Thin-thick waxy malze based starch derivative for acid and neutr

Details Thin-thick waxy malze based starch derivative for acid and neutr Thin-thick waxy malze based starch derivative for acid and neutr

1974-09-17

1976-04-20

Jacobs, Lewis T.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

2602335, C08B 3100

Patent

active

039519473

ABSTRACT:
A thin-thick, hydroxypropylated, crosslinked root-type starch derivative for continuous process pressure cooking, which remains stable over a wide pH range (3-7), and maybe used in both neutral and acid food systems. Suitable base starches include waxy maize, waxy milo, waxy sorghum, and any amylopectin-rich starch which is low in amylose contents.
These hydroxypropylated starch derivatives are non-jelling, heat stable, freeze-thaw, and are crossed linked to a level at which their aqueous suspensions are initially low in viscosity and then developed full viscosity upon heating in sealed containers, thereby permitting initial rapid heat penetration necessary for the heat sterilizations of canned foods processed in high temperature-short time sterilization (HTST) food canning processes, in which the complete retorting cycle is less than 20 minutes.
Use of these starch derivatives greatly facilitates the preparation of heat processed foods, contributing to excellent color, smooth texture, good clarity, flavor and food value. Even delicate, heat sensitive flavors are preserved.

REFERENCES:
patent: 3238193 (1966-03-01), Tuschhorr et al.
patent: 3369910 (1968-02-01), Ganz
patent: 3422088 (1969-01-01), Tuschhoff et al.
patent: 3719661 (1973-03-01), Robinson et al.
patent: 3751410 (1973-08-01), Caracci et al.
patent: 3804828 (1974-04-01), Szymanski et al.

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