Ah Jin Kim;Sung Bae Byun;Jin Hee Park;Sang Hoon Song
发明人:
Jin Hee Park,Ah Jin Kim,Sung Bae Byun,Sang Hoon Song
申请号：
US13388954
公开号：
US09232816B2
申请日:
2010.06.11
申请国别(地区):
US
年份:
2016
代理人:
摘要：
The present invention relates to a fibrous starch with enhanced emulsifying capacity and emulsifying stability, and low-fat mayonnaise and margarine compositions using the same. More specifically, disclosed are fibrous starch which has an increased starch particle size and exhibits improved emulsifying capacity and emulsion stability, prepared by heat-treating starch at a temperature lower than a gelatinization temperature, phosphorylating the starch and further heat-treating the starch sample at a high temperature, and low-fat mayonnaise and margarine compositions in which the content of cooking oil is reduced by 50% or more by adding the fibrous starch with enhanced emulsifying capacity thereto.
