Abstract: The rate and ease of water dispersibility and/or water solubility of powdered or granular starch materials are substantially enhanced by the incorporation therein of a small but effective amount of a glycoside surfactant ingredient.

Abstract: Methylated, ethylated or carboxymethylated starch products which have, per anhydroglucose unit within the starch molecule, an average of from about 0.03 to about 1.0 methyl, ethyl or carboxymethyl substituents covalently bonded thereto and which contain a combined total of less than 1 weight percent, on a dry starch solids weight basis, of polyvalent inorganic anions, monovalent inorganic anions and methylsulfate and ethylsulfate anions are particularly well suited for use as protective colloids in emulsion polymerization or copolymerization processes.

Abstract: A cold process fruit filling for pastry and bakery products is prepared ug two different starch components. The first starch component is a cold water swelling granular starch, while the second starch component is a pregelatinized starch. Such a combination of starches provided a means to produce a fruit filling without heating. The filling possesses heat stability to maintain the desired properties when the bakery product containing the filling is cooked.