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Abstract

There was a need for a process for thickening liquid, pourable or squeezable foodproducts without the disadvantages as mentioned above, preferably independent upon temperature during manufacture or use. In other words, the so obtained thickened food products should be thickened but preferably not gelled, be free of a starchy flavor or smell, be at least reasonably stable under heating and cooling conditions, and preferably provide a thickening effect both in hot (e.g. sauces, soups) or cold (e.g. sauces, dressings, mayonnaise) applications. Furthermore, the thickened foodstuff should preferably be free of gums from non-vegetable origin (such as gelatin). Preferably, the foodstuff so prepared should also be free of other gums or thicking biopolymers. Additionally, the thickened foodstuff should be free of any grainy or sandy texture resulting from the thickener.

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First Claim