Edible amylose compsn. - contg. low molecular plasticiser and hydrophilic high polymer

摘要

The compsn. contains amylose (amylose content 50%), 5-150 pts. wt. of an edible low molecular plasticiser (per dry anylose) (e.g. water, propylene glycol, glycerin, sorbitol, maltitol, etc.) and 5-100 pts. wt. of a hydrophilic edible high polymer (per dry amylose) (e.g. proteinous substances such as casein, sodium casein, gelatin, etc., polysaccharide derivs. such as sodium cellulose glycollate, sodium starch glycollate, etc., edible yeasts, such as beer yeast, baker's yeast, etc. and the protein obtd. therefrom, sodium alginate, etc.). The compsn. withstands physical force at the time of extrusion moulding at high temps., jet moulding, etc. The prods. obtd. from the compsn. exhibit satisfactory flexibility in dryness and do not undergo bleeding under high humidity.