Process for preparing a low-calorie food

Details Process for preparing a low-calorie food Process for preparing a low-calorie food

2006-11-21

2006-11-21

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

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

Noncarbohydrate sweetener or composition containing same

C426S549000, C426S658000

Reexamination Certificate

active

07138154

ABSTRACT:
The subject of the invention is a process for preparing a food product with reduced calorific value, comprising the step consisting in replacing all or part of the high-calorie substances of the food with an effective quantity, in terms of the reduction of the calorific value, of branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol.

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U.S. Appl. No. 09/455,009, filed Dec. 3, 1999, Catherine Fouache & al.

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