Use of xanthan gum in cooked starch to prevent retrogradation

Details Use of xanthan gum in cooked starch to prevent retrogradation Use of xanthan gum in cooked starch to prevent retrogradation

C - Chemistry, Metallurgy

08

B

260/221.6

C08B 31/00 (2006.01) C08L 3/02 (2006.01) D21H 17/31 (2006.01) D21H 19/54 (2006.01)

Patent

CA 1140543

K-2005 TITLE OF THE INVENTION: Use of Xanthan Gum in Cooked Starch to Prevent Retrogradation. ABSTRACT OF THE INVENTION: Xanthan gum, at levels of 0.1 to 10% and preferably 0.5-6%, and most preferably 4-6%, by weight of starch, prevents retrogradation of cooked or modified starch. The starch-xanthan gum blend can then be used in paper coating applications, such as in a size press or in a pigmented coating formulation.

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