LIPID SUBSTITUTE AND FOOD

摘要

PURPOSE:To obtain a lipid substitute having excellent texture and flavor from a readily obtainable starch as a raw material. CONSTITUTION:A lipid substitute comprises an oxidized modified starch, preferably a lipid substitute obtained by oxidizing one or more raw starches selected from among tapioca starch, potato starch, corn starch and waxy corn starch with an oxidizing agent. A lipid substitute having a carboxyl group content and viscosity of paste solution in fixed ranges is especially preferable. A food comprises the lipid substitute. A lipid substitute comprising an oxidized modified starch has excellent physical characteristics. In various foods, fats and oils of a raw material are partially or wholly replaced with the lipid substitute to give a low-calorie product without deteriorating physical properties.