| abstract |
Sago-based gelling starches and the use thereof. Such modified starches exhibitnexceptionally fast gelling properties, high gel strengths, and exceptional elasticity. Thesenproperties allow for significantly reduced processing times, including reduced hold times.nFurther, the higher gel strength allows for reduced starch levels without loss of final product gelnstrength integrity or texture. The instant gelling starches are particularly useful in food systemsnof the type that gel upon standing, such as pie and cream fillings, puddings, spreads, and jellies. |