| abstract |
(57) [Summary]nA method of making a reduced fat food product is provided which uses degraded, hydrolyzed, heat treated and crushed amylose starch. Amylose is precipitated with acid or α-amylase, hydrolyzed, soluble components are removed by heat treatment, and the resulting solids are crushed to form an aqueous solution useful for replacing fat in various food formulations. Form a dispersion. The amylose can be derived from amylose, eg, natural starch, including normal corn starch and high amylose corn starch, by gelatinizing the starch and then precipitating the amylose. |