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US 12,127,569 B2Granted
Soluble tapioca flour compositions
AssigneeCargill, Incorporated
InventorsAvi Goldstein, Xian-Zhong Han, Thomas Kennedy Hutton
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Abstract
Described herein are soluble tapioca flour compositions having desirable chemical properties and solubility and viscosity functionality for use in food products such as, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack-based filling. Such compositions can be used as a partial or complete replacement of maltodextrin and offer a more clean-label alternative.
Claims11
A soluble tapioca flour composition comprising:
- a carbohydrate content ranging from 90 to 98 wt % based on total weight of the composition,
- a protein content ranging from 0.5 to 1.5 wt % based on total weight of the composition,
- a fat content of less than 1 wt % based on total weight of the composition, and
- an insoluble fiber content ranging from 0.5 to 3.5 wt % based on total weight of the composition;
- wherein:
- the soluble tapioca flour composition is an enzyme treated soluble tapioca flour;
- and
- the soluble tapioca flour composition comprises a particle size distribution after solubilization in 90° C. water wherein 90% of particles have a size of 350 microns or less, 50% of particles have a particle size of 150 microns or less, and 10% of particles have a particle size of 40 microns or less based on wet/dispersed solubility in 90° C. water.
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