公开(公告)号：US3578498A

公开(公告)日：1971-05-11

申请号：US3578498D

申请日：1967-06-12

Applicant: CPC INTERNATIONAL INC

Inventor： KITE FRANCIS E ,  STEJSKAL JOSEPH F

IPC: C08B30/06 ,  C13L1/08 ,  C13L1/00 ,  C13L1/04

CPC classification number: C08B30/06

Abstract: STARCH WHICH HAS BEEN TREATED WITH A HYDROPHILIC ORGANIC SOLVENT SUCH AS A LOW MOLECULAR WEIGHT ALCOHOL, KETONE, OR THE LIKE, AND WHICH, AS A RESULT, RETAINS RELATIVELY LARGE QUANTITIES OF THE SOLVENT, IS DESOLVENTIZED BY CONTACTING IT WITH A HOT HUMID GAS, SUCH AS, FOR EXAMPLE, STEAM OR MOIST AIR, WHILE MAINTAINING THE STARCH AT A TEMPERATURE OF FROM ABOUT 160*F. TO ABOUT 320*F. AND AT A MOISTURE LEVEL OF FROM ABOUT 1% TO ABOUT 15%. THE PROCESS IS APPLICABLE TO ANY TYPE OR VARIETY OF STARCH, IN EITH NON-GELATINIZED OR PREGELATINIZED FORM; THE PROCESS DOES NOT ALTER OR OTHERWISE AFFECT THE PROPERTIES OF THE STARCH.

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.