| 摘要 |
A non-hygroscopic, free-flowing, caramel-flavoured starch powder, for pudding mixes particularly, is made by caramelizing sugar, cooling the caramel by adding water, mixing the syrup so formed with starch, drying the mixture, and powdering it. Examples are concerned with converting cane sugar to caramel, incorporating water to form a 30-35 DEG B</>ae syrup, blending the syrup with maize starch, adjusting the pH of the mixture to 6, if desired, by adding sodium bicarbonate, drying to 10 per cent water content, and grinding the dried product. |
