Starch-based texturizing agent
AssigneeOpta Food Ingredients, Inc.
InventorEugene T. Finocchiaro
Life of this patent
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Abstract
A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) 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, processed cheese, sour cream, edible spreads, cream cheese, peanut butter, frosting, meat products, cheesecake, mousse and sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.
Claims27
A food formulation containing a starch-based texturizing agent derived from high amylose starch producible by pregelatinizing the starch under aqueous acid conditions for a temperature, pressure and time sufficient to substantially disrupt starch granules and then causing the starch to retrograde to yield the starch-based texturizing agent, wherein said texturizing agent is essentially crystalline in structure.
A food formulation containing a starch-based texturizing agent derived from high amylose starch that has been pregelatinized under aqueous acid conditions for a temperature, pressure and time sufficient to substantially disrupt starch granules, wherein said texturizing agent is non-retrograded and essentially non-crystalline in structure.
A food formulation containing a starch-based texturizing agent derived from high amylose starch productive by pregelatinizing the starch under aqueous acid conditions for a temperature, pressure and time sufficient to substantially disrupt starch granules and then causing the starch to partially retrograde to yield the starch-based texturizing agent, wherein said texturizing agent is partially crystalline in structure.
A food formulation containing a starch-based texturizing agent derived from high amylose starch that has been pregelatinized under aqueous acid conditions for a temperature, pressure and time sufficient to substantially disrupt starch granules, wherein said texturizing agent is retrograded and essentially crystalline in structure and further comprises maltodextrin.
A food formulation containing a starch-based texturizing agent derived from high amylose starch that has been pregelatinized under aqueous acid conditions for a temperature, pressure and time sufficient to substantially disrupt starch granules, wherein said texturizing agent is non-retrograded and essentially non-crystalline in structure and further comprises maltodextrin.
A food formulation containing a starch-based texturizing agent derived from high amylose starch that has been pregelatinized under aqueous acid conditions for a temperature, pressure and time sufficient to substantially disrupt starch granules, wherein said texturizing agent is partially retrograded and partially crystalline in structure and further comprises maltodextrin.
Dependencies are inferred from the claim text.