Method of preparing reduced fat foods
US5387426A · kind A · utility
37Cited by
95References
21Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 30, 1992 |
| Grant date | Feb 7, 1995 |
| Priority date | — |
| Expiry date | Oct 30, 2012 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.