Amylase-treated waxy starch in foods and process of making

Details Amylase-treated waxy starch in foods and process of making Amylase-treated waxy starch in foods and process of making

1994-12-19

1996-10-08

Pratt, Helen

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated carbohydrate

426549, 426603, 426613, A23L 10522

Patent

active

055629377

ABSTRACT:
A formulated starch-containing food product characterized by improved mouth-feel and texture is prepared from a mixture of non-starch ingredients together with a beta-amylase or glucoamylase treated waxy starch which has been prepared by a process which comprises steam cooking a starch slurry at a temperature of 120.degree. to 170.degree. C. to completely gelatinize the waxy starch; enzymatically hydrolyzing the gelatinized starch with beta-amylase or glucoamylase until up to about 60% by weight of the starch has been degraded to maltose or glucose; terminating the enzyme degradation by deactivating the enzyme and recovering the starch by spray drying.

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Pierre Wursch and Didier Gumy, "Inhibition of amylopectin retrogradation by partial beta-amylolysis", Carbohydrate Research, 256 (1994) pp. 129-137, Elsevier Science B.V., Amsterdam.
Leland Dahle, Vincent Brusco and Gary Hargus, "Some Effects of Beta Amylolytic Degradation of Pastes of Waxy Maize Starch", Journal of Food Science-vol. 38 (1973).

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