| 摘要 |
<p>A process is described for preparing a new starch, a cold water soluble, gellable starch. Preferably, the starch is prepared from a root or tuber starch, particularly potato starch, desirably one that is a thin boiling or an oxidized starch. In the preferred form, a 12 % solution of the starch will exhibit a viscosity of less than 1000 cps, preferably less than 100 cps, e.g., less than 50 cps, when measured by a Brookfield viscometer, taken using an RVT4 Spindle at RPM=10, and a gel rupture strength of at least 10 grams, preferably greater than 20 grams, e.g., at least 40 grams, when measured by Texture Technologies TA.XT2I texture analyzer after storage of the solution for 24 hours at 42° F. In another aspect the invention provides dry food mixes comprising sweetener and/or acidulent and a starch as defined above. In some cases, the starch comprises substantially all gellable ingredients of the mix. In others, the mix further comprises gelatin or other gelling agents.</p> |
