Xanthan gum-modified starches

Details Xanthan gum-modified starches Xanthan gum-modified starches

C - Chemistry, Metallurgy

08

B

260/221

C08B 37/00 (2006.01) A23L 1/0522 (2006.01) C08L 3/02 (2006.01)

Patent

CA 1140542

K-1990 TITLE OF THE INVENTION XANTHAN GUM-MODIFIED STARCHES ABSTRACT OF THE INVENTION A novel form of starch (e.g., root, root- like, cereal, or blend thereof) modified by xanthan gum is disclosed. The xanthan gum-modified starches exhibit properties similar to those of chemically-modified pregelatinized starches. Xanthan gum-modified starches are characterized by increased acid stability, by heat and shear stability, and by increased resistance to disso- lution in aqueous media. The novel process by which this novel starch is made comprises: heat- ing to gelatinize an aqueous starch-xanthan gum blend below 100°C, continuing heating to reduce the moisture content to about between 5 and 10%, then further drying the mixture (typically to below 7% moisture) above 100°C long enough to cause interaction between the starch and xanthan gum. Drum drying is the preferred heating method that combines the heating and drying steps.

352502

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