| abstract |
A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 45 grams is prepared by converting a tapioca starch to a water fluidity of about 10 to 63, preferably 20 to 40; reacting the starch with a crosslinking agent to within defined Brabender viscosity limits sufficient to provide the modified starch with gelling properties; and drum-drying the converted, crosslinked starch to obtain the modified starch product. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies, and puddings. |