| abstract |
A process for producing thermally inhibited starch is describedresultingin a viscostable starch product. The process comprises providing an alkaline starch having a pH, when measured in a 20 % (w/v) aqueous dispersion, between 9.1and 11.2, adjusting the water content of the starch to between 2 and 22 wt.%, heating the starch between 130 and 190 °C, especially between 140 and 180 °C, for a sufficient time and at a sufficient pressure for the inhibition of the starch to be initiated before the water content has reached a level of 1 wt.% and before the pH has reacheda value of 9, continuing heating the starchbetween 140 and 190 °C until viscostability is achieved, and cooling and optionally further processing the starch. |