PROCESS FOR PREPARING HOT-WATER DISPERSIBLE STARCH-SURFACTANT PRODUCTS, INCLUDING ACID STABLE AND ACID AND FREEZE-THAW STABLE FOOD THICKENERS

摘要

A hot-water dispersible starch-surfactant product and process for preparing the same is disclosed wherein a blend of granular starch and at least about 0.25% by starch weight of a surfactant containing a fatty acid moiety are subjected to heat-moisture treatment. Heat-moisture treatment is carried out at from about 10% to about 40% by total weight at a temperature from about 50 DEG C. to about 120 DEG C. Also disclosed are acid stable food thickeners obtained by blending the starch surfactant product with one or more gums in the amount of from about 0.5% to about 10% by total weight.