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AssigneeNational Starch and Chemical Corporation
InventorsJulianne M. Lenchin, Paolo C. Trubiano, Stella Hoffman
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Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high fat-and/or oil-containing foodstuffs such as ice cream and mayonnaise. The starches (e.g., tapioca, corn, or potato) have a DE of less than 5 and their aqueous dispersions have a hot flow viscosity of at least about 10 sec. at 10-50% solids, and they are capable of forming gels having a strength of at least about 25 g. within 24 hrs. and 4.degree. C. at 10-50% solids. The preferred starches are tapioca dextrins having a DE of about 2 or less and hot flow viscosity and gel strength of about 20-100 sec. and 65-930 g. at 25-35% solids. Acid- and enzyme-converted starches are also suitable.
A converted gelling starch suitable for use as a fat- and/or oil-replacement in foodstuffs, characterized in that the starch has a dextrose equivalent (DE) of less than 5 and characterized in that aqueous dispersions thereof at 10-50% by weight of starch solids have a hot flow viscosity of at least about 10 seconds at 55.degree. C. and are capable of forming gels having a strength of at least 25 g. within 24 hours at 4.degree. C.
An improved fat- and/or oil-containing foodstuff, wherein the improvement comprises the partial or total replacement of the fat and/or oil by an aqueous dispersion of a converted starch, the starch being converted starch having a dextrose equivalent (DE) of less than about 5 and being cooked prior to or during incorporation into the foodstuff, the aqueous dispersion of the cooked starch, at 10-50% by weight of starch solids, having a hot flow viscosity of at least about 10 seconds at 55.degree. C. and being capable of forming a gel having a strength of at least about 25 g. within 24 hours at 4.degree. C.
A method for preparing a low calorie foodstuff, comprising the step of replacing the fat and/or oil in the foodstuff by an aqueous dispersion of a converted starch, the starch being a converted starch having a dextrose equivalent (DE) of less than about 5 and being cooked prior to or during incorporation into the foodstuff, the aqueous dispersion of the cooked starch, at about 10-50% by weight of starch solids, having a hot flow viscosity of at least about 10 seconds at 55.degree. C. and being capable of forming a gel having a strength of at least about 25 g. within 24 hr. at 4.degree. C.
Dependencies are inferred from the claim text.