Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1993-04-27
1994-10-18
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426579, 426661, 426589, A23L 10522
Patent
active
053566556
ABSTRACT:
Starch-thickened acidic foodstuffs are provided in which the starch used as a thickener comprises sugary-2 starch obtaining from sugary-2 genotype maize seeds. Sugary-2 starch can be effectively used as a thickener in foodstuffs having a pH of 2.0 to 5.5.
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White et al. (1990) "Intra and Interpopulation Variability of Thermal Properties of Maize Starch," Ceral Chem. 67(1) 70-73.
Johnson Lawrence A.
Pollak Linda M.
White Pamela J.
Hunter Jeanette
Iowa State University & Research Foundation, Inc.
The United States of America as represented by the Secretary of
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