Starch-thickened foodstuff and process for preparing it

Details Starch-thickened foodstuff and process for preparing it Starch-thickened foodstuff and process for preparing it

A - Human Necessities

23

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A23L 1/0522 (2006.01) A23C 9/154 (2006.01) A23L 1/187 (2006.01) A23L 1/39 (2006.01) C08B 30/12 (2006.01) C08L 3/00 (2006.01)

Patent

CA 2135311

A starch-thickened foodstuff having improved freeze-thaw stability and good texture comprising a native starch component and an amylopectin component. The amylopectin component is manufactured by subjecting the amylopectin component's source to shear forces. Preferred source of the amylopectin component is a waxy starch.

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