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 2115056
2115056 9303630 PCTABS00020 A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.
Harris Donald W.
Little Jeanette A.
A.e. Staley Manufacturing Company
Osler Hoskin & Harcourt Llp
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