FIELD: food industry.
SUBSTANCE: disclosed thermally inhibited starch, which is modified starch, is obtained from plant material. Said starch is dry dehydrated and thermally inhibited. Thermally inhibited starch has: or (a) a peak hot viscosity in the form of suspension with 6% solids content and pH 6 from 50 to 500 MVU and a Hunter L whiteness value of at least 91 or from 91 to 94; or (b) peak viscosity in hot state in form of suspension with 6% solids content and pH 6 from 500 to 1200 MVU and Hunter L whiteness value from 93 to 95; or (c) peak viscosity in the hot state in the form of suspension with 6% solids content and pH 6 from 1200 to 2000 MVU and a Hunter L whiteness value from 94 to 96. Invention also discloses an edible composition containing a food ingredient(s) and said thermally inhibited starch, as well as a method of producing said thermally inhibited starch.
EFFECT: invention provides starch inhibition while maintaining the desired peak viscosity in a hot state and starch whiteness and obtaining starch with an improved taste.
9 cl, 7 dwg, 10 tbl, 3 ex
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