Rapidly hydratable konjac flour

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.

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Details

426555, 426622, 426463, A21D 600

Patent

active

055365213

ABSTRACT:
A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25.degree. C., at least 80% of its potential peak viscosity within 20 minutes after dispersal into water at 25.degree. C., and from 80 to 100% of its potential peak viscosity within 30 minutes after dispersal into water at 25.degree. C. Methods for manufacturing rapidly hydratable konjac flour and uses for the inventive flour also are disclosed.

REFERENCES:
patent: 3767424 (1973-10-01), Shimizu
patent: 3928322 (1975-12-01), Sugiyama
patent: 4379173 (1983-04-01), Masuyama
patent: 5009915 (1991-04-01), Ogawa
Ingredients-Konjac Flour Food Technology Apr. 1990 p. 166.
Ingredients-Konjac Four Food Technology Dec. 1989 p. 110.

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