Converted starches for use as a fat- or oil-replacement in foods

Details Converted starches for use as a fat- or oil-replacement in foods Converted starches for use as a fat- or oil-replacement in foods

1984-01-19

1985-04-09

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426567, 426578, 426579, 426589, 426603, 426613, 426570, 127 29, 127 30, 127 71, 536102, 536103, A23L 1195

Patent

active

045101663

ABSTRACT:
Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high fat-and/or oil-containing foodstuffs such as ice cream and mayonnaise.
The starches (e.g., tapioca, corn, or potato) have a DE of less than 5 and their aqueous dispersions have a hot flow viscosity of at least about 10 sec. at 10-50% solids, and they are capable of forming gels having a strength of at least about 25 g. within 24 hrs. and 4.degree. C. at 10-50% solids. The preferred starches are tapioca dextrins having a DE of about 2 or less and hot flow viscosity and gel strength of about 20-100 sec. and 65-930 g. at 25-35% solids. Acid- and enzyme-converted starches are also suitable.

REFERENCES:
patent: 3769027 (1973-10-01), Mangiere
patent: 3962465 (1976-06-01), Richter et al.
patent: 3986890 (1976-10-01), Richter et al.
patent: 4308294 (1981-12-01), Rispoli
patent: 4415599 (1983-11-01), Bos
patent: 4452978 (1984-06-01), Eastman

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