Low swelling starch
This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.
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Main Authors | , , , |
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Format | Patent |
Language | English |
Published |
02.10.2018
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Subjects | |
Online Access | Get full text |
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Abstract | This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods. |
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AbstractList | This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods. |
Author | Pagoa, Ron Trksak, Ralph Yildiz, Erhan Yang, Yi |
Author_xml | – fullname: Pagoa, Ron – fullname: Yang, Yi – fullname: Yildiz, Erhan – fullname: Trksak, Ralph |
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RelatedCompanies | CORN PRODUCTS DEVELOPMENT, INC |
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Snippet | This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling... |
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SubjectTerms | CHEMISTRY COMPOSITIONS BASED THEREON 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 |
Title | Low swelling starch |
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