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11.发明授权
公开(公告)号：US4166173A
公开(公告)日：1979-08-28
申请号：US905272
申请日：1978-05-15
Applicant: Otto B. Wurzburg , Wadym Jarowenko , Roger W. Rubens , Jayant K. Patel
Inventor： Otto B. Wurzburg , Wadym Jarowenko , Roger W. Rubens , Jayant K. Patel
CPC classification number: C08B31/066
Abstract: Starch is phosphorylated by an improved pollution-free process which involves forming a reagent solution of an alkali metal tripolyphosphate salt in water having 20- 36% by weight of the salt dissolved therein, forming a starch cake containing no more than 45% by weight moisture, adding 2 - 30% by weight of the tripolyphosphate salt reagent solution to the starch cake, and drying and heat-reacting the thus-impregnated starch. In this process more efficient impregnation of the starch is achieved. The impregnation is preferably effected in a centrifuge.
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12.发明授权Retort starches products prepared from blends of starch and high amylose starch components 失效蒸馏淀粉由淀粉和高直链淀粉组分的混合物制备的产品
公开(公告)号：US3970767A
公开(公告)日：1976-07-20
申请号：US631835
申请日：1975-11-14
Applicant: Martin M. Tessler , Wadym Jarowenko
Inventor： Martin M. Tessler , Wadym Jarowenko
IPC: A23L1/0522 , A23L1/187 , C08B31/00 , A23L1/195 , A23L1/40
CPC classification number: C08B31/006 , A23L29/219 , A23L9/10
Abstract: Retort starches comprising blends in specified proportions of starch and high amylose starch, said starches being hydroxypropylated and inhibited to a specified degree. These retort starches exhibit good thin-thick properties and high end viscosities and are especially suited for use in foods such as gravies and puddings.
Abstract translation: 蒸煮淀粉包括特定比例的淀粉和高直链淀粉的共混物，所述淀粉被羟丙基化并被抑制到一定程度。 这些蒸煮淀粉显示出良好的薄厚度特性和高端粘度，并且特别适用于食品如果肉和布丁。
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13.发明授权Retort starches prepared from blends of starch and high amylose starch components 失效由淀粉和高直链淀粉组分的混合物制成的蒸煮淀粉
公开(公告)号：US3969340A
公开(公告)日：1976-07-13
申请号：US487013
申请日：1974-07-10
Applicant: Martin M. Tessler , Wadym Jarowenko
Inventor： Martin M. Tessler , Wadym Jarowenko
IPC: A23L1/0522 , C08B31/00 , A23L1/195 , C08B31/10
CPC classification number: C08B31/006 , A23L29/219
Abstract: Retort starches comprising blends in specified proportions of starch and high amylose starch, said starches being hydroxypropylated and inhibited to a specified degree. These retort starches exhibit good thin-thick properties and high end viscosities and are especially suited for use in foods such as gravies and puddings.
Abstract translation: 蒸煮淀粉包括特定比例的淀粉和高直链淀粉的共混物，所述淀粉被羟丙基化并被抑制到一定程度。 这些蒸煮淀粉显示出良好的薄厚度特性和高端粘度，并且特别适用于食品如果肉和布丁。
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