Cold-water dispersible, gelling starches

Details Cold-water dispersible, gelling starches Cold-water dispersible, gelling starches

1979-01-08

1980-06-10

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, 536106, A23L 1195

Patent

active

042073553

ABSTRACT:
A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 45 grams is prepared by converting a tapioca starch to a water fluidity of about 10 to 63, preferably 20 to 40; reacting the starch with a crosslinking agent to within defined Brabender viscosity limits sufficient to provide the modified starch with gelling properties; and drum-drying the converted, crosslinked 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 fillings, jellies, and puddings.

REFERENCES:
patent: 2721802 (1955-10-01), Scalise
patent: 2935510 (1960-05-01), Wurzburg
patent: 3021222 (1962-02-01), Kerr et al.
patent: 3351489 (1967-11-01), Battista
patent: 3539358 (1970-11-01), Hing
patent: 3878196 (1975-04-01), Glasscock
patent: 3899602 (1975-08-01), Rutenburg et al.
patent: 3904604 (1975-09-01), Tessler et al.
patent: 3970767 (1976-07-01), Tessler et al.

Affiliated with

Also associated with

Rating

Cold-water dispersible, gelling starches does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Cold-water dispersible, gelling starches, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Cold-water dispersible, gelling starches will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-863281