A NEW GENERATION OF STARCHY PRODUCTS

The current invention relates to non-lumping granular cold water swellable starch that when dispersed in water at a temperature of at least 95~C develo ps its full viscosity in less than 30 seconds (at a concentration above 3%) and a process for preparing them. These products can be used in food pro...

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Bibliographische Detailangaben
Hauptverfasser:	KETTLITZ, BERND WOLFGANG, DELEPINE, ERIC PHILLIPE JEAN-PIERRE, DEBON, STEPHANE JULES JEROME, KESTELOOT, PIERRE JEAN ALBERT, COPPIN, JOZEF VICTOR JEAN MARIE
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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:	The current invention relates to non-lumping granular cold water swellable starch that when dispersed in water at a temperature of at least 95~C develo ps its full viscosity in less than 30 seconds (at a concentration above 3%) and a process for preparing them. These products can be used in food products, fee d products, cosmetics, pharma products, agrochemicals, and industrial applications.