Abstract: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.

Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (<1% moisture) and heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch, (e.g., 120-180.degree. C. for up to 20 hours). Preferably the pH of the starch is adjusted to neutral or greater (e.g., pH 8-9.5) prior to the dehydration. The dehydration may be a thermal dehydration carried out simultaneously with the heat treatment or a non-thermal dehydration carried out by extraction with a solvent (e.g., ethanol) or by freeze drying.

Abstract: Thermally-inhibited starches and flours are used in cosmetic compositions such as skin and hair care products as emulsifiers, thickeners, and aesthetic control agents. The starch or flour is inhibited by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch or flour and improve its viscosity stability when dispersed in water. The dehydration may be a thermal or a non-thermal dehydration (e.g., by alcohol extraction or freeze-drying). Preferably, the pH of the starch or flour is adjusted to a neutral or above (e.g., pH 8-9.5) prior to the dehydration and heat treatment.

Abstract: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.

Abstract: Pregelatinized granular starches and flours are thermally inhibited by dehydrating a starch to anhydrous or substantially anhydrous and then heat treating the dehydrated starch at a temperature and for a time sufficient to inhibit the starch. The starch may be pregelatinized prior to or after the thermal inhibition using methods known in the art which retain the granular integrity. Preferably, the pH of the starch or flour is raised to 7.0 or above prior to the thermal inhibition steps. The dehydration step may be carried out by directly heating the starch, by extracting the starch with a solvent, or by freeze drying the starch. Preferably protein and/or lipids are removed prior to or after the thermal inhibition.