Process for the preparation of low calorie food

Details Process for the preparation of low calorie food Process for the preparation of low calorie food

A - Human Necessities

23

L

A23L 1/307 (2006.01) A21D 2/18 (2006.01) A21D 13/06 (2006.01) A21D 13/08 (2006.01) A23G 3/00 (2006.01) A23L 1/09 (2006.01) A23L 1/24 (2006.01) A23L 1/308 (2006.01) A23L 2/52 (2006.01) A23L 2/54 (2006.01)

Patent

CA 2379206

The invention concerns a method for preparing a food product with reduced caloric value, characterised in that it comprises the step which consists in replacing all or part of the caloric substances of the food product with a sufficient amount with respect to the caloric value reduction, of branched maltodextrins having between 15 and 35 % of 1-6 glucoside linkages, a reducing sugar content less than 20 %, a polymolecularity index less than 5 and an average number molecular weight Mn up to 4500 g/mole.

L'invention a pour objet un procédé de préparation d'un aliment à valeur calorique réduite, caractérisé par le fait qu'il comprend l'étape consistant à remplacer tout ou partie des matières caloriques de l'aliment par une quantité efficace quant à la réduction de la valeur calorique, de maltodextrines branchées présentant entre 15 et 35% de liaisons glucosidiques 1.fwdarw.6, une teneur en sucres réducteurs inférieure à 20%, un indice de polymolécularité inférieur à 5 et une masse moléculaire moyenne en nombre Mn au plus égale à 4500 g/mole.

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