Process for preparing a low-calorie food
US7138154B2 · kind B2 · utility
6Cited by
7References
13Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 29, 2002 |
| Grant date | Nov 21, 2006 |
| Priority date | — |
| Expiry date | Dec 19, 2022 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The subject of the invention is a process for preparing a food product with reduced calorific value, comprising the step consisting in replacing all or part of the high-calorie substances of the food with an effective quantity, in terms of the reduction of the calorific value, of branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.