Organic compounds -- part of the class 532-570 series – Organic compounds – Carbohydrates or derivatives
Patent
1974-11-04
1976-12-28
Marquis, Melvyn I.
Organic compounds -- part of the class 532-570 series
Organic compounds
Carbohydrates or derivatives
426401, C08B 3100
Patent
active
040001288
ABSTRACT:
Thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The degree of cross-linking for these starch derivatives is carefully controlled so that they are initially low in viscosity and develop full viscosity only under high pressure and temperatures. These characteristics make these starches ideally suited for use in recently developed food canning processes in which initial rapid heat penetration without degrading the starch derivatives is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than 20 minutes, and this must include heat sterilization. As the retort media using the starch derivative of the invention reaches the heat sterilization temperature it then increases in viscosity to a range which retains the canned food product in a desirable suspension. In addition, these starch derivatives are non-gelling and freeze-thaw stable. The new starches are also useful in making prepared foods which, although not subjected to retorting, are processed at high temperatures ranging from about 190.degree. F. to about 240.degree. F.
REFERENCES:
patent: 3369910 (1968-02-01), Ganz et al.
patent: 3422088 (1969-01-01), Tuschoff et al.
patent: 3751410 (1973-08-01), Caracci et al.
patent: 3804828 (1974-04-01), Szymanski et al.
del Valle Frank
Streaty Charles E.
Tuschoff John V.
A. E. Staley Manufacturing Company
Barnett Howard J.
Marquis Melvyn I.
Meyerson Charles J.
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