Hydroxypropylated, epichlorohydrin crosslinked tapioca starch de

Details Hydroxypropylated, epichlorohydrin crosslinked tapioca starch de Hydroxypropylated, epichlorohydrin crosslinked tapioca starch de

1975-09-22

1978-10-17

Yudkoff, Norman

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426407, 426661, 426521, 127 70, 536106, A23L 110, A23L 302

Patent

active

041209826

ABSTRACT:
A thin-thick, hydroxypropylated, epichlorohydrin crosslinked tapioca-based starch derivative for continuous process pressure cooking of acid food systems. The degree of crosslinking of this starch derivative is carefully controlled so that it is initially low in viscosity and develops full viscosity only under high pressure and temperatures. These characteristics make this starch derivative ideally suited for use in recently developed acid medium, food canning processes in which initial rapid heat penetration without degrading the starch derivative 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 twenty minutes, and this must include heat sterilization. As the retort medium 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, this starch derivative is non-gelling and freeze-thaw stable. This new derivative is 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 230.degree. F.

REFERENCES:
patent: 3208994 (1965-09-01), Flodin
patent: 3369910 (1968-02-01), Ganz
patent: 3422088 (1969-01-01), Tuschhoff
patent: 3437493 (1969-04-01), Robinson

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