Composition and method of preparing reduced fat spreads
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United States of America Statutory Invention Reg
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-
Jan 3, 1995
Grant Date -
N/A
app pub date -
May 22, 1992
filing date -
May 22, 1992
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A food composition useful as a peanut spread and having a reduced level of fat and/or oil is provided. The composition is a macroscopically homogeneous blend of an peanut component and an aqueous phase associated with 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 peanut spread which comprises making a premix of the granular starch hydrolysate and water, fragmenting the granular starch hydrolysate and then blending the resulting particle gel with a peanut component to produce a macroscopically homogeneous blend.
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