cakes include sucrose esters, monogly cerides , succinylated monogly cerides , sorbitan monostearate, polysorbate 60, and sodium stearoyl lactylate. Maltodextrin in conjunction with polydextrose and sorbitol or isomalt has also been employed in cakes. Examples of commercially produced emulsifiers include DUR-EM 177 EMULSIFIER, EMPLEX® EMULSIFIER, SOFTEX® EMULSIFIER, ATLAS A, and TANDEM 22-H.

However, careful attention must be paid to the emulsifier used. An author in the Journal of Textural Studies noted that acceptable low calorie layer cakes can be produced from non-fat batters in which sorbitol or polydextrose has been substituted for sugar if an appropriate emulsifier has been selected. The journal went on to comment that proper selection of the emulsifier is a key factor in creating such batters for optimizing textural properties , volume, symmetry, aeration, and other attributes .

Although commercial emulsifiers have proven not to be harmful and may only constitute a minimal percentage of a product's overall ingredients, it is desirable to have a product which, when combined with maltodextrin, increases textural quality, uses as many natural products as possible, and can be used on a one-to-one basis as a replacement for the fat in many different foods, including bakery goods, breads, creams, cheeses, candies, chocolates, frostings, puddings, ice cream, toppings, ice creams, sauces, uncooked products and cakes. An object of this invention is to replace fat in a food product without totally revamping the recipe for the food. Butter, for example, in combination with at least one saccharide polymer balances the goals of achieving textural and taste integrity and replacing the fat in foods on a one-to-one basis. Thus, butter, in combination with at least one saccharide polymer can be used to replace the fat in many different foods without otherwise reformulating the recipe for the food.

Butter and margarine, although widely used in cooking, have unique and complex qualities making them ideal for use in fat substitutes in small quantities. Although the Department of Agriculture simply defines butter as "[t]he food product usually known as butter, and which is made exclusively from milk or creme, or both, with or without additional coloring matter, and containing not less than 80 percent by weight of milkfat, all tolerances having been allowed for," butter is comprised of many complex compounds, including a variety of fatty acids, water, trace amounts of proteins, and carbohydrates.

One tablespoon of butter weighs 14 grams and is comprised of approximately 11 grams of fat, 7.1 of which are saturated, and 3.3 of which are polyunsaturated. One tablespoon of butter also contains 31 milligrams of cholesterol. One tablespoon of margarine, on the other hand, contains no cholesterol and while it also contains 11 grams of fat per tablespoon, it contains 5.6 grams of polyunsaturated fat and only 2.2 grams of saturated fat. Saturated fat intake is associated with increased blood cholesterol levels,

which is a risk factor for heart disease. By its legal definition, margarine may, but need not include emulsifiers .

In U. S . Patent No. 4 , 536,408 , issued to Morehouse and Lewis, the inventors disclose one embodiment of a low fat spread which is produced by combining a low DE starch hydrolyzate with water, softened butter, salt, flavor, color and preservatives.

The 408 patent generally describes a form of a substitute butter or spread, but fails to claim or teach the use of such substitute butter in the production of foods which simulate or improve upon the taste of full-fat foods . The '408 patent also uses more fat than is necessary in the invention discussed in this application.

The invention disclosed in this patent application involves an emulsion designed specifically for use as a substitute on a one-to- one basis for the fat in many different foods and a method for incorporating this emulsion into foods which have the great taste of full-fat products with less calories and less fat. SUMMARY OF THE INVENTION The subject matter of this invention is an emulsion comprising at least one saccharide polymer, water, texture enhancers, flavorings, colorings, preservatives and, in the preferred embodiment, a reduced amount of butter. Although use of real butter in combination with the other ingredients constitutes the preferred embodiment of the emulsion because of the added taste provided, use of margarine or an oil in the place of butter is also possible. Preferred oils include olive oil, safflower oil, peanut oil and canola oil. In the preferred embodiment, whey protein is added as a water absorber, while Xanthum Gum serves as a stabilizer and a thickener. The combination of a reduced amount of fat or oil with at least one saccharide polymer is a means of eliminating much of the fat from foods while retaining taste and texture. The preferred combination of saccharide polymers is (1) a first saccharide polymer comprised of corn maltodextrin DE-10 and a rice maltodextrin DE- 10; and (2) a second saccharide polymer comprised of a potato

modified pregelatinized starch. Potato maltodextrin can also be employed in the first saccharide polymer as a substitute for, or in combination with, rice maltodextrin. The invention also includes a texture enhancer in the range of up to about 4 percent by weight, preferably either whey protein (a water absorber) or xanthum gum (a thickener) or both. The preferred whey protein contains at least 50% protein by weight.

Certain maltodextrins tend to generate a sticky texture in foods which can be avoided or ameliorated to some extent by employing a pregelatinized starch in combination with a maltodextrin. Certain starches, such as pregelatinized starches do not promote a texture which is as sticky as the texture promoted by maltodextrins.

A combination of Rice maltodextrin DE-10 and potato modified starch pregelatinized, together which small amounts of whey protein and xanthum gum is well known and has been commercially available for some time. The combination has a DE equivalent of 3. However, purchasing the product in combination is almost twice as expensive as buying the components separately and mixing them. Since the present invention is designed for foods, it is desirable to generate a product with a pleasing color and a long shelf life at room temperature. Yellow food coloring may be added to the fat substitute to create the appearance of butter. Furthermore, the addition of a small amount of calcium propionate prevents the growth of mold while the addition of small amounts of sodium benzoate prevents the build up of yeast. To enhance shelf life, it is desirable to have a fat substitute which has a ph of 4.5. Citric acid or an equivalent ph adjuster may be added. The resulting fat substitute generally does not require refrigeration. A method for making the emulsion is also claimed, which, as opposed to other inventions, can be performed at room temperature. As opposed to patent No. 4,536,408, in the present invention, butter is creamed separately, before the other ingredients are added, allowing the other ingredients which are later added to disperse through the butter quickly. Significantly, when the

ingredients are all added together with the butter prior to creaming the butter and an attempt is made to properly combine the ingredients, the emulsion takes on a plastic texture which is not suitable for use with low-fat substitute foods. The emulsion may be substituted on a one to one basis with the fat called for in many foods with little or no adjustment necessary for the different kinds of foods at issue. However, a separate preferred formula is provided for certain foods such as croissants which require a formula which is less viscous and more readily chilled and manipulated and which are particularly high in fat. Finally, there is a separate preferred formula for a particularly low-fat or no-fat food product containing no butter or margarine and employing only artificial flavors.

Tests performed by a thirteen member panel comprised of representatives of a food marketing company show that the final low-fat substitute product tastes as good as or better than the original full-fat product and has at least a substantially similar and pleasing texture. The method of this invention greatly reduces the technical expertise necessary to substitute high fat for lower fat in all types of foods and still maintain the flavor, taste, tenderness, moisture, and appearance of the high fat counterpart. This method of fat substitution is particularly useful in commercial baking where appearance and taste are essential in selling the product.

While many low-fat substitute products fail to brown well and become crispy on the top while remaining doughy in the middle, the low fat substitute products made with the emulsion described and claimed in this application brown well and overcome these negative characteristics .

Features distinguishing this invention include that it does not have to be refrigerated, but is shelf stable and is sold in containers which cooks can store in their pantry or shelves. This invention can be substituted on a one-to-one basis for many different kinds of fats in a food, including shortening, margarine, butter, oil, lard, cream cheese and other kinds of fats. Generally, where a recipe calls for a form of fat in many different foods, a

cook can use this invention rather than the fat called for in the recipe and in the same amount as the fat called for in the recipe.

DETAILED DESCRDPTION

This application discloses a very low or no fat, low calorie substitute fat food stuff emulsion for use in making foods comprising at least one first saccharide polymer in the range of about 40 percent to about 90 percent by weight, and water in the amount of about 5 percent to about 60 percent by weight.

In the preferred embodiment, a low fat, low calorie substitute fat food stuff emulsion for use in making foods is employed comprising baking fat food stuffs in the range of about 1 percent to about 40 percent by weight, a first saccharide polymer in the range of about 40 percent to about 80 percent by weight, a second saccharide polymer in the range of about 1 to about 15 percent by weight and water in the range of about 5 percent to about 40 percent by weight.

Generally, this emulsion can be substituted for normal baking fat food stuffs, such as butter, shortening, margarine or oil in a one-to-one ratio without further altering the recipe for the particular food, and a substantially similar food is rendered in terms of texture as if normal baking fat food stuffs were used.

The emulsion may be prepared using the following preferred method. Using a standard 60 quart mixer, a baking fat food stuff in an amount of about 1 to about 40 percent by weight is creamed on low speed at room temperature using a flat paddle until the baking fat food stuff is soft and smooth. This process makes the fat food stuff soft so that other ingredients which are added later will disperse through the product quickly.

One skilled in the art will recognize that other suitable mixing tools or machinery can be used to accomplish this task, and the 60 quart mixer mentioned is merely exemplary and not restrictive of the same. Further, other options are available to one skilled in the art when selecting revolutions per minute to cream the baking fat food stuff and in selecting a particular mixing paddle.

Also in the preferred embodiment, after the baking fat food stuff is creamed, the first saccharide polymer in the range of about 40 percent to about 80 percent by weight, the second saccharide polymer in the range of about 1 percent to about 15 percent by weight, whey protein in the range of about .1 percent to about 2 percent by weight, xanthum gum in the range of about .05 percent to about 2 percent by weight, dried butter in the range of about .1 to about 1 percent by weight to supply a butter-like taste to the particular food, and food preservatives, such as potassium sorbate, calcium propionate, and sodium benzoate, in the range of about .01 to about 1 percent by weight are also added to insure a longer shelf life, are added to the fat food stuff along with water in the range of about 5 percent to 40 percent by weight of the emulsion.

The following ingredients may also be added at this stage on an optional basis to adjust taste, ph, and color: (1) flavoring in the range of up to about 10 percent by weight; (2) food coloring in the range of up to 1 percent by weight to enhance butter-like appearance, the food coloring being either beta carotene or FD&C yellow no. 5 (this is added in the preferred embodiment) ; and (3) a ph adjuster in an amount necessary to adjust the ph of the emulsion to 4.5, which is preferred.

One skilled in the art will easily determine that artificial flavoring serves as flavoring means to supply a favorable taste to the particular food. Other ingredients may serve the same function and therefore fall within the scope of the appended claims, such as butter, flavoring oils or margarine. Also, other food coloring agents may be used as food coloring means.

Other possible maltodextrins may be employed as substitutes or in combination with the Rice Maltodextrin DE 10 and Corn Maltodextrin DE 10 specifically named above, including maltodextrins made from a starch from corn, rice, potato and/or tapioca, the maltodextrin having a dextrose equivalent of less than 20.

In some cases, the baking fat food stuff creamed at the beginning comprises butter. Using real butter insures a flavorful product. In some cases, the fat food stuff is margarine. When

very low fat or no fat emulsions are desired, the fat food stuffs originally creamed constitute flavoring in the range of up to about 10 percent by weight of oil, butter oil flavoring, olive oil flavoring, peanut oil flavoring, canola oil flavoring, corn oil flavoring and safflower oil flavoring. Many of these flavorings contain a trace amount of oil, yet provide a rich flavor to non-fat foods.

The ingredients are mixed on a higher speed for approximately three minutes until the butter is completely dispersed. To prevent spillage, certain mixers with a smaller capacity require that the emulsion be mixed at a slow speed, preferably about 60 revolutions per minute, for 1 minute, before the emulsion is mixed at the higher speed. The emulsion should not be overmixed. Cool water is preferred while mixing to prevent lumps. Adding hot water is not necessary and may even be detrimental.

At this point the emulsion can be incorporated into foods as a substitute for the fat in the foods. Where the recipes call for butter, margarine, shortenings, oils, lards, cream cheese or other fats, the emulsion may generally be added as a substitute on a cup for cup or pound for pound basis.

Other prior art references require chilling or heating of the fat replacement emulsion. However, this emulsion may be created , used, and stored at room temperature, without heating, maximizing efficiency and effort. Chilling the emulsion is not recommended, unless the underlying recipes of certain foods, such as pie crusts and croissants, call for cold fat.

The emulsion which acts as a fat substitute for high fat products and products which must be chilled, such as croissants, can be prepared according to the following most preferred method, entitled Formula 1:

Formula 1 Ingredients % by weight

Butter (or margarine) 27 First Saccharide Polymer

Maltodextrin corn 46

DE 1-20

Maltodextrin Rice 6

DE 1-20 Second Saccharide Polymer

Pregelatinized Starch 8 Water 10.7

Dried Butter 1

Yellow Food Coloring .001

Calcium Propionate .02

Sodium Benzoate .06 Whey Protein .5

Xanthum Gum .2

Optional

Citric acid (As needed)

Flavoring may also be added in an amount comprising approximately .08 percent by weight.

Croissants are typical examples of a high fat product. To make croissants using this fat substitute, the emulsion is rolled into a croissant dough forming at least 81 layers. The emulsion is laid on a flattened croissant dough and folded. The combined emulsion and croissant dough are chilled, rolled and folded creating the layers necessary for a croissant. The dough is then rested and rolled out into approximately one forth inch thickness and cut into triangles . The individual croissants are rolled into croissant shape and either proofed and baked off or frozen and proofed and baked at a later time. The higher percentage of fat food stuff helps to ensure the rolling out and maintaining of the layers so necessary in producing a palatable croissant. Butter taste is imperative to a tasty croissant and is achieved with the help of the emulsion. The finished low-fat croissant is slightly heavier than a fat-filled croissant but this slight textural difference, if it in fact occurs, is a small concession in achieving a croissant that has almost two- thirds less fat than normal. The low-fat croissant does not leave a film of fat in the mouth like a regular croissant does and was voted in a test to be a more acceptable croissant than the high-fat croissant.

The tables below comparing the amount of fat in products made with the fat substitute to the amount of fat in regular recipes illustrate the reduction in fat achieved employing the low fat, low calorie substitute fat food stuff emulsion . Products under the

category "Food Employing Fat Substitute" employ the low fat, low calorie substitute fat food stuff emulsion. Products under the category "Food Employing Fat Normally Called For In Recipe" employ butter or some other means rather than the fat substitute.

Food Employing Fat Substitute Food Employing Fat Normally

Called For In Recipe

CROISSANTS 3 OZ. CROISSANTS 3 OZ. 5 GRAMS OF FAT 22.16 GRAMS OF FAT

278 CALORIES 396 CALORIES

16% OF TOTAL CALORIES FROM FAT 50% OF TOTAL CALORIES

FROM FAT

The above described method is an example of the proportions in which the components of the emulsion can be combined in products which demand higher fat, such as croissants and creme puffs. The butter or margarine comprises the fat food stuff which gives the products a taste similar to the full-fat products. Dried butter is added to enhance the taste and appeal of the product. Coloring is added to enhance the commercial appeal when the product is sold. Preservatives increase shelf-life and become more necessary as the setting in which the products are sold becomes more commercial.

The low fat, low calorie substitute fat food stuff emulsion can be further used to reduce the amount of fat in a product by employing the emulsion as a substitute for the fat in eggs. The emulsion is employed in conjunction with the egg white while the yolk is omitted from the recipe. The emulsion is combined with raw egg whites to replace the fat of whole eggs according to the following formula: about 50 grams of egg white combined with about 7 grams of the low fat, low calorie substitute fat food stuff emulsion create a low fat egg white mixture. This mixture can be substituted on a one to one basis for a whole egg called for in a recipe. The mixture works better if it is blended in a blender for approximately ten seconds rather than being mixed in a mixer.

Cream puff dough is another example of the versatility of the emulsion. In making cream puff dough, the first step is to add one part emulsion to two parts water to a pan and bring both

ingredients to a boil melting the emulsion. Other dry ingredients including flour and salt are added into the boiling liquid forming a cream puff dough. The resulting dough is then removed from the heat. In the low-fat cream puffs, the fat food stuff replaces the shortening which is typical in cream puff recipes . The low fat egg white mixture replaces the eggs called for and is beat into the dough in a mixer incorporating air needed for the puffing effect. The resulting dough is then dropped into desired shapes and baked off. The result is that the low-fat cream puff or eclairs are very comparable to the high-fat cream puff shell. The low-fat cream puff is texturally substantially similar and browns and tastes as good or better than its fat counterpart. The following examples illustrate the number of calories and the amount of fat reduced by using the emulsion described using the above formula.

CREAM PUFF SMALL FILLED WITH CREAM PUFF SMALL

FILLED WITH LOW-FAT FAT-FILLED BAVARIAN

BAVARIAN CREAM BAVARIAN CREAM 2 GRAMS OF FAT 8 GRAMS OF FAT

106 CALORIES 161 CALORIES

19% OF TOTAL CALORIES FROM FAT 45% OF TOTAL CALORIES

FROM FAT Formula 2 can be widely substituted on a one-to-one basis for the fat, butter, or oil in many different foods, including frostings, candies, toppings, ice creams, sauces, uncooked foods, brownies, cheese cakes , carrot cakes, other cakes, muffins, cookies, breads, bun dough, and other foods. The following ingredients can be incorporated into the emulsion in the following percentages in Formula 2 , serving as the most preferred method:

Formula 2

Ingredients % by weight

Butter (or margarine) 8

First Saccharide Polymer

Maltodextrin corn 44

DE 1-20

Maltodextrin Rice 5

DE 1-20

Second Saccharide Polymer Pregelatinized Starch 7 Water 34.8

Dried Butter .56 Yellow Food Coloring .001 Calcium Propionate .02 Sodium Benzoate .06 Whey Protein .3 Xanthum Gum .08 Optional

Citric Acid (As needed)

Flavoring may also be added in an amount comprising approximately .08 percent by weight.

The percentage of fat in these products, for example carrot cake, tends to be considerably less than in the croissants and yet the products still turn out satisfactorily. In making brownies , the same steps are taken as in making croissants except that after the ingredients are mixed, on the second speed, the ingredients are poured into a baking pan and baked. The brownies made with the emulsion have a rich buttery taste and are moist and chewy. In taste-testing, the results are very satisfactory.

Food Employing Fat Substitute Food Employing Fat Normally Called For In Recipe

FAT SUBSTITUTE NORMAL BUTTER one pound one pound 26.76 grams of fat 351 grams of fat 1247 calories per lb . 3265 calories per lb . 70 g. of chol. per lb. 998 mg. of chol. per lb .

CARROT CAKE CARROT CAKE

1 PIECE (16 PIECES) 1 PIECE (16 PIECES) 1.12 GRAMS OF FAT 16.5 GRAMS OF FAT

293 CALORIES 329 CALORIES

3% OF TOTAL CALORIES 45% OF TOTAL CALORIES

FROM FAT FROM FAT

OATMEAL MUFFINS OATMEAL MUFFINS 1 SMALL MUFFIN 1 SMALL MUFFIN 203 CALORIES 276 CALORIES

1.5 GRAMS OF FAT 9 GRAMS OF FAT

6% OF TOTAL CALORIES 29% TOTAL CALORIES

FROM FAT FROM FAT

HONEY WHOLE WHEAT BREADS WHOLE WHEAT BREAD

1 1/2 OZ. SLICE 1 1/2 OZ. SLICE

88 CALORIES 105 CALORIES

.48 GRAM OF FAT 1.5 GRAM OF FAT 1% OF TOTAL CALORIES 13% OF TOTAL CALORIES

FROM FAT FROM FAT

The preferred method for achieving a rich buttery taste is to incorporate real butter (or margarine if lower fat is desired) and real dehydrated butter for additional flavoring.

The following ingredients can be incorporated into the emulsion in the percentages in Formula 3, serving as a method to make foods, such as bread products and doughs which have very little or no fat, yet have a texture similar to full-fat foods. Oil flavorings, while containing trace amounts of oil, serve to flavor these products and are very pervasive throughout foods, without incorporating fat or by incorporating very little fat. Using this method, it is possible to make an emulsion without or essentially without fat: Formula 3

Ingredients % by weight

Artificial Flavoring 3

First Saccharide Polymer

Maltodextrin corn 50

DE 1-20

Maltodextrin Rice 9

DE 1-20

Second Saccharide Polymer

Pregelatinized Starch 9

Water 28

Dried Butter .56

Yellow Food Coloring .001

Calcium Propionate .02

Sodium Benzoate .06

Whey Protein .3

Xanthum Gum .08

Optional

Citric Acid (As needed) The method for making this emulsion is relatively simple. The following basic steps comprise a method for creating a no fat, low calorie substitute fat food stuff emulsion for use in making foods:

(a) mixing together at least one saccharide polymer in the range of about 40 percent to about 80 percent by weight and water

in the amount of about 5 percent to about 40 percent by weight to form an emulsion.

The method for creating a low fat, low calorie fat food stuff emulsion may further comprise the steps of creaming a baking fat food stuff in an amount of about 1 to 40 percent by weight and adding the creamed baking fat food stuff to the ingredients described in step (a) .

The following additional elements may also be added along with the ingredients in step (a) : dried butter in the amount of up to about 1 percent by weight, food coloring in the amount of up to about 1 percent by weight, preservatives in an amount of up to about 1 percent by weight, whey protein in an amount by weight of up to about 2 percent, xanthum gum in an amount by weight of up to about 2 percent, and a second saccharide polymer in the range of about 1 to about 15 percent by weight. The baking fat food stuff is creamed at approximately 109 revolutions per minute, and the mixing of the emulsion is accomplished at approximately 109 revolutions per minute.

This emulsion can be made from the ingredients described in this disclosure without any additional spray-drying, homogenization , heating, pasteurization, addition of enzymes, incubation, addition of salt, addition of alcohol, pressurization, filtration, washing, drying, or shearing.

The following recipes for foods comprising the low-fat, low calorie fat food stuff emulsion demonstrate the versatility of the low-fat substitute:

FORMULA FOR FUDGE BROWNIES:

Ingredient Volume A. Low fat emulsion 1 cup

B . All purpose flour 2 1/2 cups

C. Granulated sugar 1 1/2 cups

D. Baking powder 1 teaspoon

E. Egg white mixture 1 cup F. Baking soda 1 teaspoon

G. Salt 1 teaspoon

H. Cocoa 3/4 cup

FORMULA FOR FUDGE FROSTING:

Ingredient Volume

A. Low fat emulsion 1/4 cup

B . Cocoa 1/3 cup

C. Powdered sugar 2 cups

D. Skim milk 2 tablespoons

E. Corn Syrup 1 tablespoon FORMULA FOR CARAMEL POPCORN:

Ingredient Volume

A . Low fat emulsion 3/4 cup

B . Hot air-popped popcorn 8 cups

C . Granulated sugar 3/4 cup

D . Light corn syrup 1/2 cup

E . Salt 1/4 teaspoon

F. Brown sugar 3/4 cup

G. Water 1/2 cup

H. White vinegar 1 teaspoon

FORMULA FOR CHOCOLATE CAKE :

Ingredient Volume

A. Low fat emulsion 1 cup

B . All purpose flour 3 cups

C . Cocoa 1/3 cup

D. Salt 1 teaspoon

E . Egg white mixture 1/2 cup

F. Sour Skim Milk 1 cup

G. Granulated sugar 2 cups

H. Baking soda 2 teaspoons

I . Vanilla 1 teaspoon

J. Boiling water 1 cup

FORMULA FOR TROPICAL ISLAND RICH CARROT CAKE :

Ingredient Volume

A. Low fat emulsion 1/2 cup

B . Grated raw carrots (do not pack down) 2 cups

C. Crushed pineapple (drained) 3/4 cup

D. Granulated sugar 1 cup

E. All purpose flour 1 1/2 cups

F. Egg white mixture 3/4 cup

G. Flaked coconut 1/8 cup

H. Baking powder 1 teaspoon

I . Salt 1/3 teaspoon

J. Vanilla 1 teaspoon

K. Baking soda 1 teaspoon

L . Cinnamon 1 teaspoon

FORMULA FOR CREAM CHEESE FROSTING:

Ingredient Volume

A. Low fat emulsion 1/4 cup

B . Skim milk 1 teaspoon

C. Light corn syrup 1 teaspoon

D. Fat- free cream cheese 1/4 cup

E. Powdered sugar 2 1/2 cups

FORMULA FOR CHOCOLATE CHIP COOKIES :

Ingredient Volume

A. Low fat emulsion 1 cup

B . Granulated sugar 1 cup

C. Brown sugar 1 cup

D. Egg white mixture 1/2 cup

E . Vanilla 1 teaspoon

F. Flour 2 cups

G. Oatmeal 2 1/2 cups

H. Salt 1/2 teaspoon

I . Baking powder 1 teaspoon

J. Baking soda 1 teaspoon

K. Chocolate chips 6 ounces

FORMULA FOR BASIC BUN DOUGH:

Ingredient Volume

A. Low fat emulsion 1/2 cup

B . Egg white mixture 1/4 cup

C. Salt 1 teaspoon

D. Warm water 2 cups

E . Flour (bread flour) 3 cups

F. Granulated sugar 1/2 cup

G. yeast 1 1/2 tablespoons

H. Additional flour (as needed) up to 4 cups

FORMULA FOR CINNAMON ROLLS:

Rolls:

Ingredient Volume

A. Low fat emulsion 1/4 cup

B . Granulated sugar 1/4 cup

C. Brown sugar 1/2 cup

D. Raisins 1/2 cup

E . Cinnamon 2 tablespoons

F. Warm Water 2 tablespoons

G. Basic Bun Dough 1 recipe

Frosting:

Ingredient Volume

A. Low fat emulsion 1/4 cup

B . Vanilla 1 teaspoon

C. Powdered sugar 2 cups

D. Corn syrup 1 teaspoon

E . Skim mil it 1 tablespoon FORMULA FOR BANANA BREAD:

Ingredient Volume

A. Low fat emulsion 1/2 cup

B . Granulated sugar 1 cup

C . Ripe bananas, mashed 3

D. Egg white mixture 1/2 cup

E . Soda dissolved in 1 teaspoon

F. Water 1 cup

G. All purpose flour 3 cups

H. Nuts (optional) 1/2 cup

I. Baking powder 1 teaspoon

J. Salt 1/2 teaspoon

FORMULA FOR STICKY BUNS

Ingredient Volume

A. Regular Formula Fat Substitute 1 Cup

B . Brown Sugar 4 Cups

C. Chopped Nuts 1/4 Cup D. Bun Dough 1 recipe

INSTRUCTIONS FOR MAKING STICKY BUNS

A ^" ! Mix the regular formula fat substitute and the brown sugar creating a caramel mixture. B . Lubricate an eight inch pie an and spread 1/2 cup of the caramel mixture over bottom of pie pan.

C. Spread 1/4 cup chopped nuts over caramel mixture, creating a caramel/nut mixture.

D. Arrange seven roll size pieces of dough over the caramel/nut mixture.

E . Proof and bake said caramel/nut mixture, then dump baked mixture from said pie tin when said baked mixture turns golden brown. FORMULA FOR CHOCOLATE FROSTING

Ingredient Volume

A. Regular Formula Fat Substitute 1/2 cup

B . Cocoa 1/2 cup C. Milk (skim) 2/3 cup

D. Powdered Sugar 4 1/2 cup

E. Vanilla 2 teaspoons

F. Honey or Corn Syrup 1/4 cup

INSTRUCTIONS FOR MAKING CHOCOLATE FROSTING

A. Mix fat substitute, cocoa, and milk.

B . Mix remaining ingredients until totally combined. FORMULA FOR BUTTERY FROSTING

Ingredient Volume

A. Regular Formula Fat Substitute 1/2 cup

C. Milk (skim) 2/3 cup D. Powdered Sugar 4 cups

E . Vanilla 2 teaspoons

F. Honey or Corn Syrup 2 tablespoons

INSTRUCTIONS FOR MAKING BUTTERY FROSTING A ^" ! Place all ingredients in a bowl.

B . Mix all ingredients until combined. Do not over mix.

FORMULA FOR MAPLE FROSTING Ingredient Volume

A. Regular Formula Fat Substitute 1/2 cup

C. Milk (skim) 2/3 cup

D. Powdered Sugar 4 cups

E. Maple Flavorings 1 1/2 teaspoons F. Honey or Corn Syrup 2 tablespoons

INSTRUCTIONS FOR MAKING MAPLE FROSTING A ^" - Place all ingredients in a bowl.

B . Mix all ingredients until combined. Do not over mix.

FORMULA FOR PIE CRUST

Ingredient Grams

A. Flour" ¹ " 255 B B .. B Baakkiinngg PPoowwddeerr 2

C. Salt 4

D. Soda 2

E. Fat Replacement 195.45

F. Sugar 7.9 G G.. V Viinneeggaarr 15

H. Ice Water 113

INSTRUCTIONS FOR MAKING PIE CRUST

A. Mix flour, baking powder, salt, soda, and sugar, creating a first mixture.

B . Chill Fat Replacement

C. Add fat replacement to bowl containing first mixture by cutting fat replacement into bowl, creating second mixture.

The preferred embodiment of flour comprises 50% all-purpose flour and 50% pastry flour.

D. Add vinegar and ice water to second mixture, creating third mixture . Stir until moistened.

E. Form balls from said third mixture.

G. Roll out said balls like normal pie crust to 1/8 to 1/4 inch thick. Covers 9 inch pie double crusted.

SEMI-SWEET CHOCOLATE

Ingredient Weight in Ounces A. Chocolate Flavoring 12

(Chocolate Liquor or Defatted Cocoa)

B . Fat Substitute 15

C. Powdered Sugar 18 D. Dry Vanilla .5

E . Emulsifier 1.3

F. Honey 1.5

MILK CHOCOLATE

Ingredient Weight in Ounces A. Chocolate Flavoring 12

(Chocolate Liquor or Defatted Cocoa) B . Fat Substitute 17.3

C. Powdered Sugar 18

D. Dry Vanilla .5

E . Emulsifier 1.4

F. Dry Milk 4 G. Honey 1.7

INSTRUCTIONS FOR MAKING SEMI-SWEET CHOCOLATE

A. Melt chocolate liquor.

B . Mix defatted cocoa, vanilla, and sugar with chocolate liquor, creating a first mixture.

C. Sift the above ingredients in flour sifter until all particles are fine.

D. Melt the fat replacement over a double boiler to warm up and soften, not to totally melt. Add emulsifier, and honey, creating a second mixture.

E . Add first and second mixtures together and mix until all ingredients are moistened.

F. Continue stirring for 2 minutes constantly melting the mixture somewhat until the mixture becomes stiff and sticky.

G. Remove mixture from heat and place into a mixing bowl. H. Beat on #2 speed for 5 minutes.

I. Scrape mixture out of the bowl.

J . Roll the chocolate together in hands, then flatten on a sheet pan liner.

K. Allow mixture to cool.

The method for creating milk chocolate is substantially similar. Dry milk is added along with the ingredients in step B.

These formulas and methods demonstrate the usefulness and the versatility of the emulsion claimed. The chocolates are comprised of a chocolate flavoring which is either chocolate liquor or defatted cocoa or both. Either flavoring may be added separately in an amount by weight of up to 12 oz or they may be combined to form the chocolate flavoring mixture in an amount by weight of up to 12 oz. Most of the fat in chocolate is in the chocolate liquor and the remaining is added as cocoa butter. The goal of this invention is to reduce the chocolate liquor, yet keep the chocolate taste with the defatted cocoa and replace the cocoa butter with the fat replacement. Sweetness is added by using powdered sugar. A semi-sweet chocolate has more sugar. An emulsifier, such as lecithin emulsifier serves for textured support of the chocolate, not the fat replacement. The chocolates are particularly subject to one's individual taste and ingredients, e.g. sugar, dry milk, and vanilla should be added to suit one's own taste. Baking the chocolate may enhance texture.

The 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, therefore, is indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.