Use of natural lipides occuring in cereal starch - as emulsifiers for food-stuffs or fodder

摘要

Cereal starch is subjected to acidic or enzymatic hydrolysis and the prods. are extracted pref. with alcohols or chlorinated hydrocarbons. Natural lipids obtd. in this way can be used as emulsifiers (in amts. of 0.05-1.0%) for foodstuffs or fodder. They increase the viscosity of starch pastes at normal or elevated temps. and improve the consistency of various foodstuffs and stabilise oil-in-water emulsions.