Thick-thin retort starch

Details Thick-thin retort starch Thick-thin retort starch

1991-10-11

1993-03-09

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426579, 426589, 426661, 127 32, 127 33, 127 71, 536105, 536111, A23L 10522

Patent

active

051925761

ABSTRACT:
The thick-thin retort starch is an oxidized, hydroxy alkylated starch. The base starch is either a waxy or a root starch. The degree of substitution is up to 0.93 and the etherification agent is ethylene oxide or propylene oxide. The oxidation step is conducted after the etherification. Oxidation is accomplished with sodium or calcium hypochlorite at a pH of 4 to 5. A non-substituted, oxidized waxy or root starch also has thick-thin properties.

REFERENCES:
patent: 3748151 (1973-07-01), Szymanski
patent: 3904601 (1975-09-01), Tessler
patent: 3959514 (1976-05-01), Eastman
patent: 4038482 (1977-07-01), Eastman
patent: 4452978 (1984-06-01), Eastman
Von M. Palasinski and F. Schierbaum, "Die Selbsthydrolyse der Kartoffelstarke", Die Starke 23. Jahrg. 1971/Nr. 11, pp. 383-390.
L. Larsen, "Bleaching--Hypochlorite Stage", Handbook of Pulp and Paper Technology, 2nd Ed., pp. 264-274.

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