To provide a hydrocolloid blend having improved texture.
The present invention relates to a blend consisting essentially of a stabilized and reaction-inhibited non-high amylose starch and an enzymatically debranched waxy starch at a weight ratio of 0.8:1 to 8:1, wherein both starches are waxy corn starch. As an alternative, the non-high amylose starch of the blend is tapioca starch, and the stabilized and reaction-inhibited starch of the blend is stabilized with polypropylene oxide and reaction-inhibited with phosphorus oxychloride.
|WO/2005/000904||RESISTANT STARCH COMPOSITIONS|
|WO/1996/009401||NOVEL METHOD FOR PRODUCING CITRIC ACID|
|WO/1990/015079||A STARCH-DERIVED, FOOD-GRADE, INSOLUBLE BULKING AGENT|
Martin, Alicia F.