Method of preparing reduced fat foods

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

C - Chemistry, Metallurgy

08

B

99/1, 260/221.6

C08B 30/12 (2006.01) A21D 2/18 (2006.01) A21D 13/08 (2006.01) A23C 13/16 (2006.01) A23C 19/09 (2006.01) A23D 7/005 (2006.01) A23D 7/015 (2006.01) A23G 1/00 (2006.01) A23G 3/34 (2006.01) A23G 9/32 (2006.01) A23L 1/00 (2006.01) A23L 1/0522 (2006.01) A23L 1/09 (2006.01) A23L 1/24 (2006.01) A23L 1/307 (2006.01) A23L 1/308 (2006.01) A23L 1/314 (2006.01) A23L 1/317 (2006.01) A23P 1/16 (2006.01)

Patent

CA 2036490

2003541 ABSTRACT METHOD OF PREPARING REDUCED FAT FOODS A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

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