Processing of maltodextrins

Details Processing of maltodextrins Processing of maltodextrins

1993-09-16

1995-07-11

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426578, 426602, 426603, 426573, A23L 10522

Patent

active

054319510

ABSTRACT:
A method of treating maltodextrin by adding a seed material to an aqueous solution of a maltodextrin having a DE not exceeding about 6 and that is heated to a temperature of at least 70.degree. C. Addition of a seed material promotes aggregate formation and so promotes gelling, resulting in production of a firmer gel than conventionally obtainable.
The invention also provides a method of treating maltodextrins by maintaining an aqueous solution or dispersion of maltodextrin having a DE not exceeding about 6 (e.g. Paselli SA2) at a temperature of less than 50.degree. C. for at least 1 hour; then heating the solution or dispersion to a temperature of at least 70.degree. C.; followed by cooling. Maltodextrin treated in this way forms a gel that is firmer in consistency than maltodextrin gels produced by conventional processes.

REFERENCES:
patent: 3962465 (1976-06-01), Richter et al.
patent: 4536408 (1985-08-01), Morehouse et al.
patent: 4861604 (1989-08-01), Tang et al.
patent: 4917915 (1990-04-01), Cain et al.
patent: 4956193 (1990-09-01), Cain et al.
patent: 5252352 (1993-10-01), Banach et al.

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