Method of intensifying the pulpy or gritty texture of foodstuffs
AssigneeSuedzucker AG
InventorsOndrej Mikla, Dietmar Grüll
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Abstract
A method of intensifying the pulpy or gritty texture of pulpy or gritty liquid to pasty foodstuffs by adding amylopectin potato starch, i.e. potato starch having an amylopectin content of at least 95%, preferably at least 98%. In this manner, an organoleptic improvement is achieved as compared to conventional potato starch as well as compared to waxy maize starch.
Claims35
A method of intensifying a pulpy or gritty texture of pulpy or gritty liquid to paste-like foodstuffs, comprising:
- providing a foodstuff;
- and
- adding amylopectin potato starch having an amylopectin content of at least 95% to said foodstuff in an amount sufficient to cause an organoleptic change of said foodstuff.
A tomato ketchup comprising an amylopectin potato starch having an amylopectin content of at least 95%.
Mashed potatoes or a dehydrated pre-product thereof, comprising an amylopectin potato starch having an amylopectin content of at least 95%.
Dependencies are inferred from the claim text.