Composition and process useful for reducing the fat caloric content of foodstuffs containing fats and oils
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United States of America Patent
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Mar 9, 1999
Issued Date -
N/A
app pub date -
Jun 9, 1997
filing date -
Jan 13, 1994
priority date (Note) -
Expired
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Abstract
The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to the foodstuffs an acidic amylaceous fermented composition resulting from a process wherein a) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized; b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species; c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.6 of the fermented material; and d) finally stabilized.
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