| 摘要 |
Cold-swelling starch is made by heating to 90-95 DEG C. an aqueous suspension of starch containing one or more edible carboxylic acids and then subjecting the suspension to spray-drying. The acid e.g. citric, tartaric, lactic, acetic, fumaric or gluconic acids is added to a suspension of commercial starch in, e.g. water, or milk. In a preferred embodiment, the acid (0.8% by weight of the starch) is added to a 5% by weight starch suspension made by adding starch to water at 40-50 DEG C. The suspension is heated to 95 DEG C. for 10 minutes to complete gelatinization, cooled to 70 DEG C., and spray dried at 240-280 DEG C. The powders, after mixing with cold water, yield rigid masses suitable for food preparations (see Division A2).ALSO:Pudding, blancmange and confectioner's custard preparations which set in cold aqueous liquid are made by heating to 90-95 DEG C. an aqueous starch suspension containing an edible carboxylic acid and spray drying the suspension to a powder. Specific acids are atric, tartaric, lactic, fumaric, acetic and gluconic acids; aqueous suspension medium may be water or milk. Thickeners, e.g. agar, gelatine, locust bean meal, may be added to the suspension before or after the gelatinization. Colourings and flavourings, e.g. fruit powders, chocolate powder, coffee powder, and sugar may be added to the spray dried product. In Example 2, p starch is added to a mixture of milk and water, and the composition gelatinized by heating to 90-95 DEG C. in the presence of lactic acid, the spray drying being carried out at 160-180 DEG C. |
