Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1974-05-28
1976-05-25
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426578, 426407, A23L 1195, A23L 140
Patent
active
039595145
ABSTRACT:
Root and root-type starch derivatives having controlled acetyl substitution levels which provide an initial high paste viscosity to facilitate uniform filling operations when used as a food canning medium, and which break down to a thinner viscosity upon heating to facilitate heat penetration into the canned food mass for sterilization of the canned food product and to provide a more acceptable watery or soup-like consistency to the food product.
Blends of several root and root-type starch derivatives make possible a predictable final viscosity level which is not completely "water-thin." The selection of acetylating agent also affects the final viscosity level of the starch canning medium. It has been observed that a starch derivative substitute using vinyl acetate provides a slightly higher final viscosity under the same retorting conditions when compared to a starch derivative which has been substituted using acetic anhydride.
REFERENCES:
patent: 3615589 (1970-02-01), Spek
patent: 3748151 (1973-07-01), Syzmanski
patent: 3857976 (1974-12-01), Szymanski
A. E. Staley Manufacturing Company
Barnett Howard J.
Hunter Jeanette M.
Meyerson Charles J.
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