Oil replacement composition

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type

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Details

426567, 426575, 426576, 426577, 426578, 426656, 426657, 426603, 426613, A23D 300, A23J 300, A23L 124, A23L 134

Patent

active

043082947

ABSTRACT:
An oil-free, oil-replacement composition having an oily mouthfeel, texture and lubricity is prepared by: forming a protein phase by hydrating and whipping a protein and a cellulose gum; forming an acid phase by hydrating an acid stable modified starch and an acid, then heating to swell the starch while minimizing bursting, followed by cooling; and mixing the protein phase and acid phase.

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Belshaw, F., "New Product Line, New Package Concept," Food Product Dev., Jul. 1978, pp. 22, 23.
"Functional Soy Protein," Food Processing, Jul. 1978, pp. 53, 54.

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