SYSTEM AND METHOD FOR USING VEGETABLE OIL WITH MODIFIED RHEOLOGY AS POPCORN FAT
Disclosed is a trans fat replacement system and a composition comprising a composition of an expanded, low-density carbohydrate and at least one edible oil wherein the expanded, low-density carbohydrate modifies the rheology of the at least one edible oil.
1 . A composition comprising a saturated edible oil and an expanded low-density carbohydrate.
2 . The composition of claim 1 wherein the expanded low-density carbohydrate has a moisture content of less than 8%.
3 . The composition of claim 2 wherein the expanded low-density carbohydrate has a moisture content of about 7.6%.
4 . The composition of claim 2 wherein the expanded low-density carbohydrate has a moisture content of less than 1%.
5 . The composition of claim 1 wherein the expanded low-density carbohydrate has an oil entrainment capability of 4 to 10 times a weight of the low-density carbohydrate.
6 . The composition of claim 5 wherein the oil entrainment capability is 5 to 6 times the weight of the low-density carbohydrate.
7 . The composition of claim 5 wherein the oil entrainment capability is about 9 times the weight of the low-density carbohydrate.
8 . The composition of claim 1 wherein the expanded low-density carbohydrate has a bulk density less than 0.5 g/cc.
9 . The composition of claim 8 wherein the expanded low-density carbohydrate has a bulk density of 0.05 g/cc to 0.5 g/cc.
10 . The composition of claim 9 wherein the expanded low-density carbohydrate has a bulk density of 0.05 g/cc to 0.4 g/cc.
11 . The composition of claim 10 wherein the expanded low-density carbohydrate has a bulk density of 0.10 g/cc to 0.15 g/cc.
12 . The composition of claim 1 wherein the expanded low-density carbohydrate is selected from the group consisting of expanded dextrins, starches, celluloses and gums.
13 . The composition of claim 1 wherein the expanded low-density carbohydrate is maltodextrin.
14 . The composition of claim 1 wherein the expanded low-density carbohydrate has a random porous structure.
15 . The composition of claim 1 wherein the expanded low-density carbohydrate is ground popped popcorn.
16 . The composition of claim 15 wherein the ground popped popcorn is 1-3% of the composition.
17 . The composition of claim 1 further comprising a second saturated edible oil.
18 . The composition of claim 1 further comprising further comprising an emulsifier.
19 . The composition of claim 18 wherein the emulsifier comprises 1% of the composition.
20 . The composition of claim 18 wherein the emulsifier is distilled monoglyceride.
21 . A food product having a serving size and comprising the composition of claim 1 wherein an amount of trans fat in the food product is less than 0.5 grams per the serving size.
22 . A microwave popcorn article comprising a microwave popcorn bag, and a food charge disposed therein comprising unpopped popcorn kernels and the composition of claim 1 .
23 . The microwave popcorn article of claim 22 further comprising a second saturated edible oil.