Starch liquefaction process
Abstract
Abstract A PROCESS IS DISCLOSED BT WHICH STARCH CAN BE EASILY AND COMPLETELY LIQUEFIED BY ADDING CALCIUM SALTS OR CALCIUM AND SODIUM SALTS TO AN AQUEOUS STARCH SLURRY WHICH ALSO PREFERABLY CONTAINS SOME ALPH-AMYLASE, PASSING THE SLURRY MIXTURE THROUGH A STEAM JET AT A TEMPERATURE OF ABOUT 121*C. TO 177*C., FLASH-COOLING THE HOT MIXTURE TO ABOUT 93*C TO 102*C., ADDING SOME ALPH-AMYLASE, MAINTAINING THE MIXTURE AT THIS TEMPERATURE FOR ABOUT 1060 MINUTES, COOLING THE MIXTURE TO ABOUT 85*C., ADDING SOME ALPHA-AMYLASE AND MAINTAINING THE RESULTING MIXTURE AT THIS TEMPERATURE UNTIL THE MIXTURE REACHES A DEXTROSE EQUIVALENT VALUE OF ABOUT 9 TO 30. WHEN CRUDE STARCH IS EMPLOYED, THE INSOLUBLES CAN BE EASILY SEPARATED FROM THE LIQUEFIED STARCH BY FILTRATION PRIOR TO ANY SUBSEQUENT TREATMENT OF THE LIQURFIED STARCH.
Inventors
- 👤 Richard Vernon Vance
- 👤 Arthur Orville Rock
- 👤 Paul Walter Carr
Bibliographic Details
Claims Analysis
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