Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1987-07-02
1988-12-20
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426397, 426407, A23L 104, A23L 1195
Patent
active
047924586
ABSTRACT:
A substantially pure starch extracted from a starch bearing plant having a dull sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a high amylose content with a gelatinization temperature at least 10.degree. C. below that of conventional high amylose starch with comparable amylose content. The starch also exhibits thin-thick canning starch attributes. A sol and foodstuff containing the starch are also disclosed.
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Starch/Starke 33 (1981) Nr. 1, S.9--13--"Some Structural Characteristics of Starches of Maize Having a Specific Genetic Background"--Y. Ikawa et al.
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Cereal Chemistry--vol. 39, Nos. 1-6--Jan.--Nov. 1962--Digestibility of High-Amylose Corn Starches Compared to that of Other Starches, the Apparent Effect of the ae Gene on Susceptibility to Amylase Action--Sandstedt et al.--pp. 123-131.
Agron. J.--vol. 50 (1958)--Gene Interactions in Maize Affecting Endosperm Properties--H. Kramer et al.--pp. 207-210.
Faron Eugene J.
Friedman Robert B.
Gottneid David J.
Katz Frances R.
Pustek Frank J.
American Maize-Products Company
Hunter Jeanette
LandOfFree
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