US4981709A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for making a reduced fat foodstuff
Assignee: Cerestar USA Inc
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Filing: 1989-07-19
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Granted: 1991-01-01
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Expires: 2009-07-19
Abstract
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 an aqueous dispersion of a hydroxypropylated starch having a degree of substitution of above 0.04 and an apparent amylose content of about 40%. A high amylose corn starch is the preferred starch base. a paste made from the dispersion is translucent and tends not to retrograde.
Inventors
- 👤 Susan L. Furcsik
- 👤 David J. Mauro
- 👤 Edward DeBoer
- 👤 Kenneth Yahl
- 👤 Gregory Delgado
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 18:14
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/42; A23G3/40; A23G3/50; A23G9/00; A23G9/32; A23G9/327; A23G9/34; A23G9/44; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/212; A23L29/219; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 21
Claim 1
Independent Claim
75 words
A method for preparing a reduced fat foodstuff comprising the step of replacing at least a portion of the fat and/or oil in a fat and/or oil-containing foodstuff with an aqueous dispersion comprising water and an effective amount of noncross-linked, hydroxypropylated high amylose starch, said starch having an apparent amylose content greater than about 40% and a degree of substitution greater than about 0.04, said aqueous dispersion capable of forming a paste that is translucent.
Claim 2
Independent Claim
75 words
A method for preparing a reduced fat foodstuff comprising the step of replacing at least a portion of the fat and/or oil in a fat and/or oil-containing foodstuff with an aqueous dispersion comprising water and an effective amount of noncross-linked, hydroxypropylated high amylose starch, said starch having an apparent amylose content greater than about 40% and a degree of substitution greater than about 0.04, said aqueous dispersion capable of forming a paste that is translucent.
Claim 3
Dependent Claim
16 words
The method of claim 1 wherein the starch has an apparent amylose content of about 60%.
Claim 4
Dependent Claim
16 words
The method of claim 1 wherein the hydroxypropylated high amylose starch is in a granular form.
Claim 5
Dependent Claim
12 words
The method of claim 1 wherein the aqueous dispersion is a paste.
Claim 6
Dependent Claim
21 words
The method of claim 1 wherein the aqueous dispersion has a solids content of about 2 to about 25% by weight.
Claim 7
Dependent Claim
29 words
The method of claim 1 wherein the foodstuff is selected from the group consisting of spoonable and pourable salad dressings, frozen novelties, ice cream, whipping toppings, icings and sauces.
Claim 8
Dependent Claim
12 words
The method of claim 1 wherein the starch is obtained from corn.
Claim 9
Dependent Claim
21 words
The method of claim 1 wherein up to about 50% of the fat and/or oil is replaced with the aqueous dispersion.
Claim 10
Dependent Claim
59 words
The method of claim 1 wherein said aqueous dispersion is capable of forming a paste that has a percent transmittance above about zero and less than about 20 when measured spectrophotometrically at 600 μm in a two centimeter cell after four days of storage at 4° C. when said paste has a solids content of about 7.5% by weight.
Claim 11
Independent Claim
120 words
A method for preparing a reduced fat foodstuff comprising the following sequential steps: (a) forming a slurry of a high amylose corn starch; (b) mixing about 5 to 10% by weight dry starch sodium sulfate into said slurry; (c) adding about 1% by weight dry starch sodium hydroxide to said slurry; (d) reacting the slurry with about 10% by weight of starch (dry basis) propylene oxide at about 50° C. for about 20 hours to form a noncross-linked hydroxypropylated starch having a degree of substitution greater than 0.04; and (e) replacing up to about 50% of the fat and/or oil in a fat and/or oil-containing foodstuff with an aqueous dispersion comprising water and an effective amount of the hydroxypropylated starch.
Claim 12
Independent Claim
120 words
A method for preparing a reduced fat foodstuff comprising the following sequential steps: (a) forming a slurry of a high amylose corn starch; (b) mixing about 5 to 10% by weight dry starch sodium sulfate into said slurry; (c) adding about 1% by weight dry starch sodium hydroxide to said slurry; (d) reacting the slurry with about 10% by weight of starch (dry basis) propylene oxide at about 50° C. for about 20 hours to form a noncross-linked hydroxypropylated starch having a degree of substitution greater than 0.04; and (e) replacing up to about 50% of the fat and/or oil in a fat and/or oil-containing foodstuff with an aqueous dispersion comprising water and an effective amount of the hydroxypropylated starch.
Claim 13
Dependent Claim
28 words
The method of claim 10 wherein the aqueous dispersion is in the form of a paste with a solids content of about 2 to about 25% by weight.
Claim 14
Dependent Claim
9 words
A foodstuff made by the process of claim 1.
Claim 15
Dependent Claim
9 words
A foodstuff made by the process of claim 10.
Claim 16
Dependent Claim
20 words
The method of claim 1 wherein said noncross-linked, hydroxypropylated high amylose starch has been subject to a hot rolling process.
Claim 17
Dependent Claim
20 words
The method of claim 7 wherein said noncross-linked, hydroxypropylated high amylose starch has been subject to a hot rolling process.
Claim 18
Dependent Claim
20 words
The method of claim 10 further comprising the step of hot rolling the noncross-linked hydroxypropylated starch prior to step (e).
Claim 19
Dependent Claim
9 words
A foodstuff made by the process of claim 14.
Claim 20
Dependent Claim
9 words
A foodstuff made by the process of claim 15.
Claim 21
Dependent Claim
9 words
A foodstuff made by the process of claim 16.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1993-12-31 | 1994-07-02 | 1995-01-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1997-12-31 | 1998-07-02 | 1999-01-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2001-12-31 | 2002-07-02 | 2003-01-01 | $7700.00 | Window Closed / Lapsed |