Composition to control the viscosity of fluid food

摘要

A fluid food composition and preparation thereof having a relatively constant viscosity over a temperature range of at least about 30 to about 80 DEG C comprising at least one food ingredient in an aqueous dispersion or suspension and a ternary thickener combination of i) starch, modified starch or mixtures thereof, ii) a thermally gelling water-soluble polysaccharide or mixtures thereof, and iii) a thickening water-soluble polysaccharide or mixtures thereof.