Method of preparing reduced fat foods
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Sep 5, 2000
Issued Date -
N/A
app pub date -
Jul 6, 1992
filing date -
Feb 20, 1990
priority date (Note) -
In Force
status (Latency Note)
Importance
Abstract
A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.
First Claim
Other Claims data not available