Patent ID: 6013299
Filing Date: 2000-01-11
Classification: A21D,A23G,A23L,C08B

Abstract:
A method for producing a starch-based composition comprising an enzyme-resistant starch which has a melting point of at least about 140.degree. C., said method comprising:a) heating a starch ingredient in the presence of water to gelatinize the starch at a temperature above the melting point of any amylose-lipid complex which may be present in the starch ingredient, but below the melting point of said enzyme-resistant starch,b) cooling the gelatinized starch to a nucleating temperature above the melting point of amylopectin starch,c) maintaining the gelatinized starch at said nucleating temperature to nucleate crystals of said enzyme-resistant starch,d) raising the temperature of the gelatinized starch above the melting point of said amylose-lipid complex to a crystal-propagating temperature below the melting point of said enzyme-resistant starch,e) maintaining the temperature of the gelatinized starch at said crystal-propagating temperature to grow crystals of said enzyme-resistant starch,f) cooling the gelatinized starch, andg) drying the gelatinized starch.