Starch based lipid mimetic for foods
AssigneeNational Starch and Chemical Investment Holding Corporation
InventorsTeresa A. Capitani, Peter Trzasko, James P. Zallie, William R. Mason
Life of this patent
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Abstract
A non-gelling starch derivative is suitable for use as a lipid mimetic in food. In aqueous dispersions of 1-50%, by weight, the starch derivative does not gel and has a fatty or oily mouthfeel throughout the temperature range from 0.degree. to 100.degree. C. The starch derivative may be prepared from dextrins, various converted starches and substantially non-crosslinked base starches. Preferred materials are hydroxypropyl starch ether derivatives having a d.s. of 0.15 to 0.70.
Claims30
A method for preparing a food having a reduced lipid content, which comprises the step of replacing at least a portion of the lipid in the food with an aqueous dispersion consisting essentially of water and an effective amount of a non-gelling, pregelatinized starch derivative or a cooked aqueous dispersion consisting essentially of water and an effective amount of a non-gelling, granular starch derivative, said starch derivative having a degree of substitution sufficient to render the starch non-gelling and liquid or flowable when dispersed at 1-50% solids in water at 0.degree.-100.degree. C. and sufficient to impart an oily mouthfeel to the food containing the starch.
A method for preparing an aqueous-containing food having a reduced lipid content, which comprises the step of replacing at least a portion of the lipid in the food by dispersing in the aqueous-containing food an effective amount of a non-gelling, granular or pregelatinized starch derivative having a degree of substitution sufficient to render the starch non-gelling and liquid or flowable when dispersed at 1-50% solids in water at 0.degree.-100.degree. C. and sufficient to impart an oily mouthfeel to the aqueous-containing food containing the dispersed starch.
An improved lipid-containing food, which contains some water at least during formulation of the food, wherein the improvement comprises the replacement of at least part of the lipid with an effective amount of a non-gelling granular or pregelatinized starch derivative having a degree of substitution sufficient to render the starch non-gelling and liquid or flowable when dispersed at 1-50% solids in water at 0.degree.-100.degree. C. and sufficient to impart an oily mouthfeel to the food.
Dependencies are inferred from the claim text.