MXPA96003232A - Mayonosa compositions with no content or under gra content - Google Patents

Abstract

The present invention relates to a mayonnaise without content or low fat content or a mayonnaise-like composition includes a continuous aqueous phase containing a semi-gelled system comprising a methyl ester of galacturonic acid not amidated or amidated with an esterification degree of less than 55. percent (LM pectin) to replace part or all of the fat in order to produce a mayonnaise that has organoleptic characteristics that mimic mayonnaise.

Description

"COMPOSITIONS OF MAYONONE WITH NO CONTENT OR UNDER FAT CONTENT" The present invention relates to mayonnaise compositions with no content and little fat content and the processes to prepare them. Today's society is becoming more aware of health and weight with a large portion of the population having a growing desire to feel and look better. One of the main ways for people to become healthier is for them to keep their weight under control. Reducing the amount of calories consumed in a day will allow a person to lose weight and, therefore, help that person to be a healthier and more vibrant individual. A large portion of the calories that a person consumes is associated with the amount of fat that is consumed, therefore, reducing that person the amount of fat consumed in a day, will inevitably reduce the amount of calories consumed and, therefore, you will lose weight and become healthier when combined with a physical program of adaptability. Not only will the person feel better on their own, but it will improve their health by improving their cardiovascular functions. Consequently, a complete or new market has emerged for products with no content and low fat content. Low-fat, low-content foods are synonymous with low-calorie foods that have been widely recommended as a diet to control excess body weight. One of these foods is low calorie mayonnaise. Generally, mayonnaise is a continuous semi-gelled food of emulsified water prepared from vegetable oil (s), an acidifying ingredient of vinegar or citrus fruit juice, such as lemon or lime, and an egg yolk that contains such an ingredient such as liquid egg yolks, frozen egg yolks, dried egg yolks, liquid whole eggs, frozen whole eggs, dried whole eggs or any other of the aforementioned ingredients with liquid egg white or frozen egg white. Many other optional ingredients may be added to mayonnaise, as long as it does not impart a color to the mayonnaise that simulates the color imparted by the egg yolk. In the United States this definition of mayonnaise is disclosed by the Food and Drug Administration, HHS, Section 169.140 of 21 CFR, Chapter 1 (4-94 Edition).

Mayonnaise and mayonnaise-like dressings typically contain large amounts of fat. For example, real mayonnaise contains approximately 80 percent fat and so-called "light" mayonnaise products, sold only in recent years, also contain approximately 36 percent fat. More recently, there has been an increased interest in oil-free mayonnaise-like dressings or that to which the technique is referred to as spoon dressings. In order to fill the right to be free from fat, the products must contain less than 3.33 percent by weight of fat or 0.5 gram of fat per serving of spoonful (15 grams). Notwithstanding the foregoing, the predominant problems are associated with the production of acceptable fat-free or low-fat mayonnaise-like dressings, including the need to impart the creamy mouthfeel associated with a high fat content. real mayonnaise, and the lack of opacity normally associated with those products that contain 3.33 percent fat or less. U.S. Patent No. 5,137,742, discloses an approach for producing a low-fat, low-fat mayonnaise using uncooked and non-gelatinized rice starch with a specific particle size. European Patent Publication Number 441,495, discloses the manner in which gel formers containing an aqueous phase, such as agar, gelatin, pectin and / or carrageenin, can replace a part of the triglycerides normally present in a salad dressing or mayonnaise. The oil phase must contain an emulsifier. Another approach to producing low fat mayonnaise is disclosed in European Patent Publication Number 558,113, which discloses an oil-in-water emulsion which is served in tablespoons with an aqueous phase containing microgels with an equivalent average diameter less than 100 microns. The aqueous phase is based on a gelling agent, eg, pectin and during the temperature graduation, chemical shear is applied to the product in order to obtain microgels. Yet another approach to producing low-fat or low-fat mayonnaise is disclosed in U.S. Patent No. 5,324,531, which discloses a non-contained or low-oil mayonnaise using carbohydrate gel particles configured in a non-spheroidal manner that It has specific size dimensions. The fat substitute is prepared by making a gel and then by shear stress by disintegrating the gel into well-defined gel particles that will simulate emulsified products, such as mayonnaise, salad dressing, yoghurt and spreads. There is still a need in the food industry for an improved substance that simulates fat to produce low-fat or no-fat mayonnaise that still has the organoleptic characteristics that mimic real mayonnaise. The approach of the present invention is to use methyl esters of non-amidated or amidated galacturonic acid with an esterification degree of less than 55 percent (which will be referred to below as "LMC pectin" or "LMA pectin" or together, as "LM pectins") to replace part or all of the fat in order to produce a mayonnaise that has organoleptic characteristics that mimic real mayonnaise. The present invention is directed to a mayonnaise without content or low fat content or to a composition similar to mayonnaise comprising a continuous aqueous phase containing a semi-gelled system comprising at least one pectin with a degree of esterification having a upper limit of 55 percent, and a lower limit of 5 percent and a degree of amidation that has an upper limit of 50 percent and a lower limit of 0 percent crosslinked with a polyvalent cation and a fat phase that has a fat content with a lower limit of 0 and an upper limit of 60 weight percent. It has been found that the use of the LM pectin to replace all or part of the fat in the mayonnaise compositions makes it possible to obtain a smooth homogeneous gel that resembles a high fat mayonnaise.; in this system, proteins such as egg yolk, egg white or milk proteins, such as caseinate or a whey protein concentrate or other hydrocolloids can also be replaced with the LM pectin. In accordance with this invention, mayonnaise without fat content (ie, from 0 percent to 3.33 percent fat) or low fat (that is, less than or equal to 60 percent fat) may have a fat content of 0 percent to 60 percent with a pH within the range of 4.8 to 3.1. Mayonnaise by definition is an oil-in-water emulsion; When the oil level of the system is lowered, the viscosity also decreases. In order to counteract this loss of viscosity, stabilizers have to be used to control the water phase. The LM pectin can be used alone or in combination with other stabilizers in order to control the water phase or texture of the mayonnaise. Even though it is necessary that a certain amount of the LM pectin be present in order to obtain the desired texture in the practice of this invention. It can be used in combination with other hydrocolloid stabilizers as will be discussed below. The stabilizers used in this invention are hydrocolloids (ie, natural and synthetic polysaccharides) and include gelling agents (which form gels and provide viscosity) and thickeners (which only provide viscosity). In other words, hydrocolloids means all stabilizers that have a gelling and / or thickening effect. The LM pectin used in the present invention must be gelled / semi-gelled in the system, which is usually achieved by the addition of a cation, such as calcium. Calcium is preferred because there are several natural sources of calcium in the mayonnaise systems; for example, protein and water normally contain calcium. If necessary, however, calcium may be added to the mayonnaise system as a salt in order to increase the level of calcium. A sufficient amount of cation or calcium must be present in the mayonnaise, so that the pectin can form a gelled / semi-gelled texture. If too little calcium is present, gel formation will not occur and a very smooth texture is obtained. On the other hand, if too much calcium is present, the gel formation will be carried out at a very high temperature so that during cooling and mixing of the gels the texture will disintegrate. This means that the final texture will be too soft for a mayonnaise served with a spoon. If too much calcium is present, a sequestrant is recommended in order to bind a certain amount of calcium to prevent this disintegration of the mayonnaise texture. The level of calcium or other cation in the final system should be 10 to 1000 parts per million (ppm). At least one cation in the system that may be calcium or a cation must be present. Examples of cations are calcium, iron, magnesium, zinc, potassium, sodium, aluminum and manganese and mixtures thereof. Calcium, iron, magnesium and zinc are preferred as di- and tri-valent cations, calcium being especially preferred. In accordance with this invention, the LM pectin is a special type of pectin having an upper bound degree of esterification of 55 percent, preferably 45 percent and most preferably 35 percent. The lower limit of the degree of esterification of the LM pectin is normally 5 percent, preferably 10 percent, and most preferably 15 percent, and particularly preferably 20 percent. The degree of amidation of this LM pectin has an upper limit of 50 percent, preferably 40 percent, more preferably 25 percent; the lower limit of the degree of amidation is usually 0 and preferably 10 percent and most preferably 15 percent. The LM pectin solution is preferably heat treated in order to ensure complete hydration and also optimal use of the pectin. Pectin can be mixed with starch and a thick suspension of starch is required during production. The pectin alone or together with the starch can be passed through an emulsifying unit, such as a colloidal mill, or the pectin solution can be passed without any shear stress. The pectin solution can be mixed with other main ingredients in several different ways. At present, the production of a full fat content mayonnaise is being carried out with or without an emulsifying equipment. The main function of the pectin is to form a soft gel in the final product. This function does not require high shear stress in order to obtain the desired texture. The function of the LM pectins is to react with the cation and form a soft gel in the final product. The LM pectin, if desired, can be mixed with other stabilizers in order to control the characteristics of the gel structure of the LM pectin. LM pectin can be mixed with other stabilizers such as agar-agar, carrageenan, alginate, gellan gum, xanthan gum, starch (modified or native) or other types of pectin, such as pectin HM (HM means high methoxyl content) , locust bean gum, guar gum, xanthan gum, propylene glycol alginate, microcrystalline cellulose, carboxymethylcellulose (CMC), methylcellulose derivatives and other cellulose derivatives, gum arabic, ghatti gum, karaya gum, tragacanth gum, furcelarán, curdlan , inulin or mixtures thereof. Using the LM pectin as the stabilizer, only small amounts of the LM pectin are required in order to form a homogeneous gel / semi-gel in the mayonnaise. The LM pectin is versatile in the system because it can also replace proteins or other stabilizers in the formulation. Therefore, using the LM pectin in mayonnaise, the stabilizer system is very efficient as well as improving the texture, flavor and flavor. A small amount of LM pectin in a mayonnaise is needed to produce the desired results; the lower limit of the required amount is about 0.05 percent and the upper limit is about 2 percent by weight. In accordance with the present invention, the amount of water used in the composition is between about 30 percent and 95 percent by weight and more preferably between 55 percent and 80 percent. The amount of water present in a mayonnaise composition will depend on the mayonnaise manufacturer because the different stabilizing systems can either raise or reduce the total amount of water in the system and still obtain the desired organoleptic properties. An acidifying ingredient, such as vinegar, should also be present in an amount of about 0.005 percent to 15 percent by weight, preferably 2 percent to 10 percent by weight. Instead of vinegar, either completely or in part, it is possible to use other edible acids, such as citric acid, adipic acid, phosphoric acid, acetic acid, lactic acid, ascorbic acid, fumaric acid, tartaric acid, malic acid, gluconic acid , succinic acid and the like; Juices, for example, of lemon, lime, grapefruit, onion and garlic can also be used. However, vinegar is especially preferred.

The mayonnaise composition of the present invention is preferably free of fat. In accordance with FDA requirements, fat-free mayonnaise may contain up to 3.33 percent fat and still be classified as fat-free. The low fat mayonnaise composition of the present invention may contain up to 60 percent fat and still be classified as a low fat mayonnaise. The preferred upper limit of the fat phase in the present invention is 40 percent, more preferably 20 percent, and most preferably 3.33 percent. The lower limit of the fat phase is 0 percent. In accordance with the present invention, ingredients containing egg yolk, such as liquid egg yolks, liquid whole eggs, frozen whole eggs, dried whole eggs or any one or more of the above ingredients that are listed above with liquid egg white or frozen egg white, an amount up to about 5 weight percent, preferably up to about 3 weight percent, may be added, this being preferred to the dry weight of the ingredients. In accordance with the present invention, suitable seasonings may be added to impart distinctive flavor characteristics to the mayonnaise composition. These ingredients are optional and are added by the manufacturer to produce the desired effect on the palate (taste). Salt may be included, as desired, in an amount of up to about 3 percent, preferably up to about 2 percent. Still additionally, nutritious carbohydrate sweeteners, spices or their natural flavor may also be included. Disodium calcium ethylenediamine tetra acetate (EDTA) and / or disodium EDTA are examples of sequestrants or preservatives that can be added to the mayonnaise compositions. The edible fat or oil used in the present invention when desired may be corn oil, soybean oil, cottonseed oil, sunflower oil, rapeseed oil and the like. In the process for producing the mayonnaise composition of the present invention, the LM pectin is preferably added to the water phase together with other stabilizers, if desired. The water phase is optionally thermally treated in order to ensure a good solution of the rubber system. The aqueous rubber phase can now either be mixed with the oil phase and the acid and then emulsified and the aqueous rubber phase can be mixed with an oil plus an acid phase which could be emulsified beforehand. In accordance with the present invention, LM pectin as an ingredient in the fat-free or low-fat mayonnaise composition of the invention provides unique properties since it has both fat-like properties and the desired texture. The texture of the final mayonnaise can be evaluated by means of a number of different methods. The following methods were used in the Examples: Viscosity: Measure at Brookfield (RVDVII) 20 ° C; Heliopath, 0.3 Revolutions Per Minute, spindle E, Program S95. Elastic Limit: It was measured by Bohlin CVO. The effort sweep test, parallel plates with a diameter of 40 millimeters, 1 space of 1 millimeter, temperature of 20 ° C, sweep time of 100 seconds, 50 steps, sweep starting the effort at 0.06 Pa, final effort of 300 Pa . The elastic limit at the point where the material undergoes deformation through an increase in stress. In other words, the stress below the static elastic limit temperature will not deform the material. Stress levels above the elastic limit temperature will deform the product. G ': The Elastic Modules / Element that are measured by Bohlin CVO. The effort sweep test, frequency of 1 Hz, 50 steps, space of 1 millimeter, parallel plates with diameters of 40 millimeters, temperature of 20 ° C, starting effort of 0.1 Pa, final effort of 1000 Pa, equilibrium. The elastic moduli / element in the phase component of the oscillation stress performance with a determined oscillatory deformation input. In other words, G 'expresses the gelled / elastic texture in a given material. These properties are achieved using the LM pectin and the preferred mayonnaise composition as follows: from 0 percent to 5 percent protein (eg, whey protein concentrate, skim milk powder, milk powder) butter and gelatin), from 0 percent to 30 percent of a dairy product (eg, milk, cut milk, cultivated, natural or cultured milk), from 0.05 percent to 2 percent LM pectin, O percent to 20 percent other stabilizers (eg, xanthan, guar gum, locust bean gum, starch, modified starch, CMC or other cellulose derivatives, carrageenan, alginates, gellan gum, pectin HM, pectin LM), from 0 percent to 20 percent sugar, from 0 percent to 30 percent carbohydrate (eg, maltodextrin, corn syrup, sucrose, fructose and lactose), from 0 percent to 30 percent a hundred of seasonings (e.g., salt, spices and monosodium glutamate), from 0.005 percent to 15 percent edible oil (eg, vinegar, adipic acid, citric acid, phosphoric acid, lactic acid, acetic acid, acid ascorbic acid, malic acid, succinic acid, gluconic acid, tartaric acid, fumaric acid, lemon juice, lime juice, grapefruit juice, onion juice and garlic juice and a mixture thereof), from 0 percent to 60 percent oil or fat, from 0.001 percent to 1 percent calcium or magnesium salts (eg, calcium chloride, calcium acetate, monocalcium phosphate, calcium lactate, calcium gluconate, calcium sulfate , calcium acetate, calcium tartrate, dicalcium phosphate, tricalcium phosphate, calcium carbonate), from 0 percent to 20 percent flavors, and from 0 percent to 20 percent colors. The following examples are provided to further illustrate the present invention. The scope of the invention, however, is not intended to be limited to the specific details of these examples. All percentages are based on weight unless otherwise stated, in each of the following Examples, the LMA pectin has an OD of approximately 30 percent and a DA of approximately 20 percent.

EXAMPLE 1 MAYONY EXEMPT FROM FAT INGREDIENTS (PERCENTAGE IN WEIGHT) I II A Starch (465) * 4.5 4.5 A Water added up to 100 percent A Pectin LMA 0.6 B Sugar - l B Salt 1.2 1.2 B Mustard 0.5 0.5 B Sodium Benzoate 0.1 0.1 B CaHP04 - 0.03 C Vinegar 10 10 Viscosity (1000 centipoise, 0.3 revolutions per minute) 300 + 40 750 + 50 G '(Pa) 200 780 Elastic Limit 15 57 * Sold by National Starch Procedure 1 The dry starch and the LMA pectin were mixed together in a container and then added to the water followed by heating to a temperature of 80 ° to 90 ° C. Then, the aqueous solution was cooled to 15 ° to 20 ° C, the ingredients of Part B were then mixed together and added to the aqueous solution. Vinegar was added and then mixed by means of a colloid mill to form the semi-gelled mayonnaise product. The texture of this product was then evaluated.

EXAMPLE 2 MAYONY EXEMPT FROM FAT INGREDIENTS (PERCENTAGE BY WEIGHT) III IV A Starch (465) * 4.5 4.5 A Water added up to 100 percent A Pectin LMA 0.5 To Sugar A Xantano ** 0.3 0.3 B CaCl2 0.03 B Salt 1.2 1.2 B Mustard 0.5 0.5 B Sodium Benzoate 0.1 0.1 B Water B Vinegar 10 10 B Oil 1.6 1.6 Viscosity (1000 centipoise, 0.3 revolutions per minute) 300 + 40 800 + 50 G '(Pa) 200 830 Elastic Limit 20 79 * Sold by National Starch ** Sold by Kelco Procedure 2. The dry ingredients of pectin, xanthan, starch and sugar were mixed together in a container. This dry mixture was then added to the water (Part A) and heated to a temperature of 80 ° to 90 ° C. The ingredients of Part B were mixed together with shear and then added to Part A. The product was then mixed by means of a colloid mill. The product was then placed in an appropriate package and the texture of the product was evaluated using the test procedure discussed above.

EXAMPLE 3 MAYONY EXEMPT FROM GREASE INGREDIENTS (PERCENTAGE EMN WEIGHT) V VI A Starch (465) * 4.5 4.5 A Pectin LMA 0.5 A Sugar 4 4 A Xantano ** 0.3 0.3 At CaCl 0.03 A Salt 1.2 1.2 A Mustard 0.5 0.5 Sodium Benzoate 0.1 0.1 To Water A Vinegar 10 10 Viscosity (1000 centipoises) 300 + 40 800 + 50 G '(Pa) 210 840 Elastic Limit (Pa) 17 * Sold by National Starch ** Sold by Kelko Procedure 3. All the ingredients were mixed together in a vessel and heated to a temperature of 80 ° to 90 ° C for 2 to 5 minutes. The product was then cooled to approximately 40 ° C and filled in an appropriate package. The viscosity, elastic moduli G 'and elastic limit in the final mayonnaise product were then measured.

EXAMPLE 4 MAYONONE OF LOW FAT CONTENT INGREDIENTS (PERCENTAGE BY WEIGHT) VII VIII A Starch (465) * 4.5 4.5 A Water added up to 100 percent A Pectin LMA 0.5 A Sugar 4 4 A Xantano ** 0.3 0.3 B CaCl2 0.03 B Salt 1.2 1.2 B Mustard 0.5 0.5 B Sodium Benzoate 0.1 0.1 B Water 5 5 B Vinegar 10 10 B Oil 7 7 Viscosity (1000 centipoise, 0.3 revolutions per minute) 430 + 40 900 + 60 G '(Pa) 230 1010 Elastic Limit 19 89 * Sold by National Starch ** Sold by Kelko Procedure 4. The dry ingredients (A) of pectin, xanthan, starch and sugar were mixed together in a container. This dry mixture was then added to the water (Part A) and heated to a temperature of 80 ° to 90 ° C. The ingredients of Part B were mixed separately in a mixer with high shear. The premixed ingredients from Part B were then mixed with Part A. The product was then filled into appropriate packages and the texture of EXAMPLE 5 MAYONOUS LOW FAT CONTENT INGREDIENTS (PERCENTAGE BY WEIGHT) IX X A Starch (465) * 3.5 3.5 A Water added up to 100 percent A Pectin LMA 0.6 A Sugar 4.5 4.5 B CaCl2 0.025 B Sodium Benzoate 0.1 0.1 B Water 20 20 B Vinegar 10 10 B Oil 20 20 B Xantano 0.3 0.3 C Salt 1.2 1.2 Viscosity (1000 centipoise, 0.3 revolutions per minute) 380 380 * Sold by National Starch ** Sold by Kelko Procedure 5. The ingredients (A) of pectin, starch and sugar were mixed together in a container or container. This dry mixture was then added to the water (Part A) and heated to a temperature of 80 ° to 90 ° C. It was added to Part C. Combined Parts B and C were then emulsified by means of a colloid mill and added to Part A. The product was then filled into appropriate packages and the texture of the final mayonnaise was determined by the methods indicated in the foregoing. EXAMPLE 6 MAYONESE OF LOW FAT CONTENT INGREDIENTS (PERCENTAGE BY WEIGHT) XI A Starch (465) * 2.5 A Water added up to 100 percent A Pectin LMA 0.5 To Sugar B CaCl2 0.02 B Sodium Benzoate 0.1 B Water 30 B Vinegar 10 B Oil 35 B Xantane 0.3 C Salt 1.2 Viscosity (1000 centipoises) 833 * Sold by National Starch ** Sold by Kelko Procedure 6. The dried pectin, starch and sugar ingredients were mixed together in a container, this dry mixture was then added to the water (Part A) and heated to a temperature of 80 ° to 90 ° C. The ingredients of Part B were mixed together and then added to Part C. Part B and Part C combined were emulsified by means of a colloid mill and then added to Part A. The product was then filled in packings appropriate and evaluated.

Claims (40)

R E I V I N D I C A C I O N E S:

1. A mayonnaise containing no low fat or like composition mayonnaise comprising a continuous aqueous phase containing a semi-gelled system comprising at least a pectin low methoxyl with a degree of esterification having an upper limit of 55 percent and a lower limit of 5 percent and a degree of amidation having an upper limit of 50 percent and a lower limit of 0 percent, crosslinked with a cation and fat phase having a content of fat with a lower limit of 0 and an upper limit of 60 weight percent.

2. The composition according to claim 1, wherein the upper limit of the degree of esterification is 45 percent.

3. The composition according to claim 1, wherein the upper limit of the degree of esterification is 35 percent.

4. The composition according to claim 1, wherein the lower limit of the degree of esterification is 10 percent.

The composition according to claim 1, wherein the lower limit of the degree of esterification is 15 percent.

6. The composition according to claim 1, wherein the lower limit of the degree of esterification is 20 percent.

The composition according to claim 1, wherein the upper limit of the degree of amidation is 40 percent.

The composition according to claim 1, wherein the upper limit of the degree of amidation is 25 percent.

9. The composition according to claim 1, wherein the lower limit of the degree of amidation is 10 percent.

10. The composition according to claim 1, wherein the lower limit of the degree of amidation is 15 percent.

11. The composition according to claim 1, wherein the upper limit of the fatty phase is 40 percent.

12. The composition according to claim 1, wherein the upper limit of the fat phase is 20 percent.

13. The composition according to claim 1, wherein the upper limit of fat phase is 3.33 percent.

14. The composition according to claim 1, wherein the lower limit of the fat phase is 0 percent.

15. The composition according to claim 1, wherein at least one other hydrocolloid is present.

16. The composition according to claim 1, wherein the cation is a mono-, di- or tri-valent cation.

17. The composition according to claim 16 wherein the cation is selcciona the group consisting of calcium, iron, magnesium, zinc, potassium, sodium, aluminum, manganese and mixtures thereof.

18. The composition according to claim 17, wherein the cation is selected from the group consisting of calcium, iron, magnesium and zinc.

19. The composition according to claim 18, wherein the cation is calcium.

The composition according to claim 1, wherein an edible acid is present.

21. The composition according to claim 20, wherein the edible acid is selected from the group consisting of vinegar, adipic acid, citric acid, phosphoric acid, lactic acid, acetic acid, ascorbic acid, malic acid, succinic acid, gluconic acid, tartaric acid, fumaric acid, lemon juice, lime juice, grapefruit juice, onion juice, garlic juice and a mixture of them.

22. The composition according to claim 21, wherein the pH of the composition is from 3.1 to 4.8.

23. The composition according to claim 1, wherein the water content has an upper limit of 95 percent by weight of the composition.

24. The composition according to claim 1, wherein egg yolk and / or egg white are present.

25. The composition according to claim 24, wherein the content of the egg yolk and / or egg white is from about 0.1 percent to about 15 percent by weight of the composition.

26. The composition according to claim 1, wherein protein is present.

27. The composition according to claim 26, wherein the protein is selected from the group consisting of a concentrate of whey protein, skim milk powder, cut milk powder and gelatin.

28. The composition according to claim 1, wherein the appropriate seasonings and flavors are present to impart distinctive flavor characteristics to the composition.

The composition according to claim 28, wherein the seasonings are selected from at least one of sugar, salt, spice and monosodium glutamate.

30. The composition according to claim 1, wherein a carbohydrate is present.

The composition according to claim 29, wherein the carbohydrate is selected from maltodextrin, corn syrup, sucrose, fructose or lactose.

32. The composition according to claim 15, wherein at least one other hydrocolloid is selected from the group consisting of agar, alginate, propylene glycol, alginate, high methoxyl pectin, carrageenin, gellan gum, modified starch, gum. of xanthan, locust bean gum, guar gum, microcrystalline cellulose, carboxymethylcellulose, methylcellulose derivatives, karaya gum, ghatti gum, tragacanth gum, furcellarán, curdlan and inulin.

33. The composition according to claim 1, wherein a dairy product is present.

34. The composition according to claim 32, wherein the dairy product is selected from milk, cut milk, cultured cream, natural cream or cultured milk.

35. The composition according to claim 1, wherein the appropriate colors are present.

36. The composition according to claim 1, wherein at least one ingredient that is selected from the group consisting of protein, other stabilizer, seasoning, carbohydrate, dairy products, edible acid, coloration, flavor and oil is present.

37. The composition according to claim 1, wherein the degree of esterification is about 30 percent and the degree of amidation is about 20 percent and the upper limit for the amount of AML pectin present is 2 percent .

38. The composition according to claim 37, wherein the upper limit of the amount of LMA pectin present is 1 percent.

39. The composition according to claim 37, wherein the amount of LMA pectin present is 0.4 percent.

40. The composition according to claim 37, wherein the lower limit of the amount of LMA pectin present is 0.05 percent.