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

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

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: 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

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.