Replace oil and fat with potato-based ingredient.
1987
Kaper F.S. | Gruppen H.
A brief report describes the utility of a maltodextrin ingredient based on potato starch for producing reduced-calorie foods by its use in replacing more than 50% of the oil and fat normally used in food formulations. This ingredient can be used in pasteurized or cold-prepared foods because of its solubility in cold water, its ability to form stable mixtures with other food components, and its thermostable characteristics. Data are diagrammatically presented on the strength of gels made using this displacer, and on the effect of pH and hydration temperature on the strength of the gels.
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