| 摘要 |
SAGO-BASED GELLING STRACHES AND THE USE THEREOF.SUCH MODIFIED STRACHES EXHIBIT EXCEPTIONALLY FAST GELLING PROPERTIES, HIGH GEL STRENGTHS, AND EXCEPTIONAL ELASTICITY. THESE PROPERTIES ALLOW FOR SIGNIFICANTLY REDUCED PROCESSING TIMES, INCLUDING REDUCED HOLD TIMES. FURTHER, THE HIGHER GEL STRENGTH ALLOWS FOR REDUCED STRACH LEVELS WITHOUT LOSS OF FINAL PRODUCT GEL STREGTH INTEGRITY OR TEXTURE. THE INSTANT GELLING STRACHES ARE PARTICULARLY USEFUL IN FOOD SYSTEMS OF THE TYPE THAT GEL UPON STANDING, SUCH AS PIE AND CREAM FILLINGS, PUDDINGS, SPREADS, AND JELLIES. |
