CONVERTED STARCHES FOR USE AS A FAT- OR OIL- REPLACEMENT IN FOODSTUFFS

摘要

Abtract Of The Disclosure Converted starches, which with water form gels having a neutral taste and preferably a creamy, smooth consistency, are suitable as fatand/or oil-replacements in various foodstuffs, especially high fatand/or oil-containing foodstuffs such as ice cream and mayonnaise. The starches (e.g., tapioca, corn, or potato) have a DE of less than 5 and their aqueous dispersions have a hot flow viscosity of at least about 10 sec. at 10-50% solids, and they are capable of forming gels having a strength of at least about 25 9. within 24 hrs. at 4.degree.C. at 10-50% solids. The preferred starches are tapioca dextrins having a DE of about 2 or less and hot flow viscosity and gel strength of about 20-100 sec. and 65-930 g. at 25-35% solids. Acid- and enzyme-converted starches are also suitable.