Method for modifying texture and flavor of waxy maize starch

Details Method for modifying texture and flavor of waxy maize starch Method for modifying texture and flavor of waxy maize starch

1980-03-31

1981-12-01

Marantz, Sidney

Sugar, starch, and carbohydrates

Products

Modified starches

127 71, 426578, 426579, C13L 108, A23L 1187

Patent

active

043034519

ABSTRACT:
The flavor of waxy maize starch intended for use in thickened food compositions are modified by heat treating the starch to a temperature between about 120.degree. and about 200.degree. C. for a time period of less than 1 hour up to about 24 hours. The heat-treated waxy maize is then pregelatinized and remains flavor-free with a suitable texture for incorporation by mixing in thickened food compositions such as instant puddings.

REFERENCES:
patent: 2052308 (1936-08-01), Kerr
patent: 2257599 (1941-09-01), Frischmuth
patent: 2401813 (1946-06-01), Bulfer
patent: 2431512 (1947-11-01), Schopmeyer
patent: 3527606 (1970-09-01), Taylor
patent: 3746690 (1973-07-01), Lolkema
patent: 3904429 (1975-09-01), Eastman
patent: 3914456 (1975-10-01), Norsby
patent: 4025657 (1977-05-01), Cheng
patent: 4192900 (1980-03-01), Cheng
Richard M. Boettger, Cereal Science Today, 8 (4), 106-108 (1963).

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