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
1988-12-13
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
047909978
ABSTRACT:
A thickened foodstuff containing a starch extracted from a starch bearing plant having an amylose extender dull genotype is disclosed. Maize is the preferred plant. The starch exhibits low gelatinization temperature with an amylose content greater than 50%. A method for making the canned foodstuff containing the starch is also disclosed.
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CA 94(21):170612j, Liu, T. T., 1981.
CA 93(5):41737, Soberalski, R. M., 1980.
CA 92(13):107518b, Garwood, D. L., 1980.
CA 85(13):92388p, Garwood, D. L., 1976.
CA 91(21):171713t, Gentinetta, E., 1979.
84:282833, Biosis, 1983, Inouchi, N.
Genetics and Physiology of Starch Development--Chapter III--Jack C. Shannon and Douglas L. Garwood-pp. 25-85.
Agronomy Journal--vol. 50, (1958)--Gene Interactions in Maize Affecting Endosperm Properties--H. H. Kramer et al., pp. 207-210.
Cereal Chemistry--vol. 39, Nos. 1-6, Jan.-Nov. 1962--The Digestibility of High-Amylose Corn Starches Compared to that of Other Starches--Rudolph M. Sandstedt et al.--pp. 123-131.
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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