| abstract |
This invention involves a process for preparing a pregelatinized modified starch suitable for use in instant puddings which comprise forming an aqueous slurry containing an ungelatinized starch and an effective amount of sodium or calcium stearoyl-2-lactylate, heating the slurry to a temperature and for a period of time sufficient to gelatinize the starch, and recovering the starch. The resultant pregelatinized modified starch possesses a smoother, creamier mouthfeel and has a high sheen. |