Reduced fat cremes
US5376399A · kind A · utility
27Cited by
92References
1Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 15, 1992 |
| Grant date | Dec 27, 1994 |
| Priority date | — |
| Expiry date | May 15, 2012 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A food composition useful as a confectionary creme and having a reduced level of fat and/or oil is provided. The composition is a blend of a high solids saccharide syrup having dispersed therein a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of preparing a creme which comprises making a premix of the granular stanch hydrolysate and high solids saccharide syrup and then fragmenting the granular starch hydrolysate in the premix.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.