Inhibited starches, methods for making and using them, and emulsions and foams including them
AssigneeTate & Lyle Solutions USA LLC
InventorsWeichang Liu, Judith K. Whaley, Ehsan Jenab
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Abstract
The present disclosure provides inhibited starches, methods of making inhibited starches, and emulsions and foams including them, and food and beverage products including them.
Claims25
An inhibited starch having a protein content in the range of 0.2-8 wt % on a dry starch basis.
(canceled)
An emulsion comprising an emulsified phase that is a hydrophobic phase emulsified within a hydrophilic phase, stabilized by a gelatinized inhibited starch, wherein the gelatinized inhibited starch has a median primary particle size in the range of 0.2-5 microns and a protein content in the range of 0.2-8 wt. %.
A foam comprising gas bubbles stabilized within a liquid phase, stabilized by a gelatinized inhibited starch, wherein the gelatinized inhibited starch has a median primary particle size in the range of 0.2-5 microns and a protein content in the range of 0.2-8 wt. %.
Dependencies are inferred from the claim text.