Patent ID: 7422638

Claim:
A cold water dispersible, modified sago starch with gelling properties prepared by pregelatinizing a sago starch that has been converted to a peak viscosity of about 400 Brabender Units to about 1000 Brabender Units and inhibited, the converted, inhibited starch having a Brabender Viscosity Differential (“BVD”), measured between about 80° and about 90° C., of from about −35 BVD to about 25 BVD, wherein the converted, inhibited, pregelatinized sago starch is capable of forming a gel having a gel strength of at least 30 grams within 5 hours from preparation; and wherein the Brabender viscosity is measured by rapidly heated to 50° C. and then heated further from 50° to 95° C. at a heating rate of 1.5° C. per minute.