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 about 40%. A high amylose corn starch is the preferred starch base. a paste made from the dispersion is translucent and tends not to retrograde.
