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filingDate 1995-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 1996-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-5580390-A
titleOfInvention Subgranular crystalline starch as fat substitute
abstract A microcrystalline starch composition is prepared by disintegration of microporous starch granules produced by partial hydrolysis of granular starch. The composition finds use particularly as a fat substitute in reduced calorie foods. The starch composition is optionally treated with starch reactive cross-linking agents and/or other surface modifying agents to optimize its rheological properties and the organoleptic qualities of processed foods containing the microcrystalline starch composition.
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