Food additive

Details Food additive Food additive

2008-03-18

2008-03-18

Paden, Carolyn (Department: 1794)

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

C426S661000

Reexamination Certificate

active

10515761

ABSTRACT:
The invention relates to a food additive, in particular for food products such as dressings, mayonnaises, spreads or other food products having a reduced fat content. The invention further relates to a process for preparing the food additive and to its use in the preparation of food products. It has been found that a method according to the present invention allows the preparation of a food additive suitable for use as a whitener and/or a fat/protein substitute, depending on the manner in which the method is carried out.

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patent: 2003/0134396 (2003-07-01), Shetty et al.
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Atkins et al., “The Influence of Pullulanase and α-Amylase upon the Oligosaccharide Product Spectra of Wheat Starch Hydrolysates”,Starch/Stärke, 37(4):126-131(1985).

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