Non-sweet food binder compositions and methods of making and using same

Disclosed is a food product comprising an aqueous based non-sweet binder composition, the binder composition comprising soluble fiber, protein (wherein the soluble fiber may be selected from the group consisting of oligosaccharides, polysaccharides, hydrocolloids, cyclodextrins, resistant starches,...

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Bibliographische Detailangaben
1. Verfasser: COLEMAN, EDWARD CHARLES
Format: Patent
Sprache:eng
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Beschreibung
Zusammenfassung:Disclosed is a food product comprising an aqueous based non-sweet binder composition, the binder composition comprising soluble fiber, protein (wherein the soluble fiber may be selected from the group consisting of oligosaccharides, polysaccharides, hydrocolloids, cyclodextrins, resistant starches, resistant maltodextrins, corn fiber, and mixtures thereof; the preferred soluble fiber comprises a mixture of oligofructose, gum acacia, and polydextrose), and fat, and being essentially free of added high calorie sweetener, wherein, the binder composition has a first viscosity in the range of about 500-3000 cps at a first temperature in the range of about 150-200 degrees F effective for being mixed with components of the food product and, the binder composition has a second viscosity in the range of about 1000-5000 cps at a second temperature in the range of about 50-100 degrees F effective for binding the food product components.