Method for preparing a gellable starch product

Details Method for preparing a gellable starch product Method for preparing a gellable starch product

2004-02-10

2010-11-16

Brunsman, David M (Department: 1793)

Sugar, starch, and carbohydrates

Processes

Carbohydrate manufacture and refining

C127S032000, C106S206100

Reexamination Certificate

active

07833356

ABSTRACT:
The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture containing 5-50% dsb amylose is provided and the starch mixture is heated to a high temperature of at least 170 C. The invention further relates to a product obtainable by such a method and to the use of such product in a variety of food applications.

REFERENCES:
patent: 3630775 (1971-12-01), Winkler
patent: 3951947 (1976-04-01), Schanefelt et al.
patent: 5188674 (1993-02-01), Kasica et al.
patent: 5547513 (1996-08-01), Mallee et al.
patent: 5788674 (1998-08-01), McWilliams
Nordmark et al, “Spherulitic crystallization of gelatinized maize starch and its fractions”, Carbohydrate Polymers 49 (2002), pp. 439-448.
Lorenz et al., “Handbook of Cereal Science and Technology,” 1991, pp. 233-237. Marcel Dekker, Inc., New York, New York.
Endres et al., “Grain Sorghum (MILO) Production Guidelines,” 2000, pp. 1-4. http://www.ag.ndsu.nodak.edu/carringt/agalerts/milo.htm.

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