Patent US2326087A successfully refreshed from Google Patents.
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US4229489A
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US
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Cold-water dispersible, gelling starch
Assignee: Ingredion Inc
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Filing: 1979-05-29
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Granted: 1980-10-21
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Expires: 1999-05-29
Abstract
Abstract A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 50 grams is prepared by reacting a tapioca starch with a crosslinking agent to within defined Brabender viscosity limits; converting the crosslinked starch in a sufficient amount to provide the modified starch with gelling properties; and drum-drying the crosslinked and converted 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 filling, jellies, and puddings.
Inventors
- 👤 Chung W. Chiu
- 👤 Morton W. Rutenberg
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 22:32
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: 11
Claim 1
Independent Claim
117 words
A cold-water dispersible, modified tapioca starch with gelling properties, prepared by drum-drying a tapioca starch which has been reacted with a crosslinking agent such that the crosslinked starch has a peak Brabender viscosity of from about 250 to about 850 B.U. and reaches peak viscosity from 50° C. in about 22 to 65 minutes, the crosslinked starch being thereafter converted such that the crosslinked, converted starch has a Brabender Viscosity Differential, measured between 80° and 95° C., of from about -40 to about +55% and has a minimum Brabender viscosity at 80° C. of about 100 B.U., said starch after drum drying being capable of forming a gel having a Bloom strength of at least 50 grams.
Claim 2
Dependent Claim
117 words
A cold-water dispersible, modified tapioca starch with gelling properties, prepared by drum-drying a tapioca starch which has been reacted with a crosslinking agent such that the crosslinked starch has a peak Brabender viscosity of from about 250 to about 850 B.U. and reaches peak viscosity from 50° C. in about 22 to 65 minutes, the crosslinked starch being thereafter converted such that the crosslinked, converted starch has a Brabender Viscosity Differential, measured between 80° and 95° C., of from about -40 to about +55% and has a minimum Brabender viscosity at 80° C. of about 100 B.U., said starch after drum drying being capable of forming a gel having a Bloom strength of at least 50 grams.
Claim 3
Dependent Claim
14 words
The modified starch of claim 1 wherein said conversion is carried out using acid.
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
13 words
The modified starch of claim 3 wherein said crosslinking agent is phosphorus oxychloride.
Claim 6
Dependent Claim
131 words
A process for preparing a cold-water dispersible, modified tapioca starch with gelling properties comprising the steps of: a. reacting a tapioca starch with a crosslinking agent such that the crosslinked starch has a peak Brabender viscosity of from about 250 to about 850 B.U. and reaches peak viscosity from 50° C. in about 22 to 65 minutes; b. converting the crosslinked starch such that the crosslinked, converted starch has a Brabender Viscosity Differential, measured between 80° and 95° C., of from about -40 to about +55% and has a minimum Brabender viscosity at 80° C. of about 100 B.U.; and c. drum-drying the crosslinked, converted starch to obtain said modified starch, said modified starch being defined as capable of forming a gel having a Bloom strength of at least 50 grams.
Claim 7
Dependent Claim
131 words
A process for preparing a cold-water dispersible, modified tapioca starch with gelling properties comprising the steps of: a. reacting a tapioca starch with a crosslinking agent such that the crosslinked starch has a peak Brabender viscosity of from about 250 to about 850 B.U. and reaches peak viscosity from 50° C. in about 22 to 65 minutes; b. converting the crosslinked starch such that the crosslinked, converted starch has a Brabender Viscosity Differential, measured between 80° and 95° C., of from about -40 to about +55% and has a minimum Brabender viscosity at 80° C. of about 100 B.U.; and c. drum-drying the crosslinked, converted starch to obtain said modified starch, said modified starch being defined as capable of forming a gel having a Bloom strength of at least 50 grams.
Claim 8
Dependent Claim
13 words
The process of claim 5 wherein said conversion is carried out using acid.
Claim 9
Dependent Claim
24 words
The process of claim 5 wherein said crosslinking agent is selected from the group consisting of phosphorus oxychloride, epichlorohydrin, sodium trimetaphosphate and adipic-acetic anhydride.
Claim 10
Dependent Claim
12 words
The process of claim 7 wherein said crosslinking agent is phosphorus oxychloride.
Claim 11
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) | 1983-10-21 | 1984-04-21 | 1984-10-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-10-21 | 1988-04-21 | 1988-10-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-10-21 | 1992-04-21 | 1992-10-21 | $7700.00 | Window Closed / Lapsed |