Dietary fiber compositions for use in foods

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

1994-03-14

1996-12-17

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426575, 426641, A23L 1314

Patent

active

055851312

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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