Patent ID: 6391376
Filing Date: 2002-05-21
Classification: A23G,A23L,Y10S

Abstract:
A cold process method of forming a food ingredient, said method comprising the steps of:(a) providing a dry component low in free water and including a blend of a first starch and 10-40% of a second starch, said first starch including a modified cold water thickening starch with a moisture content of less than 8%, an acidic pH and hydratable into a highly viscous, free standing mass when exposed to free water, said second starch including a natural cold water gelling starch with a moisture content of less than 8%, an acidic pH and hydratable by free water to form a resilient, colloidal gel structure; (b) providing a liquid component having sufficient free water to substantially completely hydrate said starches in said starch component; (c) maintaining said dry component substantially isolated from said free water to substantially inhibit hydration of said first and second starch prior to blending said dry component with said liquid component; (d) rapidly blending said dry component and said liquid component to form a homogenous mass; and (e) removing said homogeneous mass from said blending step prior to at least one of said first and second starches being substantially completely hydrated by said free water.