Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1992-03-24
1993-11-16
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426658, 426660, 426661, A23G 300
Patent
active
052621910
ABSTRACT:
The starch jelly candy is made with a blend of two starch components, one being an acid converted, high amylose starch having a dry alkaline fluidity of 20 ml to 70 ml and the other being either a thin-boiled common or an oxidized starch. The starch jelly candy made with the two starch components has excellent clarity and no tailings. The acid converted starch is made at a very low pH, high temperature and short reaction time.
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Leighton, Alfred E., "A Text Book on Candy Making", The Manufacturing Confectioner Publishing Co., Oak Park, Illinois, 1952, pp. 78-102.
Wurzburg, O. B., "Modified Starches: Properties and Uses", CRC Press, Inc., Boca Raton, Florida, pp. 17-23.
Benko Larry
Bishop Roxane M.
Chakraborty Kumaresh C.
Meschi Mary Ann
American Maize-Products Company
Hunter Jeanette
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