Method of preparing reduced fat foods

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

A - Human Necessities

23

L

A23L 1/0522 (2006.01) A23L 1/09 (2006.01) A23L 1/29 (2006.01) C08B 30/20 (2006.01)

Patent

CA 2148216

2148216 9409645 PCTABS00032 A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are 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.

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