Foods containing thermally-inhibited starches and flours

US6221420A · kind A · utility

Assignee

• National Starch and Chemical Investment Holding Copporation · US

Inventors

• David J. Thomas · Woodbury, US
• Chung-Wai Chiu · Westfield, US
• Eleanor Schiermeyer · Bound Brook, US
• Manish B. Shah · Willingboro, US
• Douglas Hanchett · Wharton, US
• Roger Jeffcoat · Bound Brook, US

Key dates

• Filing date: May 29, 1996
• Grant date: Apr 24, 2001
• Expiry date: May 29, 2016

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23G2200/06
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A thermally-inhibited granular starch or flour is used as an ingredient in various foods. The thermally-inhibited starches are functionally equivalent to chemically cross-linked starches. The stashes or flours are prepared by dehydrating the starch or flour to anhydrous or substantially anhydrous (<1% moisture), preferably at a neutral or basic pH, and heat treating the dehydrated starch or flour for a time sufficient to inhibit the starch to the desired degree. The dehydration may be carried out by heating the starch, extracting the starch with a solvent, or freeze drying the starch. The starch may be pregelatinized prior to or after thermal inhibition using known methods which do not substantially rupture the starch granules.