Method of preparing reduced fat foods
AssigneeA.E. Staley Manufacturing Company
InventorsDonald W. Harris, Jeanette A. Little
Life of this patent
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Abstract
A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.
Claims26
A foodstuff having a reduced level of fat and/or oil comprising a mixture of a foodstuff and a fragmented, debranched amylopectin starch precipitate as a replacement for at least a substantial portion of the fat and/or oil of said foodstuff, said fragmented, debranched amylopectin starch precipitate being composed of more than about 80% by weight short chain amylose, and being capable of forming a particle gel in aqueous dispersion, and wherein at least about 95% of fragmented precipitate has a particle size of less than 45 microns.
A method of formulating a foodstuff containing a fat and/or oil ingredient comprising replacing at least a substantial portion of said fat and/or oil ingredient with a fragmented, debranched amylopectin starch precipitate, said fragmented, debranched amylopectin starch precipitate being composed of more than about 80% by weight short chain amylose, and being capable of forming a particle gel in aqueous dispersions, and wherein at least about 95% of the fragmented precipitate has a particle size of less than 45 microns.
A method of making a composition of matter useful in replacing fat and/or oil in a food formulation comprising physically fragmenting a minor amount of a debranched amylopectin starch precipitate in a major amount of an aqueous liquid, the degree of said physically fragmenting and the degree of debranching being sufficient to form a particle gel of said composition, wherein said debranched amylopectin starch is composed of more than about 80% by weight short chain amylose, and wherein at least about 95% of the fragmented precipitate has a particle size of less than 45 microns.
An aqueous dispersion useful as a replacement for fats and/or oils comprising a major amount by weight of water and a minor amount by weight of a fragmented, debranched amylopectin starch precipitate, the degree of debranching and fragmentation of said precipitate being sufficient to form a particle gel of said composition, wherein said debranched amylopectin starch is composed of more than about 80% by weight short chain amylose, and wherein at least about 95% of the fragmented precipitate has a particle size of less than 45 microns.
A method of making a composition of matter useful in replacing fat and/or oil in a food formulation comprising:
- (a) getatinizing a starch having an amylopectin component;
- (b) debranching the amylopectin in said gelatinized starch in a (debranched) debranching medium to convert more than about 80% by weight of the amylopectin to short chain amylose and form a debranched amylopectin starch in said medium;
- (c) fragmenting a minor amount of said dried debranched amylopectin starch in a major amount of an aqueous liquid, said fragmenting being effective to form a particle gel of said composition, wherein at least about 95% of the fragmented debranched starch has a particle size of less than 45 microns.
A foodstuff having a reduced level of fat and/or oil, comprising a mixture of a foodstuff and a fragmented, debranched amylopectin starch precipitate as a replacement for at least a substantial portion of the fat and/or oil of said foodstuff;
- wherein at least about 95% of the fragmented precipitate has a particle size of less than 45 microns;
- wherein said debranched amylopectin starch is derived from waxy maize starch and is essentially free of amylopectin having a molecular weight in excess of 20,000 g/mol;
- wherein said fragmented, debranched amytopectin starch precipitate is composed of more than about 80% by weight short chain amylose, and is capable of forming a particle gel in aqueous dispersion, and
- wherein said particle gel exhibits a transition in dynamic elastic modulus versus shear strain from substantially constant dynamic elastic modulus to decreasing dynamic elastic modulus, said transition being exhibited at a shear strain of less than about 50 millistrain.
Dependencies are inferred from the claim text.