| abstract |
PURPOSE: To obtain a low calorie food product excellent in appearance and useful for a snack, etc., by using a specified amt. of starch made of a mixture of oligomers obtd. by decomposing a cellulose deriv. and carrying out gelatinization under specified conditions. n CONSTITUTION: Starch made of a mixture of oligomers obtd. by decomposing a cellulose deriv., that is, CMC, methylcellulose, methylethylcellulose, hydroxypropylcellulose, hydroxypropyl-methylcellulose or a mixture of them with an enzyme such as cellulase is used by 0.05-10wt.% and gelatinization is carried out to obtain the objective food product having an average mol.wt. of 500-100,000 measured on the basis of its intrinsic viscosity. The average polymn. degree of the oligomer mixture is 3-300. n COPYRIGHT: (C)1992,JPO |