| abstract |
A method for preparing an inhibited starch is described, in which it comprises the steps of a) providing a suspension containing a native granular starch obtained from a starch containing raw material, b) alkalinizing the suspension by adding ammonia or adding one or more compounds that have the ability to release or produce ammonia in the suspension, c) adjust the pH of the suspension to a value between 7 and 10, d) add at least one oxidant that is a source of active chlorine to the suspension for a reaction with said ammonia, e) add at least one organic acid or bisulfite to the suspension in order to eliminate any residual oxidant, bad taste and unwanted odor, and f) add at least one antioxidant to the suspension in order to stabilize the inhibition obtained from starch during prolonged cellar storage, as well as a starch that has an increased viscosity when cooked in hard water compared to when cooked in hard water. stylated, an inhibited starch prepared with the method according to the present invention, the use of said inhibited starch in a food product and a food product containing said inhibited starch. |