Extruded foods containing high amylose starch

A - Human Necessities – 23 – L

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

A23L 1/0522 (2006.01) A23L 1/09 (2006.01) A23L 1/105 (2006.01) A23L 1/176 (2006.01) A23L 1/18 (2006.01) A23P 1/12 (2006.01) C08L 3/12 (2006.01)

Patent

CA 2064394

The present invention provides a method for preparing semi-moist or dry, low water activity, extruded foods, comprising the steps: (a) formulating a food for extrusion, comprising 1-15% water and an effective amount of a soluble high amylose starch, up to 75% by weight, selected from: (1) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially non-retrograded, and fully pre-dispersed; (2) spray-dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, the starch granules being in the form of loosely-bound agglomerates or individual granules; (3) enzymatically debranched soluble starch, comprising at least 65% amylose; (4) an enzymatically debranched, gelatinized starch, containing crystalline short chain amylose and comprising at least 65% amylose; (5) a pre-extruded, fully predispersed high amylose starch; and (6) a combination thereof; and .(b) extruding the foods at a temperature of up to 160°C and a pressure of up to 35.2 kg/cm2 (500 psi). The low water activity extruded foods prepared with soluble high amylose starch are characterized by one or more of the following beneficial properties: improved expansion during extrusion, improved appearance, improved air-, oil- and/or water-impermeable surfaces; and improved textures. These foods are easier to prepare when they contain the soluble high amylose starches herein, since these starches, in contrast to granular high amylose starches used in the same foods under normal extrusion condition, can be completely and thoroughly dispersed in the extruded foods without chemical modification of the starch, or significant alteration of typical food extrusion processes.

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

Extruded foods containing high amylose starch does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Extruded foods containing high amylose starch, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Extruded foods containing high amylose starch will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1412568

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.