Thermally inhibited starch and process for making

A method of preparing a dry thermally inhibited starch comprises (i) optionally adjusting the pH of a starch slurry so that it is substantially equivalent to the natural pH of starch (ii) adding a buffer to obtain a buffered starch, (iii) adjusting the pH to >4.0 and

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	Tarak Shah, Christopher Lane
Format:	Patent
Sprache:	eng
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A method of preparing a dry thermally inhibited starch comprises (i) optionally adjusting the pH of a starch slurry so that it is substantially equivalent to the natural pH of starch (ii) adding a buffer to obtain a buffered starch, (iii) adjusting the pH to >4.0 and