Method of making foods containing soluble high amylose starch

An improved method for manufacturing food(s), selected from the group consisting of imitation cheese, gelled canned pet food, prefabricated French-fried potatoes, cut fresh fruits and vegetables, coated French-fried potatoes, pasta, gelatin desserts, surimi, batter-fried foods, breaded foods, microwavable batter-fried foods, microwavable breaded foods, cookies, instant gelling desserts, cheese analogs, gelled meat substitutes, Ramen noodles, and bread crumbs, comprising the steps of:

• a) dispersing in an aqueous medium at a temperature of 0 to 100.degree. C. a powdered component comprising from 10 to 90%, by weight, of a soluble high amylose starch selected from the group consisting of (i) spray-dried, non-granular high amylose starch, characterized in that the starch is substantially non-crystalline, substantially non-retrograded, and fully predispersed;
• (ii) spray-dried, uniformly gelatinized high amylose starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, these starch granules being in the form of loosely-bound agglomerates of individual granules;
• and (iii) enzymatically debranched, gelatinized starch, comprising at least 40% amylose;
• and (iv) mixtures thereof;
• and
• b) manufacturing the food(s) with the dispersed powdered component;
• wherein the food(s) are manufactured with soluble high amylose starch under atmospheric pressure and temperature conditions.