NON-GELLING WAXY STARCH HYDROLYZATES FOR USE IN FOODS

A non-gelling starch having good freeze-thaw stability and good mouthfeel making it suitable for use as a food additive is provided by selected waxy starch which has greater than 30% by weight of short chains with a DP o f less than 13 and has been converted to a WF of from about 10 to 80, preferab...

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Bibliographische Detailangaben
Hauptverfasser:	JEFFCOAT, ROGER, MASON, WILLIAM R, HUANG, DAVID P
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS BASED THEREON CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A non-gelling starch having good freeze-thaw stability and good mouthfeel making it suitable for use as a food additive is provided by selected waxy starch which has greater than 30% by weight of short chains with a DP o f less than 13 and has been converted to a WF of from about 10 to 80, preferab ly 20 to 45. Particularly useful waxy starches are a hybrid waxy starch from a plant of wxsu2 genotype, waxy rice, waxy barley and amaranth.