Method of preparing reduced fat foods

Details Method of preparing reduced fat foods Method of preparing reduced fat foods

C - Chemistry, Metallurgy

08

B

C08B 30/20 (2006.01) A21D 2/18 (2006.01) A21D 13/08 (2006.01) A23L 1/0522 (2006.01) A23L 1/09 (2006.01) A23L 1/29 (2006.01) C08B 30/18 (2006.01)

Patent

CA 2115055

2115055 9303628 PCTABS00020 A method of preparing reduced fat foods is provided which employs a fragmented, granular amylose starch having a melting onset temperature (as measured by differential scanning calorimetry) of greater than about 70 ·C when measured at 20 % starch hydrolysate solids. The fragmented, granular amylose starch hydrolysate is prepared by hydrolyzing a granular amylose starch in a strongly acidic aqueous slurry at a temperature greater than 70 ·C or by hydrolysis at a lower temperature followed by heating a slurry, after neutralization, to raise the melting onset temperature. Also provided are food formulations in which the fragmented, granular amylose starch hydrolysate is used to replace fat and aqueous dispersions of the fragmented, granular amylose starch hydrolysate which are useful therein.

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