Low fat squeezable spread
US6013303A · kind A · utility
8Cited by
15References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 20, 1997 |
| Grant date | Jan 11, 2000 |
| Priority date | — |
| Expiry date | Nov 20, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D7/015
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A squeezable spread composition and a method of making it is described herein. The composition contains a unique ratio of a colloidal microcrystalline cellulose, a cross-linked and stabilized starch, and a maltodextrin combined with an acidifying agent, less than 5% fat, hydrocolloids, water and optionally an opacifier. The low fat product is pourable at 45-70.degree. F.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.