FIELD: food industry.
SUBSTANCE: present invention relates to cross-linked wax starches and their use. Options of cross-linked wax starch based on tapioca, having a certain distribution of a branched chain length, are proposed. In one option, cross-linked wax starch based on tapioca has amylopectin content from 90 to 100%; sedimentation volume is from 10 to 50 ml/g. In this case, starch is not previously gelatinized. Previously gelatinized starch, a method for the production of a food product, a food product, and a dry mixture for the production of a product are also proposed.
EFFECT: starches, in accordance with the present invention, are capable of providing required stability in multiple freezing, required stability in storage in a refrigerator and/or required stability in storage during a shelf life of food products.
81 cl, 9 dwg, 3 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| DRILLING MUDS | 1999 |
|
RU2230092C2 |
| FINISHING AGENT | 1996 |
|
RU2160805C2 |
| GELATINE-FREE AERATED CONFECTIONARY PRODUCTS, FOAM STRUCTURING COMPOSITIONS AND METHODS FOR PRODUCTION THEREOF | 2018 |
|
RU2736350C1 |
| STARCH MIXTURE | 2018 |
|
RU2764928C1 |
| STARCH-CONTAINING ADHESIVE COMPOSITIONS AND APPLICATION THEREOF (OPTIONS) | 2016 |
|
RU2687030C1 |
| PREGELATINIZED STARCHES WITH HIGH TECHNOLOGICAL STABILITY AND METHODS FOR THEIR PRODUCTION AND USE | 2018 |
|
RU2785127C2 |
| METHOD FOR PRODUCING CROSS-LINKED STARCH | 2018 |
|
RU2770030C2 |
| YOGHURTS WITH LOW PROTEIN CONTENT, CONTAINING MODIFIED STARCHES | 2016 |
|
RU2730649C2 |
| COMPOSITION OF STRUCTURAL MATERIAL | 2008 |
|
RU2483036C2 |
| BARLEY OF REDUCED STARCH II SYNTHASE (SSII) ACTIVITY | 2001 |
|
RU2268584C2 |
