REDUCED FAT SPREADABLE CORN SYRUP COMPOSITIONS AND METHODS OF PREPARATION THEREOF

摘要

The present invention relates to a corn syrup composition that can be used in many applications in place of butter, margarine or other spreadable products. The corn syrup composition is lower in fat than conventional spreads, provides a pleasing flavor and is compatible with many flavoring and coloring options. The formulation combines a corn syrup component, such as high fructose corn syrup, with a fat/oil component, such as butter or other fats. The formulation may also include other flavorings, preservatives, emulsifiers and anti-oxidant ingredients. The formulation may be utilized in any food application but is preferably utilized as a coating, spread or as a cooking or baking ingredient.