Starch-based texturizing agent
AssigneeOpta Food Ingredients, Inc.
InventorsFrancis M. Mallee, Eugene T. Finocchiaro
Life of this patent
Estimating the term…
Abstract
A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>40%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, sour cream, cream cheese, peanut butter, frosting, cheesecake, mousse and several sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.
Claims29
A method for preparing a starch-based texturizing agent, comprising the steps of:
- a) heating a slurry of high amylose starch in an acidic aqueous medium having a pH of from about 3.0 to about 4.7 under agitating conditions for a temperature, pressure and time sufficient to substantially disrupt starch granules, to produce a solubilized starch solution;
- b) filtering the resultant solution to remove impurities;
- and
- c) reducing the temperature of the resultant solution to a temperature and for a period of time sufficient for the starch to retrograde, wherein the starch is essentially devoid of starch granules.
A method for preparing a starch-based texturizing agent, comprising the steps of:
- a) heating a slurry of high amylose starch in an acidic aqueous medium having a pH from about 3.0 to about 4.7 under agitating conditions for a temperature, pressure and time sufficient to substantially disrupt starch granules, to produce a solubilized starch solution;
- b) filtering the resultant solution to remove impurities;
- c) adding an excipient to the solution;
- and
- d) reducing the temperature of the resultant solution to a temperature and for a period of time sufficient for the starch to retrograde wherein the starch is essentially devoid of starch granules.
A method for preparing a starch-based texturizing agent, comprising the steps of:
- a) heating a slurry of high amylose starch in an acidic aqueous medium having a pH of from about 3.0 to about 4.7 under agitating conditions for a temperature, pressure and time sufficient to substantially disrupt starch granules, to produce a solubilized starch solution;
- b) adding an excipient to the solution;
- c) filtering the resultant solution to remove impurities;
- and
- d) reducing the temperature of the resultant solution to a temperature and for a period of time sufficient for the starch to retrograde wherein the starch is essentially devoid of starch granules.
Dependencies are inferred from the claim text.