Cold-water-soluble granular starch for gelled food compositions
作者： James E. Eastman , Carl O. Moore
DOI:
关键词: Corn starch 、 Food science 、 Potato starch 、 Solubility 、 Materials science 、 Aqueous solution 、 Water soluble 、 Granular starch 、 Sugar 、 Temperature and pressure
摘要: A cold-water-swelling granular starch material derived from ungelatinized corn and characterized by a cold-water solubility of at least 50% is prepared subjecting starch, slurried in selected aqueous alcohols, to conditions high temperature pressure. The chemically unmodified (or minimally modified) has an ability set sliceable gel without cooking or chilling when blended with sugar syrup. That particularly useful food systems the type which upon standing such as pie fillings, jellies, demouldable desserts puddings.
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