Organic compounds -- part of the class 532-570 series – Organic compounds – Carbohydrates or derivatives
Reexamination Certificate
1999-06-03
2003-09-09
Wilson, James O. (Department: 1623)
Organic compounds -- part of the class 532-570 series
Organic compounds
Carbohydrates or derivatives
C514S060000
Reexamination Certificate
active
06617446
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention relates to cold water swellable starches exhibiting delayed viscosity development, preparation and use thereof.
Cold water swellable (CWS) starches are known in the art and are to used for a variety of purposes, particularly in instant food products such as soups and gravies. One important attribute of these CWS starches is that they quickly hydrate to add viscosity to the food product. Unfortunately, this quick hydration is disadvantageous to the commercial preparation of many foods as a viscous solution is harder to process in many ways, such as pumping, mixing, adding other ingredients, and homogenizing.
Surprisingly, it has now been discovered that compaction of CWS starches provides all the advantages of such starches except that the rate of starch hydration may be controlled which aids in the reduction of lump formation. This adds the further advantage of controlled viscosity development, allowing for easier product processing.
SUMMARY OF THE INVENTION
The present invention is directed to cold water swellable starches exhibiting delayed viscosity development, preparation and use thereof. The cold water swellable starches are prepared using methods known in the art and then are compacted. These starches provide all the advantages of CWS starch, including texture, heavy body, glossy sheen, and viscosity. However, the rate of hydration may be controlled to delay viscosity development and reduce lump formation. Such starches may be used for a variety of industrial applications including food products, personal care products, cleansers, liquid detergents and fabric softeners, oil-well drilling, and paints and allow for easier processing of such products.
DETAILED DESCRIPTION OF THE INVENTION
The present invention is directed to cold water swellable starches exhibiting delayed viscosity development, preparation and use thereof. The cold water swellable starches are prepared using methods known in the art and then are compacted. These starches provide all the advantages of CWS starch, including texture, heavy body, glossy sheen, and viscosity. However, the rate of hydration may be controlled to delay viscosity development and reduce lump formation. Such starches may be used for a variety of industrial applications including food products, personal care products, cleansers, liquid detergents and fabric softeners, oil-well drilling, and paints and allow for easier processing of such products.
All starches and flours (hereinafter “starch”) may be suitable for use as a base material herein and may be derived from any native source. A native starch or flour as used herein, is one as it is found in nature. Also suitable are starches and flours derived from a plant obtained by breeding techniques including crossbreeding, translocation, inversion, transformation or any other method of gene or chromosome engineering to include variations thereof. In addition, starch or flours derived from a plant grown from artificial mutations and variations of the above generic composition which may be produced by known standard methods of mutation breeding are also suitable herein.
Typical sources for the starches and flours are cereals, tubers, roots, legumes and fruits. The native source can be corn, pea, potato, sweet potato, banana, barley, wheat, rice, sago, amaranth, tapioca, arrowroot, canna, sorghum, and waxy or high amylose varieties thereof. As used herein, the term “waxy” is intended to include a starch or flour containing at least about 95% by weight amylopectin and the term “high amylose” is intended to include a starch or flour containing at least about 40% by weight amylose. Particularly suitable bases include waxy starches.
Conversion products derived from any of the starches, including fluidity or thin-boiling starches prepared by oxidation, enzyme conversion, acid hydrolysis, heat and or acid dextrinization, thermal and or sheared products may also be useful herein.
Chemically modified starches may also be used. Such chemical modifications are intended to include without limitation crosslinked starches, acetylated and organically esterified starches, hydroxyethylated and hydroxypropylated starches, phosphorylated and inorganically esterified starches, cationic, anionic, nonionic, and zwitterionic starches, and succinate and substituted succinate derivatives of starch. Such modifications are known in the art, for example in Modified Starches: Properties and Uses, Ed. Wurzburg, CRC Press, Inc., Florida (1986).
Physically modified starches, such as thermally-inhibited starches described in the family of patents represented by WO 95/04082, may also be suitable for use herein.
Any starch or starch blends having suitable properties for use herein may be purified, either before or after any modification or treatment, by any method known in the art to remove starch off flavors, odors, or colors that are native to the starch or created during processing. Suitable purification processes for treating starches are disclosed in the family of patents represented by EP 554 818 (Kasica, et al.). Alkali washing techniques are also useful and described in the family of patents represented by U.S. Pat Nos, 4,477,480 (Seidel) and 5,187,272 (Bertalan et al.).
The starches must be made cold water swellable either before or after other treatments or modifications, if any, using methods known in the art. Cold water swellable starch is intended to mean a pregelatinized starch. The pregelatinized starches of the present invention may be either granular or non-granular.
Granular pregelatinized starches have retained their granular structure but lost their polarization crosses. They are pregelatinized in such a way that a majority of the starch granules are swollen, but remain intact. Exemplary processes for preparing pregelatinized granular starches are disclosed in U.S. Pat. Nos. 4,280,851; 4,465,702; 5,037,929; and 5,149,799, the disclosures of which are incorporated by reference.
Pregelatinized non-granular starches and flours have also lost their polarization crosses and have become so swollen that the starches have lost their granular structure and broken into fragments. They can be prepared according to any of the known physical, chemical or thermal pregelatinization processes that destroy the granule such as drum drying, extrusion, or jet-cooking. See U.S. Pat. Nos. 1,516,512; 1,901,109; 2,314,459; 2,582,198; 2,805,966; 2,919,214; 2,940,876; 3,086,890; 3,133,836; 3,137,592; 3,234,046; 3,607,394; 3,630,775; and 5,131,953, the disclosures of which are incorporated by reference.
In one treatment for making the starch cold water swellable, the starch may be pregelatinized by simultaneous cooking and spray drying such as in U.S. Pat. No. 5,149,799, the contents of which are hereby incorporated by reference as if set forth herein in its entirety. Alternately, other methods which are known to those skilled in the art for making the starches cold water swellable may be used, including without limitation those which use drum drying. Conventional procedures for pregelatinizing starch are known to those skilled in the art are also described for example in Chapter XXII- “Production and Use of Pregelatinized Starch”,
Starch: Chemistry and Technology
, Vol. III- Industrial Aspects, R. L. Whistler and E. F. Paschall, Editors, Academic Press, New York 1967.
The only limitation is that the starch may not be modified or treated in any way which will prevent it from being further processed to render it cold water swellable. Particularly suitable starches include stabilized, crosslinked starches, more particularly those stabilized with propylene oxide and crosslinked with phosphorus oxychloride or those stabilized with acetic anhydride and crosslinked with adipic acid.
The resultant starches are substantially CWS. Although the CWS starches may be of any percent moisture convenient to compact, particularly suitable starches have a moisture level of from about 2 to about 20%, more particularly from about 6 to about 12%, by weight. The moisture of the CWS starch is best con
Altieri Paul A.
Green Vincent R.
Hanchett Douglas J.
Papadopoulos Andreas L.
Rawlins David C.
LeCroy David
National Starch and Chemical Investment Holding Corporation
White Everett
Wilson James O.
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