Title:
MODIFIED STARCH FOR BEING USED AS SUBSTITUTE OF OILS AND FATS OF FOOD
Document Type and Number:
Japanese Patent JPS60164449
Kind Code:
A
Abstract:
Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high fat-and/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 g. within 24 hrs. and 4 DEG 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.
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Inventors:
YURIANU EMU RENCHIN
PAORO SHIII TORUBIANO
SUTERA HOTSUFUMAN
PAORO SHIII TORUBIANO
SUTERA HOTSUFUMAN
Application Number:
JP601385A
Publication Date:
August 27, 1985
Filing Date:
January 18, 1985
Export Citation:
Assignee:
NAT STARCH CHEM CORP
International Classes:
A23D7/00; A23G9/32; A23G9/34; A23D9/00; A23G9/44; A23G9/52; A23L1/00; A23L1/0522; A23L1/09; A23L9/20; A23L27/60; A23L29/20; A23L33/20; C08B30/12; (IPC1-7): A23D3/02; A23L1/195
Domestic Patent References:
| JPS5571446A | 1980-05-29 |
Foreign References:
| DE2365850A1 | 1976-09-16 | |||
| US3986890A | 1976-10-19 | |||
| DD105715A1 | 1974-05-12 | |||
| US3082944A | 1963-03-26 | |||
| US3003193A | 1961-10-10 | |||
| US6289683B1 | 2001-09-18 |
Attorney, Agent or Firm:
Mitsuyoshi Ezaki (1 person outside)