Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
  • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/01—Instant products; Powders; Flakes; Granules
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
  • A23L27/63—Ketchup
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/50—Polysaccharides, gums
  • A23V2250/51—Polysaccharide
  • A23V2250/5104—Amylose
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/50—Polysaccharides, gums
  • A23V2250/51—Polysaccharide
  • A23V2250/5118—Starch
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2300/00—Processes
  • A23V2300/26—Homogenisation

Definitions

• the present invention relates to the use of pre-gelatinized starch rich in amylose and large particle size as a texturing agent giving pulpy food compositions, in particular tomato sauce to be reconstituted, called "instant".
• the present invention also relates to a process for the preparation of pasty food products remarkable in that between 12 to 18%, preferably of the order of 15% by weight of the total weight of the food composition are replaced by pre-gelatinized starch rich in amylose and large particle size.
• the invention also relates to a tomato sauce composition in which between 12 to 18%, preferably of the order of 15% by weight of the total weight of the composition are replaced by pre-gelatinized starch rich in amyloidosis and large granulometry.
• the invention also relates to a process for preparing a dry food composition as well as said dry composition intended to be reconstituted.
• the “pulpy” or “granular” organoleptic characteristics are a sensory characterization of the texture linked mainly to the presence of coarsely structured particles.
• starch As an ingredient of said food compositions, in addition to proteins, lipids and various saccharides, starch is one of the most important texturing agents used. Among the properties of starch for this texturizing agent functionality, we find its capacities:
• compositions by forming a three-dimensional network
• the texture obtained also contributes decisively to improving the taste of the food composition containing it.
• Biochemically synthesized, a source of carbohydrates, starch is one of the most widespread organic materials in the plant world, where it constitutes the nutritional reserve of organisms.
• Starch is a mixture of two homopolymers, amylose and amylopectin, composed of D-glucose units, linked together by ⁇ (1-4) bonds and ⁇ (1-6) bonds ) which are at the origin of ramifications in the structure of the molecule. These two homopolymers differ in their degree of branching and degree of polymerization. Amylose, slightly branched with short branches, has a molecular mass which can be between 10,000 and 1,000,000 Dalton. The molecule is made up of 600 to 1,000 molecules of glucose.
• Amylopectin is a branched molecule with long branches every 24 to 30 glucose units via ⁇ (1-6) bonds. Its molecular mass can range from 1,000,000 to 100,000,000 Dalton and its branching level is of the order of 5%. The total chain can be between 10,000 and 100,000 glucose units.
• the ratio between amylose and amylopectin depends on the botanical source of the starch.
• Starch is stored in reserve organs and tissues in a granular state, that is to say in the form of semi-crystalline granules.
• This semi-crystalline state is essentially due to the presence of amylopectin macromolecules.
• the starch grains exhibit a degree of crystallinity which varies from 15 to 45% and which depends essentially on the botanical origin and the possible treatment to which it has undergone.
• This positive birefringence phenomenon is due to the semi-crystalline organization of these granules: the average orientation of the polymer chains being radial.
• the starch grain will swell very quickly and lose its semi-crystalline structure (loss of birefringence).
• All the grains will be swelled to the maximum over a temperature range of the order of 5 to 10 ° C.
• a paste is obtained composed of swollen grains which constitute the dispersed phase and of dispersed molecules.
• the rheological properties of the starch depend on the relative proportion of these two phases, dispersed and aqueous, and on the swelling volume of the grains.
• the gelatinization range is variable depending on the botanical origin of the starch.
• the maximum viscosity is obtained when the starch paste contains a large number of very swollen grains. When we continue to heat, the grains will burst and the material will disperse in the medium. However, the solubilization will only take place when the temperatures are above 100 ° C.
• amylose-lipid complexes exhibit swelling delays because the association prevents the interaction of amylose with the water molecules and temperatures above 90 ° C are required to obtain the total swelling of the grains (case amyloma ⁇ s complexed with lipids).
• This network is formed very quickly, in a few hours. During the development of this network, the association of the double helices with each other via hydrogen bridge bonds displaces the water molecules associated with the helices and causes significant syneresis.
• starches and common starch derivatives by their method of implementation, rather promote the formation of cream or smooth textures.
• Starch is a mixture of native gelatinized starch and amylopectin and the process involves cooking and shearing the amylopectin component of said mixture apart.
• starch rich in amylopectin instead of starch rich in amylopectin, it was more judicious to use, on the contrary, starch rich in amylose, and not in native form, but in the form pre-gelatinized.
• the present invention relates to the use of pre-gelatinized starch rich in amylose, of large particle size, as a texturing agent conferring a pulpy character to pasty food compositions, in particular tomato sauce to be reconstituted, called "instant" .
• the present invention relates to the use of pre-gelatinized starch rich in amylose and of large particle size as a texturing agent conferring pulpy character on pasty food compositions, the amylose content of which is greater than 25% by weight. weight relative to the total weight of starch and the particle size of which, determined according to German standard DIN 66145: 1976-04, is defined by a value "n" greater than 1.7 and a value "d” greater than 850 ⁇ m.
• the starch rich in amylose is obtained from legumes, more particularly from peas or field beans.
• the amylose content of the starch is between 25% to 45%, preferably of the order of 35% by total weight of starch.
• the pre-gelatinized starch is native.
• the size of the starch particles determined according to the German standard DIN 66145: 1976-04, has an "n" value of between 1, 7 and 2, preferably of the order of 1. , 8 and a value of “d '” between 850 and 1000 ⁇ m, preferably of the order of 900 ⁇ m.
• the pre-gelatinized starch rich in amylose and of large particle size used according to the invention is then introduced into the recipe for pasty food compositions, so as to substitute from 12 to 18%, preferably of the order of 15% by weight of the total weight of the total constituents of said recipe.
• the dry food composition prepared by this process comprises 12 to 18% by weight of the pre-gelatinized starch rich in large particle size amylose.
• the invention relates to a process for preparing a dry food composition, in particular a tomato sauce to be reconstituted, the process comprising the replacement of an amount of 12 to 18% by weight by pre-gelatinized starch rich in amylose of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said composition, the amylose content of which is greater than 25% by weight relative to the weight total starch and the particle size of which is determined according to German standard DIN 66145: 1976-04 is defined by an “n” value greater than 1.7 and a “d” value greater than 850 ⁇ m.
• the dry food composition according to the invention is useful in the preparation of pasty food products, in particular "instant" tomato sauce, that is to say a tomato sauce reconstituted from a dry composition. It makes it possible to replace between 12 to 18%, preferably of the order of 15% by weight of the total weight of the dry food product, by pregelatinized starch rich in large particle size amylose.
• the invention relates to a process for preparing a pasty food composition, the process comprising the following steps: - Provide a dry food composition comprising an amount of 12 to 18% by weight of pre-gelatinized starch rich in amylose of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said composition ;
• the pre-gelatinized starch having an amylose content greater than 25% by weight relative to the total weight of starch and a particle size determined according to the German standard DIN 66145: 1976- 04 and defined by an "n" value greater than 1.7 and a "d '" value greater than 850 pm.
• the starch rich in amylose is obtained from legumes, more particularly from peas or field beans.
• amylose content of the starch is between 25% to 45%, preferably of the order of 35% by total weight of starch.
• the pre-gelatinized starch is native.
• the size of the starch particles determined according to the German standard DIN 66145: 1976-04, has a value "n" between 1, 7 and 2, preferably of the order of 1. , 8 and a value of “d '” between 850 and 1000 ⁇ m, preferably of the order of 900 ⁇ m.
• the invention relates to a pasty food composition obtained by a preparation process according to the preceding aspect.
• the composition is a reconstituted tomato sauce, called “instant”.
• the invention also relates to a dry food composition intended to be reconstituted to form a pasty food composition
• said dry composition comprises an amount of 12 to 18% by weight of pre-gelatinized starch rich in amylose and of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said dry composition, the amylose content of which is greater than 25% by weight relating to the total weight of starch and the particle size of which is determined according to the German standard DIN 66145: 1976-04 is defined by an “n” value greater than 1.7 and a “d '” value greater than 850 ⁇ m.
• said dry food composition is a tomato sauce to be reconstituted.
• Figure 1 shows a photograph of a dry food composition comprising PREGEFLO® L100 F; the magnification of the image is 35. [0066] [Fig. 2]
• Figure 2 shows a photograph of a dry food composition comprising PREGEFLO® L100 G; the magnification of the image is 35.
• Figure 3 shows a photograph of a dry food composition comprising PREGEFLO® P100 G; the magnification of the image is 35.
• FIG. 4 shows a photograph of a control dry food composition not comprising PREGEFLO® corresponding to the negative control; the magnification of the image is 35. [0072] [Fig. 5]
• FIG. 5 shows a photograph of an aqueous composition comprising PREGEFLO® P100 G in water; the magnification of the image is 35.
• Figure 6 shows a photograph of a food composition comprising PREGEFLO® P100 G intended to be reconstituted taken before the cooking step; the magnification of the image is 35.
• FIG. 7 shows three graphs corresponding to the results of measurements of the diameters of Dmode, D90 and D (4; 3) type, respectively compared to a negative control or to the compositions comprising PREGEFLO® L100 F, PREGEFLO® L100 G or PREGEFLO® P100 G.
• FIG. 8 shows three graphs corresponding to the results of measurements of the diameters of Dmode, D90 and D (4; 3) type, respectively compared to a negative control or to the compositions comprising PREGEFLO® L100 F, PREGEFLO® L100 G or PREGEFLO® P100 G.
• FIG. 8 shows three graphs corresponding to the size distributions of the particles in view of the diameters of type Dmode, D90 and D (4; 3), respectively relative to the compositions comprising PREGEFLO® L100 F, PREGEFLO® L100 G or PREGEFLO ® P100 G. [0080] [Fig. 9]
• FIG. 9 shows three images (a, b, c) of a reconstituted control pasty food composition not comprising PREGEFLO®; the images b and c correspond to enlarged images of the elements shown by the image a.
• FIG. 10 shows three images (a, b, c) of a control reconstituted pasty food composition comprising PREGEFLO® L100 G; the images b and c correspond to enlarged images of the elements shown by the image a.
• FIG. 11 shows three images (a, b, c) of a reconstituted control pasty food composition comprising PREGEFLO® L100 F; the images b and c correspond to enlarged images of the elements shown by the image a.
• FIG. 12 shows three images (a, b, c) of a reconstituted control pasty food composition comprising PREGEFLO® P100 G; the images b and c correspond to enlarged images of the elements shown by the image a.
• FIG. 13 shows a graph corresponding to the results of viscosity measurements of pasty food compositions corresponding to a negative control composition not comprising PREGEFLO® or to compositions comprising PREGEFLO® L100 F, PREGEFLO® L100 G or PREGEFLO® P100 G, respectively.
• the present invention therefore relates to the use of starches rich in pre-gelatinized amylose of large particle size as a texturing agent conferring a pulpy character to pasty food compositions, in particular tomato sauce to be reconstituted, called "instant".
• pasty composition means a wet intermediate composition, of a consistency that is neither completely solid nor completely liquid, but on the contrary soft, flexible.
• said pasty food composition will have the consistency that everyone can recognize.
• Said mutant varieties are in particular those called “r mutants”, “rb mutants”, “rug 3 mutants”, “rug 4 mutants”, “rug 5 mutants” and “lam mutants” as described in the article by CL HEYDLEY et al. entitled “Developing novel pea starches” Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77- 87.
• faba bean is meant the group of annual plants of the species Vicia faba, belonging to the group of legumes of the family of Fabaceae, subfamily of Faboideae, tribe of Fabeae. We distinguish the Minor and Major.
• wild varieties and those obtained by genetic engineering or variety selection are all excellent sources.
• amylose-rich starch is understood to mean a starch having an amylose content of 25% to 45%, of the order of 35% by weight, relative to the total weight of pea starch.
• starch is understood to mean any composition extracted, in any way whatsoever, from peas or field beans, and the starch content of which is greater than 40%, preferably greater than 50% and again more preferably greater than 75%, these percentages being expressed in dry weight relative to the dry weight of said composition.
• this starch content is greater than 90% (sec / sec). It can in particular be greater than 95%, including greater than 98%.
• pregelatinized starch or pre-gel starch is understood to mean a starch which has been cooked and then dried in a starch factory on a dryer drum or in an extruder, making the starch soluble in cold water.
• the pregelatinization of starch is an operation well known to those skilled in the art in which the cooking is carried out at a temperature below the gelatinization temperature of the starch.
• starch of "large particle size” is meant a starch containing a particle size, determined according to the German standard DIN 66145 dated April 1976 (DIN 66145: 1976-04), at a value "n” between 1, 7 and 2, preferably of the order of 1, 8 and an “d '” value of between 850 and 1000 ⁇ m, preferably of the order of 900 ⁇ m.
• the pre-gelatinized pea starch of large particle size is introduced as a mixture, in powder form, with the various ingredients of the food composition in question, in this case an "instant" tomato sauce.
• the introduction into the recipe is carried out by substituting a part of the powdered tomato, from 30 to 35% by weight.
• pre-gelatinized starch The contribution of such a pre-gelatinized starch is estimated with respect to that of a pre-gelatinized pea starch of finer particle size, or of a pre-gelatinized starch of the same particle size but of different botanical origin. , in this case pre-gelatinized potato starch.
• the pre-gelatinized starches can be obtained by treatment of the hydrothermal gelatinization type of native starches, in particular by steam cooking, cooking with a jet cooker, cooking in a drum or cooking with a kneader.
• Such starches generally have a solubility in demineralized water at 20 ° C greater than 5% by weight and more generally between 10% and 100%, and a degree of starch crystallinity of less than 15% ( in diffraction intensity A_RX), generally less than 5%, and more often less than 1%, or even zero.
• the degree of crystallinity is measured by X-ray diffraction, as described in US Pat. No. 5,362,777 (column 9, lines 8 to 24).
• - PREGEFLO® L100 G prepared from native pea starch, large particle size; ie exhibiting, according to the German standard DIN 66145: 1976-04, a value of “n” between 1, 6 and 2, preferably of the order of 1.8 and a value of “d '” between 900 and 1000 pm, preferably of the order of 900 ⁇ m.
• the amylose content is of the order of 35%.
• PREGEFLO ® L100 F prepared from native pea starch, of fine grain size, obtained by grinding PREGEFLO ® L100G so as to present, according to German standard DIN 66145: 1976-04, a value of "n” included between 1, 2 and 1, 8, and a value of "d '" between 100 and 120 ⁇ m.
• the amylose content is of the order of 35%.
• PREGEFLO ® P100 G prepared from native potato starch, of the same particle size as PREGEFLO ® L100 G used in the present invention.
• the amylose content is of the order of 21%.
• the laser diffraction technique (according to Mie's theory) is used to measure the particle size distributions of powders or by the wet route of colloidal dispersions based on these powders.
• the product is dispersed in the reverse osmosis water in the bowl of the particle size analyzer and stirred at 1900 rev / min.
• Dmode is the diameter of the main population (maximum peak value).
• D90 is a diameter where the particle represents 90% of the total.
• D (4.3) is the arithmetic mean of the distribution.
• a visual analysis is carried out on each of the steps in the manufacture of the sauce, for each starch-based ingredient tested, on the dry powdered composition before reconstitution and finally on the reconstituted composition.
• a score of 0 to 3 is assigned to assess the grainy / pulpy character (from least to most).
• note 0 corresponds to a not grainy / pulpy character
• note 1 corresponds to a slightly grainy / pulpy character
• note 2 corresponds to a medium grainy / pulpy character
• note 3 corresponds to a very grainy / pulpy character.
• RVA viscosity measurement (Rapid Visco Analyzer)
• the sauce sample is dispersed in demineralized water, then colored with Lugol in order to highlight the starch granules.
• Lugol is a 1% iodine based aqueous solution. Iodine reacts with amylose and forms complexes with a spiral structure. [0137] A blue / purple color is obtained if the starch comprises at least 20% by weight of amylose. Otherwise, the color of the starch granules remains brown / yellow.
• the sauce is cooked in the RVA.
• Those skilled in the art will choose a temperature below the gelatinization temperature of the starch.
• Figure 5 PREGEFLO ® P100G in water alone without cooking.
• Figure 6 before cooking in the powdered tomato sauce.
• the PREGEFLO ® L100F and P100G are close to the negative control which does not contain PREGEFLO ® .
• the pulpy character of the sauce it is from the least pulpy to the most pulpy (scores from 0 to 3):

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Dispersion Chemistry (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Agronomy & Crop Science (AREA)
• Botany (AREA)
• Jellies, Jams, And Syrups (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Grain Derivatives (AREA)
• General Preparation And Processing Of Foods (AREA)

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