Stable starches for contributing dietary fiber to food compositions
OwnerIan Lewis Brown, Monika Okoniewska +1inventors
InventorsIan Lewis Brown, Monika Okoniewska, Robert L. Billmers
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Abstract
The present invention relates to the use of a modified starch to increase the dietary fiber content of food compositions processed under harsh conditions. By using certain modified starches, food formulations may be harshly processed while retaining substantial dietary fiber. Further, such modified starches provide dietary fiber without the negative effects on textural or organoleptic properties of the food compositions which are typically associated with the addition of other dietary fiber sources.
Claims18
A method of maintaining a high total dietary fiber content comprising:
- processing under harsh conditions a food formulation comprising a modified starch selected from the group consisting of acid/heat and/or alkali/heat dextrinization, and/or chemical modification using reagents selected from the group consisting of propylene oxide/phosphorus oxychloride (PO/POCl3), propylene oxide/sodium trimetaphosphate (PO/STMP), propylene oxide/sodium trimetaphosphate/sodium tripolyphosphate (PO/STMP/STPP), adipic acetic anhydride (Ad/Ac), acid converted/propylene oxide (H+/PO), propylene oxide (PO), acetic anhydride (AA), butyric anhydride (BA), and propionic anhydride (PA), succinic anhydride (SA) and mixtures thereof,
- resulting in a processed food composition.
Dependencies are inferred from the claim text.