Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1989-07-19
1991-01-01
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426570, 426589, 426572, 426659, 426804, 426613, 426602, 426658, A23L 109, A23L 129, A23L 1307
Patent
active
049817094
ABSTRACT:
The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of substitution of above 0.04 and an apparent amylose content of about 40%. A high amylose corn starch is the preferred starch base. a paste made from the dispersion is translucent and tends not to retrograde.
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Modified Starches: Properties and Uses-O. B. Wurzburg, M. S.-Chapter 6-Hydroxypropylated Starches-J. V. Tuschoff-pp. 89-95.
Die Starke 23, Jahrg, 1971/Nr. 2-A Simplified Colorimetric Method for Determination of Amylose Content in Rice-C. M. Sowbhagya et al.-pp. 53-56.
DeBoer Edward
Delgado Gregory
Furcsik Susan L.
Mauro David J.
Yahl Kenneth
American Maize-Products Company
Hunter Jeanette
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