Method of preparing reduced fat foods
AssigneeA. E. Staley Manufacturing Company
InventorsKeith D. Stanley, Donald W. Harris, Jeanette A. Little, Robert V. Schanefelt
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Abstract
A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.
Claims33
A method of preparing a dry blend of a major amount of a fragmented starch hydrolysate capable of forming a particle gel in aqueous dispersion and a minor amount of a hydrophilic agent selected from the group consisting of hydrophilic polymers and alkane polyols, surfactants, and mixtures of two or more thereof, effective to improve the redispersibility of said dry blend in a major amount of water comprising:
- mixing a minor amount of a hydrophilic agent with a major amount of a fragmented starch hydrolysate in an aqueous environment to form a wet blend thereof, wherein at least about 95% of the fragmented starch hydrolysate has a particle size of less than 45 microns, and wherein the fragmented starch hydrolysate comprises a major amount by weight of cold-water insoluble hydrolysate and a minor amount by weight of cold-water soluble hydrolysate,
- drying said wet blend at a temperature low enough to prevent the dissolution of a major proportion by weight of said fragmented starch hydrolysate in the water of said aqueous environment, said minor amount of hydrophilic agent being effective to improve the redispersibility of said fragmented starch hydrolysate when a minor amount of said blend is dispersed in a major amount of water.
A composition of matter comprising a major amount of a fragmented starch hydrolysate capable of forming a particle gel in aqueous dispersion and a minor amount of a hydrophilic polymer, said minor amount of hydrophilic polymer being effective to improve the redispersibility of said fragmented starch hydrolysate when a minor amount of said blend is dispersed in a major amount of water, wherein at least about 95% of the fragmented starch hydrolysate has a particle size of less than 45 microns, and wherein the fragmented starch hydrolysate comprises a major amount by weight of cold-water insoluble hydrolysate and a minor amount by weight of cold-water soluble hydrolysate.
A method of forming a particle gel comprising mixing a composition of matter comprising a major amount of a fragmented starch hydrolysate capable of forming a particle gel in aqueous dispersion and a minor amount of a hydrophilic polymer, wherein at least about 95% of the fragmented starch hydrolysate has a particle size of less than 45 microns, and wherein the fragmented starch hydrolysate comprises a major amount by weight of cold-water insoluble hydrolysate and a minor amount by weight of cold-water soluble hydrolysate, said minor amount of hydrophilic polymer being effective to improve the redispersibility of said fragmented starch hydrolysate when a minor amount of said blend is dispersed in a major amount of water, wherein the shear employed to form such particle gel is less than the shear needed to form a particle gel having the same gel strength as a particle of the fragmented starch hydrolysate alone.
A method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a substantial portion of said fat and/or oil ingredient with a composition of matter comprising a major amount of a fragmented starch hydrolysate capable of forming a particle gel in aqueous dispersion and a minor amount of a hydrophilic polymer, wherein at least about 95% of the fragmented starch hydrolysate has a particle size of less than 45 microns, and wherein the fragmented starch hydrolysate comprises a major amount by weight of cold-water insoluble hydrolysate and a minor amount by weight of cold-water soluble hydrolysate, said minor amount of hydrophilic polymer being effective to improve the redispersibility of said fragmented starch hydrolysate when a minor amount of said blend is dispersed in a major amount of water.
A food formulation having a reduced level of fat and/or oil comprising a mixture of a foodstuff and a blend composition as a replacement for at least a substantial portion of the fat and/or oil of said food formulation, said blend composition comprising a major amount of a fragmented starch hydrolysate capable of forming a particle gel in aqueous dispersion and a minor amount of a hydrophilic polymer, wherein at least about 95% of the fragmented starch hydrolysate has a particle size of less than 45 microns, and wherein the fragmented starch hydrolysate comprises a major amount by weight of cold-water insoluble hydrolysate and a minor amount by weight of cold-water soluble hydrolysate, said minor amount of hydrophilic polymer being effective to improve the redispersibility of said fragmented starch hydrolysate when a minor amount of said blend is dispersed in a major amount of water.
A method of making a composition of matter useful in replacing fat and/or oil in a food formulation comprising:
- gelatinizing a starch having an amylopectin component;
- debranching the amylopectin in said gelatinized starch in a 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, wherein the debranched amylopectin starch comprises a major amount by weight of cold-water insoluble hydrolysate and a minor amount by weight of cold-water soluble hydrolysate;
- fragmenting by mechanical disintegration a minor amount of said dried debranched amylopectin starch in a major amount of an aqueous liquid, wherein at least about 95% of the fragmented debranched amylopectin starch has a particle size of less than 45 microns, said fragmenting being effective to form a particle gel of said composition;
- mixing a minor amount of a hydrophilic polymer with a major amount of a fragmented starch hydrolysate in an aqueous environment to form a wet blend thereof;
- drying said wet blend at a temperature low enough to prevent the dissolution of a major proportion by weight of said fragmented starch hydrolysate in the water of said aqueous environment, said minor amount of hydrophilic polymer being effective to improve the redispersibility of said fragmented starch hydrolysate when a minor amount of said blend is dispersed in a major amount of water.
A method of preparing a dry blend of a major amount of a fragmented starch hydrolysate capable of forming a particle gel in aqueous dispersion and a minor amount of a hydrophilic agent selected from the group consisting of hydrophilic polymers and alkane polyols, surfactants, and mixtures of two or more thereof, effective to improve the redispersibility of said dry blend in a major amount of water comprising:
- mixing a minor amount of a hydrophilic agent with a major amount of a starch hydrolysate, wherein the starch hydrolysate comprises a major amount by weight of cold-water insoluble hydrolysate and a minor amount by weight of cold-water soluble hydrolysate,
- fragmenting the mixture by mechanical disintegration in an aqueous environment to form a wet blend which comprises a major amount of a fragmented starch hydrolysate and a minor amount of a hydrophilic agent, wherein at least about 95% of the fragmented starch hydrolysate has a particle size of less than 45 microns, and
- drying said wet blend at a temperature low enough to prevent the dissolution of a major proportion by weight of said fragmented starch hydrolysate in the water of said aqueous environment, said minor amount of hydrophilic agent being effective to improve the redispersibility of said fragmented starch hydrolysate when a minor amount of said blend is dispersed in a major amount of water.
Dependencies are inferred from the claim text.