Title:
METHOD FOR USING STARCH AS FAT SUBSTITUTE IN FOOD
Document Type and Number:
Japanese Patent JP3138329
Kind Code:
B2
Abstract:
PURPOSE: To obtain food being superior in stability and low adhesiveness and also being useful to health, etc., by using granular starch with low-temp. expansivity as a fat substitute enabling to substitute fat effectively in a low substitution concn.
CONSTITUTION: Granular starch with low-temp. expansivity is used as a fat substitute for producing emulsion which is selected from a group consisting of mayonnaise, hollandaise sauce, salad dressing and dip sauce to obtain target food. The granular starch with low-temp. expansivity is desirable to use at the ratio of 4/1 to 1/25 to a component of fat and/or oil.
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Inventors:
Axel Melwitz
Karl Schupitzfarden
Gila Zewi
Rolf Shoutote
Karl Schupitzfarden
Gila Zewi
Rolf Shoutote
Application Number:
JP13533492A
Publication Date:
February 26, 2001
Filing Date:
May 27, 1992
Export Citation:
Assignee:
CPC International Incorporated
International Classes:
A23C9/13; A23L27/60; A23L29/212; A23L33/21; (IPC1-7): A23L1/307; A23L1/05; A23L1/24; A23L1/39
Domestic Patent References:
| JP5998661A |
Attorney, Agent or Firm:
Mitsufumi Esaki (2 others)
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