Foodstuffs containing starch of a dull waxy genotype
AssigneeAmerican Maize-Products Company
InventorsRobert B. Friedman, David J. Gottneid, Eugene J. Faron, Frank J. Pustek, Frances R. Katz
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Abstract
A foodstuff thickened with a chemically modified starch extracted from a starch bearing plant having a dull waxy genotype is disclosed. Maize is the preferred plant.
Claims12
A thickened foodstuff comprising a foodstuff, water and having as an essential thickening ingredient an effective amount of a natural chemically modified starch, said natural chemically modified starch being a starch extracted from a starch bearing plant having a dull waxy genotype, said starch having a rounded heating peak not exceeding about 500 Brabender Units, said starch not having been chemically modified.
A method for making a thickened foodstuff comprising combining a foodstuff, water and an effective amount of a natural chemically modified starch, said natural chemically modified starch being a starch extracted from a starch bearing plant having a dull waxy geotype, said starch having a rounded heating peak not exceeding about 500 Brabender Units, said starch not having been chemically modified;
- and cooking said combination as necessary to produce a thickened foodstuff.
A method for making a thickened foodstuff comprising:
- (a) forming a slurry comprising water and an effective amount of a natural chemically modified starch, said naturally chemically modified starch being a starch extracted from a starch bearing plant having a dull waxy genotype, said starch having a rounded heating peak not exceeding about 500 Brabender Units, said starch not having been chemically modified;
- (b) cooking the slurry as necsessary to produce a sol;
- and
- (c) combining the sol with a foodstuff to produce a thickened foodstuff.
Dependencies are inferred from the claim text.