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.