Cold water swelling starch composition

Details Cold water swelling starch composition Cold water swelling starch composition

1985-09-25

1987-01-06

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426579, 426589, 426661, A23L 1195

Patent

active

046345965

ABSTRACT:
The subject invention relates to a cold water swelling starch composition which is comprised of a blend of at least two distinct starch components. One starch component is an essentially amylose free starch, while the other is a starch containing at least 20 percent amylose. The starch components are heat processed together under conditions that impart cold water swelling characteristics. The starch composition is useful in instant and convenience food formulations.

REFERENCES:
patent: 3515591 (1970-06-01), Feldman et al.
patent: 3583874 (1971-06-01), Germino et al.
patent: 3914456 (1975-10-01), Norsby et al.
patent: 4006262 (1977-02-01), Smith et al.
patent: 4303451 (1981-12-01), Seidel et al.
patent: 4504512 (1985-03-01), Danielson

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