Fat free, reduced fat and low fat margarine-like spreads and cre

Details Fat free, reduced fat and low fat margarine-like spreads and cre Fat free, reduced fat and low fat margarine-like spreads and cre

1994-10-14

1997-10-21

Wong, Leslie

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426580, 426601, 426603, 426658, 426661, 426663, 127 38, A23C 1900

Patent

active

056793952

ABSTRACT:
Substantially fat free, reduced fat and low fat margarine-like spreads, dairy spreads and cream cheeses that have the taste, mouthfeel and textural properties of equivalent full fat spreads are described. The spreads contain a starch based texturizing agent that is derived from pregelatinized, high amylose starch. The presence of the texturizing agent functions to viscosify the spread in the absence of traditional viscosifying or thickening agents, such as gelatin and emulsifiers.

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