Organic compounds -- part of the class 532-570 series – Organic compounds – Carbohydrates or derivatives
106210, 106213, 264186, C08B 3100
Water-insensitive starch fibers having an amylopectin content of about 55 to 100% by weight are prepared by extruding a colloidal starch dispersion in thread-like form into a moving coagulating bath. Water-insoluble additives may be incorporated into the starch dispersion so as to produce a fiber containing the additive in encapsulated form.
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"Application of Amylose in Food" Shokohin Kogyo, pp. 33-38, 1971.
Barna Albert N.
Greif Donald S.
Hernandez Henry R.
Thornton Douglas S.
National Starch and Chemical Corporation
Woo Jay H.
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