US4562086A — Modified starch, its method of manufacture and th…

Claim 1

Independent Claim 47 words

A cross-linked, etherified common starch having a degree of substitution about 2.0 to about 3.5% with ether groups and having a shear resistance value about 40 to about 80%, shear resilience value about 70 to about 100% and gel strength value about 5.0 to about 32.0 ml.

Claim 2

Dependent Claim 47 words

A cross-linked, etherified common starch having a degree of substitution about 2.0 to about 3.5% with ether groups and having a shear resistance value about 40 to about 80%, shear resilience value about 70 to about 100% and gel strength value about 5.0 to about 32.0 ml.

Claim 3

Dependent Claim 32 words

The cross-linked, etherified, common starch of claim 1 wherein the common starch is common corn starch, the ether group is hydroxypropyl and the degree of substitution is about 2.2 and about 3.0%.

Claim 4

Dependent Claim 103 words

A process of preparing a cross-linked etherified common starch comprising two steps, a first step in which common starch is combined with water, about 9.0 to about 15.0% by weight alkali metal salt, about 0.5 to about 3.0% by weight alkaline catalyst and alkylene oxide to obtain a degree of substitution between about 2.0 and to about 3.5% and a second step of adding not more than 0.10% by weight of cross-linking agent to obtain shear resistance value about 40 to about 80%, a shear resilience value about 70 to about 100% and a gel strength value about 5.0 to about 32.0 ml.

Claim 5

Dependent Claim 103 words

A process of preparing a cross-linked etherified common starch comprising two steps, a first step in which common starch is combined with water, about 9.0 to about 15.0% by weight alkali metal salt, about 0.5 to about 3.0% by weight alkaline catalyst and alkylene oxide to obtain a degree of substitution between about 2.0 and to about 3.5% and a second step of adding not more than 0.10% by weight of cross-linking agent to obtain shear resistance value about 40 to about 80%, a shear resilience value about 70 to about 100% and a gel strength value about 5.0 to about 32.0 ml.

Claim 6

Dependent Claim 45 words

The process of claim 3 wherein the first step there is about 10.0 to about 12.0% by weight alkali metal salt, about 1.4 to about 1.8% by weight alkaline catalyst and the second step there is about 0.02 to about 0.10% by weight cross-linking agent.

Claim 7

Dependent Claim 38 words

The process of claim 3 wherein the common starch is common corn starch, the alkali metal salt is sodium sulfate, the alkaline catalyst is sodium hydroxide, the alkylene oxide is propylene oxide, the cross-linking agent is phosphorous oxychloride.

Claim 8

Dependent Claim 114 words

A process of preparing a cross-linked, etherified, common starch comprising two steps, a first step in which common starch is combined with about 9.0 to about 15.0% by weight alkali metal salt, about 0.5 to about 3.0% by weight alkaline catalyst and alkylene oxide for a period of about 16 to about 18 hours, at a temperature of about 100 to about 125° F. and a second step of adding not more than about 0.10% by weight cross-linking agent for about one hour to obtain a shear resistance value about 40 to about 80%, a shear resilience value about 70 to about 100% and a gel strength value about 5.0 to about 32.0 ml.

Claim 9

Dependent Claim 114 words

A process of preparing a cross-linked, etherified, common starch comprising two steps, a first step in which common starch is combined with about 9.0 to about 15.0% by weight alkali metal salt, about 0.5 to about 3.0% by weight alkaline catalyst and alkylene oxide for a period of about 16 to about 18 hours, at a temperature of about 100 to about 125° F. and a second step of adding not more than about 0.10% by weight cross-linking agent for about one hour to obtain a shear resistance value about 40 to about 80%, a shear resilience value about 70 to about 100% and a gel strength value about 5.0 to about 32.0 ml.

Claim 10

Dependent Claim 63 words

A salad dressing comprising water, oil, vinegar, spices and as an essential ingredient thereof cross-linked, etherified common starch which has a degree of substitution about 2.0 to about 3.5% and where said cross-linked etherified common starch has shear resistance value about 40 to about 80%, shear resilience value about 70 to about 100% and gel strength value about 5.0 to about 32.0 ml.

Claim 11

Dependent Claim 63 words

A salad dressing comprising water, oil, vinegar, spices and as an essential ingredient thereof cross-linked, etherified common starch which has a degree of substitution about 2.0 to about 3.5% and where said cross-linked etherified common starch has shear resistance value about 40 to about 80%, shear resilience value about 70 to about 100% and gel strength value about 5.0 to about 32.0 ml.

Claim 12

Dependent Claim 26 words

The salad dressing of claim 7 wherein the common starch is a common corn starch and the degree of substitution is about 2.2 to about 3.0%.

Claim 13

Dependent Claim 157 words

A process of making a salad dressing comprising a four step process, a first step in which common corn starch is combined with about 9.0 to about 15.0% by weight alkali metal salt, about 0.5 to about 3.0% by weight alkaline catalyst, and propylene oxide to obtain an etherified starch with a degree of substitution about 2.0 to about 3.5%; a second step of adding not more than about 0.10% by weight of a cross-linking agent to obtain a cross-linked etherified starch with a shear resistance of about 40 to about 80%, a shear resilience of about 70 to about 100% and a gel strength of about 5.0 to about 32.0 ml.; a third step of adjusting the pH to about 5.0 to about 6.0 with mineral acid, filtering, washing, dewatering and drying and a fourth step of adding the product from the first three steps to oil, water, egg yolk, spices to produce a salad dressing.

Claim 14

Dependent Claim 157 words

A process of making a salad dressing comprising a four step process, a first step in which common corn starch is combined with about 9.0 to about 15.0% by weight alkali metal salt, about 0.5 to about 3.0% by weight alkaline catalyst, and propylene oxide to obtain an etherified starch with a degree of substitution about 2.0 to about 3.5%; a second step of adding not more than about 0.10% by weight of a cross-linking agent to obtain a cross-linked etherified starch with a shear resistance of about 40 to about 80%, a shear resilience of about 70 to about 100% and a gel strength of about 5.0 to about 32.0 ml.; a third step of adjusting the pH to about 5.0 to about 6.0 with mineral acid, filtering, washing, dewatering and drying and a fourth step of adding the product from the first three steps to oil, water, egg yolk, spices to produce a salad dressing.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1988-12-30	1989-07-01	1989-12-31	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1992-12-30	1993-07-01	1993-12-31	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1996-12-30	1997-07-01	1997-12-31	$7700.00	Window Closed / Lapsed

Modified starch, its method of manufacture and the salad dressings produced therewith

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