Retort starches products prepared from blends of starch and high amylose starch components

Claim 2

A food product adapted for retorting containing as a thickener a cross-linked, hydroxypropylated starch product comprising: a. 15-85% by weight, of a starch containing at least 50% amylose; and b. the remainder of the product comprising a starch containing less than 50% amylose; said product being hydroxypropylated and cross-linked to an extent such that an aqueous dispersion containing 5.0% of said starch product has a Brookfield viscosity measured at 180°F. of less than 2,000 cps. after being cooked at 5.0% starch solids concentration dry basis, in a pH 6.5 buffered salt solution at 212°F. for 10 minutes, followed by 15 minutes at 250°F. and standing at room temperature until it cools to 180°F.; and a Brookfield viscosity measured at 75°F. of greater than 1,500 cps. when said cooked starch is allowed to stand at room temperature for 24 hours; said viscosity measured at 75°F. being at least about five times greater than the viscosity at 180°F.; the degree of hydroxypropylation being such that when the two starch components are blended together prior to being hydroxypropylated, the resulting blend is hydroxypropylated to an M.S. of 0.10-0.30 and when the two starch components are separately hydroxypropylated prior to blending, the starch component containing at least 50% amylose has a hydroxypropyl M.S. of 0.10-0.30 and the starch containing less than 50% amylose has a hydroxypropyl M.S. of 0.06-0.30.

Claim 3

The food product of claim 1 wherein the product is a pudding.

Claim 4

The food product of claim 1 wherein the product is a chicken gravy.

Claim 5

A food product adapted for retorting containing as a thickener a cross-linked, hydroxypropylated starch product comprising: a. 15-85% by weight, of a starch containing at least 50% amylose, said starch being hydroxypropylated and cross-linked to an extent such that an aqueous dispersion containing 5.0% of said starch has a Brookfield viscosity measured at 180°F. of 0-200 after being cooked at 5.0% starch solids concentration, dry basis, in a pH 6.5 buffered salt solution at 212°F. for 10 minutes, followed by 15 minutes at 250°F. and standing at room temperature until it cools to 180°F., and a Brookfield viscosity measured at 75°F. of 1,000-8,000 cps. when the cooked starch is allowed to stand at room temperature for 24 hours; and b. the remainder of the product comprising a starch containing less than 50% amylose, said starch being hydroxypropylated and cross-linked to an extent such that an aqueous dispersion containing 5.0% of said starch has a Brookfield viscosity measured at 180°F. of 200-10,000 cps. after being cooked at 5.0% starch solids concentration, dry basis, in a pH 6.5 buffered salt solution at 212°F. for 10 minutes, followed by 15 minutes at 250°F. and standing at room temperature until it cools to 180°F., and a Brookfield viscosity measured at 75°F. of 850-20,000 when the cooked starch is allowed to stand at room temperature for 24 hours, with the viscosity at 75°F. being greater than that at 180°F; the degree of hydroxypropylation being such that the starch component containing at least 50% amylose has a hydroxypropyl M.S. of 0.10-0.30 and the starch containing less than 50% amylose has a hydroxypropyl M.S. of 0.06-0.30.

Claim 6

A food product adapted for retorting containing as a thickener a cross-linked, hydroxypropylated starch product comprising: a. 15-85% by weight, of a starch containing at least 50% amylose, said starch being hydroxypropylated and cross-linked to an extent such that an aqueous dispersion containing 5.0% of said starch has a Brookfield viscosity measured at 180°F. of 0-200 after being cooked at 5.0% starch solids concentration, dry basis, in a pH 6.5 buffered salt solution at 212°F. for 10 minutes, followed by 15 minutes at 250°F. and standing at room temperature until it cools to 180°F., and a Brookfield viscosity measured at 75°F. of 1,000-8,000 cps. when the cooked starch is allowed to stand at room temperature for 24 hours; and b. the remainder of the product comprising a starch containing less than 50% amylose, said starch being hydroxypropylated and cross-linked to an extent such that an aqueous dispersion containing 5.0% of said starch has a Brookfield viscosity measured at 180°F. of 200-10,000 cps. after being cooked at 5.0% starch solids concentration, dry basis, in a pH 6.5 buffered salt solution at 212°F. for 10 minutes, followed by 15 minutes at 250°F. and standing at room temperature until it cools to 180°F., and a Brookfield viscosity measured at 75°F. of 850-20,000 when the cooked starch is allowed to stand at room temperature for 24 hours, with the viscosity at 75°F. being greater than that at 180°F; the degree of hydroxypropylation being such that the starch component containing at least 50% amylose has a hydroxypropyl M.S. of 0.10-0.30 and the starch containing less than 50% amylose has a hydroxypropyl M.S. of 0.06-0.30.