Starch-emulsifier composition and methods of making

A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) pr...

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Bibliographic Details
Main Author YUAN CHIENKUO RONNIE
Format Patent
LanguageEnglish
Published 23.10.2001
Edition7
Subjects
BAKERY PRODUCTS
BAKING
CHEMISTRY
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
COMPOSITIONS BASED THEREON
COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
CONFECTIONERY
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
DERIVATIVES THEREOF
EDIBLE DOUGHS
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
MAKING THEREOF
METALLURGY
MILK OR CHEESE SUBSTITUTES
ORGANIC MACROMOLECULAR COMPOUNDS
POLYSACCHARIDES
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PRESERVATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
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
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the starch-emulsifier composition are also described.
Bibliography:Application Number: US20000488128