Starch thickened foodstuff containing amylopectin

Details Starch thickened foodstuff containing amylopectin Starch thickened foodstuff containing amylopectin

C - Chemistry, Metallurgy

08

B

C08B 30/20 (2006.01) A23L 1/052 (2006.01) A23L 1/0522 (2006.01) C08B 30/14 (2006.01) C08J 3/12 (2006.01)

Patent

CA 2186432

A process for the production of powdered sheared amylopectin comprises extruding a farinaceous material comprising greater than 83% by weight amylopectin, optionally with water. The water content of the material under extrusion, including any added water, is in the range of from 6 to 30% by weight, preferably 8 to 24%. The temperature of the material during extrusion is in the range of from 120 to 220°C, preferably 140 to 200°C. Suitable farinaceous materials are waxy maize starch and waxy rice starch.

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