Modified starch, its method of manufacture and the salad dressin

Details Modified starch, its method of manufacture and the salad dressin Modified starch, its method of manufacture and the salad dressin

1984-02-06

1985-12-31

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426605, 426589, 426613, 426661, 127 30, 127 31, 127 70, 536105, 536106, 536111, A23L 124, A23L 1195, A23L 110

Patent

active

045620865

ABSTRACT:
A modified non-waxy starch, the processes for making such starch and the salad dressing produced from the modified starch. The modified starch is etherified with an alkylene oxide to a degree of substitution between about 2 to about 3.5% and in a second step is cross-linked with not more than 0.1% cross-linking agent. The modified starch has a shear resistance of about 40 to about 80%, shear resilience of about 70 to about 100% and a gel strength of about 5.0 to about 32.0 ml.

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