Method for preparing reduced calorie foods
AssigneeLafayette Applied Chemistry, Inc.
InventorRoy L. Whistler
Life of this patent
Estimating the term…
Abstract
A cellulase hydrolysate of tamarind polysaccharide is utilized as a substitute for a portion of metabolizable carbohydrates in processed foods to prepare reduced-calorie versions of said process foods having excellent organoleptic quality. The tamarind hydrolysate comprises DP 7 oligosaccharides, more typically, DP 7 and DP 9 oligosaccharides. The tamarind hydrolysate can be further processed utilizing yeast digestion and/or membrane filtration to remove monosaccharides and low DP (DP.ltoreq.6) oligosaccharides from the hydrolysate composition.
Claims6
In a method for modifying a food product containing carbohydrates and fat to have reduced calorie content by substituting non-digestible components for at least a portion of its digestible carbohydrate components, the improvement which comprises substituting a first portion of a cellulase hydrolysate of tamarind polysaccharide for a second portion of a digestible carbohydrate component of said food product.
A food product having an ingredient composition modified to reduce its calorie content relative to that of its unmodified ingredient composition comprising digestible carbohydrates, the modified product ingredient composition of said food product comprising a first portion of a cellulase hydrolysate of tamarind polysaccharide as a substitute for a second portion of the digestible carbohydrates in the unmodified ingredient composition.
Dependencies are inferred from the claim text.