Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1992-10-30
1995-02-07
Golian, Joseph
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426 18, 426 28, 426238, 426578, 426658, 426661, 426603, 426604, 426804, 127 29, 127 32, 127 33, 127 36, 127 38, 127 39, 127 40, 127 58, 127 65, 127 67, 127 70, 2523153, H23L 10522
Patent
active
053874269
ABSTRACT:
A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.
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Harris Donald W.
Little Jeanette A.
Stanley Keith D.
A.E. Staley Manufacturing Company
Golian Joseph
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