Abstract: A process for producing thermally inhibited starch is described resulting in a visco-stable starch product with improved whiteness. The process comprises pretreating a dry starch with an alkaline solution in a water-miscible solvent, adjusting the water content of the starch to below 12 wt. %, heating the starch at a temperature between 140 and 190° C., preferably between 140 and 180° C., and cooling and optionally further processing the starch. The thermally inhibited starch has the advantages of not being chemically modified. The process is more flexible and faster than conventional inhibition processes.

Abstract: A process for producing thermally inhibited starch is described resulting in a visco-stable starch product with improved whiteness. The process comprises pretreating a dry starch with an alkaline solution in a water-miscible solvent, adjusting the water content of the starch to below 12 wt. %, heating the starch at a temperature between 140 and 190° C., preferably between 140 and 180° C., and cooling and optionally further processing the starch. The thermally inhibited starch has the advantages of not being chemically modified. The process is more flexible and faster than conventional inhibition processes.

Abstract: The present invention provides methods for enzymatic cross-linking of a protein comprising performing a reaction for enzymatic cross-linking of said protein in the presence of a phenolic saccharide, wherein said reaction comprises the step of forming protein-protein cross-links. The present invention further provides a cross-linked protein obtainable by a method according to the invention as well as a protein that is cross-linked by a phenolic saccharide and the use of such proteins in a foodstuff. The invention also provides a foodstuff comprising a cross-linked protein of the invention as well as the use of a phenolic saccharide as a cross-linking agent for proteins.