Cold-water dispersible, gelling starch

Details Cold-water dispersible, gelling starch Cold-water dispersible, gelling starch

C - Chemistry, Metallurgy

08

B

99/138, 260/221

C08B 31/00 (2006.01) A23L 1/0522 (2006.01) A23L 1/06 (2006.01) A23L 1/187 (2006.01) C08B 30/14 (2006.01)

Patent

CA 1122211

ABSTRACT OF THE DISCLOSURE A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 50 grams is prepared by reacting a tapioca starch with a crosslinking agent to within defined Brabender viscosity limits; converting the crosslinked starch in a sufficient amount to provide the modified starch with gelling properties; and drum-drying the crosslinked and converted starch to obtain the modified starch product. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie filling, jellies, and puddings.

349701

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