AU6140390A - Creation of Inventions and Patents with Artificial Intelligence

AU6140390A – Method for making a reduced fat foodstuff
– Google Patents

AU6140390A – Method for making a reduced fat foodstuff
– Google Patents
Method for making a reduced fat foodstuff

Info

Publication number
AU6140390A

AU6140390A
AU61403/90A
AU6140390A
AU6140390A
AU 6140390 A
AU6140390 A
AU 6140390A
AU 61403/90 A
AU61403/90 A
AU 61403/90A
AU 6140390 A
AU6140390 A
AU 6140390A
AU 6140390 A
AU6140390 A
AU 6140390A
Authority
AU
Australia
Prior art keywords
starch
aqueous dispersion
foodstuff
paste
fat
Prior art date
1989-07-19
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)

Granted

Application number
AU61403/90A
Other versions

AU628218B2
(en

Inventor
Edward Deboer
Gregory Delgado
Susan L. Furcsik
David J. Mauro
Kenneth Yahl
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Cerestar USA Inc

Original Assignee
American Maize Products Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
1989-07-19
Filing date
1990-07-17
Publication date
1991-02-22

1990-07-17
Application filed by American Maize Products Co
filed
Critical
American Maize Products Co

1991-02-22
Publication of AU6140390A
publication
Critical
patent/AU6140390A/en

1992-09-10
Application granted
granted
Critical

1992-09-10
Publication of AU628218B2
publication
Critical
patent/AU628218B2/en

2010-07-17
Anticipated expiration
legal-status
Critical

Status
Ceased
legal-status
Critical
Current

Links

Espacenet

Global Dossier

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Classifications

A—HUMAN NECESSITIES

A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES

A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products

A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds

A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

A—HUMAN NECESSITIES

A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES

A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products

A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds

A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used

A—HUMAN NECESSITIES

A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES

A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products

A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure

A—HUMAN NECESSITIES

A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES

A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor

A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds

A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides

A—HUMAN NECESSITIES

A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES

A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor

A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds

A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides

A—HUMAN NECESSITIES

A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES

A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor

A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form

A—HUMAN NECESSITIES

A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES

A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL

A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof

A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents

A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin

A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals

Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS

Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC

Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS

Y10S426/00—Food or edible material: processes, compositions, and products

Y10S426/804—Low calorie, low sodium or hypoallergic

Description

METHOD FOR MAKING A REDUCED FAT FOODSTUFF
This invention relates to foodstuffs and more particularly to a method for making a reduced fat foodstuff by replacing a portion of the fats and/or oils in the foodstuff with a hydroxypropylated high amylose starch. Consumer awareness of the caloric content of foods has increased dramatically over the past few years and has brought about a demand for foods with reduced fat content. This demand has created a need in the food industry to replace at least a portion of the fat and/or oil in prepared foodstuffs with a component that does not detract from the taste, appearance, smell and mouthfeel of the foodstuffs and which has reduced caloric content.
It has been suggested that certain starch hydrolysates may be used as fat and/or oil replacers in foods, see U.S. Patent No. 4,510,166 issued April 9, 1985; U.S. Patent No. 3,962,465 issued June 8, 1976; U.S. Patent No. 3,986,890 issued October 19, 1976; and U.S. Patent No. 4,536,408 issued August 20, 1985. The ‘166 patent teaches using starch hydrolysate having a DE less than 5 as a fat and/or oil replacer. A problem with starch hydrolysates having a DE below 5 is that they have poor taste and impart an undesirable starchy or roasted taste

to the foodstuff. Additionally, it has been found that less than 5 DE starch hydrolysates produce pastes that are opaque and have a gray or tan color. In some food formulations, it is desirable that the fat and/or oil replacer form a translucent paste that is thick and smooth.
The “485 and ‘890 patents teach starch hydrolysates having DE’s between 5 and 25 as fat and/or oil replacers. The process taught for making these 5 to 25 DE starch hydrolysates is extremely long and tedious and may not be acceptable for large commercial operations. The ‘408 patent teaches using a non- gelling starch hydrolysate having a DE between about 4 to not more than 25.
Generally, it is important that a prepared food have a shelf life that allows it to move from the manufacturer to the consumers table. In order to have a good shelf life, it is important that the prepared food remain stable. A problem with conventional starch based fat replacers is they tend to retrograde over a period of time.
It has now been discovered that a reduced fat foodstuff can be made by replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion comprising water and an effective amount of a hydroxypropylated high amylose starch wherein the starch has an apparent amylose content of greater than 40% and a degree of substitution of the hydroxypropyl group

for the hydroxyl group on the starch of at least about 0.04. The paste formed by cooking the aqueous dispersion of the hydroxypropylated high amylose starch is translucent with thick, smooth consistency and has little or no starchy or roasted smell or taste. It has also been found that such a paste of the hydroxypropylated high amylose starch has good freeze-thaw stability. It has further been found that the paste of the hydroxypropylated high amylose starch is stable over long periods of time, tending not to retrograde.
The aqueous dispersion contains an effective amount of the granular form of hydroxypropylated high amylose starch and preferably contains between about 2 to about 25%, and more preferably about 5 to about 15% by weight solids. If the foodstuff has water in its formulation, then the granular form of hydroxypropylated high amylose starch can be added directly to the foodstuff and the aqueous dispersion will form in the foodstuff itself. The aqueous dispersion is formed by mixing the granular form of the hydroxypropylated high amylose starch with water. The paste is formed by cooking the aqueous dispersion. Cooking entails raising the temperature of the dispersion to above the gelatinization temperature of the starch and holding it there while subjecting the dispersion to stirring until a translucent, thick, smooth paste is formed. Preferably the temperature

is above about 190°F (88°C) and more preferably about 195°F (91°C). Preferably, the dispersion is held above the gelatinization temperature for at least three minutes and more preferably for about five minutes. Stirring is done in a conventional manner such as by an impeller.
It is preferred to use the paste form of the aqueous dispersion in the foodstuff made in accordance with the present invention. Starch obtained from corn, potato, wheat, rice, sago, tapioca, or sorghum are acceptable base starches so long as they have an apparent amylose content greater than about 40%. Suitable sources for such high amylose starch include high amylose corn starch and high amylose barley starch. Preferably, high amylose corn starch is used. The apparent amylose content must be above about 40% and more preferably about 50% and above. Good results have been obtained with a corn starch having an apparent amylose content of about 50 to about 65%. Such a high amylose corn starch is available from American Maize-Products Company under the trademark AMAIZO® 5.
The term “amylose content” or “apparent amylose content” of the starch as used in the specification and claims means the amylose content of the starch prior to hydroxypropylation as determined by conventional spectrophotometric iodine absorption.
The degree of substitution of hydroxypropylated starch must be at least about 0.04 and more preferably about 0.05 to about 0.3. Good

results have been obtained with a hydroxypropylated starch having a degree of substitution of about 0.08 to about 0.2.
The term “degree of substitution” as used in the specification and claims means the number of hydroxypropyl radicals, -CH2CH(OH)CH3, per anhydroglucose unit in the starch polymer. The degree of substitution is determined in a conventional manner (C-30, revision 11-9-73 Standard Analytic Methods CRA Manual) .
The hydroxypropylated high amylose starch of the present invention forms translucent pastes which remain translucent over long periods of time. The stability of the paste demonstrates the ability of the present invention not to retrograde. The translucent pastes of the present invention have a percent transmittance greater than zero at about 7.5% solids after stored at about 4°C for a period of about 4 days. More specifically, the 7.5% solids pastes of the present invention have a percent transmittance above about zero and less than about 20. A transparency of zero is defined as opaque. A transparency above zero and below about 20 means the starch paste is translucent. The light transmittance is measured spectrophotometrically in a 2 x 4 centimeter cuvette.
The term “foodstuffs” as used in the specification and claims means foods that have been formulated from more than one component. Examples of such foodstuffs

are spoonable and pourable salad dressings, frozen novelties, ice cream, whipping toppings, icings, and sauces.
Replacing the fat and/or oil in order to make a reduced fat foodstuff in accordance with the present invention is accomplished by replacing at least a portion of the fat and/or oil used in formulating the foodstuff with an aqueous dispersion comprising water and an effective amount of the hydroxypropylated high amylose starch of the present invention. Suitably, an aqueous dispersion of hydroxypropylated high amylose starch of the present invention is substituted for the fat and/or oil on about a 1 to 1 weight basis, i.e. about
1 gram of an aqueous dispersion of hydroxypropylated high amylose starch for about 1 gram of fat and/or oil.
Since the caloric content of fat and/or oil is about 9 calories per gram and the caloric content of an aqueous dispersion of hydroxypropylated high amylose starch of the present invention is about 1 calorie per gram, a caloric decrease of more than about 90% is obtained by replacing all of the fat and/or oil. Typically, formulated foodstuffs contain up to about 80% by weight fat and/or oil. Preferably, in any foodstuffs formulated with a fat and/or oil, up to about 50% by weight of the fat and/or oil is replaced with the aqueous dispersion of hydroxypropylated high amylose starch of the present invention and more preferably

up to about 90% of the fat and/or oil is replaced.
A granular form of hydroxypropylated starch having a degree of substitution greater than about 0.04 and an apparent amylose content of greater than 40% is made in a conventional manner. The high amylose starch in granular form is slurried in water to a Baume of about 17° to 22°, preferably about 19° Be. To this slurry is added about 5 to 20% by weight sodium sulfate based on dry starch weight, preferably 10%, to protect the starch from swelling.. The slurry and sodium sulfate is mixed for about 15 minutes. Then about 0.07 moles of sodium hydroxide per mole starch anhydroglucose unit is added to the slurry. Preferably, the sodium hydroxide is added as a 4% solution and preferably is added below the surface of the slurry. The slurry is then transferred to a reaction vessel equipped with a reflux condenser. Then about 4% to about 15% and preferably about 10% by weight based on dry starch weight of propylene oxide is added to the slurry over a period of about 30 minutes using gravity feed through a funnel where the end of the funnel tube is below the slurry surface while mixing the slurry. After about an additional 30 minutes of mixing the slurry at ambient temperature, the temperature of the slurry is raised to about 40°C to about 50°C and the slurry is held at that temperature for about 20 hours. Mixing

is continued throughout the reaction. After about 20 hours the slurry is neutralized to a pH of about 5.5 to about 6.0 with dilute hydrochloric acid (HCl) or sulfuric acid (H2SO4). The slurry is then dewatered, preferably by centrifuge. Next, the product is washed by reslurrying the product to about 19° Be and dewatering. The product is then dried in a conventional manner to about 12% moisture. Finally the product is milled through a 30 mesh screen.
The starch may be further processed after hydroxypropylation such as by hot rolling or jet cooking and spray drying. T ase and other aspects of the present invention may be more fully understood by reference to the following examples.
Example 1 This example illustrates making a pourable salad dressing in accordance with the present invention. Three formulations of pourable salad dressing were prepared. Each product was found to have comparable taste, appearance and texture. Table I below illustrates these three formulations.

Table I

The numbers in Table I are based on percent by weight of formulation. The oil used was conventional vegetable oil. The fat replacer was a paste made from a hydroxypropylated starch wherein the degree of substitution was 0.11 and the starch base used to make the hydroxypropylated starch was a high amylose corn starch sold by American Maize-Products Company under the trademark AMAIZO® 5. AMAIZO® 5 typically has an apparent amylose content of 60%. The paste was made by forming an aqueous dispersion at a solids content of 7.5% by weight, heating the dispersion to about 93°C and holding the dispersion at that temperature for about 5 minutes while constantly stirring the dispersion. The paste was allowed to cool to room temperature.
Each of the salad dressing formulations was prepared by combining the water and

vinegar and preblending all dry ingredients. Then the preblended dry ingredients were blended with the water and vinegar. Slowly and in an alternating manner the oil and the fat replacer paste was added to the mix. A smooth pre-emulsion was then formed and finally the mixture was homogenized.
Example 2 This example illustrates making a frozen novelty in accordance with the present invention. Each formulation was found to be comparable in taste, appearance and mouthfeel. Table II below illustrates the two formulations.
Table II

The numbers in Table II are based on percent by weight formulation. The fat replacer used in this formulation was the paste used in Example 1 above.

Both formulations were prepared by adding the preblended dry ingredients to the butter, milk, water and corn syrup. The mix was then pasteurized, homogenized, cooled to 4°C and aged for 24 hours. The mix was then processed in an ice cream maker. The fat replacer paste was combined with the butter, milk, water and corn syrup initially.
EXAMPLE 3 This example indicates the stability and the translucent properties of a paste made in accordance with the present invention.
TABLE III

Each paste was made by combining a starch product with water to form an aqueous

dispersion of 7.5% solids, heating the dispersion to about 95°C and holding the dispersion at that temperature for about 5 minutes while constantly stirring the dispersion. The three pastes were then put into 4 separate cuvettes, one for each 24 hour period. The cuvette measured 2 centimeters in diameter and 4 centimeters in length. The filled cuvettes were placed in cold storage, 4°C, for the period indicated in Table III above.
After 24 hours, one cuvette of each paste was removed from cold storage and allowed to stand at room temperature for about 1% hours. This allowed the cuvette to equilibrate. The percent transmittance was measured with a Bausch and Lomb Spectronic 21 at both 450 μm and 600 μm. The results are listed in Table III above. Once the test was complete, the contents of the cuvettes were discarded.
Paste A was made from the hydroxypropylated high amylose starch of Example 1 above. Paste B was made from a commercially available starch product sold under the name PASELLI
SA-2 by Avebe and allegedly made in accordance with U.S. Patent No. 3,962,465. Paste C was made from another commercially available starch product sold under the name N-OIL by National Starch and Chemical Corporation and allegedly made in accordance with U.S. Patent No. 4,510,166.
It is evident from the data of Table III that the paste made in accordance with the

present invention remained translucent for 4 days while the other pastes became opaque.
Cold storage enhances retrogradation. From the above data, it is seen that the paste of the present invention remained stable and showed little or no signs of retrogradation. The paste made in accordance with the present invention was translucent throughout the four day storage at 4°C. It will be understood that the claims are intended to cover all modifications and changes of the preferred embodiment of the invention herein chosen for illustration which do not constitute a departure from the spirit and scope of the invention.

Claims (13)

What is claimed is:

1. A method for preparing a reduced fat foodstuff comprising the step of replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion comprising water and an effective amount of a hydroxypropylated high amylose starch, said starch having an apparent amylose content greater than about 40% and a degree of substitution greater than about 0.04, said aqueous dispersion capable of forming a paste that is translucent.

2. The method of claim 1 wherein the starch has an apparent amylose content of about 60%.

3. The method of claim 1 wherein the hydroxypropylated high amylose starch is in a granular form.

4. The method of claim 1 wherein the aqueous dispersion is a paste.

5. The method of claim 1 wherein the aqueous dispersion has a solids content of about 2 to about 25% by weight.

6. The method of claim 1 wherein the foodstuff is selected from the group consisting of spoonable and pourable salad dressings, frozen novelties, ice cream, whipping toppings, icings and sauces.

7. The method of claim 1 wherein the starch is obtained from corn.

8. The method of claim 1 wherein up to about 50% of the fat and/or oil is replaced with the aqueous dispersion.

9. The method of claim 1 wherein said aqueous dispersion is capable of forming a paste that has a percent transmittance above about zero and less than about 20 when measured spectrophotometrically at
600 μm in a two centimeter cell after four days of storage at 4°C when said paste has a solids content of about 7.5% by weight.

10. A method for preparing a reduced fat foodstuff comprising the following sequential steps:
(a) forming a slurry of a high amylose corn starch;
(b) mixing about 5 to 10% by weight dry starch sodium sulfate into said slurry;
(c) adding about 1% by weight dry starch sodium hydroxide to said slurry;
(d) reacting the slurry with about 10% by weight of starch (dry basis) propylene oxide at about 50°C for about 20 hours to form a hydroxypropylated starch having a degree of substitution greater than 0.04; and (e) replacing up to about 50% of the fat and/or oil in the foodstuff with an aqueous dispersion comprising water and an effective amount of the hydroxypropylated starch.

11. The method of claim 10 wherein the aqueous dispersion is in the form of a paste with a solids content of about 2 to about 25% by weight.

12. A foodstuff made by the process of claim 1.

13. A foodstuff made by the process of claim 10.

AU61403/90A
1989-07-19
1990-07-17
Method for making a reduced fat foodstuff

Ceased

AU628218B2
(en)

Applications Claiming Priority (2)

Application Number
Priority Date
Filing Date
Title

US07/382,244

US4981709A
(en)

1989-07-19
1989-07-19
Method for making a reduced fat foodstuff

US382244

1989-07-19

Publications (2)

Publication Number
Publication Date

AU6140390A
true

AU6140390A
(en)

1991-02-22

AU628218B2

AU628218B2
(en)

1992-09-10

Family
ID=23508114
Family Applications (1)

Application Number
Title
Priority Date
Filing Date

AU61403/90A
Ceased

AU628218B2
(en)

1989-07-19
1990-07-17
Method for making a reduced fat foodstuff

Country Status (6)

Country
Link

US
(1)

US4981709A
(en)

EP
(1)

EP0485436B1
(en)

AU
(1)

AU628218B2
(en)

DE
(1)

DE69013921T2
(en)

DK
(1)

DK0485436T3
(en)

WO
(1)

WO1991001092A1
(en)

Cited By (2)

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Assignee
Title

AU628206B2
(en)

1989-07-19
1992-09-10
American Maize-Products Company
Method for making a reduced fat foodstuff

WO1994014342A1
(en)

1992-12-24
1994-07-07
Goodman Fielder Limited
Food compositions including resistant starch

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Title

US5194284A
(en)

1988-10-14
1993-03-16
National Starch And Chemical Investment Holding Corporation
Foods opacified with debranched starch

US5711986A
(en)

1988-10-14
1998-01-27
National Starch And Chemical Investment Holding Corporation
Method of replacing fats with short chain amylose

US5378491A
(en)

1990-02-20
1995-01-03
A. E. Staley Manufacturing Co.
Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate

US5387426A
(en)

1990-02-20
1995-02-07
A.E. Staley Manufacturing Company
Method of preparing reduced fat foods

US5436019A
(en)

1990-02-20
1995-07-25
A. E. Staley Manufacturing Co.
Method of preparing reduced fat foods

US5368878A
(en)

1990-02-20
1994-11-29
A. E. Staley Manufacturing Company
Reduced fat meat products

US5372835A
(en)

1990-02-20
1994-12-13
A. E. Staley Manufacturing Company
Method of preparing reduced fat foods

US5374442A
(en)

1990-02-20
1994-12-20
A. E. Staley Manufacturing Company
Method of preparing reduced fat foods

US5395640A
(en)

1990-02-20
1995-03-07
A.E. Staley Manufacturing Company
Method of preparing reduced fat foods

KR927002929A
(en)

1990-02-20
1992-12-17
에이. 이. 스탈리 매뉴팩처링 컴퍼니

Fat Reducing Food Manufacturing Method

US5409726A
(en)

1990-02-20
1995-04-25
A. E. Staley Manufacturing Co.
Method of preparing reduced fat foods

US5106644A
(en)

1990-05-25
1992-04-21
Procter & Gamble Company
Food products containing reduced calorie, fiber containing fat substitute

JPH0669344B2
(en)

1990-10-08
1994-09-07
イオキ栄養工業株式会社

Frozen dessert and its manufacturing method

ATE126694T1
(en)

1990-11-19
1995-09-15
Nat Starch Chem Invest

COSMETIC PRODUCTS CONTAINING BRANCHED STARCHES.

US5215757A
(en)

1991-03-22
1993-06-01
The Procter & Gamble Company
Encapsulated materials

DE4117327C2
(en)

1991-05-27
1997-11-20
Cpc Maizena Gmbh

Use of starch as a fat and oil substitute in food

AU2512492A
(en)

1991-08-16
1993-03-16
A.E. Staley Manufacturing Company
Method of preparing reduced fat foods

US5472729A
(en)

1991-10-07
1995-12-05
L & L International
Method for producing margarine having an extra low fat content

US5252352A
(en)

1992-03-06
1993-10-12
Van Den Bergh Foods Co., Division Of Conopco, Inc.
Process of preparing an extra lowfat spread

US5376399A
(en)

1992-05-15
1994-12-27
A.E. Staley Manufacturing Co.
Reduced fat cremes

USH1394H
(en)

1992-05-22
1995-01-03
A. E. Staley Manufacturing Company
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USH1395H
(en)

1992-05-22
1995-01-03
A. E. Staley Manufacturing Company
Composition and method of preparing reduced fat spreads

US5512311A
(en)

1992-07-21
1996-04-30
National Starch And Chemical Investment Holding Corporation
Starch based lipid mimetic for foods

US5346716A
(en)

1992-08-28
1994-09-13
Cumberland Packing Corp.
Low calorie low fat butter-like spread

CA2124405A1
(en)

1993-05-28
1994-11-29
David Yoder
Caseinate replacement composition for imitation cheese

US5523107A
(en)

1994-07-19
1996-06-04
Bunge Foods Corporation
Sugarless bakery goods, E.G., cakes and muffins

US5576043A
(en)

1995-06-07
1996-11-19
American Maize-Products Company
Shortening substitute

NL1001689C2
(en)

1995-11-17
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1989-07-19
US
US07/382,244
patent/US4981709A/en
not_active
Expired – Fee Related

1990

1990-07-17
DK
DK90911553.7T
patent/DK0485436T3/en
active

1990-07-17
AU
AU61403/90A
patent/AU628218B2/en
not_active
Ceased

1990-07-17
WO
PCT/US1990/004011
patent/WO1991001092A1/en
active
IP Right Grant

1990-07-17
DE
DE69013921T
patent/DE69013921T2/en
not_active
Expired – Fee Related

1990-07-17
EP
EP90911553A
patent/EP0485436B1/en
not_active
Expired – Lifetime

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1989-07-19
1992-09-10
American Maize-Products Company
Method for making a reduced fat foodstuff

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(en)

1992-12-24
1994-07-07
Goodman Fielder Limited
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2001-10-16
Goodman Fielder Limited
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1992-12-24
2002-09-17
Penford Holdings Pty Limited
Food compositions including resistant starch

Also Published As

Publication number
Publication date

DE69013921T2
(en)

1995-05-24

EP0485436A4
(en)

1992-05-27

DE69013921D1
(en)

1994-12-08

WO1991001092A1
(en)

1991-02-07

US4981709A
(en)

1991-01-01

DK0485436T3
(en)

1995-04-10

AU628218B2
(en)

1992-09-10

EP0485436A1
(en)

1992-05-20

EP0485436B1
(en)

1994-11-02

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