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Article: Shear simplicity reduces fat. (food starch) (Food Development)
- Article from:
- Prepared Foods
- Article date:
- June 1, 1992
- Author:
CopyrightCOPYRIGHT 1992 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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It mimics fat, inhibits staling and, as a hydrated, 25%-solids "creme," weighs in at only 1 calorie per gram. Its 1991 introduction inserted "starch crystallites" into the lexicon of food chemistry. But for all that, it remains an ingredient with unique properties that beg full understanding. Stellar [TM], a modified food starch, owes its properties to a diffuse network of hydrophilic-yet-insoluble crystallites that is formed when the hydrated starch dispersion is sheared. The result, termed a "creme," is a dispersion of easily deformable particles that mimic the textural properties and mouthfeel sensation of fats. It can be used as a fat- or oil-mimicking agent or fat ...