Compositions of low calory content

Details Compositions of low calory content Compositions of low calory content

1975-09-16

1977-08-16

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426456, 426804, 426 72, 426658, A23L 104

Patent

active

040427196

ABSTRACT:
A low-calory comestible made by preswelling an edible carbohydrate component, e.g. flour, and a cellulose ether which has a viscosity of 1000 to 3000 centiporse in a 20% solution at 20.degree. C. and subsequently drying the preswollen mixture. The resulting product has a high palatability even with long shelflife and is highly filling while contributing few calories upon ingestion.

REFERENCES:
patent: 3023104 (1962-02-01), Battista
patent: 3097947 (1963-07-01), Kemmerer
patent: 3574634 (1971-04-01), Singer
patent: 3676150 (1972-07-01), Glicksman
patent: 3769404 (1973-10-01), Latham
Bender, A. E., Dietetic Foods, Chem. Pub. Co., 1967, New York, pp. 85-93 and 123-125.

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