Sago-based gelling starches

摘要

Disclosed herein is a cold water dispersible, modified sago starch with gelling properties prepared by pregelatinizing a sago starch that has been converted to a viscosity of 400 Brabender Units to 1000 Brabender Units and inhibited, the converted, inhibited starch having a Brabender Viscosity Differential ("BVD"), measured between 80 Deg C and 90 Deg C, of from -35 BVD to 5 BVD.