"THICKENED CANNED FOODSTUFFS AND METHODS FOR THEIR PREPARATION"

A substantially pure starch extracted from a starch bearing plant having a dull sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a high amylose content with a gelatinization temperature at least 10 DEG C. below that of conventional high amylose starch with comparable...

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Bibliographische Detailangaben
Hauptverfasser:	FRANCES R KATZ, ROBERT B FRIEDMAN, FRANK J PUSTEK, DAVID J GOTTNEID, EUGENE J FARON
Format:	Patent
Sprache:	eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BAKERY PRODUCTS BAKING CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF EDIBLE DOUGHS FISHING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HUMAN NECESSITIES HUNTING METALLURGY NEW PLANTS OR PROCESSES FOR OBTAINING THEM ORGANIC MACROMOLECULAR COMPOUNDS PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF 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 TRAPPING TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	A substantially pure starch extracted from a starch bearing plant having a dull sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a high amylose content with a gelatinization temperature at least 10 DEG C. below that of conventional high amylose starch with comparable amylose content. The starch also exhibits thin-thick canning starch attributes. A sol and foodstuff containing the starch are also disclosed.