Process for modifying starch with sodium or calcium stearoyl-2-l

Details Process for modifying starch with sodium or calcium stearoyl-2-l Process for modifying starch with sodium or calcium stearoyl-2-l

1980-10-17

1982-12-07

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426654, A23L 1187

Patent

active

043627552

ABSTRACT:
This invention involves a process for preparing a pregelatinized modified starch suitable for use in instant puddings which comprise forming an aqueous slurry containing an ungelatinized starch and an effective amount of sodium or calcium stearoyl-2-lactylate, heating the slurry to a temperature and for a period of time sufficient rupture the starch granules and to gelatinize the starch, and recovering the starch. The resultant pregelatinized modified starch possesses a smoother, creamier mouthfeel and has a high sheen.

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