Abstract: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C.

Abstract: A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least about 70% by weight. The feed composition is heated to a temperature of at least about 40° C., and is contacted with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds, such as enzyme or acid, for a time sufficient to cause formation of non-linear saccharide oligomers. A product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

Abstract: A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

Abstract: An organic acid can be recovered from a fermentation broth by clarifying the broth to remove at least a substantial portion of the impurities therein, producing a clarified feed; acidulating the clarified feed by adding a quantity of a mineral acid effective to lower the pH of the feed to between about 1.0 and about 4.5, producing an acidulated feed which is substantially saturated with respect to at least one electrolyte selected from the group consisting of MHSO.sub.4, M.sub.2 SO.sub.4, M.sub.3 PO.sub.4, M.sub.2 HPO.sub.4, MH.sub.2 PO.sub.4, and MNO.sub.3, where M is selected from the group consisting of Na, NH.sub.4, and K; extracting the acidulated feed with an extraction mixture which includes (a) water, (b) a mineral acid, in a quantity effective to maintain the pH of the feed between about 1.0 and about 4.

Abstract: A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.

Abstract: A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

Abstract: A processed meat article having a reduced level of fat and/or oil is provided. The article contains a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. The article is in the form of a patty or a molded sausage product, either being prepared from coarse ground meat and/or a meat emulsion.

Abstract: An integrated process is disclosed which produces both crystalline fructose and a liquid-phase sweetener such as High Fructose Corn Syrup from a feed stream comprising dextrose. A portion of the dextrose in the feed stream is isomerized to fructose and the resulting dextrose/fructose stream is fractionated to produce a high fructose stream. A portion of the fructose in the high fructose stream is crystallized out and the mother liquor remaining after crystallization is blended with dextrose-containing streams to produce the liquid-phase sweetener.

Abstract: An integrated process is disclosed which produces both crystalline fructose and a liquid-phase sweetener such as High Fructose Corn Syrup from a feed stream comprising dextrose. A portion of the dextrose in the feed stream is isomerized to fructose and the resulting dextrose/fructose stream is fractionated to produce a high fructose stream. A portion of the fructose in the high fructose stream is crystallized out and the mother liquor remaining after crystallization is blended with dextrose-containing streams to produce the liquid-phase sweetener.

Abstract: A dough binder for puffable food products comprising an alcohol washed, granular hydroxypropyl waxy-maize based starch derivative obtained by the dry reaction of acid hydrolyzed waxy maize starch which has also been treated with anhydrous disodium phosphate and propylene oxide to a hydroxypropyl degree of substitution of 0.3 to 0.5. The granular, crude starch derivative is cold water swelling, and is alcohol washed and dried to 3-5 percent moisture.Doughs made using the subject granular, ungelatinized starch derivative as a dough binder are more formable and workable, having the consistency of modeling clay. It is non-sticking, but readily cold-formable when used at about 30-70 percent of our starch derivative. 0-10 percent shortening, 0-30 percent other food materials, and 10-40 percent water. The dough mixture is then cold formed into the desired shapes and sizes, and may be baked or cooked at elevated temperatures (300.degree.-475.degree.F.

Abstract: Starch batters which can be applied to food pieces (e.g., chicken), breaded, frozen and subsequently fried into a high-quality, fried, breaded product are obtained by employing a novel batter starch system. The batter starches are comprised of ungelatinized, cold-water swelling starches and starch granules having a gelation point above 125.degree.F. The starch batters are formulated in aqueous mediums (e.g., below 120.degree.F.) to provide a batter system containing unswollen starch granules uniformly dispersed within an adhesive matrix of highly swollen, non-birefringent, hydrated starch granules.

Abstract: A thin-thick, hydroxypropylated, crosslinked root-type starch derivative for continuous process pressure cooking, which remains stable over a wide pH range (3-7), and maybe used in both neutral and acid food systems. Suitable base starches include waxy maize, waxy milo, waxy sorghum, and any amylopectin-rich starch which is low in amylose contents.These hydroxypropylated starch derivatives are non-jelling, heat stable, freeze-thaw, and are crossed linked to a level at which their aqueous suspensions are initially low in viscosity and then developed full viscosity upon heating in sealed containers, thereby permitting initial rapid heat penetration necessary for the heat sterilizations of canned foods processed in high temperature-short time sterilization (HTST) food canning processes, in which the complete retorting cycle is less than 20 minutes.