FIELD: chemistry.
SUBSTANCE: method involves dehydration of polysaccharide to a substantially anhydrous state or an anhydrous state and thermal modification of the obtained polysaccharide in a gas with effective oxygen concentration of at least 9.77 mol/m3 at temperature of 100°C or higher for a period of time sufficient for modification of the polysaccharide. Substantially anhydrous means water content is less than 2%.
EFFECT: obtaining modified polysaccharide, having stable viscosity and improved organoleptic properties.
15 cl, 5 dwg, 3 tbl, 7 ex
| Title | Year | Author | Number |
|---|---|---|---|
| THERMALLY INHIBITIED POLYSACCHARIDES AND METHODS FOR PRODUCTION THEREOF | 2010 |
|
RU2529909C2 |
| THERMALLY INHIBITED STARCH AND METHOD FOR MANUFACTURING THEREOF | 2019 |
|
RU2823727C2 |
| PHYSICALLY MODIFIED SAGO STARCH | 2016 |
|
RU2723589C2 |
| NON-GLUTINEUS WAXY VARIETIES FLOUR AND ITS PRODUCTION METHOD | 2008 |
|
RU2469540C2 |
| THERMALLY INHIBITED STARCH AND STARCHY FLOURS | 2012 |
|
RU2602282C2 |
| GLUTEN-FREE BAKERY PRODUCTS | 2010 |
|
RU2540107C2 |
| THERMALLY INHIBITED WAX CASSAVA STARCH | 2018 |
|
RU2781575C2 |
| GLUTEN-FREE BAKED PRODUCTS | 2014 |
|
RU2673133C2 |
| FOOD PRODUCTS CONTAINING MODIFIED CASSAVA WAX STARCH | 2015 |
|
RU2695158C2 |
| SINGLE-PHASE OBTAINING OF HYDROPHOBIC STARCH PRODUCT | 2012 |
|
RU2593876C2 |
