Process for modifying starch with sodium or calcium stearoyl-2-lactylate
AssigneeGeneral Foods Corporation
InventorsWilliam A. Mitchell, William C. Seidel
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Abstract
This invention involves a process for preparing a pregelatinized modified starch suitable for use in instant puddings which comprise forming an aqueous slurry containing an ungelatinized starch and an effective amount of sodium or calcium stearoyl-2-lactylate, heating the slurry to a temperature and for a period of time sufficient rupture the starch granules and to gelatinize the starch, and recovering the starch. The resultant pregelatinized modified starch possesses a smoother, creamier mouthfeel and has a high sheen.
Claims21
A process for producing a dry pregelatinized starch suitable for use in instant puddings comprising:
- forming an aqueous slurry containing an ungelatinized starch and a modifier chosen from the group consisting of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate, the modifier being present at levels effective to form light porous agglomerates and to impart the resultant dry pregelatinized starch when rehydrated with a smoother, creamier mouthfeel and a higher sheen without appreciable loss of viscosity or body than a starch pregelatinized without said modifier;
- heating the slurry to a temperature and for a period of time sufficient to gelatinize the starch and under conditions to shatter the starch granules;
- and
- drying the slurry.
Dependencies are inferred from the claim text.