Converted starches for use as a fat- or oil- replacement in...

Details Converted starches for use as a fat- or oil- replacement in... Converted starches for use as a fat- or oil- replacement in...

C - Chemistry, Metallurgy

08

B

99/1, 99/169

C08B 30/12 (2006.01) A23G 9/32 (2006.01) A23L 1/09 (2006.01)

Patent

CA 1226167

Abtract Of The Disclosure Converted starches, which with water form gels having a neutral taste and preferably a creamy, smooth consistency, are suitable as fat- and/or oil-replacements in various foodstuffs, especially high fat- and/or oil-containing foodstuffs such as ice cream and mayonnaise. The starches (e.g., tapioca, corn, or potato) have a DE of less than 5 and their aqueous dispersions have a hot flow viscosity of at least about 10 sec. at 10-50% solids, and they are capable of forming gels having a strength of at least about 25 9. within 24 hrs. at 4°C. at 10-50% solids. The preferred starches are tapioca dextrins having a DE of about 2 or less and hot flow viscosity and gel strength of about 20-100 sec. and 65-930 g. at 25-35% solids. Acid- and enzyme-converted starches are also suitable.

471743

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