| 摘要 |
Novel forms of starch (e.g., root, root-like, cereal, or blend thereof) modified by xanthan gum exhibit properties similar to those of chemically modified pregelatinized starches. The xanthan-gum-modified starches are characterized by increased acid stability, by heat and shear stability, and by increased resistance to dissolution in aqueous media. The novel process by which these novel starches are made comprises heating to gelatinize an aqueous blend of starch and xanthan gum at below 100 DEG C, continuing heating to reduce the moisture content to between say 5 and 10%, then further drying the mixture (typically to below 7% moisture) above 100 DEG C long enough to cause interaction between the starch and xanthan gum. Drum drying is the preferred heating method: it combines the heating and drying steps. |
