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.

公开(公告)号：US3578497A

公开(公告)日：1971-05-11

申请号：US3578497D

申请日：1969-05-19

Applicant: PENICK & FORD LTD

Inventor： HJERMSTAD ERLING T

IPC: A23L1/0522 ,  C08B30/12 ,  C08B31/00 ,  C08B31/12 ,  C13L1/08

CPC classification number: C08B30/12 ,  A23L29/219 ,  C08B31/00 ,  C08B31/12

Abstract: IMPROVED PASTE AND GEL PROPERTIES AND A HIGHER SWELL ING TEMPERATURE ARE IMPARTED TO POTATO STARCH BY HEATING AN AQUEOUS SUSPENSION OF POTATO STARCH AT TEMPERATURES WHICH ARE AT LEAST INITIALLY BELOW THE NATURAL GELATINIZATION TEMPERATURE OF THE STARCH, BUT ALWAYS BELOW THE HIGH GELATINIZATION TEMPERATURE ATTAINED BY THE STARCH DUE TO SAID HEATING.

公开(公告)号：US3537893A

公开(公告)日：1970-11-03

申请号：US3537893D

申请日：1967-10-30

Applicant: NECKAR CHEMIE DR HEINRICH KOPP

Inventor： HAUSER NORBERT ,  GREIF KASSIAN

IPC: C08B30/12 ,  C08B30/14 ,  C13L1/08

CPC classification number: C08B30/12 ,  C08B30/14

公开(公告)号：US3450692A

公开(公告)日：1969-06-17

申请号：US3450692D

申请日：1965-02-05

Applicant: KEEVER CO

Inventor： HYLDON ROY G ,  FINK DORIS E ,  ABOUL-SAAD HALIM G

IPC: C08B31/18 ,  C08B19/04 ,  C13L1/08

CPC classification number: C08B31/18

公开(公告)号：US4508576A

公开(公告)日：1985-04-02

申请号：US542952

申请日：1983-10-18

Applicant: John P. Mudde

Inventor： John P. Mudde

IPC: A23L1/0522 ,  C08B30/12 ,  C08B30/14 ,  C13L1/08 ,  C08L3/00

CPC classification number: C08B30/12 ,  A23L29/219

Abstract: A process for preparing a corn starch product that forms a uniform viscous dispersion when added to boiling water. This process comprises heating a mixture of starch, surfactant and water followed by subjecting the mixture to microwave radiation.

Abstract translation: 一种制备玉米淀粉产品的方法，当添加到沸水中时形成均匀的粘稠分散体。 该方法包括加热淀粉，表面活性剂和水的混合物，然后使混合物进行微波辐射。

公开(公告)号：US4303452A

公开(公告)日：1981-12-01

申请号：US138894

申请日：1980-04-10

Applicant: Toshiaki Ohira ,  Reiko Miyano ,  Ryonosuke Yoshida

Inventor： Toshiaki Ohira ,  Reiko Miyano ,  Ryonosuke Yoshida

IPC: A23L1/0522 ,  C08B30/12 ,  C13L1/08

CPC classification number: C08B30/12 ,  A23L29/212

Abstract: A method of producing improved starch, which comprises subjecting starch having a water content of not more than 50% to a smoking treatment.

Abstract translation: 一种生产改性淀粉的方法，其包括将具有不超过50％水含量的淀粉进行吸烟处理。

公开(公告)号：US4303451A

公开(公告)日：1981-12-01

申请号：US135578

申请日：1980-03-31

Applicant: William C. Seidel ,  Howard D. Stahl ,  George E. Orozovich

Inventor： William C. Seidel ,  Howard D. Stahl ,  George E. Orozovich

IPC: A23L1/0522 ,  C08B30/14 ,  C13L1/08 ,  A23L1/187

CPC classification number: C08B30/14 ,  A23L29/212

Abstract: The flavor of waxy maize starch intended for use in thickened food compositions are modified by heat treating the starch to a temperature between about 120.degree. and about 200.degree. C. for a time period of less than 1 hour up to about 24 hours. The heat-treated waxy maize is then pregelatinized and remains flavor-free with a suitable texture for incorporation by mixing in thickened food compositions such as instant puddings.

Abstract translation: 旨在用于增稠食品组合物的蜡质玉米淀粉的风味通过将淀粉热处理至约120℃至约200℃的温度来修饰，持续时间小于1小时至约24小时。 然后将经热处理的蜡质玉米预胶化，并保持无风味，具有合适的质地，通过混合加厚的食物组合物如即时布丁掺入。

公开(公告)号：US4256509A

公开(公告)日：1981-03-17

申请号：US38619

申请日：1979-05-14

Applicant: John V. Tuschhoff ,  James E. Eastman ,  Schanefelt Robert V.

Inventor： John V. Tuschhoff ,  James E. Eastman ,  Schanefelt Robert V.

IPC: C08B30/12 ,  C13L1/08

CPC classification number: C08B30/12

Abstract: A method of modifying the viscosity characteristics of a starchy flour by physical treatment, including heating in alcohol in a confined zone. The resulting starchy flour exhibits thin-thick viscosity characteristics when heated, and provides added viscosity in acid systems without breaking down. It has particular application to baby food recipes to impart desired texture and mouthfeel. Oat flour is the presently preferred starchy flour to be treated for use in baby foods.In one embodiment, a starchy flour is slurried in an aqueous organic liquid, preferably ethanol, and is then subjected to heat and pressure for a predetermined time to modify the physical properties of the flour. The specific combination of pressure, temperature, and heating time determine the properties of the treated flour. The alcohol treatment of the starchy flour may be performed continuously by forcing the starchy slurried in alcohol through a tubular confined zone under the required conditions of heat, pressure and residence time in the reactor to accomplish the desired physical changes. The continuous process greatly improves production rates.

Abstract translation: 通过物理处理改变淀粉粉的粘度特性的方法，包括在密闭区域中在酒精中加热。 所得到的淀粉粉在加热时显示出薄的粘度特性，并且在酸性体系中提供添加的粘度而不会分解。 它特别适用于婴儿食品食谱，以赋予所需的质感和口感。 燕麦粉是目前优选的用于婴儿食品处理的淀粉粉。 在一个实施方案中，淀粉粉在含水有机液体，优选乙醇中浆化，然后经受加热和加压预定的时间以改变面粉的物理性质。 压力，温度和加热时间的具体组合决定了处理过的面粉的性质。 淀粉粉的酒精处理可以通过在反应器中在需要的热，压力和停留时间的条件下，通过管状密闭区域将醇浆化的淀粉状物强制进行连续进行，以实现所需的物理变化。 连续过程大大提高了生产率。

公开(公告)号：US4040862A

公开(公告)日：1977-08-09

申请号：US702032

申请日：1976-07-02

Applicant: John E. Voigt ,  Edward M. Bovier

Inventor： John E. Voigt ,  Edward M. Bovier

IPC: C08B31/18 ,  D21H19/54 ,  C13L1/08 ,  C08B31/00

CPC classification number: C08B31/185 ,  D21H19/54

Abstract: Process for preparing a thermal converting starch by reacting an alkaline hypochlorite oxidized starch with a water soluble aluminum salt. The treatment provides a starch product which when pasted at high temperatures will degrade to give a low viscosity material. The process includes the steps of slurrying oxidized starch in water and treating the oxidized starch with a water soluble aluminum salt.

Abstract translation: 通过使碱性次氯酸盐氧化淀粉与水溶性铝盐反应来制备热转化淀粉的方法。 该处理提供了一种淀粉产品，当在高温下粘贴时，淀粉产品将降解以产生低粘度的材料。 该方法包括将氧化淀粉在水中制浆并用水溶性铝盐处理氧化淀粉的步骤。

公开(公告)号：US3996061A

公开(公告)日：1976-12-07

申请号：US592450

申请日：1975-07-02

Applicant: Donald L. Johnson

Inventor： Donald L. Johnson

IPC: B01J13/20 ,  B41M5/124 ,  B01J13/00 ,  C13L1/08 ,  D21H3/28

CPC classification number: B01J13/20 ,  B41M5/1243 ,  Y10T428/25 ,  Y10T428/253 ,  Y10T428/254 ,  Y10T428/2984 ,  Y10T428/2987

Abstract: Large diameter legume starch granules including starches derived from yellow field pea, Pisum sativum (var) and faba bean, Vicia faba L. (Leguminosae) which have been treated to remove protein and fiber, and to improve color are used to replace scarce arrowroot starch granules as a protective stilt material in microencapsulated coatings, including carbonless copy paper. The "stilt" material is used to prevent premature rupture of the microcapsules and early release of the microencapsulated materials. It has been discovered that the natural granule size, and other granule properties of the yellow field pea and faba bean starches are ideally suited to replace arrowroot starch granules as a protective material when the naturally occurring protein and fiber have been removed, and the color improved.In certain coating processes in which the temperature at the coated surface exceeds the normal pasting temperature of these starch granules, the pasting temperature of the granules can be raised by a crosslinking reaction under temperature and pH conditions to preserve the granular structure of the starch particles. A polyfunctional crosslinking agent, such as epichlorohydrin, phosphorus oxychloride, sodium trimetaphosphate, acrolein, or urea formaldehyde can be used. Under high alkaline conditions, using phosphorus oxychloride in a stepwise reaction procedure, it is possible to increase the pasting temperature of the starch granules by more than 25.degree. F.These fiber and protein free, large diameter legume starch particles may also be used for other purposes, such as for anti-offset powders in lithography, either with or without crosslinking or other derivatization to further improve chemical and physical properties. These starches are also useful an absorbable dusting powders. The large granule starches derived from most varieties of peas and beans can be used in the same manner.

Abstract translation: 大直径豆科植物淀粉颗粒，包括从黄田豌豆，豌豆（豌豆），蚕豆（蚕豆），蚕豆（豆科）等已被处理去除蛋白质和纤维，并提高颜色的淀粉，用于代替稀少的芋头淀粉 颗粒剂作为微胶囊化涂料中的保护性高分子材料，包括无碳复写纸。 “高跷”材料用于防止微囊过早破裂和微胶囊化材料的早期释放。 已经发现，当天然存在的蛋白质和纤维被去除时，黄田豌豆和蚕豆淀粉的天然颗粒尺寸和其它颗粒性质理想地替代了作为保护材料的竹根淀粉颗粒，并且颜色改善 。