The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. A high amylose corn starch is the preferred starch base.
申请公布号
US5094872(A)
申请公布日期
1992.03.10
申请号
US19900617405
申请日期
1990.11.21
申请人
AMERICAN MAIZE-PRODUCTS COMPANY
发明人
FURCSIK, SUSAN L.;MAURO, DAVID J.;KORNACKI, LEONARD;FARON, EUGENE J.;TURNAK, FRANCES L.;OWEN, ROGER
