Patent JPS649638A successfully refreshed from Google Patents.
US4207355A
Expired / Lapsed
US
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Cold-water dispersible, gelling starches
Assignee: Ingredion Inc
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Filing: 1979-01-08
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Granted: 1980-06-10
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Expires: 1999-01-08
Abstract
Abstract A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 45 grams is prepared by converting a tapioca starch to a water fluidity of about 10 to 63, preferably 20 to 40; reacting the starch with a crosslinking agent to within defined Brabender viscosity limits sufficient to provide the modified starch with gelling properties; and drum-drying the converted, crosslinked starch to obtain the modified starch product. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies, and puddings.
Inventors
- 👤 Chung-Wai Chiu
- 👤 Morton W. Rutenberg
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 10:17
CPC Classifications
C; C08; C08B; C08B30/00; C08B30/12; C08B30/14; A; A23; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/212; A23L29/219; C08B31/00; C08B31/003
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
154 words
A cold-water dispersible, modified tapioca starch with gelling properties, prepared by drum-drying a tapioca starch which has been converted to a water fluidity of about 10 to about 63 and thereafter reacted with at least 0.005% by weight of a crosslinking agent, said converted, crosslinked starch being further defined as having a Brabender Viscosity Differential, measured between 80 and 95° C., of from about -20 to +30%, measured at 7% solids using a 700 cm.-g. cartridge, or of from about -35 to -4%, measured at 10 % solids using a 350 cm.-g. cartridge, and as having a Brabender viscosity at 80° C. of at least about 100 B.U., measured at 7% solids using a 700 cm.-g. cartridge, or of at least about 400 B.U., measured at 10% solids using a 350 cm.-g. cartridge, said converted, crosslinked starch after drum-drying being capable of forming a gel having a Bloom strength of at least 45 grams.
Claim 2
Dependent Claim
154 words
A cold-water dispersible, modified tapioca starch with gelling properties, prepared by drum-drying a tapioca starch which has been converted to a water fluidity of about 10 to about 63 and thereafter reacted with at least 0.005% by weight of a crosslinking agent, said converted, crosslinked starch being further defined as having a Brabender Viscosity Differential, measured between 80 and 95° C., of from about -20 to +30%, measured at 7% solids using a 700 cm.-g. cartridge, or of from about -35 to -4%, measured at 10 % solids using a 350 cm.-g. cartridge, and as having a Brabender viscosity at 80° C. of at least about 100 B.U., measured at 7% solids using a 700 cm.-g. cartridge, or of at least about 400 B.U., measured at 10% solids using a 350 cm.-g. cartridge, said converted, crosslinked starch after drum-drying being capable of forming a gel having a Bloom strength of at least 45 grams.
Claim 3
Dependent Claim
17 words
The modified starch of claim 1 wherein said starch is acid-converted to a water fluidity of 20-40.
Claim 4
Dependent Claim
25 words
The modified starch of claim 1 wherein said crosslinking agent is selected from the group consisting of phosphorus oxychloride, epichlorohydrin, sodium trimetaphosphate, and adipic-acetic anhydride.
Claim 5
Dependent Claim
165 words
A process for preparing a cold-water dispersible, modified tapioca starch with gelling properties comprising the steps of: a. converting a tapioca starch to a water fluidity of about 10 to about 63; b. reacting said starch with at least 0.005% by weight of a crosslinking agent such that the converted, crosslinked starch has a Brabender Viscosity Differential, measured between 80 and 95° C., of from about -20 to +30%, measured at 7% solids using a 700 cm.-g. cartridge, or of from about -35 to -4%, measured at 10% solids using a 350 cm.-g. cartridge, and has a Brabender viscosity at 80° C. of at least about 100 B.U., measured at 7% solids using a 700 cm.-g. cartridge, or of at least about 400 B.U., measured at 10% solids using a 350 cm.-g. cartridge; and c. drum-drying the converted, crosslinked starch to obtain said modified starch, said modified starch being defined as capable of forming a gel having a Bloom strength of at least 45 grams.
Claim 6
Dependent Claim
165 words
A process for preparing a cold-water dispersible, modified tapioca starch with gelling properties comprising the steps of: a. converting a tapioca starch to a water fluidity of about 10 to about 63; b. reacting said starch with at least 0.005% by weight of a crosslinking agent such that the converted, crosslinked starch has a Brabender Viscosity Differential, measured between 80 and 95° C., of from about -20 to +30%, measured at 7% solids using a 700 cm.-g. cartridge, or of from about -35 to -4%, measured at 10% solids using a 350 cm.-g. cartridge, and has a Brabender viscosity at 80° C. of at least about 100 B.U., measured at 7% solids using a 700 cm.-g. cartridge, or of at least about 400 B.U., measured at 10% solids using a 350 cm.-g. cartridge; and c. drum-drying the converted, crosslinked starch to obtain said modified starch, said modified starch being defined as capable of forming a gel having a Bloom strength of at least 45 grams.
Claim 7
Dependent Claim
13 words
A food system containing the cold-water dispersible, modified tapioca starch of claim 1.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1983-06-10 | 1983-12-10 | 1984-06-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-06-10 | 1987-12-10 | 1988-06-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-06-10 | 1991-12-10 | 1992-06-10 | $7700.00 | Window Closed / Lapsed |