# US 2023/0069481 A1 · Use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy character > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2023/0069481 A1 - Document ID: US20230069481A1 - Status: Published application - Kind: A1 - Application number: 17/907,502 - Filed: 2021-03-29 - Published: 2023-03-02 - Earliest claimed: 2020-03-30 - Applicants: Roquette Freres - Inventors: Géraldine DEDIEU - Web page: https://patentgrep.com/patent/US20230069481A1 ## CPC - A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) - A23L 5/10: General methods of cooking foods, e.g. by roasting or frying - A23L 11/05: {Mashed or comminuted pulses or legumes; Products made therefrom (A23L11/30 takes precedence; tofu or soya cheese A23L11/45; soy drinks A23L11/65)} - A23L 19/01: {Instant products; Powders; Flakes; Granules (A23L19/10 – A23L19/12 take precedence)} - A23L 19/09: {Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence)} - A23L 23/00: Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof - A23L 27/63: {Ketchup} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract The invention relates to the use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy texture. ## Claims ### Claim 1 A use of amylose-rich pre-gelatinized starch having a large particle size as a texturizing agent providing pasty food compositions with a pulpy character, the amylose content of which is greater than 25% by weight relative to the total weight of starch and the particle size of which, determined according to the German standard DIN 66145:1976-04, is defined by an “n” value greater than 1.7 and a “d′” value greater than 850 μm. ### Claim 2 (depends on 1) The use according to claim 1, wherein the amylose-rich starch is derived from leguminous plants, more particularly from peas or faba beans. ### Claim 3 (depends on 1) The use according to claim 1, wherein the amylose content of the starch is comprised between 25% and 45%, preferably of the order of 35% by total weight of starch. ### Claim 4 (depends on 1) The use according to claim 1, wherein the particle size of the starch, determined according to the German standard DIN 66145:1976-04, has an “n” value comprised between 1.7 and 2, preferably of the order of 1.8 and a “d′” value comprised between 850 and 1,000 μm, preferably of the order of 900 μm. ### Claim 5 A method for preparing a dry food composition, the method comprising replacing an amount of 12 to 18% by weight with amylose-rich pre-gelatinized starch having a large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said dry composition, the amylose content of which is greater than 25% by weight relative to the total weight of starch and the particle size of which, determined according to the German standard DIN 66145:1976-04, is defined by an “n” value greater than 1.7 and a “d′” value greater than 850 μm. ### Claim 6 A method for preparing a pasty food composition, the method comprising the following steps: providing a dry food composition comprising an amount of 12 to 18% by weight of amylose-rich pre-gelatinized starch having a large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said composition; providing an effective amount of water; homogenizing the mixture thus obtained between the dry composition and the water; cooking said mixture to obtain said pasty food composition, the pre-gelatinized starch having an amylose content greater than 25% by weight relative to the total weight of starch and a particle size determined according to the German standard DIN 66145:1976-04 and defined by an “n” value greater than 1.7 and a “d′” value greater than 850 μm. ### Claim 7 (depends on 5) The method according to claim 5, wherein the amylose-rich starch is derived from leguminous plants, more particularly peas or faba beans. ### Claim 8 (depends on 5) The method according to claim 5, wherein the amylose content of the starch is comprised between 25% to 45%, preferably of the order of 35% by total weight of starch. ### Claim 9 (depends on 5) The method according to claim 5, wherein the particle size of the starch, determined according to the German standard DIN 66145:1976-04, has an “n” value comprised between 1.7 and 2, preferably of the order of 1.8, and a “d′” value comprised between 850 and 1,000 μm, preferably of the order of 900 μm. ### Claim 10 (depends on 6) A pasty food composition obtained by a preparation method according to claim 6. ### Claim 11 (depends on 10) The composition according to claim 10, wherein it is a reconstituted tomato sauce. ### Claim 12 A dry food composition intended to be reconstituted to form a pasty food composition, said dry composition comprising an amount from 12 to 18% by weight of amylose-rich pre-gelatinized starch having a large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said dry composition, the amylose content of which is greater than 25% by weight relative to the total weight of starch, and the particle size of which is determined according to the German standard DIN 66145:1976-04 is defined by an “n” value greater than 1.7 and a “d′” value greater than 850 μm. ### Claim 13 (depends on 12) The dry food composition according to claim 12 wherein it is a tomato sauce to be reconstituted.