| abstract |
The present invention relates to accidental gelling starch and its use, wherein the modified starch according to the invention has very fast gelling properties, high gel strength and good elasticity. These properties greatly reduce holding time and process time. Furthermore, high gel strength makes it possible to reduce starch levels without loss of tissue strength or gel strength fidelity of the final product. Instant gelling starch is particularly useful in food systems in the form of gelling on stop, such as pies and creams, puddings, spreads and jelly. |