Xanthan gum-modified starches

Organic compounds -- part of the class 532-570 series – Organic compounds – Carbohydrates or derivatives


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106205, 426579, A23L 1195, A23L 1189, C08L 304




A novel form a starch (e.g., root, root-like, cereal, or blend thereof) modified by xanthan gum is disclosed. The xanthan gum-modified starches exhibit properties similar to those of chemically-modified pregelatinized starches. Xanthan gum-modified starches are characterized by increased acid stability, by heat and shear stability, and by increased resistance to dissolution in aqueous media. The novel process by which this novel starch is made comprises: heating to gelatinize an aqueous starch-xanthan gum blend below 100.degree. C., continuing heating to reduce the moisture content to about between 5 and 10%, then further drying the mixture (typically to below 7% moisture) above 100.degree. C. long enough to cause interaction between the starch and xanthan gum. Drum drying is the preferred heating method that combines the heating and drying steps.

patent: 3721571 (1973-03-01), Glicksman et al.
patent: 3821428 (1974-06-01), Farkas
patent: 3930871 (1976-01-01), Starace
patent: 4058636 (1977-11-01), Igoe
patent: 4081567 (1978-03-01), Haber
patent: 4105461 (1978-08-01), Racciato
patent: 4192900 (1980-03-01), Cheng
Chem. Abs. 91-18648(3) "Starch-Xanthan Compositions" Christianson et al. Publish Date 4-27-1979.
Chem. Abstr. 89, 1978, p. 487, ref. 195752q.
Glicksman, M., "Gum Technology in Food Industry", pp. 292-293, Academic Press, 1969.
"Food Dehydration" editor Van Arsdel AVI publish. 1973, Chapter V Air Drying & Drum Drying, Brown et al., pp. XI and 82-85.
NTIS "Low Temperature Food Thickner" PB 272384 S. N. 785614 Christianson et al. 4-7-77.


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