Method of preparing reduced fat foods
US5395640A · kind A · utility
40Cited by
93References
26Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 30, 1992 |
| Grant date | Mar 7, 1995 |
| Priority date | — |
| Expiry date | Jul 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 fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.