Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1983-12-02
1985-02-12
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426661, A23C 2000
Patent
active
044991169
ABSTRACT:
An imitation cheese product, which is functionally equivalent to a caseinate-based imitation cheese product, contains selected edible modified starches as replacements for up to 80% by weight of the caseinate present in the cheese product. Suitable starches include pregelatinized converted starches having a water fluidity (WF) of about 5-90 and an amylose content of at least about 15% to below 40% and selected derivatives and/or crosslinked products thereof. Suitable converted starches include fluidity starches prepared by acid- or enzyme-conversion or oxidized starches prepared by treatment with up to about 2% active chlorine. The starches may be pregelatinized by drum-drying and jet-cooking, or jet-cooking and spray drying.
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G. Downey and K. J. Burgess, "Modification of the Aqueous Solubility of Edible Fibers Composed of Casein and Carrageenan", 1979, I. J. Food Sc. Technol. 3, #1, pp. 33-42, (CA93 24650n).
Nahrung 21, #7, p. 617 (CA88 36051y), H. Schmandke and G. Muschiolik, "The Effect of Dialdehyde Starch on the Rehydration of Textured Protein", 1977.
Lacourse Norman L.
Lenchin Julianne M.
Zwiercan Gary A.
Corbin Arthur L.
Kelley Margaret B.
National Starch and Chemical Corporation
Szala Edwin M.
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