Process for modifying starch and pregelatinized modified starch for use in instant puddings.

摘要

This invention involves a process for preparing a pregelatinized modified starch particularly suitable for use in instant puddings. To an aqueous slurry containing an ungelatinized starch there is added an effective amount of a modifier which is sodium or calcium stearoyl-2-lactylate or a combination of a protein and an emulsifier. The slurry is heated to a temperature and for a period of time sufficient to gelatinize the starch, and the starch recovered. The resultant pregelatinized modified starch possesses a smoother, creamier mouthfeel and has a high sheen.