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1. (WO2019030370) DIETARY FIBRE COMPOSITION
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Composition comprising a dispersion of dietary fibre particles in fat, wherein the dietary fibre particles have a particle size D50 of between 10 and 120 microns and comprise water at a weight ratio of dietary fibre to water of between 1:0.02 and 1:25.

A composition according to claim 1 wherein the dietary fibre particles would reach a water content greater than 15 wt.% after 48 hours in an environment of 100 % relative humidity and 25 °C.

A composition according to claim 1 or claim 2 wherein the dietary fibre is selected from the group consisting of pea fibre, lentil fibre, fava bean fibre, lupin fibre, chick pea fibre, black bean fibre, potato fibre, carrot fibre, beetroot fibre, pumpkin fibre, kale fibre, psyllium fibre, apple fibre, citrus fibre, oat bran, maize bran, rice bran, barley bran, wheat bran, fibers from microorganisms and combinations of these.

A composition according to any one of claims 1 to 3 wherein the weight of dietary fibre is between 0.5 and 50 % of the weight of fat.

A composition according to any one of claims 1 to 4 wherein a solute is dissolved in the water.

A composition according to any one of claims 1 to 5 wherein the fat has a saturated fatty acid content below 50 wt.%.

A composition according to any one of claims 1 to 6 wherein the composition does not comprise a surfactant.

8. A composition according to any one of clainns 1 to 7 wherein at least 90 wt.% of the total water of the composition is absorbed into or adsorbed onto the dietary fibre.

9. Food product comprising the composition of any one of claims 1 to 8.

10. A food product according to claim 9 which is a chilled or frozen ready-to-cook product.

1 1 . A food product according to claim 10 which is a laminated pastry product.

12. A laminated pastry product comprising a plurality of thin sheets of cooked pastry dough, the sheets of cooked dough being separated by a composition comprising fat and dietary fibre particles, the dietary fibre particles having a particle size D50 of between 10 and 120 microns.

13. Use of a composition according to any one of claims 1 to 8 to reduce the saturated fatty acid content of a food product.

14. Process for preparing a composition according to any one of claims 1 to 8 comprising the steps of

a. dispersing particles of dietary fibre in fat, wherein the dietary fibre particles have a particle size D50 of between 10 and 120 microns; and

b. adding water to the dispersion of particles of dietary fibre in fat while mixing the dispersion.

15. Process for making laminated pastry comprising the steps of

a. dispersing particles of dietary fibre in fat, wherein the dietary fibre particles have a particle size D50 of between 10 and 120 microns;

b. forming pastry dough into a dough sheet;

c. applying a layer comprising the dispersion of step a to the dough sheet to form a combined sheet; and

d. folding and compressing the combined sheet at least twice to form a laminated pastry.