SAGO-BASED GELLING STARCH HAVING FAST GELLING PROPERTIES, HIGH GEL STRENGTH AND EXCELLENT ELASTICITY

摘要

PURPOSE: The use of sago-based gelling starch having exceptionally fast gelling properties, high gel strength, and excellent elasticity is provided. The properties allow for significant reduction of processing times and hold times. Instant gelling starch is particularly useful in food systems of the type that gel upon standing, such as pie and cream fillings, puddings, spreads, and jellies. CONSTITUTION: The modified sago-based gelling starch is prepared by pregelatinizing sago starch which is transferred to the viscosity of about 400 to 1,000 Brabender unit and inhibited. The starch is cold-water dispersible and modified starch with gelling characteristics, has a BVD(Brabender Viscosity Differential) of about -35 to 25 BVD when measured at about 80 to 90deg.C and is selected from the group consisting of phosphorous oxychloride, epichlorohydrin, sodium trimetaphosphate and hydrous adipic acid-acetic acid. The starch can form a gel having a gelling strength of 30g or more in 5hr after the manufacture. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture.