| abstract |
The invention relates to a process for preparing an inhibited starch, which comprises the steps of a) providing a suspension containing a native granular starch obtained from a starch containing a raw material, b) basifying the suspension by addition of ammonia or by addition of one or more compound (s) having the capacity to release or produce ammonia in the suspension, c) adjustment of the ph of the suspension to a value between 7 and 10, d ) addition of at least one oxidant, source of active chlorine, to the suspension for a reaction with said ammonia, e) addition of at least one organic acid or of a bisulfite to the suspension, the objective being to eliminate any residual oxidant, undesirable aftertaste and odor, and f) addition of at least one antioxidant to the suspension, the objective being to stabilize the inhibition thus achieved of the starch during prolonged storage in warehouse, as well as a starch exhibiting increased viscosity after cooking in d e hard water compared to cooking in distilled water; an inhibited starch prepared by the process according to the present invention; the use of said inhibited starch in a food product; and a food product containing said inhibited starch. |