| 摘要 |
<p>The present invention provides a novel fat substitute composition, which is made from a defatted and mostly nondenatured proteinaceous particulate material, that, in a preferred embodiment, is derived from seed grains, and most preferably oats. In addition, a method of making and using the compositions to produce food products having a reduced caloric count, creamy texture and suitable mouth-feel, is disclosed. Further, a method to vary the viscosity of the resulting food products is disclosed, through changing the ratio of starch to protein in the fat substitute.</p> |
