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filingDate 2009-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2009-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-2135882-A1
titleOfInvention Low swelling starch
abstract This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.
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