The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.

A modified starch, exhibits: a weight-average molecular weight ranging from 250 000 to 2 000 000 Da; a solubility, measured according to a test A, ranging from 50 to 85%. A process for the manufacture of the starch and a process to the use thereof in the manufacture of an aqueous binder are also described.

A modified starch, exhibits: a weight-average molecular weight ranging from 250 000 to 2 000 000 Da; a solubility, measured according to a test A, ranging from 50 to 85%. A process for the manufacture of the starch and a process to the use thereof in the manufacture of an aqueous binder are also described.

A coating slip includes water, at least one pigment and at least one modified starch, exhibiting: a weight-average molecular weight ranging from 250 000 to 2 000 000 Da; and a solubility, measured according to a test A, ranging from 50 to 85%. A process for the preparation of the slip, and a process for coating paper using this slip are also described.

A coating slip includes water, at least one pigment and at least one modified starch, exhibiting: a weight-average molecular weight ranging from 250 000 to 2 000 000 Da; and a solubility, measured according to a test A, ranging from 50 to 85%. A process for the preparation of the slip, and a process for coating paper using this slip are also described.

A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatmised, granular, high amylose starch into an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25 C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products.

A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatmised, granular, high amylose starch into an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25 C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products.

This specification discloses a starch mixture useful for making bakery creams. The starch mixture the comprises a cold water swellable, thermally inhibited waxy starch and a cold water swellable, thermally inhibited non-waxy starch. The starches may be co-processed or made separately and mixed. The disclosed mixture is useful to replace alginates and chemically modified food starch in bakery creams. Bakery creams made using the disclosed starch blends have firmness, and functional and organoleptic texture comparable to alginate containing bakery creams.

There is provided a novel a non-toxic self-adhesive shear thickening dilatant fluid and process for the formation thereof comprising the sequential steps of forming a gel comprising a first portion of starch and water and adding a sufficient second portion of dry non-toxic solid material to said gel to form a kneadable solid which is dry to the touch. In particular it is directed to a material whose base is corn starch.

A preparation method of a conductive elastomer includes the following steps: (1) according to the mass percent of 2075%, dissolving the metallic salts into deionized water to form an electrolyte solution, wherein said metallic salts is either of magnesium nitrate, sodium nitrate, zinc nitrate, cesium nitrate, calcium nitrate, neodymium nitrate, aluminum nitrate, potassium nitrate, potassium chloride, magnesium chloride, calcium chloride, sodium chloride, zinc chloride, cesium chloride, aluminum chloride or their combinations; (2) according to the mass percent of 1040%, mixing starches into the electrolyte solution prepared in step (1), then at the temperature of 33120 C., stirring to gelatinize the starches, forming a viscous liquid; (3) standing the viscous liquid obtained in step (2) at 2590 C. for 10 min to 48 h to obtain the conductive elastomer.