High-amylose-starch-based texturizing agent

Details High-amylose-starch-based texturizing agent High-amylose-starch-based texturizing agent

C - Chemistry, Metallurgy

08

B

C08B 30/14 (2006.01) A23C 9/154 (2006.01) A23C 19/00 (2006.01) A23C 19/068 (2006.01) A23C 19/076 (2006.01) A23D 7/015 (2006.01) A23L 1/015 (2006.01) A23L 1/0522 (2006.01) A23L 1/09 (2006.01) A23L 1/277 (2006.01) A23L 1/29 (2006.01) C08B 30/20 (2006.01)

Patent

CA 2174211

A novel starch-based texturizing agent is disclosed. The texturising agent is produced from high amylose (< 30 %) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturising agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, processed cheese, sour cream, edible spreads, cream cheese, peanut butter, frosting, cheesecake, mousse and several sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.

L'invention se rapporte à un nouvel agent de texture à base d'amidon, produit à partir d'amidon dont la teneur en amylose est élevée ( ?30%), dans des conditions spécifiques de température, de pression et de séparation. Cet agent de texture a pour rôle d'apporter plusieurs des propriétés de type matière grasse, à savoir la structure, la viscosité, la régularité et l'opacité, afin de réduire la teneur en matières grasses des aliments et/ou essentiellement de remplacer celles-ci. En outre, on peut utiliser l'agent de texture en tant que stabilisant dans les aliments non allégés en matières grasses. Les aliments contenant ce nouvel agent de texture comprennent entre autres : la mayonnaise, les sauces à salade liquides ou que l'on utilise avec une cuiller, le yoghourt, le fromage cottage, le fromage fondu, la crème sure, les pâtes à tartiner, le fromage à la crème, le beurre de cacahuète, les glaçages, le gâteau au fromage, les mousses ainsi que plusieurs autres sortes de sauces. On peut également incorporer cet agent de texture dans des formules pharmaceutiques et cosmétiques.

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