Method for modifying texture and flavor of waxy maize starch.
摘要
The flavor of waxy maize starch intended for use in thickened food compositions are modified by heat treating the starch to a temperature between about 120 DEG and about 200 DEG C. for a time period of less than 1 hour up to about 24 hours. The heat-treated waxy maize is then pregelatinized and remains flavor-free with a suitable texture for incorporation by mixing in thickened food compositions such as instant puddings.
申请公布号
EP0037208(A1)
申请公布日期
1981.10.07
申请号
EP19810301147
申请日期
1981.03.18
申请人
GENERAL FOODS CORPORATION
发明人
SEIDEL, WILLIAM CHARLES;STAHL, HOWARD DAVE;OROZOVICH, GEORGE EMMANULE