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Waxy potato starch stabilised via hydroxypropylation
Waxy potato starch stabilised via hydroxypropylation
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机译:通过羟丙基化稳定的糯马铃薯淀粉
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摘要
Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.
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