Abstract

This invention relates to a method for full or partial gelatinization of starch and the addition of specific ingredients to the fully or partially gelatinized starch, resulting in a product comprising special characteristics for human food products. The ingredients may comprise valorisates and/or xenogredients, which terms are defined in the descriptive section. The full or partial gelatinization of starch by means of the method according to the invention is achieved by one or a combination of two or more of the processing techniques comprising extrusion technology, baking, roasting, toasting and/or boiling.

IPC Classes  ?

• A21D 13/043 - Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
• A21D 13/066 - Gluten-free products
• A21D 17/00 - Refreshing bakery products
• A23L 2/39 - Dry compositions
• A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 29/231 - PectinDerivatives thereof
• A23L 29/275 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
• A23L 29/281 - Proteins, e.g. gelatin or collagen