Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1982-05-10
1983-07-05
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426579, 426661, 127 32, 127 71, 536102, 536106, A23L 1195, A23L 1187, A23L 104, A23L 106
Patent
active
043918360
ABSTRACT:
Instant gelling tapioca or potato starches characterized by forming at least a weak gel having Bloom strengths of about 70 grams are prepared by forming an aqueous slurry of native tapioca or potato starch at a pH of about 5-12, drum drying the slurry to render the starches cold-water-dispersible, and heat treating the drum-dried starch to reduce its viscosity to within defined Brabender viscosity limits. The heat treatment is carried out in a conventional heating device, such as an electric or gas oven or a dextrinizer, for about 1.5-24 hours at about 125.degree.-180.degree. C. Lightly converted (fluidity) starches can also be used to prepare instant gelling starches provided the pH is above 6.5 and the proper time and temperature are selected for the heat-treatment. The instant gelling starch are particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies and puddings.
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Hunter Jeanette M.
Kelley Margaret B.
National Starch and Chemical Corporation
Szala Edwin M.
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