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

1978-11-13

1981-04-07

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426656, 426661, 127 71, A23L 1195

Patent

active

042606420

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 to gelatinize the starch, and recovering the starch. The resultant pregelatinized modified starch possesses a smoother, creamier mouthfeel and has a high sheen.

REFERENCES:
patent: 3332785 (1967-07-01), Kuchinke
patent: 3464857 (1969-09-01), Marotta
patent: 3539358 (1970-11-01), Hing
patent: 3582350 (1971-01-01), Werbin
patent: 3893842 (1975-07-01), Glabe et al.
patent: 3914456 (1975-10-01), Norsby et al.

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