Starch based fat replacer produced by controlled acid hydrolysis of corn starch. Shears to create a firm, deformable creme consisting of loosely aggregated submicron-sized starch particles. Consists of branched amylodextrins; average mol wt <20000. Prepn: D. W. Harris, K. D. Stanly, EP 529891 (1992 to Staley Manuf.). Functional properties in relationship to structure: D. W. Harris, G. A. Day, Starch/Staerke 45, 221 (1993). Brief description: Prepared Foods 161, 77 (1992).