Method of preparing reduced fat foods

US5378286A · kind A · utility

Assignee

• A.E. Staley Manufacturing Company · US

Inventors

• Ruth G. Chiou · Decatur, US
• Cheryl C. Brown · Decatur, US
• Jeanette A. Little · Decatur, US
• Austin H. Young · Decatur, US
• Robert V. Schanefelt · Decatur, US
• Donald W. Harris · Centerville, US
• Keith D. Stanley · Decatur, US
• Helen D. Coontz · Decatur, US
• Carolyn J. Hamdan · Decatur, US
• Jody A. Wolf-Rueff · Clinton, US
• Lori A. Slowinski · Madison, US
• Kent R. Anderson · Warrensburg, US
• William F. Lehnhardt · Decatur, US
• Zbigniew Janusz Witczak · Mountain Top, US

Key dates

• Filing date: Apr 21, 1992
• Grant date: Jan 3, 1995
• Expiry date: Apr 21, 2012

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23G2200/08
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.