abstract |
Abstract: PROBLEM TO BE SOLVED: To combine excess liquid after cooking high carbohydrate-containing starchy foods such as rice, potatoes, pasta, cereals, beans, etc. (A) 20-60% by weight of physically modified starch in the formulation; Such a formulation comprising (b) 35-65% by weight of chemically modified starch and (c) 2-15% by weight of a dried edible fat emulsion. |