Sugar – starch – and carbohydrates – Processes – Carbohydrate manufacture and refining
Patent
1995-06-02
1996-12-17
Caldarola, Glenn A.
Sugar, starch, and carbohydrates
Processes
Carbohydrate manufacture and refining
127 32, 426658, 426661, 426578, C08B 3012, C13K 0106, A23L 0105, A23G 0300
Patent
active
055849377
ABSTRACT:
A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, processed cheese, sour cream, edible spreads, cream cheese, peanut butter, frosting, meat products, cheesecake, mousse and sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.
REFERENCES:
patent: 3666557 (1972-05-01), Jensen et al.
patent: 5051271 (1991-09-01), Iyengar et al.
patent: 5324532 (1994-06-01), Stute et al.
patent: 5436019 (1995-07-01), Harris et al.
Caldarola Glenn A.
Hailey Patricia L.
Opta Food Ingredients, Inc.
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