Use of a combination of white dextrins and hydroxypropyl phosphate crosslinked starches as a fat substitute
US11229220B2 · kind B2 · utility
0Cited by
8References
14Claims
0Family size
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Key dates
| Filing date | Nov 24, 2017 |
| Grant date | Jan 25, 2022 |
| Priority date | — |
| Expiry date | Dec 1, 2037 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: —the hydroxypropyl phosphate crosslinked starch has a degree of substitution of between 0.09 and 0.2, preferably between 0.09 and 0.14, and more preferably between 0.10 and 0.11, and —the white dextrin has ∘a DE of less than 5, preferably less than 3, more preferably less than 2, ∘a viscosity at 40% dry matter of between 3600 and 6000 mPa·s, and ∘a solubles content of less than 30%.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.