Use of enzymatically-treated starches as viscosifiers and their

Details Use of enzymatically-treated starches as viscosifiers and their Use of enzymatically-treated starches as viscosifiers and their

1997-08-21

1999-05-18

Bhat, Nina

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426439, 426465, 426549, 426550, 426622, 426661, 127 32, 127 33, 127 36, 127 71, A23B7/10

Patent

active

059049413

ABSTRACT:
The present invention is directed to a viscosifier prepared by enzymatically hydrolyzing a ungelatinized, granular starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products, as a viscosifier and may be used to replace pectin or tomato solids.

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patent: 5720822 (1998-02-01), Jeffcoat et al.
patent: 5725676 (1998-03-01), Chiu et al.
patent: 5795397 (1998-08-01), Shi et al.
"Glucose Syrups", Food Review--Dec. 1992/Jan. 1993, p. 33.

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