Cold-water-soluble granular starch for gelled food compositions
US4465702A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 1, 1982 |
| Grant date | Aug 14, 1984 |
| Priority date | — |
| Expiry date | Nov 1, 2002 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/212
- WIPO fieldMacromolecular chemistry, polymers
- WIPO sectorChemistry
Abstract
A cold-water-swelling granular starch material derived from ungelatinized corn starch and characterized by a cold-water solubility of at least 50% is prepared by subjecting granular corn starch, slurried in selected aqueous alcohols, to conditions of high temperature and pressure. The cold-water-swelling granular starch material derived from chemically unmodified (or minimally modified) ungelatinized corn starch has an ability to set to a sliceable gel without cooking or chilling when blended with an aqueous sugar syrup. That granular starch material is particularly useful in food systems of the type which set or gel upon standing such as pie fillings, jellies, demouldable desserts and puddings.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.