| 摘要 |
A process for the extrusion of gelled products, such as jelly gum confectionaries or pharmaceutical products, in a cooker or former extruder uses unique spray-dried pregelatinized high amylose starches alone or in blends with selected starches to provide extrudates which quickly set and form gels. The products typically contain 10-18% of the starch (on a dry solids basis), 70-90% of a sweetener, up to 20% water, and up to 20% of conventional confectionary or pharmaceutical ingredients. The mixture may be heated to about 93.degree.C (200-240.degree.F) prior to extrusion to provide a flowable mixture. The spray-dried, pregelatinized high amylose starches (unmodified or modified) are prepared by a simultaneous steam atomization and spray-drying by process which provides a pregelatinized granular starch or a continuous coupled jet-cooking and spray-drying process which provides a pregelatinized dispersed starch which is substantially non-crystalline and substantially non-retrograded. |
