PROCESS FOR MANUFACTURING LOW-FAT FIBER-ENRICHED SNACKS AND SNACKS THUS OBTAINED

• Main Author: MARIE DELEBARRE
• Format: Patent
• Language: English; Spanish
• Published: 10.03.2004
• Edition: 7
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The subject of the invention is a process for manufacturing low-fat fibre-enriched snacks, characterized in that it comprises the step consisting in incorporating from 1 to 30%, preferably from 2 to 20% and still more preferably from 2.5 to 15% by weight relative to the finished product of branched maltodextrins having between 15 and 35% 1->6 glucoside bonds, a reducing sugar content of less than 10%, a molecular weight Mw of between 4000 and 6000 g/mol and a number-average molecular weight Mn of between 2000 and 4000 g/mol. The subject of the invention is also a low-fat fibre-enriched snack, characterized in that it comprises from 1 to 30%, preferably from 2 to 20% and still more preferably from 2.5 to 15% by weight relative to the finished product of the said branched maltodextrins. La invencion tiene como objetivo un procedimiento para fabricar bocadillos escasos en grasas y ricos en fibras, caracterizado por el hecho de que comprende la etapa que consiste en incorporar de 1 a 30 por ciento, de preferencia de 2 a 20 por ciento y, mas preferentemente, de 2,5 a 15% en peso, con respecto al producto final, de maltodextrinas ramificadas que tienen entre 15 y 35 por ciento de ligaduras glucosidicas 1?6; un contenido de azucares reductores inferior al 10 por ciento; un peso molecular promedio de peso (Mw) comprendido entre 4,000 y 6,000 g/mol, y una masa molecular promedio de numero (Mn) comprendida entre 2,000 y 4,000 g/mol. La invencion tiene tambien como objetivo un bocadillo escaso en grasas y rico en fibras, caracterizado porque comprende de 1 a 30 por ciento, de preferencia de 2 a 20 por ciento y, mas preferentemente, de 2.5 - a 15 por ciento en peso, con respecto al producto final, de dichas maltodextrinas ramificadas.