General Foods Limited

George E Orozovich

William C Seidel

William A Mitchell

Howard D Stahl

Darrell G Medcalf

A method of modifying cereal starches to produce a clean, odor-free and without off-taste starch that does not develop objectional characteristics during storage. The modification process comprises an alkali treatment of the starch.

Method of preparing a clean flavored cereal starch

The flavor of waxy maize starch intended for use in thickened food compositions are modified by heat treating the starch to a temperature between about 120.degree. and about 200.degree. C. for a time period of less than 1 hour up to about 24 hours. The heat-treated waxy maize is then pregelatinized and remains flavor-free with a suitable texture for incorporation by mixing in thickened food compositions such as instant puddings.

Method for modifying texture and flavor of waxy maize starch

A starch composition having lower hydroscopicity, lower bulk-density and better film-forming and holding properties than low D.E. dextrins comprising granule starches which have been hydrolyged to a D.E. of less than about 1 with little or no reducing sugars being present while retaining their granule structure and have thereafter been gelatinized.

Cold water soluble stable bulked starch

Low molecular weight, aliphatic acid esters of polyhydric alcohols when incorporated into instant pudding formulations containing modified starches results in the formation of smooth creamy non-aerated pudding dessert compositions.

Growing community of inventors

Flushing, NY, United States of America

George E Orozovich