1
Chiou Ruth G, Brown Cheryl C, Little Jeanette A, Young Austin Harry, Schanefelt Robert V, Harris Donald W, Stanley Keith D, Coontz Helen D, Hamdan Carolyn J, Wolf Rueff Jody A, Slowinski Lori A, Anderson Kent R, Lehnhardt William F, Witczak Zbigniew J: Starch hydrolysates.. Staley Mfg Co A E, August 28, 1991: EP0443844-A1 (22 worldwide citation)

This invention provides the use as or for the preparation of a foodstuffs material of a granular starch hydrolysate which in aqueous dispersion is organoleptically fat-like, and which may be used as an at least partial substitute for fats and/or oils.


2
Chiou Ruth G, Brown Cheryl C, Little Jeanette A, Young Austin Harry, Schanefelt Robert V, Harris Donald W, Stanley Keith D, Coontz Helen D, Hamden Carolyn J, Wolf Rueff Jody A, Slowinski Lori A, Anderson Kent F, Lehnhardt William F, Witczak Zbigniew J: Method of preparing reduced fat foods. Ae Staley Manufacturing Company, CAMPBELL Michael F, September 5, 1991: WO/1991/012728

A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydroly ...