| 摘要 |
1,041,519. Sauce bases. NATIONAL STARCH & CHEMICAL CORPORATION. Dec. 4, 1964 [Dec. 26, 1963], No. 49377/64. Heading A2B. A sauce base composition comprises an edible lipid and either an oxidized starch having a water fluidity value (defined) of at least 65, or a dextrin the viscosity of which when measured in a 55%, by weight, aqueous dispersion of the dextrin is from 2,500 to 60,000 centipoises. Suitable lipids include lard, hydrogenated cottonseed oil, coconut oil, groundnut oil, maize oil, safflower oil, butter and oleomargarine. Suitable soluble starches and dextrins may be derived from starch obtained from maize, high amylose maize, sago, wheat, rice, sweet potato, sorghum, waxy sorghum, waxy maize, potato, or tapioca. The sauce bases may be added to frozen or tinned foods, e.g. peas, while cooking. |
