Amylodextrin compositions and method therefor

Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material

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426 44, 426 46, 426 49, 426650, 435 94, 435 96, 435 99, A23L 1105, A23L 109

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active

052252191

ABSTRACT:
Amylodextrin compositions are produced from starch hydrolysates having a dextrose equivalent (DE) less than 10 or from milled substrates such as cereals, oilseeds, and vegetable fibers. The compositions give aqueous gels with unexpectedly increased strengths and improved fat-sparing characteristics, including more desirable flavor and texture qualities. The amylodextrin compositions are segregated from hydrolyzed aqueous cereal flour or starch hydrolysate solutions, for example, by precipitation with the proper amount of a water-miscible organic solvent, such as ethanol, acetone, or 2-propanol.

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