No-fat and low-fat food products with improved flavor

摘要

The present invention is directed to producing reduced fat food products with improved flavor. The term "reduced fat food product" as used herein is meant to include both those food products which qualify for being labeled fat free (less than 0.5 grams of fat per serving) and those food products which qualify for being labeled low fat (less than 1.68 grams of fat per ounce). In the method of the invention, an initial reduced fat food product is provided. The initial reduced fat food product has a fat content below that required for a fat free food product or a low fat food product. The initial reduced fat food product is blended with a high fat emulsion counterpart of the reduced fat food product to provide a final reduced fat food product with improved flavor. The high fat emulsion counterpart is added to the initial reduced fat food product at levels such that the final reduced fat food product still qualifies to be labeled either a fat free food product or a low fat food product.