Cold-water dispersible, gelling potato starch

Details Cold-water dispersible, gelling potato starch Cold-water dispersible, gelling potato starch

1979-07-05

1980-10-14

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426579, 426661, 536106, A23L 1187

Patent

active

042281997

ABSTRACT:
A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 60 grams is prepared by reacting a potato starch with a crosslinking agent to within defined Brabender viscosity limits sufficient to provide the modified starch with gelling properties and drum-drying the crosslinked starch to obtain the modified starch product. The starch may be optionally converted to a fluidity starch either before or after the crosslinking step and prior to drum drying. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies, and puddings.

REFERENCES:
patent: 2328537 (1943-09-01), Felton et al.
patent: 2754232 (1956-07-01), Wetzstein et al.
patent: 2801242 (1957-07-01), Kerr
patent: 3021222 (1962-02-01), Kerr
patent: 3583874 (1971-06-01), Germino

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