Starch-emulsifier composition and methods of making
AssigneeOpta Food Ingredients, Inc.
InventorChienkuo Ronnie Yuan
Life of this patent
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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.
Claims15
The starch-emulsifier composition having a short, non-elastic texture, comprising starch-emulsifier complexes, greater than about 20% by weight short chain amylose, uncomplexed emulsifier and uncomplexed starch, said complex having a weight average particle size of less than about 10.mu..
A paste having a short, non-elastic texture comprising an aqueous medium and a starch-emulsifier composition comprising starch-emulsifier complexes greater than about 20% by weight short chain amylose, uncomplexed emulsifier and uncomplexed starch, said complex having a weight average particle size of less than about 10.mu..
A powder comprising a dried starch-emulsifier composition comprising starch-emulsifier complexes, greater than about 20% by weight short chain amylose, uncomplexed emulsifier and uncomplexed starch, said complex having a weight average particle size of less than about 10.mu..
A paste comprising an aqueous medium and a starch-emulsifier composition comprising starch-emulsifier complexes, uncomplexed emulsifier and uncomplexed starch, said complex having a weight average particle size of less than about 10.mu..
A powder comprising a dried starch-emulsifier composition comprising starch-emulsifier complexes, uncomplexed emulsifier and uncomplexed starch, said complex having a weight average particle size of less than about 10 .mu..
Dependencies are inferred from the claim text.