Sago-based gelling starches
US7422638B2 · kind B2 · utility
18Cited by
11References
23Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 29, 2003 |
| Grant date | Sep 9, 2008 |
| Priority date | — |
| Expiry date | Dec 5, 2025 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC08B30/14
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Sago-based gelling starches and the use thereof. Such modified starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture. The instant gelling starches are particularly useful in food systems of the type that gel upon standing, such as pie and cream fillings, puddings, spreads, and jellies.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.