a first embodiment of a low - fat saute is disclosed comprising maltodextrin in the range of about 15 to about 35 percent by weight , butter in the range of about 1 percent to about 15 percent by weight , and water in the range of about 50 to about 80 percent by weight . in addition , a water soluble starch is preferably added in the range of about 1 to about 15 percent by weight ( preferably a pregelatinized starch ). a second embodiment is disclosed comprising maltodextrin in the range of about 20 to about 30 percent by weight , butter in the range of about 1 percent to about 6 percent by weight , and water in the range of about 62 to about 72 percent by weight . in addition , a water soluble starch is preferably added in the range of about 1 to about 6 percent by weight ( preferably a pregelatinized starch ). in order to make the saute , the ingredients in either the first or second embodiment are mixed together . the following ingredients are preferably mixed in with the above ingredients in either embodiment : whey protein in an amount by weight of up to about 1 percent by weight , xanthum gum in an amount by weight of up to about 1 percent by weight , dried butter in the amount of up to about 0 . 5 percent by weight , and preservatives in an amount of up to about 1 percent by weight are mixed in with the above ingredients for improved shelf life , taste , texture , and presentation . butter should be used at room temperature so that it will be soft and other ingredients will disperse through the product quickly . butter , particularly cold butter , can be softened through a variety of processes , such as creaming . the following ingredients are also preferably mixed in with either embodiment to improve taste , ph , and color : ( 1 ) artificial flavoring in the range of up to about 5 percent by weight ; ( 2 ) food coloring in the range of up to 0 . 5 percent by weight to enhance butter - like appearance , the food coloring being either beta carotene or fd & amp ; c yellow no . 5 ( beta carotene is added in the preferred embodiment ); and ( 3 ) a ph adjuster in an amount necessary to adjust the ph of the mixture to 4 . 5 , which is preferred . salt may also be mixed in with the above ingredients as a preservative and soybean salad oil may be added to assist in the process of manufacture . one skilled in the art will easily determine that artificial flavoring serves as flavoring means to supply a favorable taste to the particular saute . other ingredients may serve the same function and therefore fall within the scope of the appended claims , such as flavoring oils . also , other food coloring agents may be used as food coloring means . the ingredients are mixed on a higher speed , preferably 109 revolutions per minute , until the butter is completely dispersed . to prevent spillage , certain mixers with a smaller capacity require that the mixture be mixed at a slow speed , preferably about 60 revolutions per minute , for 1 minute , before the mixture is mixed at the higher speed . cool water is preferred while mixing to prevent lumps . adding hot water may even be detrimental . cool water , commonly recognized as tap water from the cold faucet in a cooks &# 39 ; s kitchen at home or business , is also less expensive to supply than hot water . the mixture should then preferably be allowed to set up overnight and may then be used as a saute . the following formula is the applicant &# 39 ; s most preferred low - fat saute formula : ______________________________________formula aingredients % weight______________________________________butter 3 . 4maltodextrin maltodextrin corn 25 de 10 maltodextrin rice . 6 de 10pregelatinized starch stellar 100x 1 instant clear gel - starch 1 . 5water 67 . 3dried butter . 26vitamin : 1 % beta carotene . 029calcium propionate . 1sodium benzoate . 1whey protein . 1xanthum gum . 07salt ( preservative ) . 1soybean salad oil . 2optional : citric acid ( as needed ) butter flavoring . 18______________________________________ when using formula a , one cup of the saute contains less than 6 . 5 grams of fat and less than 312 calories , while one cup of butter contains 176 grams of fat and 1633 calories . cholesterol content is less than 17 . 5 mg versus 299 mg found in one cup of butter . in addition , the mixture employs no hydrogenated oils and very little , if any , trans - fatty acids and contains less than 6 % of the cholesterol found in real butter . since the saute in formula a contains less than 0 . 5 percent fat , the saute is considered non - fat by the food and drug administration . when the product is manufactured on a large quantity basis several steps are preferably taken to ensure proper mixing and preservation . after setting the agitators to about 170 rpm , approximately 1 / 4 ( most preferably about 25 . 7 percent ) of the total water to be added is added . calcium propionate , sodium benzoate , and citric acid are then added and mixed until the ingredients are in solution . stellar 100x , a commercially - produced pregelatinized starch is added slowly and mixed for five minutes at about 220 rpm . salt is then added , after which whey , butter flavor , and dehydrated butter are added . the agitation may be increased to 300 rpm , or left at 220 rpm , after which the maltodextrins are added slowly and mixed until the lumps are removed , after which agitators are reduced to 220 rpm , if they were increased . butter , which is at room temperature , is then added along with xanthum gum , the xanthum gum slurried in soybean salad oil . the beta carotene ( previously dissolved in warm water ) is then added , after which commercially produced pregelatinized starch insta - clear gel is added and the mixing is continued until the batch is a uniform slurry . the remaining 3 / 4 of the water is then mixed until the batch is uniform and the final mixture is then pumped to a filler at 126 to 130 rpm agitation . the invention may be embodied in other specific forms without departing from its spirit or essential characteristics . the described embodiments are to be considered in all respects only as illustrative and not restrictive . the scope of the invention , therefore , is indicated by the appended claims rather than by the foregoing description . all changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope .
a low - fat saute and method for making the same is disclosed , the mixture substantially simulating the appearance , taste , texture , and mouth feel of traditional fat - filled sautes .