Method for preparing a gelling composition

Abstract

Use of a special unmodified maize starch obtained from maize endosperm having three copies of the recessive waxy gene (wx) and two copies of the recessive amylose extender gene (ae). The starch is useful in food compositions. The composition comprises unmodified aewx maize starch in an amount of approximately 0.1% (weight percent of the composition); an aqueous component; and a third ingredient, optionally selected from the group consisting of a protein, a second starch, a hydrocolloid, and mixtures thereof. In at least some compositions, the unmodified starch is used to form thermally reversible gels.