Inhibited starch products containing labile and non-labile cross-links

Claim 2

A FOOD PRODUCT CONTAINING A STARCH THICKENER CHARACTERIZED IN THAT A SUBSTANTIAL PORTION OF SAID STARCH THICKENER IS A DULLY INHIBITED STARCH HAVING LABILE AND NON-LABILE CROSS-LINKAGES WHEREIN BOTH THE LABILE AND NON-LABILE CROSS-LINKAGES REMAIN SUBSTANTIALLY INTACT WHEN SAID STARCH IS COOKED IN PH 6.1 BUFFER AT A TEMPERATURE OF 212*F FOR 20 MINUTES AND ONLY THE NON-LABILE CROSS-LINKAGES REMAIN SUBSTANTIALLY INTACT WHEN SAID STARCH IS RETORTED IN PH 6.1 BUFFER AT A TEMPERATURE OF 250*F FOR 15 MINUTES, AND THE VISCOSITY OF THE RETORTED STARCH IS HIGHER THAN THE VISCOSITY OF THE COOKED STARCH.

Claim 3

A starch-containing food product according to claim 1 wherein said dually inhibited starch is further characterized in that an aqueous dispersion of said starch has a Brookfield viscosity, measured at 72*F, and 5.0% solids concentration, between 40 and 5,000 centipoises after being cooked at 5.0% solids, dry basis, in a pH 6.1 maleic acid buffer for 20 minutes at 212*F, and a Brookfield viscosity, measured at 72*F and 5.0% solids, between 700 and 20,000 centipoises after being cooked at 5.0% solids, dry basis, in a pH 6.1 maleic acid buffer for 15 minutes at 250*F, the viscosity of the dispersion being greater after retorting at 250*F than after cooking at 212*F.

Claim 4

A process for preparing a sterilized starch-containing food product comprising heating an aqueous food composition which has a pH between 4.5 and 8.0 and contains a dually inhibited starch having labile and non-labile cross-linkages to a temperature between 240*F and 300*F for a period of time sufficient to sterilize the food product.

Claim 5

A process for preparing a sterilized starch-containing food product comprising heating an aqueous food composition which has a pH between 4.5 and 8.0 and contains a dually inhibited starch having labile and non-labile cross-linkages to a temperature between 240*F and 300*F for a period of time sufficient to sterilize the food product.

Claim 6

A process according to claim 3 wherein said starch is characterized in that an aqueous dispersion of said starch has a Brookfield viscosity, measured at 72*F, and 5.0% solids, between 40 and 5,000 centipoises after being cooked at 5.0% solids, dry basis, in a pH 6.1 maleic acid buffer for 20 minutes at 212*F, and a Brookfield viscosity, measured at 72*F and 5.0% solids, between 700 and 20,000 centipoises after being cooked at 5.0% solids, dry basis, in a pH 6.1 maleic acid buffer for 15 minutes at 250*F, the viscosity of the dispersion being greater after retorting at 250*F than after cooking at 212*F.

Claim 7

A process according to claim 3 wherein said starch is characterized in that said non-labile cross-linkages are comprised of residues of cross-linking agents selected from the group consisting of epichlorohydrin, phosphorus oxychloride, divinyl sulfone, 1,4-dichlorobutene-2, cyanuric chloride, and sodium trimetaphosphate and said labile cross-linkages are comprised of residues of crosslinking agents selected from the group consisting of bis(ethylcarbonic)adipic anhydride, linear polymeric adipic anhydride, bis(ethylcarbonic)fumaric anhydride, succinyl guanidine, adipyl guanidine, phosgene, 1,1-carbonyldiimidazole, chlorine and glycine, the diimidazolide of adipic acid, the diimidazolide of succinic acid, mixtures of adipic acid with acetic anhydride and divinyl adipate.

Claim 8

A process for preparing a sterilized starch-containing food product comprising heating an aqueous food composition which has a pH of 4.5 or less and contains a dually inhibited starch having labile and non-labile cross-linkages, to a temperature between 220*F and 270*F for a period of time sufficient to sterilize the food product.

Claim 9

A process for preparing a sterilized starch-containing food product comprising heating an aqueous food composition which has a pH of 4.5 or less and contains a dually inhibited starch having labile and non-labile cross-linkages, to a temperature between 220*F and 270*F for a period of time sufficient to sterilize the food product.

Claim 10

A process according to claim 6 wherein said starch is characterized in that an aqueous dispersion of said starch has a Brookfield viscosity, measured at 72*F. and 5.0% solids, between 40 and 5000 centipoises after being cooked at 5.0% solids, dry basis, in a pH 6.1 maleic acid buffer for 20 minutes at 212*F., and a Brookfield viscosity, measured at 72*F. and 5.0 % solids, betweeN 700 and 20,000 centipoises after being cooked at 5.0% solids, dry basis, in a pH 6.1 maleic acid buffer for 15 minutes at 250*F., the viscosity of the dispersion being greater after cooking at 250*F. than after cooking at 212*F.

Claim 11

A process according to claim 6 wherein said starch is characterized in that said non-labile cross-linkages are comprised of residues of cross-linking agents selected from the group consisting of epichlorohydrin, phosphorus oxychloride, divinyl sulfone, 1,4-dichlorobutene-2, cyanuric chloride, and sodium trimetaphosphate and said labile cross-linkages are comprised of residues of cross-linking agents selected from the group consisting of bis(ethylcarbonic) fumaric anhydride, succinyl guanidine, adipyl guanidine, phosgene, 1,1''-carbonyldiimidazole, chlorine and glycine, the diimidazolide of adipic acid, the diimidazolide of succinic acid, mixtures of adipic acid with acetic anhydride and divinyl adipate.