Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Patent
1994-11-01
1996-07-23
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
426573, 426575, 426578, A23L 10522, A23L 10524, A23L 1053
Patent
active
055387519
ABSTRACT:
A thickened foodstuff having improved storage stability and retention of smoothness upon reheating which contains a non-pre-gelatinized amylose polymer containing component and a second biopolymer selected from the group consisting of a sheared amylopectin component, iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxy propyl methyl cellulose, and mixtures thereof; with the amylose polymer containing component present as a dispersed phase.
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C. Ferrero, M. N. Martino and N. E. Zaritzky, "Stability of Frozen Starch Pastes: Effect of Freezing, Storage and Xanthan Gum Addition", Journal of Food Process and Preservation, Food & Nutrition Press, Inc., vol. 17, No. 3, 1993, pp. 191-210.
Appelqvist Ingrid A.
Brown Charles R.
Brown Joanne M.
Carter Jeremy B.
Hodges Rosalind C.
Pratt Helen
Unilever Patent Holdings B.V.
Zagarella, Jr. Eugene
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