SK50697A3 - Method for the preparation of foods using high pressure treated starch - Google Patents

Method for the preparation of foods using high pressure treated starch Download PDF

Info

Publication number: SK50697A3
Authority: SK; Slovakia
Prior art keywords: starch; high pressure; pressure; group; product
Prior art date: 1996-04-23

Application number

SK506-97A

Other languages

English (en)

Slovak (sk)

Inventor

Rolf Stute

Original Assignee

Cpc International Inc

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1996-04-23

Filing date

1997-04-23

Publication date

1998-10-07

1997-04-23 Application filed by Cpc International Inc filed Critical Cpc International Inc

1998-10-07 Publication of SK50697A3 publication Critical patent/SK50697A3/sk

Links

229920002472 Starch Polymers 0.000 title claims abstract description 103
235000019698 starch Nutrition 0.000 title claims abstract description 94
239000008107 starch Substances 0.000 title claims abstract description 73
238000000034 method Methods 0.000 title claims abstract description 35
235000013305 food Nutrition 0.000 title claims abstract description 21
238000002360 preparation method Methods 0.000 title claims description 4
229920000881 Modified starch Polymers 0.000 claims abstract description 8
235000008429 bread Nutrition 0.000 claims description 12
239000008268 mayonnaise Substances 0.000 claims description 9
235000010746 mayonnaise Nutrition 0.000 claims description 9
229940100445 wheat starch Drugs 0.000 claims description 9
240000008415 Lactuca sativa Species 0.000 claims description 7
239000000839 emulsion Substances 0.000 claims description 7
235000012045 salad Nutrition 0.000 claims description 7
229920001592 potato starch Polymers 0.000 claims description 6
229920002261 Corn starch Polymers 0.000 claims description 5
239000008120 corn starch Substances 0.000 claims description 5
229920000294 Resistant starch Polymers 0.000 claims description 4
235000021254 resistant starch Nutrition 0.000 claims description 4
240000003183 Manihot esculenta Species 0.000 claims description 3
235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
240000004713 Pisum sativum Species 0.000 claims description 3
235000013339 cereals Nutrition 0.000 claims description 3
235000021374 legumes Nutrition 0.000 claims description 3
238000009931 pascalization Methods 0.000 claims description 2
235000015067 sauces Nutrition 0.000 claims description 2
239000007900 aqueous suspension Substances 0.000 claims 2
235000015071 dressings Nutrition 0.000 claims 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
239000008187 granular material Substances 0.000 description 13
239000000203 mixture Substances 0.000 description 12
239000003925 fat Substances 0.000 description 8
235000019197 fats Nutrition 0.000 description 8
244000299461 Theobroma cacao Species 0.000 description 6
239000002245 particle Substances 0.000 description 6
230000000694 effects Effects 0.000 description 5
238000010438 heat treatment Methods 0.000 description 5
239000000725 suspension Substances 0.000 description 5
230000008961 swelling Effects 0.000 description 5
239000004698 Polyethylene Substances 0.000 description 4
235000009470 Theobroma cacao Nutrition 0.000 description 4
241000209140 Triticum Species 0.000 description 4
235000021307 Triticum Nutrition 0.000 description 4
239000000499 gel Substances 0.000 description 4
238000004519 manufacturing process Methods 0.000 description 4
235000013336 milk Nutrition 0.000 description 4
239000008267 milk Substances 0.000 description 4
210000004080 milk Anatomy 0.000 description 4
229920000573 polyethylene Polymers 0.000 description 4
238000012545 processing Methods 0.000 description 4
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
240000008042 Zea mays Species 0.000 description 3
235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
235000002017 Zea mays subsp mays Nutrition 0.000 description 3
235000014121 butter Nutrition 0.000 description 3
235000005822 corn Nutrition 0.000 description 3
235000019621 digestibility Nutrition 0.000 description 3
238000001035 drying Methods 0.000 description 3
239000008157 edible vegetable oil Substances 0.000 description 3
238000001879 gelation Methods 0.000 description 3
230000007062 hydrolysis Effects 0.000 description 3
238000006460 hydrolysis reaction Methods 0.000 description 3
239000000843 powder Substances 0.000 description 3
229920000856 Amylose Polymers 0.000 description 2
229930091371 Fructose Natural products 0.000 description 2
RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
239000005715 Fructose Substances 0.000 description 2
235000010582 Pisum sativum Nutrition 0.000 description 2
240000000359 Triticum dicoccon Species 0.000 description 2
229920002678 cellulose Polymers 0.000 description 2
235000010980 cellulose Nutrition 0.000 description 2
235000019219 chocolate Nutrition 0.000 description 2
239000006071 cream Substances 0.000 description 2
239000000835 fiber Substances 0.000 description 2
235000012907 honey Nutrition 0.000 description 2
-1 i.e. Substances 0.000 description 2
235000004213 low-fat Nutrition 0.000 description 2
239000011159 matrix material Substances 0.000 description 2
235000012054 meals Nutrition 0.000 description 2
239000011859 microparticle Substances 0.000 description 2
229920000642 polymer Polymers 0.000 description 2
108090000623 proteins and genes Proteins 0.000 description 2
102000004169 proteins and genes Human genes 0.000 description 2
238000007789 sealing Methods 0.000 description 2
238000001694 spray drying Methods 0.000 description 2
229920000945 Amylopectin Polymers 0.000 description 1
244000056139 Brassica cretica Species 0.000 description 1
235000003351 Brassica cretica Nutrition 0.000 description 1
235000003343 Brassica rupestris Nutrition 0.000 description 1
241000723382 Corylus Species 0.000 description 1
235000007466 Corylus avellana Nutrition 0.000 description 1
241000196324 Embryophyta Species 0.000 description 1
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
240000005979 Hordeum vulgare Species 0.000 description 1
235000007340 Hordeum vulgare Nutrition 0.000 description 1
235000019764 Soybean Meal Nutrition 0.000 description 1
108010073771 Soybean Proteins Proteins 0.000 description 1
230000015572 biosynthetic process Effects 0.000 description 1
QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
150000001720 carbohydrates Chemical class 0.000 description 1
235000014633 carbohydrates Nutrition 0.000 description 1
239000001913 cellulose Substances 0.000 description 1
230000008094 contradictory effect Effects 0.000 description 1
238000007796 conventional method Methods 0.000 description 1
230000006378 damage Effects 0.000 description 1
238000000280 densification Methods 0.000 description 1
230000001419 dependent effect Effects 0.000 description 1
230000006866 deterioration Effects 0.000 description 1
210000002969 egg yolk Anatomy 0.000 description 1
238000002474 experimental method Methods 0.000 description 1
235000013312 flour Nutrition 0.000 description 1
239000011888 foil Substances 0.000 description 1
LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 1
210000001035 gastrointestinal tract Anatomy 0.000 description 1
239000003349 gelling agent Substances 0.000 description 1
239000008103 glucose Substances 0.000 description 1
238000000227 grinding Methods 0.000 description 1
230000002706 hydrostatic effect Effects 0.000 description 1
239000007788 liquid Substances 0.000 description 1
230000007774 longterm Effects 0.000 description 1
239000000463 material Substances 0.000 description 1
235000010460 mustard Nutrition 0.000 description 1
239000001814 pectin Substances 0.000 description 1
229920001277 pectin Polymers 0.000 description 1
235000010987 pectin Nutrition 0.000 description 1
230000000704 physical effect Effects 0.000 description 1
229920001282 polysaccharide Polymers 0.000 description 1
238000011160 research Methods 0.000 description 1
150000003839 salts Chemical class 0.000 description 1
238000000926 separation method Methods 0.000 description 1
235000020183 skimmed milk Nutrition 0.000 description 1
229940001941 soy protein Drugs 0.000 description 1
239000004455 soybean meal Substances 0.000 description 1
238000010186 staining Methods 0.000 description 1
238000003860 storage Methods 0.000 description 1
239000000126 substance Substances 0.000 description 1
238000006467 substitution reaction Methods 0.000 description 1
239000006188 syrup Substances 0.000 description 1
235000020357 syrup Nutrition 0.000 description 1
MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
235000012141 vanillin Nutrition 0.000 description 1
235000013311 vegetables Nutrition 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/46—Ultra high pressure

Landscapes

Chemical & Material Sciences (AREA)
Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Dispersion Chemistry (AREA)
Grain Derivatives (AREA)
Jellies, Jams, And Syrups (AREA)
Seasonings (AREA)
Polysaccharides And Polysaccharide Derivatives (AREA)
Coloring Foods And Improving Nutritive Qualities (AREA)
Meat, Egg Or Seafood Products (AREA)
Confectionery (AREA)
Cereal-Derived Products (AREA)
General Preparation And Processing Of Foods (AREA)

SK506-97A 1996-04-23 1997-04-23 Method for the preparation of foods using high pressure treated starch SK50697A3 (en)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
DE19616210A DE19616210C1 (de)	1996-04-23	1996-04-23	Verwendung hochdruckbehandelter Stärke in Lebensmitteln

Publications (1)

Publication Number	Publication Date
SK50697A3 true SK50697A3 (en)	1998-10-07

Family

ID=7792212

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
SK506-97A SK50697A3 (en)	1996-04-23	1997-04-23	Method for the preparation of foods using high pressure treated starch

Country Status (14)

Country	Link
US (1)	US5900066A (fr)
EP (1)	EP0804884A3 (fr)
JP (1)	JPH1042804A (fr)
KR (1)	KR100454067B1 (fr)
AR (1)	AR006811A1 (fr)
CA (1)	CA2203232A1 (fr)
CZ (1)	CZ121097A3 (fr)
DE (1)	DE19616210C1 (fr)
HU (1)	HUP9700793A3 (fr)
IL (1)	IL120712A (fr)
NO (1)	NO971853L (fr)
PL (1)	PL319623A1 (fr)
SK (1)	SK50697A3 (fr)
TW (1)	TW414693B (fr)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US6013299A (en)	1997-11-04	2000-01-11	Nabisco Techology Company	Process for making enzyme-resistant starch for reduced-calorie flour replacer
PT1155618E (pt) *	2000-05-17	2005-02-28	Barilla G & R Flii S P A	Produtos de panificacao que contem amido tratado sob alta pressao
DE10303472A1 (de) *	2003-01-29	2004-08-12	Rolf Dr. Stute	Verwendung von granulär kaltquellenden Stärken in kosmetischen Emulsionen und Verfahren zur Herstellung von für diese Verwendung geeigneten Stärken
US7629013B2 (en)	2005-10-17	2009-12-08	Kraft Foods Global Brands Llc	Partial fat replacement in flat bread
US7648723B2 (en)	2005-10-26	2010-01-19	Kraft Foods Global Brands Llc	Production of low calorie, extruded, expanded foods having a high fiber content
FR2905563B1 (fr) *	2006-09-11	2008-12-05	Gervais Danone Sa	Composition alimentaire.
FR2905564B1 (fr) *	2006-09-11	2008-12-05	Gervais Danone Sa	Fourrages.
US20080138472A1 (en) *	2006-12-12	2008-06-12	Delse Alexandre	High fiber rotary molded cookies containing inulin and resistant starch
FR2911343A1 (fr) *	2007-01-12	2008-07-18	St Hubert	"procede d'amelioration de la texturation d'emulsions par traitement haute pression"
KR100893568B1 (ko)	2008-07-23	2009-04-17	경희대학교 산학협력단	초고압을 이용한 초산전분의 제조방법
KR100893571B1 (ko)	2008-07-23	2009-04-17	경희대학교 산학협력단	초고압을 이용한 가교화 전분의 제조방법
KR100887699B1 (ko)	2008-09-04	2009-03-11	경희대학교 산학협력단	초고압을 이용한 하이드록시프로필화 전분의 제조방법
JP5020371B2 (ja) *	2009-11-17	2012-09-05	昭和産業株式会社	揚げ物衣用組成物および揚げ物
BR112013031143A2 (pt) *	2011-06-03	2017-01-31	Hershey Co	processo para preparação e formulação de produtos alimentícios assados aerados e produtos de chocolate
ITUA20164530A1 (it) *	2016-06-20	2016-09-20	Venchi S P A	Prodotto alimentare spalmabile a base di cioccolato e nocciole, procedimento e impianto per la produzione di tale prodotto alimentare
CN106418455A (zh) *	2016-10-21	2017-02-22	陕西师范大学	一种含豌豆抗性淀粉的沙拉酱及其制备方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS4826961A (fr) *	1971-08-13	1973-04-09
GB8719090D0 (en) *	1987-08-12	1987-09-16	Unilever Plc	Starch product
JPH01141555A (ja) *	1987-11-26	1989-06-02	Oriental Yeast Co Ltd	フラワーペースト類の製造方法
DE3905680A1 (de) *	1989-02-24	1990-08-30	Kampffmeyer Muehlen	Verfahren zur herstellung eines staerkehaltigen, granulaeren instant-produktes
JP2879708B2 (ja) *	1990-10-09	1999-04-05	雪印乳業株式会社	ゲル化食品及びその製造法
DE4117327C2 (de) *	1991-05-27	1997-11-20	Cpc Maizena Gmbh	Verwendung von Stärke als Fett- und Öl-Ersatzstoff in Nahrungsmitteln
DE4135665C2 (de) *	1991-10-29	1996-02-01	Georg Plange Gmbh & Co	Mahlverfahren zur Herstellung von stärkehaltigen, grießförmigen Instantprodukten, durch dieses Verfahren erhältliche Grießprodukte sowie Verwendung derselben
ATE217495T1 (de) *	1994-02-17	2002-06-15	Nestle Sa	Herstellung von salzarmen und/oder phosphatarmen würsten
DK0686352T3 (da) *	1994-05-24	2000-01-31	Nestle Sa	Fremgangsmåde til fremstilling af et stivelsesholdigt næringsmiddelprodukt
ATE204139T1 (de) *	1995-06-16	2001-09-15	Nestle Sa	Fettarme fleischpaste

1996
- 1996-04-23 DE DE19616210A patent/DE19616210C1/de not_active Expired - Fee Related
1997
- 1997-04-21 CA CA002203232A patent/CA2203232A1/fr not_active Abandoned
- 1997-04-21 CZ CZ971210A patent/CZ121097A3/cs unknown
- 1997-04-21 US US08/837,636 patent/US5900066A/en not_active Expired - Lifetime
- 1997-04-21 IL IL12071297A patent/IL120712A/xx not_active IP Right Cessation
- 1997-04-22 KR KR1019970014876A patent/KR100454067B1/ko not_active Expired - Fee Related
- 1997-04-22 JP JP9104935A patent/JPH1042804A/ja active Pending
- 1997-04-22 HU HU9700793A patent/HUP9700793A3/hu unknown
- 1997-04-22 NO NO971853A patent/NO971853L/no not_active Application Discontinuation
- 1997-04-22 TW TW086105230A patent/TW414693B/zh active
- 1997-04-23 AR ARP970101650A patent/AR006811A1/es unknown
- 1997-04-23 PL PL97319623A patent/PL319623A1/xx unknown
- 1997-04-23 EP EP97106731A patent/EP0804884A3/fr not_active Withdrawn
- 1997-04-23 SK SK506-97A patent/SK50697A3/sk unknown

Also Published As

Publication number	Publication date
EP0804884A3 (fr)	1999-01-27
JPH1042804A (ja)	1998-02-17
CZ121097A3 (en)	1997-11-12
KR100454067B1 (ko)	2005-01-13
NO971853D0 (no)	1997-04-22
EP0804884A2 (fr)	1997-11-05
IL120712A0 (en)	1997-08-14
HU9700793D0 (en)	1997-06-30
TW414693B (en)	2000-12-11
IL120712A (en)	1999-12-31
CA2203232A1 (fr)	1997-10-23
HUP9700793A3 (en)	1999-08-30
NO971853L (no)	1997-10-24
DE19616210C1 (de)	1997-11-27
KR970068865A (ko)	1997-11-07
US5900066A (en)	1999-05-04
PL319623A1 (en)	1997-10-27
AR006811A1 (es)	1999-09-29
HUP9700793A2 (en)	1997-12-29

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Chakraborty et al.	2022	An insight into the gelatinization properties influencing the modified starches used in food industry: A review
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Delgado et al.	2018	Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies
US3962465A (en)	1976-06-08	Method of producing starch hydrolysis products for use as a food additives
SK50697A3 (en)	1998-10-07	Method for the preparation of foods using high pressure treated starch
CA1178482A (fr)	1984-11-27	Epaississeur a l'amidon a bonne stabilite aux basses temperatures
US5759581A (en)	1998-06-02	Food texture agent comprising particles of high-amylose starch and method of making same
KR101494472B1 (ko)	2015-02-17	속재료
Huang et al.	2010	Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches
ES3032885T3 (en)	2025-07-28	Highly soluble pea starch as replacer of maltodextrin
Vaclavik et al.	2020	Starches in food
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US5928707A (en)	1999-07-27	Food products having intact granular swollen starch and their preparation
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Aparicio‐Saguilán et al.	2006	Thermal and viscoelastic properties of starch gels from maize varieties
JP6512997B2 (ja)	2019-05-15	乾燥食品
US5356655A (en)	1994-10-18	Starch-thickened acidic foodstuffs and method of preparation
Takahashi et al.	1998	Properties and Gel Characteristics of Flour and Starch Obtained from Newly Developed Rice Cultivars Cooking and Processing Properties of Newly Developed Rice Cultivars (Part 3)
MXPA01005423A (es)	2003-03-27	Metodo para intensificar la textura pulposa o granosa de productos alimenticios.
Dar et al.	2014	Starches as food texturizing systems
Ellis et al.	1988	Time-dependent changes in the size and volume of gelatinized starch granules on storage
JPH1175745A (ja)	1999-03-23	餅様食品及びその製造方法
Delgado et al.	2019	Effect of lipid contents and process parameters on the physicochemical, rheological, calorimetric and structural properties of an extruded canine food
JPS6371152A (ja)	1988-03-31	フイリング組成物