Cold water hydrating starch

Details Cold water hydrating starch Cold water hydrating starch

1979-10-25

1981-07-28

Marquis, Melvyn I.

Organic compounds -- part of the class 532-570 series

Organic compounds

Carbohydrates or derivatives

426565, 426578, 426579, 426661, 536105, 536106, C08G 5940

Patent

active

042811112

ABSTRACT:
This invention relates to a process for preparing cold water hydrating starch which, when hydrated in water, produces a short creamy textured paste, especially useful in instant pudding formulations. These properties are attained without the use of the classical types of polyfunctional crosslinking reagents such as epichlorohydrin, phosphorus oxychloride, acrolein, etc. This process comprises treating starch with from 0.1% to 1% chlorine (preferably 0.4-0.6%) as sodium hypochlorite to inhibit the starch, but not to degrade or depolymerize it, and then reacting the inhibited starch with an alkylene oxide to produce a hydroxypropyl starch having a degree of substitution of about 15.5% to about 18.5%.

REFERENCES:
patent: 2732309 (1956-01-01), Kerr
patent: 3176007 (1965-03-01), Tuschhoff
patent: 3705891 (1972-12-01), Tuschhoff et al.
patent: 3725386 (1973-04-01), Hanson et al.
Whistler et al., Starch: Chemistry and Technology, vol. 1, Academic Press, N. Y., 1965, pp. 474-478.

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