Method of preparing reduced fat foods

Details Method of preparing reduced fat foods Method of preparing reduced fat foods

1992-07-30

1995-07-25

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

127 32, 127 71, 2523153, 426578, 426658, 426661, A23L 105

Patent

active

054360196

ABSTRACT:
A method of preparing reduced fat foods is provided which employs a fragmented, .alpha.-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with .alpha.-amylase and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

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