Method for modifying texture and flavor of waxy maize starch

Details Method for modifying texture and flavor of waxy maize starch Method for modifying texture and flavor of waxy maize starch

A - Human Necessities

23

L

99/138

A23L 1/187 (2006.01) A23L 1/0522 (2006.01) C08B 30/14 (2006.01)

Patent

CA 1144813

METHOD FOR MODIFYING TEXTURE AND FLAVOR OF WAXY MAIZE STARCH ABSTRACT The flavor of waxy maize starch intended for use in thickened food compositions are modified by heat treating the starch to a temperature between about 120° and about 200°C for a time period of less than 1 hour up to about 24 hours. The heat-treated waxy maize is then pregelatinized and remains flavor- free with a suitable texture for incorporation by mixing in thickened food compositions such as in- stant puddings.

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