Preparation of low-calorie food ingredients from starch

Details Preparation of low-calorie food ingredients from starch Preparation of low-calorie food ingredients from starch

1978-07-25

1981-01-27

Bernstein, Hiram H.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426661, 426804, 426471, 127 71, 536110, A21D 216

Patent

active

042475686

ABSTRACT:
Non-digestible food additives are prepared by heating starch with an edible di- or tri-basic carboxylic acid and anhydrides thereof acid at 140.degree. to 220.degree. C. under reduced pressure and in the presence of less than 5% water for sufficient time to form a non-digestible product.

REFERENCES:
patent: 2853484 (1958-09-01), Lolkema et al.
patent: 3657010 (1972-04-01), Mitchell et al.
patent: 3732207 (1973-05-01), Kovats
patent: 3766165 (1973-10-01), Rennhard
patent: 3839320 (1974-10-01), Bauer
patent: 4011392 (1977-03-01), Rudolph
Hackh's Chemical Dictionary-Ed. Grant, McGraw-Hill Book Co., N.Y., 1969, p. 634.
Condensed Chemical Dictionary-Hawley, 8th Ed., Van Nostrand Reinhold Co., 1971, pp. 269, 704.
Principles of Biochemistry-White, McGraw-Hill, N.Y., 4th Ed., 1968, p. 46.
Kirk-Othmer Encyclopedia of Chemical Technology, v12, 2nd Ed., Interscience Pub., N.Y., 1967, p. 355.

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