Novel starch gels and process for making same
Abstract
Abstract STARCH GELS WHICH APPROXIMATE CLOSELY, IN PHYSICAL APPEARANCE, IN MOUTHING CHARACTERISTICS, AND IN STRUCTURE, GELS MADE FROM GELATIN, ARE PREPARED BY SUBJECTING AN AQUEOUS SLURRY OF AN AMYLOSE-CONTAINING STARCH WHICH HAS A BOUND FAT CONTENT OF LESS THAN ABOUT 0.3% TYO A RELATIVELY HIGH TEMPERATURE (GENERALLY BETWEEN ABOUT 158*F. AND 220*F.) AND A HIGH DEGREE OF SHEAR. THE CONDITIONS OF TEMPERATURE AND DEGREE OF SHEAR SHOULD BE SUCH AS TO CAUSE SUBSTANTIALLY COMPLETE DISRUPTION OF THE STARCH GRANULES COUPLED WITH SUBSTANTIALLY NO MOLECULAR DEGRADATION. THE RESULTING STARCH GELS CAN BE USED AS EXTENDERS OR COMPLETE REPLACEMENTS FOR GELATIN IN MANY APPLICATIONS IN WHICH GELATIN IS CUSTOMARILY EMPLOYED, E.G. IN FOOD PRODUCTS SUCH AS MOLDED SALADS AND DESSERTS, IN THE MANUFACTURE OF HARD CAPSULES, AND AS ENCAPSULATING AGENTS IN THE MIROENCAPSULATION OF SENSITIVE MATERIALS.
Inventors
- 👤 Edward R Jensen
- 👤 John E Long
- 👤 Leamon D Williams
Bibliographic Details
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