RESISTANT STARCH

A colourless resistant starch is produced by a process comprising (i) suspending starch in a C2-C4 alcohol, in particular ethanol, in the presence of 0.01-3.0% (w/w) of acid based on the starch; (ii) heating the suspended starch at a temperature of 70-160° C., in particular 78-120° C., and (c) isola...

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Bibliographische Detailangaben
Hauptverfasser:	SLAGHEK THEODOOR MAXIMILIAAN, VAN DEN DOOL RONALD TAKO MARINUS, JETTEN JAN MATTHIJS, TIMMERMANS JOHANNES WILHELMUS, NAGTEGAAL RICARDO, ESSERS MAURICE KAREL HUBERTINA
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 INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES 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:	A colourless resistant starch is produced by a process comprising (i) suspending starch in a C2-C4 alcohol, in particular ethanol, in the presence of 0.01-3.0% (w/w) of acid based on the starch; (ii) heating the suspended starch at a temperature of 70-160° C., in particular 78-120° C., and (c) isolating the resulting product. The resulting starch has a resistant fraction of at least 20%.