Process for preparing an odor-free acetylated starch

Details Process for preparing an odor-free acetylated starch Process for preparing an odor-free acetylated starch

1978-10-06

1980-12-09

Marquis, Melvyn I.

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

Organic compounds

Carbohydrates or derivatives

536104, 536106, 536110, C08B 3102

Patent

active

042386047

ABSTRACT:
A process for making an acetylated cross-linked starch substantially free of acetyl odor and flavor which comprises cross-linking a starch in a slurry, acetylating the cross-linked starch to an acetyl substitution of not more than 2.5%, thereafter washing the starch sufficiently to reduce the ash content to less than 0.20%, preferably forming a slurry of the acetylated cross-linked starch and adjusting the pH to 7 to 9.0, and thereafter drying the starch. The process provides a starch product which is substantially free from off odors or flavors and particularly useful in pudding formulations. Tapioca starch is utilized in preferred embodiments.

REFERENCES:
patent: 2682535 (1954-06-01), Broderick
patent: 2845417 (1958-07-01), Kesler et al.
patent: 3081296 (1963-03-01), Smith et al.
patent: 3238193 (1966-03-01), Tuschoff et al.
patent: 3839320 (1974-10-01), Bauer
patent: 4048435 (1977-09-01), Rutenberg et al.

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