THERMALLY MODIFIED STARCHES

The invention relates to a thermally modified starch produced via the acid route, characterized in that it has a free citrate content of less than 0.05% and a fixed citrate content of between 0.05 and 0.15%, a temperature at peak swelling of the starch granules, analyzed using RVA between 2 and 17 m...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LEGRAND, Jacques, BOCK, Solène
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS 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
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Beschreibung
Zusammenfassung:	The invention relates to a thermally modified starch produced via the acid route, characterized in that it has a free citrate content of less than 0.05% and a fixed citrate content of between 0.05 and 0.15%, a temperature at peak swelling of the starch granules, analyzed using RVA between 2 and 17 minutes, higher than 100° C., preferably between 100 and 140° C., and/or a sedimentation volume of between 20 and 65 ml, preferably between 25 and 40 ml.