The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Sep. 05, 2000
Filed:
Jul. 06, 1992
Ruth G Chiou, Decatur, IL (US);
Cheryl C Brown, Decatur, IL (US);
Jeanette A Little, Decatur, IL (US);
Austin Harry Young, Decatur, IL (US);
Robert V Schanefelt, Decatur, IL (US);
Donald W Harris, Decatur, IL (US);
Helen D Coontz, Decatur, IL (US);
Lori A Slowinski, Madison, WI (US);
Kent R Anderson, Warrensburg, IL (US);
William F Lehnhardt, Decatur, IL (US);
Zbigniew J Witczak, Decatur, IL (US);
A.E. Staley Manufacturing Company, Decatur, IL (US);
Abstract
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.