Reduced fat cremes
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United States of America Patent
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-
Dec 27, 1994
Grant Date -
N/A
app pub date -
May 15, 1992
filing date -
May 15, 1992
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A food composition useful as a confectionary creme and having a reduced level of fat and/or oil is provided. The composition is a blend of a high solids saccharide syrup having dispersed therein a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of preparing a creme which comprises making a premix of the granular stanch hydrolysate and high solids saccharide syrup and then fragmenting the granular starch hydrolysate in the premix.
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