Subgranular crystalline starch as fat substitute

Sugar – starch – and carbohydrates – Processes – Carbohydrate manufacture and refining

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

127 32, 426661, 426804, C08B 3012, A23L 105

Patent

active

055803903

ABSTRACT:
A microcrystalline starch composition is prepared by disintegration of microporous starch granules produced by partial hydrolysis of granular starch. The composition finds use particularly as a fat substitute in reduced calorie foods. The starch composition is optionally treated with starch reactive cross-linking agents and/or other surface modifying agents to optimize its rheological properties and the organoleptic qualities of processed foods containing the microcrystalline starch composition.

REFERENCES:
patent: 3023104 (1962-02-01), Battista
patent: 3351489 (1967-11-01), Battista
patent: 3666557 (1972-05-01), Jensen et al.
patent: 3922197 (1975-11-01), Leach et al.
patent: 3922198 (1975-11-01), Kuske et al.
patent: 3962465 (1976-06-01), Richter et al.
patent: 3986890 (1976-10-01), Richter et al.
patent: 4072535 (1978-02-01), Short et al.
patent: 4308294 (1981-12-01), Rispoli et al.
patent: 4393202 (1983-07-01), Breuninger
patent: 4492714 (1985-01-01), Cooper et al.
patent: 4510166 (1985-04-01), Lenchin et al.
patent: 4551177 (1985-11-01), Trubiano et al.
patent: 4585858 (1986-04-01), Molotsky
patent: 4615892 (1986-10-01), Morehouse et al.
patent: 4911946 (1990-03-01), Singer et al.
patent: 4917915 (1990-04-01), Cain et al.
patent: 4985082 (1991-01-01), Whistler
patent: 5051271 (1991-09-01), Iyengar et al.
patent: 5275837 (1994-01-01), Eastman
patent: 5445678 (1995-08-01), Whistler
"Scanning Electron Microscopy of Enzyme Digested Varagu Starch Granules", Paramahans, S. V. and Tharanathan, R. N., Starch/Starke, 34 (1982) Nr. 3, S. 73-76.
"Degradation of Starch Granules by Alpha-Amylase of Streptomyces precox NA-273", Takaya, T., Sugimoto, Y., Wako, K. and Fuwa, H., Starch/Starke, 31 (1979) Nr. 6, S. 205-208.
"Scanning Electron-Microscopy of Starch Granules With or Without Amylase Attack", Fuwa, H., Sugimoto, Y., and Takaya, T.
"Susceptibility of Various Starch Granules to Amylases as Seen by Scanning Electron Microscope", Fuwa, H., Sugimoto, Y., Tanaka, M., Glover, D. V. Staerke 1979, 30(6), 186-91 (Abstract).
"Degradation of Various Starch Granules by Glucoamylases of Rhizopus Amagasakiens, Rhizopus Niveus, and Endoyces", Takaya, T., Glover, D. V., Sugimoto, Y., Tanaka, M., Fuwa, H., Denpun Kagaku, 1982, 29(4), 287-93 (Abstract).
"Hydrolysis of Large and Small Starch Granules From Normal and Waxy Barley Cultivators by a-Amylases From Barley Malt", MacGregor, A. W., Ballance, D. L., Cereal Chem., 1980, 57(6), 397-402 (Abstract).
"Amyloglucosidase-catalysed Erosion of Native, Surface-modified and Chlorine-treated Wheat Starch Granules. The Influence of Surface Protein", Greenwell, P., Evers, A. D., Gough, B. M., and Russell, P. L., Journal of Cereal Science, 3, (1985), 279-293 (Abstract).
"Colloidal Macromolecular Phenomena. Part II. Novel Microcrystals of Polymers", Journal of Applied Polymer Science, vol. 11, pp. 481-498 (1967).
"Colloids: Particle Gels", by Erick Dickinson, Chemistry & Industry, Oct. 1990, pp. 595-599.
"Paselli SA2", AVEBE Product Information Ref. No. 05.12.31.167 EF, AVEBE b.a. International Marketing and Sales, Foxhol, Holland, Jun. 1988.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Subgranular crystalline starch as fat substitute does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Subgranular crystalline starch as fat substitute, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Subgranular crystalline starch as fat substitute will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-782090

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.