American Maize-products Company

Jerry E Wilson

Ibrahim R Abbas

Roxane M Bishop

William J Mackey

Sakharam K Patil

A method for making a beverage clouding agent entails acid hydrolysis of a starch without the use of agitation during hydrolysis followed by a step of lowering the temperature of the hydrolysate to between 45.degree. C. to 60.degree. C. coupled with increasing the solids level of the slurry containing the hydrolysate to between 30.degree. to 45.degree. Be. If the slurry containing the hydrolysate is spray dried to obtain the hydrolysate, then the slurry should be preheated prior to spray drying to not more than 90.degree. C. The clouding agent produced is a starch hydrolysate which in an about 0.1% aqueous solution has a spectrophotometric reading below 70%T when measured at 25.degree. C. through a 1 cm cell at 600 nm.

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Gary, IN, United States of America

Jerry E Wilson