Starch hydrolysates as fat replacements
US5275837A · kind A · utility
19Cited by
3References
18Claims
0Family size
Inventor
Key dates
| Filing date | May 18, 1992 |
| Grant date | Jan 4, 1994 |
| Priority date | — |
| Expiry date | May 18, 2012 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Starch hydrolysates having a D.P. of about 20 to 200 and a D.E. of about 0.5 to 5 are used as fat replacements in food. The starch hydrolysates are prepared by heating granular starch containing at least about 20 weight percent amylopectin in an acidic slurry of water and a water-miscable organic solvent such as ethanol. The slurry is heated under conditions which do not gelatinize the starch but cleave at least about 20 percent of the terminal amylose groups from the amylopectin molecules.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.