Abstract: Method for the preparation of starch hydrolysis products containing mixtures having a dextrose equivalent of 5 to 10 which mixtures have the property of forming together with water, white glossy thermoreversible gels having a neutral taste, which gels are stable to freezing and defrosting and the consistency of which gels may be varied from pasty to cutting hard depending upon the proportion of water contained in the gel, comprising mixing two starch products which in the admixture have an average dextrose equivalent of 5 to 10, the starch products being of respective degrees of polymerization differing from the other by at least ten times and each of the starch products being branched and at least one of the starch products being a starch hydrolysis product.

Abstract: Food additive, having utility for example as a thickener is prepared by mixing an optimum concentration of a starch-hydrolyzing enzyme and a starch or pre-treated starch in water in a concentration of the starch of 15-50% by weight at a pH optimum for the enzyme, heating the mixture to a temperature at which the starch grains swell and permitting the starch to hydrolyze, inactivating the enzyme by additional heating of the mixture, and cooling the mixture to form a gel or dehydrating the mixture to form a dry hydrolyzate.