"THICKENED CANNED FOODSTUFFS AND METHODS FOR THEIR PREPARATION"

A substantially pure starch extracted from a starch bearing plant having an amylose extender sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a low gelatinization temperature and a high amylose content.

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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 CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS BASED THEREON CONFECTIONERY DERIVATIVES THEREOF EDIBLE DOUGHS FISHING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HUMAN NECESSITIES HUNTING ICE-CREAM METALLURGY NEW PLANTS OR PROCESSES FOR OBTAINING THEM ORGANIC MACROMOLECULAR COMPOUNDS PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES POLYSACCHARIDES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF 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 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 an amylose extender sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a low gelatinization temperature and a high amylose content.