Replacing fat can be achieved by spreadable gel particles prepared by superheating potato starch and then cooling, Dutch researchers have reported.
Peter Steeneken and Albert Woortman from TNO Quality of Life report: "Superheated starch (SHS) exhibits more effective gelling properties than maltodextrin, which is currently applied as a fat mimetic."
The study, published online in the journal Food Hydrocolloids, suggests that formulators may soon be offered an increase in choice for fat mimetics and ingredients in spreads.
Superheated potato starch may be used as fat replacer
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