FRAGMENTED ALPHA AMYLASE HYDROLYZED AMYLOSE PRECIPITATE AS FAT REPLACER

摘要

A method of preparing reduced fat foods is provided which employs a fragmented, alpha -amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with alpha -amylase and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.