STARCH PHOSPHATE FOR USE AS A BAKING AID

PROBLEM TO BE SOLVED: To provide starch phosphate that is useful as a baking aid and/or a texture aid for foods and manufactured products. SOLUTION: The objective starch phosphate is produced by (a) impregnating starch with a phosphate reagent to form phosphate-impregnated starch, (b) drying the pho...

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Bibliographische Detailangaben
Hauptverfasser:	BINDZUS WOLFGANG, ALTIERI PAUL A
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS CONFECTIONERY DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY 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:	PROBLEM TO BE SOLVED: To provide starch phosphate that is useful as a baking aid and/or a texture aid for foods and manufactured products. SOLUTION: The objective starch phosphate is produced by (a) impregnating starch with a phosphate reagent to form phosphate-impregnated starch, (b) drying the phosphate-impregnated starch to substantially anhydrous state and (c) forming starch monophosphate with heat. The foods including the starch phosphate is expanded by a variety of processes, for example, extrusion or puffing, and the improved expanded product is illustrated as breakfast cereal, snack and the like.