Process for producing bland-tasting starch

Details Process for producing bland-tasting starch Process for producing bland-tasting starch

1981-12-16

1983-01-11

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426578, 426661, 426589, 127 33, 127 70, 127 71, A23L 1195, A23L 1187

Patent

active

043682120

ABSTRACT:
A bland-tasting starch is prepared by stirring a starch having a distinct cereal or root taste in aqueous slurry form with an acid at about pH 3-5 for at least about 25 minutes, adding an alkaline earth metal oxide to a pH of 5.5 to 8 and stirring, and thereafter filtering the slurry and drying the starch. In a preferred aspect the acid is sulfuric acid, the oxide is calcium or magnesium oxide and the starch is waxy maize. When the starch is dried by drum-drying, a pregelatinized starch is obtained. The resulting starch will not adversely affect the taste of foodstuffs to which it is added.

REFERENCES:
patent: 2721802 (1955-10-01), Scalise
patent: 3102054 (1963-08-01), Harris
patent: 3607393 (1971-09-01), Gabel
patent: 4303451 (1981-12-01), Seidel et al.

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