Method of preparing reduced fat foods
A method of preparing reduced fat foods is provided which employs a fragmented, &agr;-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with &agr;-amylase and then fragmented to form an aqueous dispersion th...
DW Harris，JA Little - US
Food products containing reduced calorie, fiber containing fat substitute
Reduced calorie, fiber containing food products containing a fat substitute are disclosed. The fat substitute is made of a fat or oil and polymeric liquid crystal prepared from a polysaccharide and a solvent, preferably water. This fat s...
M El-Nokaly - WO
Method of preparing reduced fat foods
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...
RG Chiou，CC Brown，JA Little，... - WO
FOOD PRODUCTS CONTAINING REDUCED CALORIE, FIBER CONTAINING FAT SUBSTITUTE
Reduced calorie, fiber containing food products containing a fat substitute are disclosed. The fat substitute is made of a fat or oil and polymeric liquid ...
M El-Nokaly
Method of preparing reduced fat foods
A method of preparing reduced fat foods is provided which employs a fragmented, α-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with α-amylase and then fragmented to form an aqueous dispersion that is u...
DW Harris，JA Little - US
Method of preparing reduced fat foods
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 i...
Harris, Donald W.，Little, Jeanette A. - WO
Cosmetics containing enzymatically debranched starch
Emulsion-containing cosmetic compositions, wherein the emulsion comprises an aqueous dispersion of 15 to 40% solids, by weight, of an enzymatically degraded starch, which starch has been debranched by treatment with an -1,6-D-glucanohydr...
R William，V Maria，Martino Gary，... - US
FOOD PRODUCTS CONTAINING REDUCED CALORIE, FIBER CONTAINING FAT SUBSTITUTE
Reduced calorie, fiber containing food products containing a fat substitute are disclosed. The fat substitute is made of a fat or oil and polymeric liquid ...
M El-Nokali
Method of preparing reduced fat foods
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...
RG Chiou，CC Brown，JA Little，... - US
Process of preparing an extra lowfat spread
Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular gel- forming system and/or the spread i...
G Banach，LH Wesdorp，FS Fiori - US
