Amylopectin starch for binding of meat products
AssigneeCoöperatie Koninklijke Avebe U.A.
InventorsNikola STANISIC, Zhenghong CHEN, Roelfina Willemina Antonia THÜRKOW, Jacob BERGSMA
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Abstract
The invention provides a non-inhibited granular amylopectin potato starch with a decreased gelatinization temperature, which is highly suitable for use in pasteurized meat products.
Claims27
A non-inhibited granular amylopectin potato starch obtainable by a process comprising drying a native granular amylopectin potato starch to a moisture content of 2-12 wt. % under the application of physical stress, which non-inhibited granular amylopectin potato starch is characterized by a gelatinization temperature, measured using RVA at 30 wt. % dry solids, which is more than 2.5° C., lower than the gelatinization temperature of the native granular amylopectin potato starch prior to drying.
Dependencies are inferred from the claim text.