US4303451A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for modifying texture and flavor of waxy maize starch
Assignee: General Foods Corp
•
Filing: 1980-03-31
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Granted: 1981-12-01
•
Expires: 2000-03-31
Abstract
Abstract The flavor of waxy maize starch intended for use in thickened food compositions are modified by heat treating the starch to a temperature between about 120° and about 200° C. for a time period of less than 1 hour up to about 24 hours. The heat-treated waxy maize is then pregelatinized and remains flavor-free with a suitable texture for incorporation by mixing in thickened food compositions such as instant puddings.
Inventors
- 👤 William C. Seidel
- 👤 Howard D. Stahl
- 👤 George E. Orozovich
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 23:32
CPC Classifications
C; C08; C08B; C08B30/00; C08B30/12; C08B30/14; A; A23; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/212
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
81 words
A method for preparing a pregelatinized waxy maize starch having improved flavor characteristics comprising the steps of heating, prior to pregelatinization, waxy maize starch granules, said heating being at a temperature between 120° C. and 200° C. for a time between 0.10 hours and 24 hours, said time being insufficient to effect dextrinization of the heated starch but effective to prevent the formation of woody off-flavors during subsequent pregelatinization and storage of the starch granules, and thereafter, pregelatinizing the starch granules.
Claim 2
Independent Claim
81 words
A method for preparing a pregelatinized waxy maize starch having improved flavor characteristics comprising the steps of heating, prior to pregelatinization, waxy maize starch granules, said heating being at a temperature between 120° C. and 200° C. for a time between 0.10 hours and 24 hours, said time being insufficient to effect dextrinization of the heated starch but effective to prevent the formation of woody off-flavors during subsequent pregelatinization and storage of the starch granules, and thereafter, pregelatinizing the starch granules.
Claim 3
Dependent Claim
17 words
The method of claim 1 wherein said temperature is between about 160° C. and about 190° C.
Claim 4
Dependent Claim
17 words
The method of claim 1 wherein said temperature is between about 170° C. and about 190° C.
Claim 5
Dependent Claim
22 words
The method of claim 1 wherein said time and temperature of heat treatment are within the shaded area shown in FIG. I.
Claim 6
Dependent Claim
32 words
The method of claim 4 wherein said time of heat treatment is within the shaded area in FIG. I when the temperature of heat treatment is between 170° C. and 190° C.
Claim 7
Dependent Claim
22 words
The method of claim 1 wherein prior to the pregelatinizing treatment, the heat-treated starch granules are further processed to modify textural properties.
Claim 8
Dependent Claim
12 words
The method of claim 6 wherein the additional processing comprises chemical modification.
Claim 9
Dependent Claim
16 words
A pregelatinized waxy maize starch produced in accordance with any of claims 1, 6 or 7.
Claim 10
Dependent Claim
13 words
An instant pudding composition containing the pregelatinized waxy maize starch of claim 8.
Claim 11
Dependent Claim
22 words
The method of claim 1 wherein said waxy maize starch granules have a moisture content of from about 8 to 12% water.
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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) | 1984-11-30 | 1985-06-01 | 1985-12-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-11-30 | 1989-06-01 | 1989-12-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-11-30 | 1993-06-01 | 1993-12-01 | $7700.00 | Window Closed / Lapsed |