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Patent Agency Ranking
公开(公告)号：CA2115056A1
公开(公告)日：1993-03-04
申请号：CA2115056
申请日：1992-08-07
Applicant: STALEY MFG CO A E
Inventor： HARRIS DONALD W , LITTLE JEANETTE A
Abstract: 2115056 9303630 PCTABS00020 A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.
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公开(公告)号：CA2115055A1
公开(公告)日：1993-03-04
申请号：CA2115055
申请日：1992-08-07
Applicant: STALEY MFG CO A E
Inventor： STANLEY KEITH D , HARRIS DONALD W
Abstract: 2115055 9303628 PCTABS00020 A method of preparing reduced fat foods is provided which employs a fragmented, granular amylose starch having a melting onset temperature (as measured by differential scanning calorimetry) of greater than about 70 ·C when measured at 20 % starch hydrolysate solids. The fragmented, granular amylose starch hydrolysate is prepared by hydrolyzing a granular amylose starch in a strongly acidic aqueous slurry at a temperature greater than 70 ·C or by hydrolysis at a lower temperature followed by heating a slurry, after neutralization, to raise the melting onset temperature. Also provided are food formulations in which the fragmented, granular amylose starch hydrolysate is used to replace fat and aqueous dispersions of the fragmented, granular amylose starch hydrolysate which are useful therein.
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公开(公告)号：NO923259A
公开(公告)日：1992-10-19
申请号：NO923259
申请日：1992-08-19
Applicant: STALEY MFG CO A E
Inventor： CHIOU RUTH G , BROWN CHERYL C , LITTLE JEANETTE A , YOUNG AUSTIN HARRY , SCHANEFELT ROBERT V , HARRIS DONALD W , STANLEY KEITH D , COONTZ HELEN D , HAMDEN CAROLYN J , WOLF-RUEFF JODY A , SLOWINSKI LORI A , ANDERSON KENT F , LEHNHARDT WILLIAM F , WITCZAK ZBIGNIEW J
IPC: A23G20060101 , A23L33/20 , A23L1/307
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公开(公告)号：FI923749A
公开(公告)日：1992-08-20
申请号：FI923749
申请日：1992-08-20
Applicant: STALEY MFG CO A E
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公开(公告)号：CA2036490A1
公开(公告)日：1991-08-21
申请号：CA2036490
申请日：1991-02-15
Applicant: STALEY MFG CO A E
Inventor： CHIOU RUTH G , BROWN CHERYL C , LITTLE JEANETTE A , YOUNG AUSTIN H , SCHANEFELT ROBERT V , HARRIS DONALD W , STANLEY KEITH D , COONTZ HELEN D , HAMDAN CAROLYN J , WOLF-RUEFF JODY A , SLOWINSKI LORI A , ANDERSON KENT R , LEHNHARDT WILLIAM F , WITCZAK ZBIGNIEW J
IPC: A21D2/18 , A21D13/00 , A21D13/08 , A23C13/16 , A23C19/09 , A23D7/005 , A23D7/015 , A23G1/00 , A23G1/30 , A23G3/00 , A23G3/34 , A23G9/32 , A23G9/34 , A23L1/00 , A23L1/09 , A23L1/308 , A23L13/40 , A23L13/60 , A23L27/60 , A23P30/40 , C08B30/12 , A23L1/0522 , A23L1/307
Abstract: 2003541 METHOD OF PREPARING REDUCED FAT FOODS A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.
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