Thermally-inhibited, subsequently enzymatically-treated starches

Details Thermally-inhibited, subsequently enzymatically-treated starches Thermally-inhibited, subsequently enzymatically-treated starches

1997-08-21

1998-12-08

Lilling, Herbert J.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

127 21, 127 29, 127 32, 127 65, 127 67, 435 95, 536111, C12P 1920, C08B 3000, C08B 3012

Patent

active

058467866

ABSTRACT:
The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products.

REFERENCES:
patent: 3644126 (1972-02-01), Bodnar et al.
patent: 3922196 (1975-11-01), Leach et al.
patent: 4452978 (1984-06-01), Eastman
patent: 5445950 (1995-08-01), Kobayashi et al.
patent: 5641349 (1997-06-01), Koubek et al.
patent: 5688845 (1997-11-01), Eden et al.
patent: 5718770 (1998-02-01), Shah et al.
patent: 5795397 (1998-08-01), Shi et al.
"Glucose Syrups", Food Review-Dec. 1992/Jan. 1993, p. 33.

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