abstract |
A water-binding composition for binding excessnliquid after cooking high-carbohydrate, starchy foods,nsuch as rice, potatoes, pasta, cereals, legumes etc.,ncomprising (a) 20-60% by weight of a physicallynmodified starch, (b) 35-65% by weight of a chemicallynmodified starch and (c) 2-15% by weight of a driednedible fat emulsion. |