GELS FORMED FROM STARCH CONTAINING AMYLOSE AND AN EMULSIFIER CAPABLE OF FORMING A COMPLEX WITH AMYLOSE

摘要

Gel, especially a food gel, containing a low concentration of starch, exhibiting a remarkable texture, especially a short semisolid texture, due to an increase in its elasticity relative to its viscosity due to complexing by encapsulation of molecules of emulsifying agent in amylose molecules released from the starch.