C - Chemistry – Metallurgy – 08 – B
Patent
C - Chemistry, Metallurgy
08
B
C08B 30/20 (2006.01) A21D 13/08 (2006.01) A23C 13/16 (2006.01) A23L 1/09 (2006.01) A23L 1/24 (2006.01) A23L 1/308 (2006.01) C12P 19/16 (2006.01)
Patent
CA 2115142
2115142 9310675 PCTABS00022 A method of preparing reduced fat foods is provided which employs a fragmented, .alpha.-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with .alpha.-amylase and 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.
Harris Donald W.
Little Jeanette A.
A.e. Staley Manufacturing Company
Osler Hoskin & Harcourt Llp
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