Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1993-04-15
1995-02-28
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426656, 426661, 426804, A23L 10522, A23L 110
Patent
active
053935500
ABSTRACT:
The present invention provides a novel fat substitute composition, comprised primarily of a defatted and substantially nondenatured proteinaceous particulate material, that, in a preferred embodiment is derived from seed grains, and most preferably oats. In addition, a method of making such compositions and using the same to produce food products having a reduced caloric count, creamy texture, and suitable mouth-feel, is disclosed. Further, a method to vary the viscosity of the resulting food products is disclosed, through changing the ratio of starch to protein in the fat substitute.
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Bixby Steven H.
Tarr Bryan D.
Czaja Donald E.
Nurture Inc.
Sherrer Curtis E.
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