Method of preparing reduced fat foods
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United States of America Patent
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Mar 7, 1995
Issued Date -
N/A
app pub date -
Jul 30, 1992
filing date -
Feb 20, 1990
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.
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