Abstract: The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing the starch; the starch prepared therefrom; and a glaze comprising the glaze bases thereof.

Abstract: The instant invention is directed to a food grade, hot-melt adhesive which may be prepared by blending and melting a starch with a plasticizer and optionally adding a moisture resistant agent. Upon cooling, the solid mass can be aground into a free-flowing powder. The hot melt composition may then be used to apply any of a variety of particulate additives, such as flavoring and coloring agents, to food stuffs by the application of low heat.

Abstract: The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing the starch; the starch prepared therefrom; and a glaze comprising the glaze bases thereof.

Abstract: The present invention is directed to a process for producing an unexpectedly workable dough via the use of pregelatinized amylose-containing starches, as well as the products produced therefrom. The invention also includes the pregelatinized amylose-containing starches characterized by specific Theological properties.

Abstract: A flavored and/or colored unpopped popcorn is prepared by use of an amylase-treated low viscosity starch. Such popcorn may be popped in a microwave oven without the use of added fat or oil. Not only is the caloric content decreased due to lack of added fat, but the resultant popcorn has improved volume and flavor and/or color retention compared to conventional flavored popcorn using fat or oil.

Abstract: A non-gelling starch having good freeze-thaw stability and good mouthfeel making it suitable for use as a food additive is provided by selected waxy starch which has greater than 30% by weight of short chains with a DP of less than 13 and has been converted to a WF of from about 10 to 80, preferably 20 to 45. Particularly useful waxy starches are a hybrid waxy starch from a plant of wxsu2 genotype, waxy rice, waxy barley and amaranth.

Abstract: A method for adhering seasoning to a food product comprising the steps of:a) coating the food product with a solution containing an effective amount of an amylase treated starch;b) adhering thereon at least one seasoning, flavorant, or colorant; andc) drying the resultant food product;the amylase treated starch having been prepared by steam cooking starch, and enzymatically hydrolyzing said cooked starch with amylase in an amount and for a sufficient time to achieve a funnel viscosity (measured at 19% solids using a standard funnel) of 7 to 80 seconds, and a dextrose equivalent (DE) of 2 to 40.

Abstract: A method and apparatus for preparing quick cooking and precooked filled pasta products by preconditioning a blend of a starch material with steam and small amounts of an internal lubricant to produce a semi-moist and partially cooked blend which is cooked and cooled under controlled conditions in a co-rotating twin screw extruder with low shear screw configuration and then co-extruded into the final filled pasta product by extruding the blend through a die, and cutting the extrudate, which may then be dried or otherwise processed.

Abstract: A method and apparatus for preparing quick cooking and precooked filled pasta products by preconditioning a blend of a starch material with steam and small amounts of an internal lubricant to produce a semi-moist and partially cooked blend which is cooked and cooled under controlled conditions in a co-rotating twin screw extruder with low shear screw configuration and then co-extruded into the final filled pasta product by extruding the blend through a die, and cutting the extrudate, which may then be dried or otherwise processed.