STARCH GELATINIZATION TEMPERATURE DELAYING AGENT COMPRISING SHORT CHAIN FRUCTO-OLIGOSACCHARIDES (SCFOS)

摘要

The invention relates to a method for increasing the gelatinization temperature of a starch included in a starchy composition, a method for obtaining a high stability starchy composition on heating and the starchy composition thus obtained. The invention further relates to the use of short-chain fructo-oligosaccharides (ScFOS) as a gelatinization temperature retarding agent of a starch included in an aqueous composition.