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 method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.

Abstract: The present invention provides a novel fat substitute composition, comprised primarily of a defatted and substantially nondenatured proteinaceous particulate material, that, in a preferred embodiment is derived from seed grains, and most preferably oats. In addition, a method of making such compositions and using the same to produce food products having a reduced caloric count, creamy texture, and suitable mouth-feel, is disclosed. Further, a method to vary the viscosity of the resulting food products is disclosed, through changing the ratio of starch to protein in the fat substitute.

Abstract: A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

Abstract: This process consists in reacting a cationic starch in aqueous solution with hydrogen peroxide and hydrobromic acid or bromine, so as to oxidize selectively the hemiacetal groups of the cationic starch and, where appropriate, the hemiacetal groups of its products of acid hydrolysis, to give carboxyl groups. The amphoteric starch containing carboxyl and cationic groups, thus obtained, is characterized in that its carboxyl groups originate from the selective oxidation of the hemiacetal groups of the cationic starch and possibly of the hemiacetal groups of its products of acid hydrolysis.

Abstract: A method or preparing reduced fat foods is provided which employs a fragmented, granular amylose starch having a melting onset temperature (as measured by differential scanning calorimetry) of greater than about 70.degree. C. when measured at 20% starch hydrolysate solids. The fragmented, granular amylose starch hydrolysate is prepared by hydrolyzing a granular amylose starch in a strongly acidic aqueous slurry at a temperature greater than 70.degree. C. or by hydrolysis at a lower temperature followed by heating a slurry, after neutralization, to raise the melting onset temperature. Also provided are food formulations in which the fragmented, granular amylose starch hydrolysate is used to replace fat and aqueous dispersions of the fragmented, granular amylose starch hydrolysate which are useful therein.

Abstract: A food composition useful as a confectionary creme and having a reduced level of fat and/or oil is provided. The composition is a blend of a high solids saccharide syrup having dispersed therein 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. Also provided is a method of preparing a creme which comprises making a premix of the granular stanch hydrolysate and high solids saccharide syrup and then fragmenting the granular starch hydrolysate in the premix.

Abstract: A method of preparing reduced fat foods is provided which employs a recrystallized and fragmented amylose precipitate. A starch having both amylose and amylopectin is gelatinized to allow preparation of pure amylose as a permeate of membrane foltration. The amylose is precipitated, recrystallized and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose precipitate can be derived from a starch which contains amylose, e.g. common corn starch, by gelatinizing the starch followed by precipitation of the amylose separation.

Abstract: A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase, in the presences of ultrasonic waves followed by precipitation of the debranched starch.

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: The present invention relates to a method for treating, and in particular for abrading surfaces, utilizing glass-like polysaccharide grits. The invention also extends to novel glass-like polysaccharide products, especially starches, and to processes for the production thereof. Additionally, there is disclosed cross-linked polysaccharide materials and glass-like starches having a substantially occluded water component. Combinations of these various polysaccharide grits and other abrasive grit materials are also disclosed.

Abstract: Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered to the nuts in a durable polysaccharide coating. The coated nuts are then subjected to shear mixing, e.g., in a pan coater, during which sucrose syrup is applied to the polysaccharide-coated nuts. Heat is applied to the nuts during shear mixing to remove moisture and to thereby form a crystalline coating, which is then partially melted to form a crystalline-amorphous coating on top of the polysaccharide coating on the individual nuts.

Abstract: A process for producing heat-moisture treated starch by treating starch in a pressure vessel resistant to both internal and external pressure and equipped with a vacuum line and pressure-steam line. The process comprises treating the starch in the pressure vessel under reduced pressure of 200 Torr or less in a first step, and then introducing steam into the pressure vessel in a second step, thereby performing heat treatment on the starch. The treating of the starch under reduced pressure tends to remove entrained air in spaces between particles of starch.

Abstract: The present invention relates to a method for treating, and in particular for abrading surfaces, utilizing glass-like polysaccharide grits. The invention also extends to novel glass-like polysaccharide products, especially starches, and to processes for the production thereof. Additionally, there is disclosed cross-linked polysaccharide materials and glass-like starches having a substantially occluded water component. Combinations of these various polysaccharide grits and other abrasive grit materials are also disclosed.

Abstract: An indigestible dextrin characterized in that the dextrin contains:(A) up to 50% of 1.fwdarw.4 glycosidic linkages, and(B) at least 60% of an indigestible component,(C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one of equations, i.e., Equations 1 to 62, given in the specification,(D) the indigestible dextrin being prepared by adding hydrochloric acid to corn starch and heating the corn starch at 120.degree. to 200.degree. C. using an extruder,the value Y being a calculated content (%) of the indigestible component.

Abstract: Starch-thickened acidic foodstuffs are provided in which the starch used as a thickener comprises sugary-2 starch obtaining from sugary-2 genotype maize seeds. Sugary-2 starch can be effectively used as a thickener in foodstuffs having a pH of 2.0 to 5.5.

Abstract: A continuous coupled jet-cooking/spray-drying process for processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, polygalactomannan gums, and fully hydrolyzed polyvinyl alcohols, is disclosed. It involves the steps of: (a) forming a slurry or paste of the polymer and water, (b) jet-cooking the slurry or paste with steam at a temperature sufficient to fully disperse or solubilize the polymer, (c) immediately conveying and introducing under elevated temperature and pressure the jet-cooked dispersion or solution into a nozzle of a spray-dryer chamber, (d) atomizing the jet-cooked dispersion or solution through the nozzle, (e) drying the atomized mist within the spray-dryer chamber at a temperature sufficient to dry the polymer; and (f) recovering the dried polymer as a water-dispersible or water-soluble powder.

Abstract: Food sauces containing crystallizable fat present processing problems because the low temperatures required for reasonable commercial packaging operations frequently cause fat to solidify on equipment. The use of an emulsifier, and desirably a hydrophilic colloid suspended in liquid vegetable oil, in small amounts enables cooling of fat-containing sauces to less than 55.degree. F. without experiencing problems of fat solidification, equipment fouling or undue viscosity increases. Preferably, lecithin is added to a fat phase of the sauce in an amount of from 0.1 to 0.3%, xanthan gum will be added at a level of 0.005 to 0.2%, and the liquid vegetable oil will be added at a level from 0.2 to 4.2%.

Abstract: The viscosity of gellable starch-based systems is enhanced synergistically by admixing with the starch a glucomannan such as konjac. The improved viscosity is maintained at elevated temperature. Other food ingredients may be added to the mixture prior to gelation. Sols formed from the mixture exhibit improved cling to smooth surfaces such as poultry, fish and vegetables, and the resulting gels have high strength and stability even at elevated temperature. The gels become thermally stable by addition of an alkali either before or after gelling, or by freezing the gels with or without addition of an alkali. The compositions are useful in a wide variety of food and industrial applications.

Abstract: A method of treating hydrolyzate products of hydroxypropylated starch to remove low molecular weight off-flavor compounds is disclosed along with improved bulking agents produced by removal of off-flavor compounds and incorporation of low molecular weight hydrolyzate products.

Abstract: A gel having a low concentration of starch and a short texture, distinguished by its elasticity as opposed to its viscosity, is prepared by treating a gelatinized starch in an aqueous mixture with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture, or by simultaneously, in aqueous mixture, gelatinizing a native starch and complexing amylose released from the starch with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture. The gel has a conservation modulus from 5 Nm.sup.-2 to 50 Nm.sup.-2 and a dissipation modulus of from 1 Nm.sup.-2 to 10 Nm.sup.-2.

Abstract: A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch using a high amylose starch, such as HYLON V or HYLON VII, as the starting starch, consists essentially of the steps of gelatinizing a starch slurry, enzymatically debranching the starch, and isolating the starch product by extrusion or drying. A further increase is obtained by the addition of an inorganic salt to the debranched starch before isolation.

Abstract: The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially nonretrograded, and fully predispersed; (ii) spray-dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, the starch granules being in the form of loosely-bound agglomerates or individual granules; (iii) enzymatically debranched gelatinized starch, comprising at least 40% amylose; and (iv) mixtures thereof.The foods prepared with soluble high amylose starch are characterized by one or more of the following beneficial properties: stronger gels, improved appearance, improved adhesion, air-, oil- and/or water-impermeable surfaces; and improved textures.

Abstract: Starch hydrolysates having a D.P. of about 20 to 200 and a D.E. of about 0.5 to 5 are used as fat replacements in food. The starch hydrolysates are prepared by heating granular starch containing at least about 20 weight percent amylopectin in an acidic slurry of water and a water-miscable organic solvent such as ethanol. The slurry is heated under conditions which do not gelatinize the starch but cleave at least about 20 percent of the terminal amylose groups from the amylopectin molecules.

Abstract: The invention relates to a process for the production of beer by fermenting wort comprising malted barley and a concentrated starch solution derived from barley, for example, in the form of the secondary fraction from a barley starch process, or a barley syrup derived from such fraction.

Abstract: Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with other ingredients to prepare a mix for preparing the bakery product. The mix may include from 46 to 80 parts flour, 4 to 22 parts shortening, and 4 to 11 parts protein material.

Abstract: A frozen precursor of a starch-thickened, cream-style food product, drinkable after heating without stirring in a microwave oven, comprising a freeze-resistant container suitable for heating in a microwave oven, a homogenous mixture in the container, the container and the mixture being at a temperature in a range from about -15.degree. to about -20.degree. C. The mixture comprises product flavoring components, spray-dried creaming ingredients based on vegetable oil, and granules of at least one acid-stable and freeze-thaw stable starch and maltodextrin in water, the starch granules being heat-swollen to about 70% to about 80% of their total swelling potential.

Abstract: The starch jelly candy is made with a blend of two starch components, one being an acid converted, high amylose starch having a dry alkaline fluidity of 20 ml to 70 ml and the other being either a thin-boiled common or an oxidized starch. The starch jelly candy made with the two starch components has excellent clarity and no tailings. The acid converted starch is made at a very low pH, high temperature and short reaction time.

Abstract: Chocolate-flavored morsels essentially free of fat and a method for their preparation are provided. The morsels are manufactured by first preparing a mixture comprised of a major amount by weight of an aqueous syrup comprised of a crystallizable saccharide, said aqueous syrup being supersaturated with respect to said crystallizable saccharide, a minor amount by weight of defatted cocoa powder, a minor amount by weight of said crystallizable saccharide in crystalline form, and a minor amount by weight of an instant starch having a cold-water solubility of greater than 50 weight percent (and preferably a fat content of less than 0.25 weight percent), the amount of water in said aqueous syrup being insufficient to dissolve a major portion of said minor amount of instant starch.

Abstract: Food coatingstuff comprising rice starch and food products obtained by coating or dusting with rice starch. Inorganic food additives like titanium dioxide, calcium carbonate, etc. are not necessary by use of the coatingstuff containing rice starch.

Abstract: A method for preparing a thixotropic animal feed suspension includes the steps of providing a liquid sugar solution and mixing a nongellatinized starch containing ingredient into the liquid sugar solution and thence mixing a dry bulk feed nutrient into the sugar and starch mixture to form a thixotropic suspension. All mixing steps are accomplished at ambient temperatures and the starch containing ingredient is preferably selected from feed stuffs, from wheat, corn, milo and mixtures thereof. The suspension resulting from this method is stable for long periods of time and at very low temperatures.

Abstract: A viscosity-stable shortening composition in a dry particulate form containing an admixture of a shortening component including a solid low melting point edible fat or oil suitable for use in a pastry dough, a solid edible carrier component, and from 0.2% to 10% by weight of a viscosity-stabilizer polyol component. The shortening composition is particularly suitable for use in preparing pastry dough products.

Abstract: The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which incubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is suited for incorporation into food products, such as spreads.

Abstract: A film-forming dispersion for the formation of protective coatings on shaped drug and food articles which comprises 1 to 25 weight percent of acetylester of oxidized starch and 0.8 to 8 weight percent of triethylcitrate.

Abstract: The thick-thin retort starch is an oxidized, hydroxy alkylated starch. The base starch is either a waxy or a root starch. The degree of substitution is up to 0.93 and the etherification agent is ethylene oxide or propylene oxide. The oxidation step is conducted after the etherification. Oxidation is accomplished with sodium or calcium hypochlorite at a pH of 4 to 5. A non-substituted, oxidized waxy or root starch also has thick-thin properties.

Abstract: This invention relates to a process of making a cream-style soup which can be rendered drinkable by microwave heating from a frozen state without recourse to stirring. The soup comprises an aqueous phase substantially uniformly dispersing a starch system and an oleaginous system, the aqueous phase containing at least one dissolved freezing point depressant to provide some free water substantially uniformly dispersed throughout the product. The oleaginous system includes at least one fat in the form of particles of sizes less than 10 microns and starch system comprises at least one starch in a partially gelatinized state and at least one humectant to act as a water activity depressant.

Abstract: A flavored konnyaku compositon contains a konnyaku gel structure having a pH value ranging within 6 to 8 substantially uniformly in its entirety and a seasoning material distributed in the gel structure substantially uniformly in its entirety. A process for preparing the flavored konnyaku composition involves solating a starting material containing powdered konnyaku, an acidic agent coated with and encapsulated in a coating agent and a seasoning material, adding an alkaline coagulating agent to the starting material to gelate the starting material to obtain a konnyaku gel structure, and heating and melting the coating agent of the acidic agent encapsulated therein present in the gel structure to thereby release the acidic agent into the gel structure.

Abstract: The batter starch is esterified to have a degree of substitution between 0.02 to 0.1, and a protein content greater than or equal to 1.0%. The starch is obtained from a starch bearing plant of the duh homozygous genotype. Maize is the preferred source for the starch and the preferred protein source is gluten. The preferred esterification agent is acetic anhydride.

Abstract: A non-sticky, fat-containing confection which has a smooth texture and which is quick setting, comprising sugar, fat and gellan gum.

Abstract: This invention concerns a heat-resistant or thermally robust chocolate and method for making same. The inventive method provides a means of adding moisture to chocolate through use of lipid microstructure technology such as reverse micelle technology to form a stable water-in-oil emulsion, for example, hydrated lecithin. The stable water-in-oil emulsion is added to tempered chocolate during processing, and upon aging and stabilization, thermal robustness develops in the chocolate product. The heat-resistant chocolate of the instant invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate is used. The invention provides a heat-resistant chocolate product having the desired taste, texture, mouth feel and other characteristics of ordinary chocolate.

Abstract: The carotenoid component of corn starch was found to contribute to the corn flavor of the corn starch. The food product made with a carotenoid-free starch which has been extracted from a corn kernel is bland in flavor.

Abstract: Fat-free and low fat mayonnaise-like dressings are provided wherein, in addition to water, a food acceptable acid such as vinegar, and an edible fat, if desired, insoluble particles of uncooked rice starch having a particle size of between about 1-15 microns are included. The rice starch particles provide opacity and fat mimetic properties with the desired mouthfeel required for mayonnaise-like dressings.

Abstract: The batter starch is esterified to have a degree of substitution between 0.02 and 0.1, and a protein content greater than or equal to 1%. The starch is obtained from a starch bearing plant of the aedu homozygous genotype. Maize is the preferred source for the starch and the preferred protein source is gluten. The preferred esterification agent is acetic anhydride.

Abstract: Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with other ingredients to prepare a mix for preparing the bakery product. The mix may include from 46 to 80 parts flour, 4 to 22 parts shortening, and 4 to 11 parts protein material.

Abstract: 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.

Abstract: The present invention relates to a process for producing molded food which particles of processed food such as corn flakes, wheat flakes are binded with pregelatinized cereal powder containing aqueous ethyl alcohol or powdery polymer material to mold them in a shape such as thin and long plate and the like. In the case that molded food is made by binding said particles of processed food, conventionally corn syrup is used as a binder. In this case, the taste of corn syrup obstructs original taste of the processed food and besides obtained molded food is hard to be unpleasant when chewing since the processed food is binded strongly. In this invention, the particles of processed food are made wet previously, then they are sprinkled with pregelatinized cereal powder, dried with heating to bind the particles of processed food by making the pregelatinized cereal powder become a binder to obtain molded food.

Abstract: This invention provides a process for preparing a stable, opaque cloud in a fluid which employs partially debranched starch. This starch is prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch to form a composition comprising amylopectin, partially debranched amylopectin and up to 65%, by weight, short chain amylose. This invention also provides starches that are useful for forming a stable, opaque cloud in a fluid and a method for preparing these starches, employing an endo-alpha-1,6-D-glucanohydrolase, such as pullulanase or isoamylase.

Abstract: The present invention pertains to a savory flavored nonsweet snack composition comprising a nonsweet carbohydrate bulking agent and a savory flavoring agent.The present invention also pertains to a method for preparing a savory flavored nonsweet composition which comprises heating and mixing a nonsweet carbohydrate bulking agent at elevated temperatures, cooling the bulking agent to a temperature below about 120.degree. C., admixing a savory flavoring agent with the bulking agent and forming the resulting mixture into a desired shape.

Abstract: A cellulase hydrolysate of tamarind polysaccharide is utilized as a substitute for a portion of metabolizable carbohydrates in processed foods to prepare reduced-calorie versions of said process foods having excellent organoleptic quality. The tamarind hydrolysate comprises DP 7 oligosaccharides, more typically, DP 7 and DP 9 oligosaccharides. The tamarind hydrolysate can be further processed utilizing yeast digestion and/or membrane filtration to remove monosaccharides and low DP (DP.ltoreq.6) oligosaccharides from the hydrolysate composition.

Abstract: A food composition useful as a table spread and having a reduced level of fat and/or oil is provided. The composition is a macroscopically homogeneous blend of an oil and an aqueous phase associated with 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. Also provided is a method of preparing a table spread which comprises making a premix of the granular starch hydrolysate and oil and then homogenizing the premix to fragment the granular starch hydrolysate and form a macroscopically homogeneous blend.