Amylose and amylopectin derivatives

A process for preparing a manufactured food product comprising combining hydrophobic ingredients into hydrophilic;

• the process comprising the steps of:
• providing an unfinished food product consisting of one or more hydrophobic ingredients in a hydrophilic environment;
• providing a first amount of a host molecule product;
• incorporating the host molecule product into the unfinished food product;
• and
• completing the manufacture of the food product,
• where the host molecule product modifies a lipid composition or a protein composition in the unfinished food product, and
• wherein the host molecule product is prepared by reacting an amylose or amylose-like end of an amylopectin-chain with a 1,4-alpha-D-glucan glucano-hydrolase after the amylose or amylopectin A-chain chain has been chemically modified by esterification to uniformly insert steric hindrance substituents along the chain.