Use of starch as a fat and oil substitute in foodstuffs

Details Use of starch as a fat and oil substitute in foodstuffs Use of starch as a fat and oil substitute in foodstuffs

A - Human Necessities

23

L

A23L 1/308 (2006.01) A23C 9/13 (2006.01) A23L 1/052 (2006.01) A23L 1/0522 (2006.01)

Patent

CA 2069463

ABSTRACT Cold-swelling granular starches are claimed which are suited for the production of fat-reduced emulsions, particularly for the production of emulsions such as spoonable and pourable dressings which have a preferred fat content of not more than 50% by weight. The cold-swelling granular starch is generally incorporated in the product in amounts of from about 2 to about 12% by weight.

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