Retort starches prepared from blends of starch and high amylose

Details Retort starches prepared from blends of starch and high amylose Retort starches prepared from blends of starch and high amylose

1974-07-10

1976-07-13

Cockeram, H.S.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

2602335, 426573, 426589, A23L 1195, C08B 3110

Patent

active

039693406

ABSTRACT:
Retort starches comprising blends in specified proportions of starch and high amylose starch, said starches being hydroxypropylated and inhibited to a specified degree. These retort starches exhibit good thin-thick properties and high end viscosities and are especially suited for use in foods such as gravies and puddings.

REFERENCES:
patent: 3666511 (1972-05-01), Williams et al.
patent: 3719661 (1973-03-01), Robinson et al.
patent: 3751410 (1973-08-01), Caracci et al.
patent: 3804828 (1974-04-01), Szymanski et al.
patent: 3832342 (1974-08-01), Rutenberg et al.
patent: 3904601 (1975-09-01), Tessler et al.
Whistler et al., Starch Chem. & Tech., vol. I, Academic Press, New York (1965), pp. 45, 60, 61.
Pigman et al., Chemistry of the Carbohydrates, Academic Press, New York, 1948, p. 568.

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