Non-gelling waxy starch hydrolyzates for use in foods

Details Non-gelling waxy starch hydrolyzates for use in foods Non-gelling waxy starch hydrolyzates for use in foods

A - Human Necessities

23

L

A23L 1/09 (2006.01) A23C 9/137 (2006.01) A23G 3/34 (2006.01) A23G 9/32 (2006.01) A23G 9/52 (2006.01) A23L 1/0522 (2006.01) A23L 1/24 (2006.01)

Patent

CA 2192220

A non-gelling starch having good freeze-thaw stability and good mouthfeel making it suitable for use as a food additive is provided by selected waxy starch which has greater than 30% by weight of short chains with a DP of less than 13 and has been converted to a WF of from about 10 to 80, preferably 20 to 45. Particularly useful waxy starches are a hybrid waxy starch from a plant of wxsu2 genotype, waxy rice, waxy barley and amaranth.

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