Low starch concentration gel and preparation thereof

Details Low starch concentration gel and preparation thereof Low starch concentration gel and preparation thereof

1992-05-21

1994-03-08

Breneman, R. Bruce

Sugar, starch, and carbohydrates

Products

Modified starches

127 67, 127 71, 426578, 426579, 426661, C08B 3012, A23L 105, A23L 1187

Patent

active

052918777

ABSTRACT:
A gel having a low concentration of starch and a short texture, distinguished by its elasticity as opposed to its viscosity, is prepared by treating a gelatinized starch in an aqueous mixture with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture, or by simultaneously, in aqueous mixture, gelatinizing a native starch and complexing amylose released from the starch with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture. The gel has a conservation modulus from 5 Nm.sup.-2 to 50 Nm.sup.-2 and a dissipation modulus of from 1 Nm.sup.-2 to 10 Nm.sup.-2.

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