Starch thickener characterized by improved low-temperature stabi

Details Starch thickener characterized by improved low-temperature stabi Starch thickener characterized by improved low-temperature stabi

1981-10-23

1984-01-31

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426579, 426658, 426661, 426589, 127 32, 127 33, 127 69, 127 70, 127 71, A23L 1195

Patent

active

044289723

ABSTRACT:
A thickener is prepared comprising water and a waxy starch from a selected plant of a wxsu2 genotype, the sol of which starch exhibits superior resistance to breakdown on storage at low temperatures. The starch may optionally be modified. The thickener, which preferably employs a starch extracted from maize, is particularly useful for food applications.

REFERENCES:
patent: 2653876 (1953-09-01), Hanson
patent: 2935510 (1960-05-01), Wurzburg
patent: 3369910 (1968-02-01), Ganz
patent: 3525672 (1970-08-01), Wurzburg
patent: 3669687 (1972-06-01), D'Ercole
patent: 3754935 (1973-08-01), Glicksman
Advances in Agronomy, vol. 20, Academic Press, 1968 pp. 275-322.
Sandstedt, R. M. et al. "The Effects of Genetic Variations in Maize on the Properties of the Starches" Bull. 1894, Nebraska Agricultural Experiment Station.
Genetics, 52, pp. 1175-1186, Dec. 1965.

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