Method of preparing reduced fat foods
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United States of America Patent
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Apr 25, 1995
Issued Date -
N/A
app pub date -
Aug 28, 1992
filing date -
Feb 20, 1990
priority date (Note) -
Expired
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Abstract
A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.
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