Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor or flavor adjunct – acidulant or condiment
Patent
1990-05-10
1993-02-09
Golian, Joseph
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor or flavor adjunct, acidulant or condiment
426590, 426650, 435 99, A23L 1222
Patent
active
051851768
ABSTRACT:
Modified starches useful for emulsifying industrial products, especially foods and beverages containing flavor oils, are prepared by enzymatic degradation of the 1,4-alpha-D-glucosidic linkages from the non-reducing ends of a starch molecule, preferably employing beta-amylase, which may be carried out before or after the preparation of a starch derivative containing a hydrophobic group or both hydrophilic and hydrophobic substituent groups. The enzymatic degradation provides a starch emulsifier whose emulsions are characterized by improved shelf stability, which emulsifier may be used as a replacement for gum arabic and in other industrial applications.
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patent: 4626288 (1986-12-01), Trzasko et al.
Trubiano, P., "Modified Starches: Properties and Uses", 1986, CRC Press, Boca Raton, Fla., Chap. 9, pp. 136-147.
Rutenberg, M. W., "Starch and Its Modifications" in Handbook of Water-Soluble Gums and Resins, 1980, McGraw Hill, Inc., N.Y., N.Y., pp. 22-36.
Encyclopedia of Chemical Technology, Kirk-Othmer, Editor, 3rd Edition, Wiley-Interscience, N.Y., N.Y., 1979. vol. 8, pp. 900-910, 918, 923-925; vol. 12, pp. 55-56.
Golian Joseph
National Starch and Chemical Investment Holding Corporation
Porter Mary E.
Szala Edwin M.
Wong Leslie
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