Starches which have been chemically modified or incipiently hydrolyzed either by the action of added reagents or by cooking or special heat treatments, but which still give a blue or violet reaction with iodine, and processes of making them.
SEE OR SEARCH THIS CLASS, SUBCLASS:
38, and indented subclasses, for hydrolysis of starch where it is carried to a point where the blue or violet reaction with iodine is no longer obtained.
