Use of converted low-viscosity, high solids starch in foods
AssigneeNational Starch and Chemical Investment Holding Corporation
InventorsYong-Cheng Shi, Chung-Wai Chiu, David P. Huang, Danuta Janik
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Abstract
The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing the starch; the starch prepared therefrom; and a glaze comprising the glaze bases thereof.
Claims22
A method for glazing foods comprising the steps of:
- applying to the food a solution containing from about 25% to about 65% by weight of a glaze base containing a converted starch;
- and
- drying the food;
- wherein the glaze base has a funnel viscosity, measured at 19% solids using a standard funnel, of between from about 7 to less than 20 seconds, and
- wherein the converted starch is prepared by enzymatically hydrolyzing a base starch with at least two enzymes.
A process for preparing a converted starch comprising enzymatically hydrolyzing a base starch with at least two enzymes in an amount for a for a sufficient time to achieve a funnel viscosity, measured at 19% solids using a standard funnel, of between from about 7 to less than 20 seconds;
- and a DE of greater than about 20.
Dependencies are inferred from the claim text.