Starch hydrolysates as fat replacements

Details Starch hydrolysates as fat replacements Starch hydrolysates as fat replacements

1992-05-18

1994-01-04

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

426804, 426658, A23L 105, A23L 1307

Patent

active

052758370

ABSTRACT:
Starch hydrolysates having a D.P. of about 20 to 200 and a D.E. of about 0.5 to 5 are used as fat replacements in food. The starch hydrolysates are prepared by heating granular starch containing at least about 20 weight percent amylopectin in an acidic slurry of water and a water-miscable organic solvent such as ethanol. The slurry is heated under conditions which do not gelatinize the starch but cleave at least about 20 percent of the terminal amylose groups from the amylopectin molecules.

REFERENCES:
patent: 3799805 (1974-03-01), Sugimoto
patent: 3986890 (1976-10-01), Richter et al.
patent: 4510166 (1985-04-01), Lenchin

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