摘要：

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 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.

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