The process conditions for preparing fat simulants using rice starch as raw material were studied. The effects of enzyme addition, reaction time, reaction temperature and substrate concentration on the de value of the product were studied through single factor experiments. On this basis, orthogonal experiments were carried out. The optimal conditions for the preparation process were determined: enzyme addition amount 2 ml, hydrolysis time 15 min, hydrolysis temperature 92¡ãC, and the de value of the hydrolyzate prepared under these conditions was 2.72. By using this dextrin to replace the fat in toffee, its structural properties can reach or be close to the quality of the control product.

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Original research was done by Ma Tao, Zhao Kun, Mao Chuang

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