Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1992-06-02
1994-01-25
Pratt, Helen F.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426 7, 426443, 426578, 426579, 426661, 127 71, A23L 10522
Patent
active
052814327
ABSTRACT:
The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially nonretrograded, and fully predispersed; (ii) spray-dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, the starch granules being in the form of loosely-bound agglomerates or individual granules; (iii) enzymatically debranched gelatinized starch, comprising at least 40% amylose; and (iv) mixtures thereof.
The foods prepared with soluble high amylose starch are characterized by one or more of the following beneficial properties: stronger gels, improved appearance, improved adhesion, air-, oil- and/or water-impermeable surfaces; and improved textures. These foods are easier to prepare when they contain the soluble high amylose starches herein, since these starches, in contrast to high amylose starches used in the same foods under normal preparation temperatures, can be completely and thoroughly dispersed in the food formulation using hot or cold water, without chemical modification of the starch.
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Chiu Chung-Wai
Eden James
Kasica James
Plutchok Gary
Zallie James
National Starch and Chemical Investment Holding Corporation
Porter Mary E.
Pratt Helen F.
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