公开(公告)号：WO1991001091A1

公开(公告)日：1991-02-07

申请号：PCT/US1990004013

申请日：1990-07-17

Applicant: AMERICAN MAIZE-PRODUCTS COMPANY

Inventor： AMERICAN MAIZE-PRODUCTS COMPANY ,  FURCSIK, Susan, L. ,  MAURO, David, J. ,  KORNACKI, Leonard ,  FARON, Eugene, J., II ,  TURNAK, Frances, L. ,  OWEN, Roger

IPC: A23L01/0522

CPC classification number: A23G9/34 ,  A21D2/186 ,  A23G9/327 ,  A23L29/35

Abstract: The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. A high amylose corn starch is the preferred starch base.

Abstract translation: 制备减肥脂肪食品的方法需要用直链淀粉含量高于约40％且DE大于5且小于15.0的高直链淀粉水解产物代替食品中至少一部分脂肪和/或油。 高直链淀粉玉米淀粉是优选的淀粉基质。

公开(公告)号：WO1991001651A1

公开(公告)日：1991-02-21

申请号：PCT/US1990004542

申请日：1990-08-13

Applicant: AMERICAN MAIZE-PRODUCTS COMPANY

Inventor： AMERICAN MAIZE-PRODUCTS COMPANY ,  FURCSIK, Susan, L. ,  DEBOER, Edward

IPC: A23L01/0522

CPC classification number: C08B31/02 ,  A23L29/219 ,  A23P20/12

Abstract: The batter starch is esterified to have a degree of substitution between 0.02 to 0.1, and a protein content greater than or equal to 1.0 %. The starch is obtained from a starch bearing plant of the duh homozygous genotype. Maize is the preferred source for the starch and the preferred protein source is gluten. The preferred esterification agent is acetic anhydride.

Abstract translation: 面糊淀粉被酯化以具有0.02至0.1的取代度和大于或等于1.0％的蛋白质含量。 淀粉是从具有纯合子基因型的含淀粉植物获得的。 玉米是淀粉的首选来源，优选的蛋白质来源是麸质。 优选的酯化剂是乙酸酐。

公开(公告)号：WO1991002462A1

公开(公告)日：1991-03-07

申请号：PCT/US1990004012

申请日：1990-07-17

Applicant: AMERICAN MAIZE-PRODUCTS COMPANY

Inventor： AMERICAN MAIZE-PRODUCTS COMPANY ,  MAURO, David, J. ,  FURCSIK, Susan, L. ,  KATZ, Frances, R. ,  FARON, Eugene, J., II ,  GOTTNEID, David, J. ,  PUSTEK, Frank, J.

IPC: A23L01/0522

CPC classification number: A21D2/186 ,  A23L29/212

Abstract: The starch obtained from a plant having an aewx genotype acts as a thickener in foodstuffs having a low pH, 5 or below. The starch shows stability in acid foodstuff that is comparable to crosslinked waxy starch.

公开(公告)号：WO1991001652A1

公开(公告)日：1991-02-21

申请号：PCT/US1990004543

申请日：1990-08-13

Applicant: AMERICAN MAIZE-PRODUCTS COMPANY

Inventor： AMERICAN MAIZE-PRODUCTS COMPANY ,  FURCSIK, Susan, L. ,  DEBOER, Edward

IPC: A23L01/0522

CPC classification number: C08B31/02 ,  A23L29/219 ,  A23P20/12

Abstract: The batter starch is esterified to have a degree of substitution between 0.02 and 0.1, and a protein content greater than or equal to 1 %. The starch is obtained from a starch bearing plant of the aedu homozygous genotype. Maize is the preferred source for the starch and the preferred protein source is gluten. The preferred esterification agent is acetic anhydride.

Abstract translation: 糊糊淀粉被酯化以具有0.02至0.1的取代度，并且蛋白质含量大于或等于1％。 淀粉从aedu纯合基因型的含淀粉植物获得。 玉米是淀粉的首选来源，优选的蛋白质来源是麸质。 优选的酯化剂是乙酸酐。

公开(公告)号：WO1991001092A1

公开(公告)日：1991-02-07

申请号：PCT/US1990004011

申请日：1990-07-17

Applicant: AMERICAN MAIZE-PRODUCTS COMPANY

Inventor： AMERICAN MAIZE-PRODUCTS COMPANY ,  FURCSIK, Susan, L. ,  MAURO, David, J. ,  DEBOER, Edward ,  YAHL, Kenneth ,  DELGADO, Gregory

IPC: A23L01/522

CPC classification number: A23G3/42 ,  A23G3/40 ,  A23G3/50 ,  A23G9/327 ,  A23G9/34 ,  A23G9/44 ,  A23L29/219 ,  Y10S426/804

Abstract: The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of substitution of above 0.04 and an apparent amylose content of above 40 %. A high amylose corn starch is the preferred starch base. A paste made from the dispersion is translucent and tends not to retrograde.