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US 5,755,890 AGranted
Starch-emulsifier composition and methods of making
AssigneeOpta Food Ingredients, Inc.
InventorChienkuo Ronnie Yuan
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Abstract
A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the starch-emulsifier composition are also described.
Claims18
A method for preparing a starch-emulsifier composition, comprising the steps of:
- a) heating a mixture of starch and an emulsifier in an aqueous medium under conditions sufficient to disrupt essentially all starch granules and solubilize amylose and amylopectin in the starch, to produce a dispersion of starch and emulsifier;
- and
- b) optionally treating the starch in the starch and emulsifier dispersion to produce a starch containing greater than about 20% short chain amylose,
- thereby producing a starch-emulsifier composition.
1 more element
A method for preparing a starch-emulsifier composition, comprising the steps of:
- a) heating a starch under conditions sufficient to disrupt essentially all starch granules and solubilize amylose and amylopectin in the starch;
- b) immediately combining the product of step (a) with an emulsifier to produce a dispersion of starch and emulsifier;
- and
- c) optionally treating the starch in the starch and emulsifier dispersion to produce a starch containing greater than about 20% short chain amylose,
- thereby producing a starch-emulsifier composition.
2 more elements
Dependencies are inferred from the claim text.