Modifying starch with casein or a caseinate - giving a complex with limited thickening and swelling properties, e.g. for use in foods

摘要

Modified starch prods. are made by treating starch with caseine or a caseinate at greater than the gelation temp. of the starch to form a complex. The reaction is carried out e.g. by (a) dispersing the caseinate in water at a relatively low temp., (b) adding the starch to give a caseine/starch ratio of 1:16 to 3:2, esp. 1:2 to 4:3; and (c) completing the reaction with continuous stirring. The process allows prodn. of purpose-modified starches for a wide range of applications. The material becomes less sticky and gummy which is useful in semi-fluid prods e.g. of meat and fish. Flow properties are different of e.g. to cold swelling starch and emulsion stability is improved. The degree of thixotropy and elasticity can be reduced to zero and the modified starch has no after taste.