Amylose and Amylopectin Derivatives

Abstract

Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent.

1 .- 17 . (canceled) 
   
   
       18 . A process for preparing a food system with engineered characteristics; the process comprising the step of incorporating a first amount of an emulsifying dextrin hydrogel into the food system, where the emulsifying dextrin hydrogel modifies a lipid composition or a protein composition. 
   
   
       19 . The process of  claim 18  wherein the emulsifying dextrin hydrogel is prepared by reacting a starch with a 1,4-alpha-endo-glucosidase after the starch has been chemically modified to uniformly insert a steric hindrance substituent. 
   
   
       20 . The process of  claim 18  wherein the first amount is from about 1% to about 10%, from about 10% to about 25%, or from about 25% to about 60% by weight of the food system. 
   
   
       21 . The process of  claim 18  wherein the emulsifying dextrin hydrogel replaces from about 5% to about 15%, from about 15% to about 30%, from about 30% to about 50%, from about 50% to about 70%, or from about 70% to about 95% of one or more fats, or combinations thereof in the food system. 
   
   
       22 . The process of  claim 18  wherein the emulsifying dextrin hydrogel replaces from about 5% to about 15%, from about 15% to about 30%, from about 30% to about 50%, from about 50% to about 70%, or from about 70% to about 95% of one or more proteins, or combinations thereof in the food system. 
   
   
       23 . The process of  claim 18  wherein the food system is a dairy food system. 
   
   
       24 . The process of  claim 23  wherein the food system is an ice cream mix, a whipped cream, a cheese, a cream, or a butter. 
   
   
       25 . The process of  claim 24  wherein the food system is a cheese. 
   
   
       26 . The process of  claim 25  wherein the cheese is a cheddar cheese, a cream cheese, a blue cheese, a butter cheese, or a mozzarella cheese 
   
   
       27 . The process of  claim 25  wherein the cheese has improved melting behavior during a baking process. 
   
   
       28 . The process of  claim 25  further comprising the step of incorporating an oxidase, a catalase, or a lactase enzyme, or a combination thereof, and milk whey proteins. 
   
   
       29 . The process of  claim 18  wherein the food system is a creme filling, a margarine, shortening, or an icing. 
   
   
       30 . The process of  claim 18  further comprising the step of incorporating a second amount of a hydrophobic ingredient into the emulsifying dextrin hydrogel prior to incorporating the emulsifying dextrin hydrogel into the food system. 
   
   
       31 . The process of  claim 30  wherein the hydrophobic ingredient is selected from the group consisting of butter oil, fatty acids, diglycerides, triglycerides, flavorings, paraffin, or a vegetable oil. 
   
   
       32 . The process of  claim 30  wherein the molar ratio of the first amount and the second amount is about 1.0.