Abstract: A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 50 grams is prepared by reacting a tapioca starch with a crosslinking agent to within defined Brabender viscosity limits; converting the crosslinked starch in a sufficient amount to provide the modified starch with gelling properties; and drum-drying the crosslinked and converted starch to obtain the modified starch product. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie filling, jellies, and puddings.

Abstract: A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 60 grams is prepared by reacting a potato starch with a crosslinking agent to within defined Brabender viscosity limits sufficient to provide the modified starch with gelling properties and drum-drying the crosslinked starch to obtain the modified starch product. The starch may be optionally converted to a fluidity starch either before or after the crosslinking step and prior to drum drying. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies, and puddings.