Non-gelling waxy starch hydrolyzates for use in foods

Details Non-gelling waxy starch hydrolyzates for use in foods Non-gelling waxy starch hydrolyzates for use in foods

1995-12-29

1997-07-01

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426658, 426804, 426661, A23L 10522

Patent

active

056436270

ABSTRACT:
A non-gelling starch having good freeze-thaw stability and good mouthfeel making it suitable for use as a food additive is provided by selected waxy starch which has greater than 30% by weight of short chains with a DP of less than 13 and has been converted to a WF of from about 10 to 80, preferably 20 to 45. Particularly useful waxy starches are a hybrid waxy starch from a plant of wxsu2 genotype, waxy rice, waxy barley and amaranth.

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