[SIPS NILS CORNELIS ADRIANUS PETRUS, KETTLITZ BERND WOLFGANG] NL

[SIPS, Nils, Cornelis, Adrianus, Petrus, KETTLITZ, Bernd, Wolfgang]

[KETTLITZ BERND WOLFGANG, VANHEMELRIJCK JOZEF GUIDO ROZA, DEBON STEPHANE JULES JEROME]

[Stephane Jules Jerome Debon, Jozef Guido Roza Vanhemelrijck, Bernd Wolfgang Kettlitz] BE Denderleeuw The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.

[DEBON STEPHANE JULES JEROME, VANHEMELRIJCK JOZEF GUIDO ROZA, KETTLITZ BERND WOLFGANG] US The present invention relates to a composition comprising citrus fruit fi ber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starc h, tapioca starch and mixture thereof.

[KETTLITZ BERND WOLFGANG] NL

[SIPS NILS CORNELIS ADRIANUS PE, KETTLITZ BERND WOLFGANG] NL

[Bernd Wolfgang Kettlitz, Jozef Victor Jean Marie Coppin] NL La Sas Van Gent The present invention relates to heat stable high viscosity starches. The starches of the present invention are obtained by reacting high viscosity starch with activated chlorine under alkaline conditions. The starches of the present invention are used to replace viscosity stable starches obtained by conventional chemical cross-bonding.

[KETTLITZ BERND WOLFGANG, COPPIN JOZEF VICTOR JEAN MARIE] NL The present invention relates to heat stable high viscosity starches. The starch es of the present invention are obtained by reacting high viscosity starch with activa ted chlorine under alkaline conditions. The starches of the present invention are us ed to replace viscosity stable starches obtained by conventional chemical cross-bondin g.

[Stephane Jules Jerome Debon, Jozef Guido Roza Vanhemelrijck, Bernd Wolfgang Kettlitz] BE Denderleeuw The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.