Method of preparing reduced fat foods

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

1992-07-30

1995-03-07

Golian, Joseph

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426578, 426658, 426661, 426603, 426604, 426804, 426 18, 426 28, 127 29, 127 32, 127 33, 127 36, 127 38, 127 39, 127 40, 127 58, 127 65, 127 69, 127 70, 127 71, 2523153, A23L 10522

Patent

active

053956400

ABSTRACT:
A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.

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