Method for making a reduced fat product

Details Method for making a reduced fat product Method for making a reduced fat product

1990-11-21

1992-03-10

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426579, 426601, 426602, 426658, 426661, 426804, 127 32, 127 33, 127 69, 127 71, 536111, A23C 1307, A23C 700

Patent

active

050948725

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 a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. A high amylose corn starch is the preferred starch base.

REFERENCES:
patent: 3769027 (1973-10-01), Mangieu et al.
patent: 3962465 (1976-06-01), Richter et al.
patent: 3986890 (1976-10-01), Richter et al.
patent: 4510166 (1985-04-01), Lenchin et al.
patent: 4726957 (1988-02-01), Lacourse et al.

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