Sago-based gelling starches

Details Sago-based gelling starches Sago-based gelling starches

2003-08-29

2008-09-09

Tran, Lien (Department: 1794)

Sugar, starch, and carbohydrates

Products

Modified starches

C426S578000, C426S661000, C426S573000, C127S065000, C127S071000

Reexamination Certificate

active

07422638

ABSTRACT:
Sago-based gelling starches and the use thereof. Such modified starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture. The instant gelling starches are particularly useful in food systems of the type that gel upon standing, such as pie and cream fillings, puddings, spreads, and jellies.

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Saowakon Wattanachant: “Suitability of Sago Starch as a base for dual—modification” Songklanakarin J. Sci Technol., vol. 24, No. 3, Jul. 2002, pp. 431-438.

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