NON-GELLING WAXY STARCH HYDROLYZATES FOR USE IN FOODS

摘要

A non-gelling starch having good freeze-thaw stability and good mouthfeel making it suitable for use as a food additive is provided by selected waxy starch which has greater than 30% by weight of short chains with a DP o f less than 13 and has been converted to a WF of from about 10 to 80, preferab ly 20 to 45. Particularly useful waxy starches are a hybrid waxy starch from a plant of wxsu2 genotype, waxy rice, waxy barley and amaranth.