Edible plastic dispersion having a rapid gel-setting starch

摘要

An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'max value at no more than about 9,600 seconds when prepared at a concentration to yield a log G'max value of 5.0 at 11 degrees C. 15,000 seconds after the gelling starch is substantially completely dispersed in the aqueous dispersion.