Appeal No. 2003-1870
Application No. 07/770,054
to the salad dressing substantially the same organoleptic
properties as compared to a salad dressing having a fat content.
This appealed subject matter is adequately illustrated by
independent claims 1 and 17, which read as follows:
1. A method of preparing a low-calorie, low-fat foodstuff,
which comprises:
adding a maltitol composition as an ingredient when preparing
the foodstuff as a substitute for at least a portion of a fat-
containing ingredient, wherein the foodstuff is selected from the
group consisting of brownies, cookies, pie filling, salad dressing,
spreads, cakes, and powdered drink mixes, wherein the maltitol
composition includes:
(a) from about 75 to 99% by weight maltitol,
(b) from 0 to about 4% by weight of hydrogenated
monosaccharide,
(c) from about 1 to 11% by weight of hydrogenated
trisaccharide, and
(a) from about 0 to 10% by weight of hydrogenated
tetrasaccharide and/or higher polysaccharides,
based upon a total weight of the maltitol composition; and
preparing the foodstuff including the maltitol composition.
17. A low calorie, fat free salad dressing, comprising fat
free salad dressing ingredients and a maltitol composition
containing from about 75 to 99% by weight of maltitol, said
maltitol being present in said salad dressing in an effective
amount to impart to said salad dressing substantially the same
organoleptic properties compared to a salad dressing having a fat
content.
2
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