PROCESSING OF STARCH-BASED FAT SUBSTITUTES AND FOOD APPLICATION OF ADDING IT

摘要

present invention is starch-based fat substitutes (Starch-based fat substitutes) relating to the manufacturing method, known method, when the starch is suspended in distilled water for five times with stirring until it reaches to 95 in the hydrolysis device by applying a small amount of calcium chloride was heated to complete luxury and natural cooling to 80 as applied to the amount of -amylase regular intervals in the hydrolysis 100 minutes to inactivate the enzyme is applied an acid bath, to cool. This alkali solution was added to the neutralized by relates to a process for the production of starch-based fat substitutes to make freeze-dried and powdered to prepare a DE value of 20 or less. ; also with the fat mayonnaise substitute material manufacturing and a similar result this year compared to the physical properties and sensory evaluation and regular mayonnaise or rather outstanding features.