A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/00 (2006.01) A23L 1/0522 (2006.01) A23L 1/308 (2006.01) A23P 1/12 (2006.01) A23P 1/14 (2006.01)
Patent
CA 2750578
A composition comprising from about 3 % d.s.b. to about 35 % d.s.b. of a first starch, wherein the degree of substitution (DS) of the first starch with a hydroxypropyl group is from about 0.1 to about 0.6; from about 10 % d.s.b. to about 50 % d.s.b. of a second starch; and from about 15 % d.s.b. to about 87 % d.s.b. of a flour or a meal. A method, comprising extruding a composition as described above and from about 15 % total weight to about 25 % total weight water at a temperature from room temperature to about 200°C, to yield an extruded composition comprising less than about 5 % total weight water.
La présente invention concerne une composition qui comporte d'environ 3 % d.s.b. à environ 35 % d.s.b. d'un premier amidon, le degré de substitution (DS) du premier amidon avec un groupe hydroxypropylique allant d'environ 0,1 à environ 0,6 ; d'environ 10 % d.s.b. à environ 50 % d.s.b. d'un second amidon, et d'environ 15 % d.s.b. à environ 87 % d.s.b. d'une farine. L'invention concerne également un procédé consistant à extruder une composition telle que décrite ci-dessus et d'environ 15 % en poids total à environ 25 % en poids total d'eau à une température allant de la température ambiante à environ 200° C, pour donner une composition extrudée comportant moins d'environ 5 % en poids total d'eau.
Dougherty Doris A.
Harris Donald Wayne
Turner Judy L.
Waite Brenda
Xie Wei Luke
Osler Hoskin & Harcourt Llp
Tate & Lyle Ingredients Americas Llc
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