abstract |
high carbohydrate starch foods comprising (a) 20 to 60% by weight physically modified starch, (b) 35 to 65% by weight chemically modified starch and (c) 2 to 15% by weight dry edible fat emulsion, e.g. For example, a water-binding composition for bonding excess liquid after cooking rice, potatoes, pasta, cereals, legumes and the like. |