Abrégé

Provided is an improved production method of cross-linking modified acetylated distarch adipate inhibited by oil, sodium hypochlorite and heat by adjusting the conditions and preparation processes suitable for use as an adhesion agent in deep-fried food products and as a meat binder in processed meat products without the presence of acetaldehyde and phosphorus in the products. Acetylated distarch adipate from tapioca starch is prepared at a pH value of 8-8.5 and the temperature in the range of 25-30℃ by dropping a mixture of adipic acid 0.25%-0.375% (w/w, on a dry starch basis) and acetic anhydride 2.52%-7.56% (w/w, on a dry starch basis) into the prepared starch suspension. Then, a treatment is performed with a mixture of sunflower oil 0.25% (w/w, on a dry starch basis) and emulsifier 0.1% (w/w, on a dry starch basis). Then, a treatment of the obtained oil treated-acetylated distarch adipate is performed by adding sodium hypochlorite at a pH value of 4.5 and temperature of 37℃. Then, stirring for 60 minutes. Then, a heat treatment is performed at 130℃ for 30 minutes to obtain a cross-linking modified-acetylated distarch adipate inhibited by oil, sodium hypochlorite and heat with an adhesion ability.

Classes IPC  ?

• C08B 31/00 - Préparation des dérivés chimiques de l'amidon
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 7/157 - Granulés farineux pour apprêter la viande, le poisson ou les aliments similaires

Abrégé

A dough composition with capability of producing suitable air cell size and cracking resistance, which comprises grain flour, waxy starch and leavening agent.The dough composition may enhance crunching crispness of food product.

Classes IPC  ?

• A21D 2/36 - Substances végétales
• A21D 13/43 - Pains plats, p. ex. naan
• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• A23L 7/157 - Granulés farineux pour apprêter la viande, le poisson ou les aliments similaires

Abrégé

The present invention is related to preparation process of thickener and stabilizer material to substitute hydrocolloids or proteins in food. The process comprising the following steps: Preparing starch in the form of slurry in water, the mixture of fatty substances and emulsifier of palmitic acid ester and stearic acid ester at the mixture content of 0.55-0.95% by weight of the dry batter was added batter in the form of slurry, dehumidification of batter mixture, and heat treatment of batter mixture. As well as, the thickener and stabilizer material to substitute hydrocolloids or proteins in food produced by the process. The obtained thickener and stabilizer material to substitute hydrocolloids or proteins in food is in a consistently quality and maintain the integrity of food even when stored for long periods.

Classes IPC  ?

• A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
• A23L 29/219 - Amidon chimiquement modifiéProduits de réaction ou de complexation de l’amidon avec d’autres produits chimiques
• A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement