Starch for pulpy textures

• Main Author: FONTEYN DIRK
• Format: Patent
• Language: Chinese; English
• Published: 09.03.2018
• Subjects: CHEMISTRY; COMPOSITIONS BASED THEREON; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS; DERIVATIVES THEREOF; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; USE OF INORGANIC OR NON-MACROMOLECULAR ORGANIC SUBSTANCES ASCOMPOUNDING INGREDIENTS

The present invention relates to a pregelatinized starch having a Brabender hot paste viscosity (HPV) of at least 200 BU when measured at a pH of at most 4.5. The starch is used to provide a viscosityand pulpy texture to a food product and is resistant to processing under extreme conditions of heat, acidity and shear. Examples of food products which highly benefit from the properties of the starch include compotes; sauces and preparations based on tomatoes; meat sauces; gravies; baby foods; puddings; cereals; fruit-juices and fruit-drinks; fruit sauces such as apple sauce; confectionary suchas textured gum drops; cookies, crackers, cakes and pastries comprising fruits; soups; and dry powdered mixes which may be reconstituted with water. 本发明涉及在至多4.5的pH下测量时具有至少200BU的Brabender热糊粘度(HPV)的预糊化淀粉。所述淀粉用于为食品提供粘度和浆状质地并且在热、酸和剪切的极端条件下耐加工。高度受益于所述淀粉的特性的食品的实例包括蜜饯；基于番茄的酱汁和制备物；肉酱；肉汁；婴儿食品；布丁；谷类；果汁和果饮；果酱如苹果酱；糖果如调质橡皮糖；饼干、薄脆饼干、蛋糕和含水果的糕点；汤；及可用水复原的干粉混合物。