Cold-water dispersible, gelling starch

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

1979-05-29

1980-10-21

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426661, 536106, 127 33, A23L 1195

Patent

active

042294894

ABSTRACT:
A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 50 grams is prepared by reacting a tapioca starch with a crosslinking agent to within defined Brabender viscosity limits; converting the crosslinked starch in a sufficient amount to provide the modified starch with gelling properties; and drum-drying the crosslinked and converted starch to obtain the modified starch product. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie filling, jellies, and puddings.

REFERENCES:
patent: 2328537 (1943-09-01), Felton
patent: 2438855 (1948-03-01), Kerr
patent: 2754232 (1956-07-01), Wetzstein
patent: 2801242 (1957-07-01), Kerr
patent: 2935510 (1960-05-01), Wurzburg
patent: 3021222 (1962-02-01), Kerr
patent: 3437493 (1969-04-01), Robinson
patent: 3583874 (1971-06-01), Germino
patent: 3857976 (1974-12-01), Szymanshi et al.
patent: 4120982 (1978-10-01), Eastman
patent: 4120983 (1978-10-01), Valle

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