Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB24598/37A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HANS GERSTLE
Original Assignee
HANS GERSTLE
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HANS GERSTLEfiledCriticalHANS GERSTLE
Publication of GB488683ApublicationCriticalpatent/GB488683A/en
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
A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
Abstract
Potato starch is disintegrated by treatment with oxidizing agents, acids, alkalies, steam or other agents to such an extent that it will still thicken on boiling with water but will not form a jelly in concentrations of 7-10 per cent., and the dry starch is then heated at 100-160 DEG C. to restore its jelly-forming properties. The product may be used in making puddings.
GB24598/37A1936-09-161937-09-09New or improved process for the production of starch for food purposes
ExpiredGB488683A
(en)