| 摘要 |
PURPOSE:To obtain a low caloric spread having the consistency resembling that of margarine, by using a lightly and enzymically hydrolyzed waxy corn starch which is treated at a low temperature as a base material. CONSTITUTION:A waxy corn starch is hydrolyzed enzymically with an alpha-amylase, etc. to give a modified starch with a dextrose equivalent (DE) of 3-15, which is then kept at 0-10 deg.C for 24hr or longer in the form of a 25-45wt% aqueous solution. The resultant base material obtained as a clouded and gelatinized white creamy paste is then mixed with a sweetening agent, coloring agent, emulsifying agent, gummy substance, etc. to give a spread base material having the consistency closely resembling that of margarine instead of the margarine which is a water-in-oil emulsion without requiring an oily substance. |
