Dietary fiber compositions for use in foods

Details Dietary fiber compositions for use in foods Dietary fiber compositions for use in foods

1993-06-11

1995-01-10

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426 21, 426 28, 426 31, 426579, 426641, 426644, 426646, A23L 10522, A23L 1105, A23L 1317

Patent

active

053805429

ABSTRACT:
A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products. Thermo-irreversible gels useful for providing non-fat fat mimics can also be prepared in accordance with the invention. In addition to amylase, the enzyme used for the hydrolysis of the cereal/grain substrate can be selected from the group consisting of amyloglucosidases (.alpha. -1,4-glucan glucohydrolase), cellulases (.beta. -1,4-glucanohydrolase), pullulanases (pullulane 6-glucanohydrolase), cyclodextrine glycosyltransferase (.alpha. -1,4-glucan-4-glycosyltransferase), proteases and mixtures thereof.

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