Method of preparing reduced fat foods, using starch hydrolysate

Details Method of preparing reduced fat foods, using starch hydrolysate Method of preparing reduced fat foods, using starch hydrolysate

A - Human Necessities

23

L

A23L 1/09 (2006.01) A23L 1/00 (2006.01) A23L 1/307 (2006.01) A23L 1/308 (2006.01) A23P 1/06 (2006.01) C08L 3/02 (2006.01) C08L 1/28 (2006.01) C08L 5/00 (2006.01)

Patent

CA 2143324

A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replac- ing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.

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