A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/2165 (2006.01) A23L 1/0522 (2006.01) A23L 1/216 (2006.01) A23L 1/217 (2006.01) A23L 1/22 (2006.01) A23L 1/24 (2006.01) A23L 2/52 (2006.01)
Patent
CA 2352214
A method of intensifying the pulpy or gritty texture of pulpy or gritty liquid to pasty foodstuffs by adding amylopectin potato starch, i.e. potato starch having an amylopectin content of at least 95%, preferably at least 98%. In this manner, an organoleptic improvement is achieved as compared to conventional potato starch as well as as compared to waxy maize starch.
L'invention concerne un procédé pour renforcer la texture pulpeuse ou granuleuse de produits alimentaires pulpeux ou granuleux liquides à pâteux par adjonction d'amidon de pomme de terre contenant de l'amylopectine, c'est-à-dire de l'amidon de pomme de terre avec une teneur en amylopectine d'au moins 95 %, de préférence d'au moins 98 %. On obtient ainsi sur le plan organoleptique une amélioration par rapport à l'amidon de pomme de terre traditionnel de même que par rapport à l'amidon de maïs cireux.
Grull Dietmar
Mikla Ondrej
Ridout & Maybee Llp
Sudzucker Aktiengesellschaft Mannheim/ochsenfurt
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