US4228199A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Cold-water dispersible, gelling potato starch
Assignee: Ingredion Inc
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Filing: 1979-07-05
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Granted: 1980-10-14
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Expires: 1999-07-05
Abstract
Abstract A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 60 grams is prepared by reacting a potato starch with a crosslinking agent to within defined Brabender viscosity limits sufficient to provide the modified starch with gelling properties and drum-drying the crosslinked starch to obtain the modified starch product. The starch may be optionally converted to a fluidity starch either before or after the crosslinking step and prior to drum drying. 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 W. Chiu
- 👤 Morton W. Rutenberg
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 06:31
CPC Classifications
C; C08; C08B; C08B31/00; C08B31/003; A; A23; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/212; A23L29/219; C08B30/00; C08B30/12; C08B30/14
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
109 words
A cold-water dispersible, modified potato starch with gelling properties, prepared by drum-drying a potato starch which has been reacted with a crosslinking agent such the the crosslinked starch has a Brabender Viscosity Differential, measured between 80° and 95° C., of from about -35 to +180%, measured at 5% solids using a 700 cm.-g. cartridge, and has a Brabender viscosity at 80° C. of up to about 3100 B.U., measured at 5% solids, or of from about 800 to 1400 B.U., measured at 7% solids using a 700 cm.-g. cartridge, said crosslinked starch after drum-drying being capable of forming a gel having a Bloom strength of at least 60 grams.
Claim 2
Dependent Claim
109 words
A cold-water dispersible, modified potato starch with gelling properties, prepared by drum-drying a potato starch which has been reacted with a crosslinking agent such the the crosslinked starch has a Brabender Viscosity Differential, measured between 80° and 95° C., of from about -35 to +180%, measured at 5% solids using a 700 cm.-g. cartridge, and has a Brabender viscosity at 80° C. of up to about 3100 B.U., measured at 5% solids, or of from about 800 to 1400 B.U., measured at 7% solids using a 700 cm.-g. cartridge, said crosslinked starch after drum-drying being capable of forming a gel having a Bloom strength of at least 60 grams.
Claim 3
Dependent Claim
25 words
The modified starch of claim 1 wherein said starch is converted to a water fluidity of up to about 60 prior to the crosslinking step.
Claim 4
Dependent Claim
17 words
The modified starch of claim 2 wherein said starch is acid-converted to a water fluidity of 20-50.
Claim 5
Dependent Claim
18 words
The modified starch of claim 1 wherein said starch is acid-converted after being crosslinked and before being drum-dried.
Claim 6
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 7
Dependent Claim
13 words
The modified starch of claim 1 wherein said crosslinking agent is phosphorus oxychloride.
Claim 8
Dependent Claim
123 words
A process for preparing a cold-water dispersible, modified potato starch with gelling properties comprising the steps of: a. reacting a potato starch with a crosslinking agent such that the crosslinked starch has a Brabender Viscosity Differential, measured between 80° and 95° C., of from about -35 to +180%, measured at 5% solids using a 700 cm.-g. cartridge, and has a Brabender viscosity at 80° C. of up to about 3100 B.U., measured at 5% solids, or of from about 800 to 1400 B.U., measured at 7% solids using a 700 cm.-g. cartridge; and b. drum-drying the 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 60 grams.
Claim 9
Dependent Claim
123 words
A process for preparing a cold-water dispersible, modified potato starch with gelling properties comprising the steps of: a. reacting a potato starch with a crosslinking agent such that the crosslinked starch has a Brabender Viscosity Differential, measured between 80° and 95° C., of from about -35 to +180%, measured at 5% solids using a 700 cm.-g. cartridge, and has a Brabender viscosity at 80° C. of up to about 3100 B.U., measured at 5% solids, or of from about 800 to 1400 B.U., measured at 7% solids using a 700 cm.-g. cartridge; and b. drum-drying the 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 60 grams.
Claim 10
Dependent Claim
24 words
The process of claim 7 wherein said starch is converted to a water fluidity of up to about 60 prior to the crosslinking step.
Claim 11
Dependent Claim
20 words
The process of claim 7 wherein said starch is converted after the crosslinking step but prior to the drum-drying step.
Claim 12
Dependent Claim
13 words
A food system containing the cold-water dispersible, modified potato starch of claim 1.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1983-10-14 | 1984-04-14 | 1984-10-14 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-10-14 | 1988-04-14 | 1988-10-14 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-10-14 | 1992-04-14 | 1992-10-14 | $7700.00 | Window Closed / Lapsed |