5 results about "FOOD STARCH" patented technology

The present specification discloses a starch mixture useful for making baking creams. The starch mixture comprises a cold water-swellable, heat-set waxy starch and a cold water-swellable, heat-set non-waxy starch. The starches can be co-processed or prepared separately and mixed. The disclosed mixture can be used to replace alginate and chemically modified food starches in baking creams. Baking creams prepared using the disclosed starch blends have comparable firmness, as well as functional and sensory texture, to baking creams containing alginate.

A plant based cheese is made of a protein such as cashew protein, liquid low saturated fat vegetable oil, cultures and modified food starches. The ingredients are combined to form an emulsion, which is heated and held at a selected temperature for a selected time such that starches gelatinize. Shear is applied to the emulsion. The emulsion is liquid at the selected temperature but when cooled, the emulsion becomes solid. In its solid state, when it is heated, the product melts, closely resembling certain dairy cheeses. The liquid oil has relatively low saturated fat.

The present invention provides a novel raw material that can improve the texture of food products and also can impart a new function to food products. The present invention relates to a starch composition for food products, the starch composition having a type-B viscometer viscosity (Pa·s) of 2-100 Pa·s, the viscosity being determined when a slurry that is obtained at 20°C, by mixing into the starch composition for food products an edible oil / fat in the amount of two times greater than the starch composition in terms of mass and water in the amount of seven times greater than the starch composition in terms of mass, in this order and without heating, is subjected to a viscosity measurement under the condition of 30 rpm for 30 seconds. The starch composition also has a type-B viscometer viscosity (Pa·s) that satisfies the condition of "the type-B viscometer viscosity at 0°C is 2-30 times greater than the type-B viscometer viscosity at 90°C" and that is determined when the slurry is cooled or heated and is subjected to viscosity measurement under the condition of 30 rpm for 30 seconds.

The invention discloses a preparation method of soybean protein amyloid fiber template oil gel, and belongs to the technical field of improvement of protein functional characteristics. The method comprises the following steps: (1) preparing soybean protein amyloid fibers; and (2) preparing the soybean protein amyloid fiber template oil gel. In the present invention, an effective scaffold for the liquid oil is constructed by an emulsion templating process without the use of high temperatures or solvents to alter the food-grade properties and nutritional ingredients of the oil. The research further broadens the range of the food amyloid fibril as a functional template platform for food, biomedicine and pharmaceutical application.

A process for forming granules includes the steps of:a) providing an aqueous solution of at least one modified food starch, a glucose syrup and sucrose;b) adding a carotenoid selected from the group consisting of lutein and zeaxanthin and any mixture thereof to the solution of step a) to thereby obtain a suspension;c) milling the suspension of step b) until the following particle size distribution of the milled carotenoid is reached:D [3,2] in the range of from 0.6 to 1.5 μm, andD [v, 0.5] in the range of from 1.1 to 3.5 μm, whereinboth D values are as measured by laser diffraction (Malvern Instruments Ltd, Malvern, UK, Mastersizer 3000) according to the Fraunhofer scattering model;d) spray-granulating the suspension of step c) to obtain the granules; ande) adding a water-soluble antioxidant.