Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1992-08-28
1995-04-25
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
054097266
ABSTRACT:
A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.
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Harris Donald W.
Little Jeanette A.
Schanefelt Robert V.
Stanley Keith D.
A. E. Staley Manufacturing Co.
Czaja Donald E.
Wong Leslie
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