| 摘要 |
A novel starch-based texturizing agent is disclosed. The texturising agent i s produced from high amylose (< 30 %) starch under specific conditions of temperature, pressure and shear. The texturizing agen t functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the f at content in foods. Additionally the texturising agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizi ng agents include mayonnaise, spoonable and pourable sal ad dressings, yogurt, cottage cheese, processed cheese, sour cream, edible spre ads, cream cheese, peanut butter, frosting, cheesecake, mousse and several sauces, among others. The texturizing agent can also be incorpor ated into drug and cosmetic formulations. |
