Water-binding composition for foods

Details Water-binding composition for foods Water-binding composition for foods

A - Human Necessities

23

L

A23L 1/052 (2006.01) A23L 1/0522 (2006.01) A23L 1/182 (2006.01) A23L 1/39 (2006.01)

Patent

CA 2249783

A water-binding composition for binding excess liquid after cooking high-carbohydrate, starchy foods, such as rice, potatoes, pasta, cereals, legumes etc., comprising (a) 20-60% by weight of a physically modified starch, (b) 35-65% by weight of a chemically modified starch and (c) 2-15% by weight of a dried edible fat emulsion.

Divulgation d'une composition liant l'eau pour lier le liquide excédentaire après la cuisson d'aliments féculents riches en glucide, comme le riz, les pommes de terre, les pâtes alimentaires, les céréales, les légumineuses, etc., comprenant a) de 20 à 60 % en poids d'un amidon physiquement modifié, b) de 35 à 65 % en poids d'un amidon chimiquement modifié et c) de 2 à 15 % en poids d'une émulsion de graisse alimentaire en poudre.

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