METHOD OF STARCH ESTER PRODUCTION,ESPECIALLY FOR CUSTARD AND DESSERT PREPARATION WITHOUT BOILING

摘要

The process concerns the production method of amyl esters, in particular for preparing puddings and desserts which do not require cooking, which is characterized by the fact that the mixture of amyl, sodium citrate, sodium hydrogen phosphate, tetrasodium diphosphate and water is re-gelatinised in the optimal ratio on the drying roller at a temperature of 130 to 160 degrees C, after which it is cooled and ground.IMAGE