Texturized starch products

Details Texturized starch products Texturized starch products

1978-10-12

1980-03-11

Lindsay, Jr., Robert L.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

127 32, 127 33, 426464, 426578, 426661, A32L 1187

Patent

active

041929004

ABSTRACT:
Uniform starch particles prepared from one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; by adding water, extruding, cutting and drying; useful in preparing retorted or aseptically packaged, tapioca-style pudding and other improved, edible texturized starch products.

REFERENCES:
patent: 2403547 (1946-07-01), Syplie
patent: 2431512 (1947-11-01), Schopmeyer
patent: 2791508 (1957-05-01), Rivoche
patent: 3362831 (1968-01-01), Szeczesniak
patent: 3892870 (1975-07-01), Wood
patent: 3922360 (1975-11-01), Sneath
patent: 4025657 (1977-05-01), Cheng et al.

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