Patent EP0149258A2 successfully refreshed from Google Patents.
EP0149258A2
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Converted starches for use as a fat- or oil-replacement in foodstuffs
Assignee: National Starch and Chemical Investment Holding Corp
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Filing: 1984-12-29
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Granted: —
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Expires: 2004-12-29
Abstract
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.
Inventors
- 👤 Julianne M. Lenchin
- 👤 Paolo C. Trubiano
- 👤 Stella Hoffmann
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-07 13:34
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/34; A23L; A23L29/00; A23L29/30; A23L29/35; A23G2200/00; A23G2200/06
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
74 words
A converted gelling starch suitable for use as a fat- and/or oil-replacement in foodstuffs, characterized in that the starch has a dextrose equivalent (DE) of less than 5 and characterized in that aqueous dispersions thereof at 10-50% by weight of starch solids have a hot flow viscosity of at least about 10 seconds at 55°C and are capable of forming gels having a strength of at least 25 g. within 24 hours at 4°C.
Claim 2
Dependent Claim
74 words
A converted gelling starch suitable for use as a fat- and/or oil-replacement in foodstuffs, characterized in that the starch has a dextrose equivalent (DE) of less than 5 and characterized in that aqueous dispersions thereof at 10-50% by weight of starch solids have a hot flow viscosity of at least about 10 seconds at 55°C and are capable of forming gels having a strength of at least 25 g. within 24 hours at 4°C.
Claim 3
Dependent Claim
18 words
The starch of Claim 1, wherein the starch is a dextrin, an acid-converted starch, or an enzyme-converted starch.
Claim 4
Dependent Claim
15 words
The starch of Claim 2, wherein the starch is a tapioca, corn or potato starch.
Claim 5
Dependent Claim
33 words
The starch of Claim 3, wherein the DE is about 3 or less and wherein the hot flow viscosity and gel strength are about 12-100 secs. and about 50-1000 g. at 10-35% solids.
Claim 6
Dependent Claim
38 words
The starch of Claim 4, wherein the starch is tapioca starch having the DE of about 2 or less and wherein the hot flow viscosity and gel strength are about 20-100 secs. and 65-930 g. at 25-35% solids.
Claim 7
Dependent Claim
215 words
The starch of Claim 4, wherein the starch is an acid-converted tapioca starch having a DE of about 1 or less and wherein the hot flow viscosity and gel strength are about 10-30 secs. and 60-325 g. at about 15-25% solids; wherein the starch is an enzyme-converted tapioca starch having a DE of about 2.5 or less and wherein the hot flow viscosity and gel strength are about 15-80 secs. and about 60-250 g. at 25% solids; wherein the starch is a corn dextrin having a DE of about 1 or less and wherein the hot flow viscosity and gel strength are about 15-80 sees. and 80-325 g. at 25% solids; wherein the starch is an acid-converted corn starch having a DE of about 1 or less and wherein the hot flow viscosity and gel strength are about 15-80 secs. and 60-250 g. at about 10% solids; wherein the starch is a potato dextrin having a DE of about 1 or less and wherein the hot flow viscosity and gel strength are about 36 secs. and 775 g. at 25% solids; or wherein the starch is an enzyme-converted potato starch having a DE of about 2-3 and wherein the hot flow viscosity and gel strength are about 12 secs, and 400-1000 g. at 25% solids.
Claim 8
Dependent Claim
44 words
An improved fat- and/or oil-containing foodstuff, wherein the improvement comprises the partial or total replacement of the fat and/or oil by an aqueous dispersion of the converted gelling starch of Claim 1, the starch being cooked prior to or during incorporation into the foodstuff.
Claim 9
Dependent Claim
59 words
The foodstuff of Claim 7, wherein the foodstuff contains up to 80% fat and/or oil and is selected from the group consisting of ice cream, spoonable and pourable salad dressings, margarine, whipped toppings, icings, and sauces, and wherein the starch is a dextrin, an acid-converted starch, or an enzyme-converted starch and the starch is tapioca, corn, or potato starch.
Claim 10
Dependent Claim
66 words
The foodstuff of Claim 7, wherein the foodstuff is selected from the group consisting of ice cream, spoonable and pourable salad dressings, and margarine, wherein the fat- and/or oil-replacement level is up to about 50%, and wherein the starch has the DE of about 3 or less and the hot flow viscosity and gel strength of about 12-100 secs. and about 50-1000 g. at 10-35% solids.
Claim 11
Dependent Claim
44 words
A method for preparing a low calorie foodstuff, comprising the step of replacing the fat and/or oil in the foodstuff by an aqueous dispersion of the converted gelling starch of Claim 1, the starch being cooked prior to or during incorporation into the foodstuff.
References Cited (Backward Citations)
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