Method of preparing reduced fat foods
US5409726A · kind A · utility
23Cited by
95References
33Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 28, 1992 |
| Grant date | Apr 25, 1995 |
| Priority date | — |
| Expiry date | Aug 28, 2012 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC08L5/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.