Food products with reduced sugar content

A. Jurgens (Inventor), M.W.J. Noort (Inventor), S. Renzetti (Inventor), J.R. Harder (Inventor)

Research output: PatentOther research output

Abstract

The invention relates to a method for preparing a baked food product, a fried food product or other food product of which the preparation comprises a heating step wherein starch is gelatinised, comprising - providing a dough or batter comprising at least 10 wt. % starch based on total dry matter, water and at least two or more bulk-carbohydrates, wherein the total of bulk-carbohydrates in the mixture has a number average molecular weight in the range of 150-400 g/mol, in particular in the range of 200-360 g/mol, more in particular in the range of 300-350 g/mol and wherein the sugar content is 0-90 wt. % based on total bulk-carbohydrates, preferably 5-80 wt. %, based on total bulk carbohydrates, in particular 10-70 wt. % based on total bulk carbohydrates; and - subjecting the starch in the dough or batter to gelatinization in the presence of the bulk-carbohydrates, by heating the dough or batter to a temperature at or above the gelatinization temperature of the starch and allowing the starch to gelatinise.
Original languageEnglish
Patent numberWO2016171559
Priority date24/04/15
Publication statusPublished - 27 Oct 2016

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