A E Staley Manufacturing Company

Ruth G Chiou

Robert V Schanefelt

Donald W Harris

William F Lehnhardt

Jeanette A Little

Austin Harry Young

Cheryl C Brown

Zbigniew J Witczak

Helen D Coontz

Lori A Slowinski

Kent R Anderson

Keith D Stanley

Carolyn J Hamdan

Jody A Wolf-Rueff

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 hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

Method of preparing reduced fat foods

Growing community of inventors

Decatur, IL, United States of America

Ruth G Chiou