Dietary fibre composition
The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use of the composition to reduce saturated fatty acid content, a process for preparing the composition and a food product.
1. A process for making laminated pastry, the process comprising:
(a) dispersing particles of dietary fibre in fat to form a dispersion, the particles of dietary fibre comprising water at a weight ratio of the dietary fibre to the water between 1:0.02 and 1:25, the particles of dietary fibre having a particle size D50 of between 10 and 120 microns, and the dietary fibre is selected from the group consisting of pea fibre, potato fibre, carrot fibre, and mixtures thereof;
(b) forming pastry dough into a dough sheet;
(c) applying a layer comprising the dispersion of step (a) to the dough sheet of step (b) to form a combined sheet; and
(d) folding and compressing the combined sheet at least twice to form the laminated pastry.
2. The process of claim 1 , wherein the dietary fibre consists of pea fibre.
3. The process of claim 1 , wherein the dietary fibre consists of potato fibre.
4. The process of claim 1 , wherein the dietary fibre consists of carrot fibre.
5. The process of claim 1 , wherein the particles of dietary fibre comprise a water content greater than 15 wt. % after 48 hours in an environment of 100% relative humidity and 25° C.
6. The process of claim 1 , wherein the weight of the dietary fibre is between 0.5 and 50 wt. % of the fat.
7. The process of claim 1 , wherein a solute is dissolved in the water.
8. The process of claim 1 , wherein the fat has a saturated fatty acid content below 50 wt. %.
9. The process of claim 1 , wherein at least 90 wt. % of the water is absorbed into or adsorbed onto the dietary fibre.