GUMMY STARCH AND ITS PRODUCTION

摘要

PURPOSE:To obtain a gummy starch having chewability and the ability to disperse an oil or fat by heating a mixture of a starch with a saccharide at a temperature and for a time sufficient to caramelize the saccharide to thereby give a baked material and separating a water-insoluble fraction from the material. CONSTITUTION:A starch (e.g. corn starch or sweet potato starch) is mixed with a saccharide (e.g. maltose or cane sugar) in an amount of 5-50% based on the starch, and the mixture is heated at a temperature and for a time sufficient to caramelize the saccharide in the absence of water to produce a gummy starch. By utilizing the chewability, this starch can be used as a raw material for a chewing gum-like food, a candy, etc. By utilizing the ability to disperse an oil or fat, it can also be used as an emulsifier for various foods such as a dressing. Cyclodextrin may be incorporated into the starch to enhance the emulsifying power.