Foods opacified with debranched starch

Details Foods opacified with debranched starch Foods opacified with debranched starch

1992-02-14

1993-03-16

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Soup, sauce, gravy or base

426613, 426658, 426804, A23L 10522, A23L 1307

Patent

active

051942844

ABSTRACT:
This invention provides a method for opacifying a reduced-fat food, employing a partially or fully debranched starch. This starch is prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch, employing an endo-alpha-1,6-D-glucanohydrolase, such as pullulanase or isoamylase.

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