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Application filed by ايبلير ولفانج, بيست فودزfiledCriticalايبلير ولفانج
Priority to JO19982068ApriorityCriticalpatent/JO2068B1/en
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Publication of JO2068B1publicationCriticalpatent/JO2068B1/en
A water-binding composition for binding excess liquid after cooking high-carbohydrate, starchy foods, such as rice, potatoes, pasta, cereals, legumes etc., comprising (a) 20-60% by weight of a physically modified starch, (b) 35-65% by weight of a chemically modified starch and (c) 2-15% by weight of a dried edible fat emulsion.
JO19982068A1998-12-231998-12-23Water-binding composition for foods
JO2068B1
(en)