公开(公告)号：US3671269A

公开(公告)日：1972-06-20

申请号：US3671269D

申请日：1970-05-06

Applicant: CPC INTERNATIONAL INC

Inventor： GERMINO FELIX J ,  CARACCI JOSEPH R JR

IPC: A23C9/154 ,  A23L9/10 ,  C08L3/00 ,  A23L1/14

CPC classification number: C08L3/00 ,  A23C9/1544 ,  A23L9/12

Abstract: PREPARATION OF PUDDINGS BY COOKING TOGETHER A MIXTURE OF MILK, A SWEETENER, FLAVORING AGENT AND STARCH, SAID STARCH BEING PREPARED BY REDUCING THE BOUND FAT CONTENT OF GRANULAR STARCH TO NOT MORE THAN 0.15% BY WEIGHT BY HEATING A MIXTURE OF THE STARCH, A SUITABLE SOLVENT, AND NOT MORE THAN 15% WATER, IN A CONFINED ZONE, AT FROM ABOUT 225*F. TO ABOUT 300*F. FOR NOT MORE THAN 30 MINUTES, THE CONDITIONS BEING SELECTED SO AS TO AVOID INCIPIENT GELATINIZATION OF THE STARCH. STARCH TREATED IN ACCORDANCE WITH THE PROCESS WHICH FURTHER CHARACTERIZED BY A FLUIDITY OF FROM ABOUT 30 TO ABOUT 80.

公开(公告)号：US3563798A

公开(公告)日：1971-02-16

申请号：US3563798D

申请日：1967-09-18

Applicant: CPC INTERNATIONAL INC

Inventor： GERMINO FELIX J ,  KITE FRANCIS E ,  CHRISTENSEN EDWIN H

IPC: C08B30/14 ,  C13L1/08

CPC classification number: C08B30/14

Abstract: COLD-WATER-SWELLING STARCHES WHICH FORM AQUEOUS PASTES OF EXCEPTIONALLY HIGH VISCOSITY ARE PREPARED BY SUBJECTING, IN A CONFINED ZONE, A SLURRY OF WAXY STARCH, A SOLVENT FOR STARCH, AND AN ORGANIC LIQUID WHICH IS MISCIBLE WITH THE SOLVENT FOR STARCH, TO GELATINIZING CONDITIONS. THE TREATMENT CONDITIONS AND PROPORTIONS OF INGREDIENTS ARE SO SELECTED TO CAUSE FROM 0% TO ABOUT 75% OF THE WAXY STARCH GRANULES TO BECOME FRAGMENTED, AND THE NON-FRAGMENTED GRANULES TO BE NON-BIREFRINGENT. AFTER TREATMENT THE SLURRY ID COMBINED WITH ADDITIONAL ORGANIC LIQUID, AND THE PROCESSED STARCH IS THEN RECOVERED.

公开(公告)号：US3620842A

公开(公告)日：1971-11-16

申请号：US3620842D

申请日：1967-09-18

Applicant: CPC INTERNATIONAL INC

Inventor： GERMINO FELIX J ,  KITE FRANCIS E ,  CHRISTENSEN EDWIN H

IPC: A23L1/0522 ,  C08B30/14 ,  C13L1/08

CPC classification number: C08B30/14 ,  A23L29/212

Abstract: Method for preparing a starch having texturizing properties from ungelatinized starch which involves mixing ungelatinized starch with a liquid medium, the liquid medium containing 30 to 65 percent of a starch solvent and 70 to 35 percent of an organic liquid. The mixture is then reacted at a temperature between 240* and 380* F. for a period of time sufficient to substantially completely disrupt the starch granules. The starch is then removed from the liquid phase. The resulting product is coldwater-swellable, nonbirefringent, substantially completely fragmented starch. When slurried in water at a solids content of as little as 5 percent, the product exhibits texturizing characteristics by yielding a pulpy mixture. The product is particularly suitable for use in food products such as applesauce, spaghetti sauce and the like.

公开(公告)号：US3586536A

公开(公告)日：1971-06-22

申请号：US3586536D

申请日：1967-06-12

Applicant: CPC INTERNATIONAL INC

Inventor： GERMINO FELIX J ,  CARACCI JOSEPH R JR

IPC: C08B30/12 ,  C08L1/00 ,  C08B25/02 ,  C13L1/08

CPC classification number: C08L1/00 ,  C08B30/12

Abstract: THE BOUND FAT CONTENT OF GRANULAR STARCH IS REDUCED TO NOT MORE THAN 0.15% BY WEIGHT BY HEATING A MIXTURE OF THE STARCH, A SUITABLE SOLVENT, AND NOT MORE THAN 15% WATER, IN A CONFINED ZONE, AT FROM ABOUT 225*F. TO ABOUT 300*F. FOR NOT MORE THAN 30 MINUTES, THE CONDITIONS BEING SELECTED SO AS TO AVOID INCIPIENT GELATINIZATION OF THE STARCH. STARCH TREATED IN ACCORDANCE WITH THE PROCESS WHICH IS FURTHER CHARACTERIZED BY A FLUIDITY OF FROM ABOUT 30 TO ABOUT 80 IS AN EXCEPTIONALLY FINE CONGEALING AGENT IN THE MANUFACTURE OF GUM CONFECTIONS.