Modified Starches: Properties And Uses
The chemistry, properties, and applications of modified starches are described. Modified starches are used in the paper, food, textile, and corrugating and...
OB Wurzburg - CRC Press
Dextrin, acid or enzyme converted starch
The starches (e.g., tapioca, corn, or potato) have a DE of less than 5 and their aqueous dispersions have a hot flow viscosity of at least about 10 sec. at...
JM Lenchin，PC Trubiano，S Hoffman
Method of producing starch hydrolysis products for use as a food additives
Food additive, having utility for example as a thickener is prepared by mixing an optimum concentration of a starch-hydrolyzing enzyme and a starch or pre-treated starch in water in a concentration of the starch of 15-50% by weight at a ...
M Richter，F Schierbaum，S Augustat，... - US
Converted starches for use as a fat- or oil-replacement in foodstuffs
Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high fat- and/or oil- containing foodstuffs ...
JM Lenchin，PC Trubiano，S Hoffman - EP
Method of producing starch hydrolysis products for use as food additives
Method for the preparation of starch hydrolysis products containing mixtures having a dextrose equivalent of 5 to 10 which mixtures have the property of forming together with water, white glossy thermoreversible gels having a neutral tas...
M Richter，F Schierbaum，S Augustat，... - US
Hydroxypropylation in an alcoholic medium under basic conditions
Hydroxypropylation of granular starch in a liquid medium comprising a lower alkanol under alkaline conditions in a confined zone at high temperature provid...
JE Eastman - US
Oil in water emulsion of non-gelled starch hydrolyzate water and edible fat
Margarine or butter-like spreads of reduced caloric values which involve an edible fat at levels of from about 15 to 35% by weight of the spread and a low ...
AL Morehouse，CJ Lewis - US
Oil replacement composition
An oil-free, oil-replacement composition having an oily mouthfeel, texture and lubricity is prepared by: forming a protein phase by hydrating and whipping a protein and a cellulose gum; forming an acid phase by hydrating an acid stable m...
JM Rispoli，JP Sabhlok，AS Ho，... - US
METHOD FOR MAKING A REDUCED FAT FOODSTUFF
The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of substitution of above 0.04 and an appar...
SUSAN L. FURCSIK，DAVID J. MAURO，LEONARD KORNACKI，... - EP
Dry powder for glazing foodstuffs
An edible powder containing a water-soluble starch hydrolyzate having a D.E. within the range of 5 to 25, fat, algin, a food-grade phosphate, a food-grade ...
M Bressler，C Dwyer，R Mangiere - US
