Abstract: A hot-water dispersible starch-surfactant product and process for preparing the same is disclosed wherein a blend of granular starch and at least about 0.25% by starch weight of a surfactant containing a fatty acid moiety are subjected to heat-moisture treatment. Heat-moisture treatment is carried out at from about 10% to about 40% by total weight at a temperature from about 50.degree. C. to about 120.degree. C. Also disclosed are acid stable food thickeners obtained by blending the starch surfactant product with one or more gums in the amount of from about 0.5% to about 10% by total weight.

Abstract: High speed corrugating adhesives are provided based upon the use of certain specified saponifiable starch ester materials. These may be in the form of no-carrier type formulations, in which a single phase is present wherein the starch material is in the form of partially swollen granules. Alternatively, the formulation may have a carrier phase and an adhesive phase. The specific formulations described have superior properties that permit higher corrugating machine speeds.

Abstract: The staling of sweet baked goods comprising starch, water and sweetener is reduced from conventional levels. This may be accomplished by incorporating a preservative agent sugar having high unit anti-staling activity into the sweetener and/or by increasing the total amount of sugar in the sweetener.