Preparation method of substitution for fat

Abstract

A malt dextrin as the substitute of fat is prepared from potato starch through proportionally mixing its solution with refractory alpha-amylase, and hydrolyzing at 70-95 deg.C for 5-20 min. Its DE value is 1.5-2.5. Its advantages are low caloricity and no collection in body.

Description

(1) Technical field [0001] The invention relates to a food substitute, specifically a fat substitute. The invention also relates to a process for the preparation of such fat substitutes. (2) Background technology [0002] As an important part of the human body and one of the basic components of food ingredients, fat not only provides calories, essential fatty acids, and fat-soluble vitamins to the human body, but also acts as a medium for the absorption of fat-soluble vitamins. Taste, etc. play an important role; on the other hand, the heat of fat is twice that of protein or carbohydrates. This high-calorie property makes excessive intake of fat may cause various diseases, such as cardiovascular disease, breast cancer, colon Cancer, obesity, diabetes, high blood pressure, gallstones, gout, arteriosclerosis, etc. [0003] At present, the main fat substitutes on the market mainly include sucrose polyesters, sucrose fatty acid esters, structural lipids, protein-based fat simu...

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Problems solved by technology

[0004] However, because sucrose polyester is not digested through the gastrointestinal tract, and it is an ester substance, it will cause an increase in intestinal osmotic pressure, resulting in osmotic diarrhea and anal leakage. At the same time, it will also affect the absorption and absorption of fat-soluble vitamins and other nutrients. The growth of intestinal microflora; sucrose fatty acid esters can be hydrolyzed by lipase in the intestinal tract, and the caloric value is similar to that of fat, so there is no significant advantage when used as a fat substitute, and when used in large amounts, the food will produce obvious bad flavors, so Its dosage is strictly limited; structural lipids have the disadvantages of indigestibility in the body or difficult accumulation of digestible substances in adipose tissue. At the same time, some structural lipids are not suitable for use in oils due to the short-chain fatty acids in the molecules are prone to hydrolysis at high temperatures. In foods that require high-temperature treatment such as frying oil; protein-based fat simulants cannot be used in foods that require high-temperature treatment (such as deep-frying) due to the thermal instability of proteins, otherwise the protein will be thermally coagulated and hardened , Lose the creamy taste, and the Maillard reaction occurs at the same time to affect the appearance