Thin-thick waxy malze based starch derivative for acid and neutral retort media
US3951947A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 17, 1974 |
| Grant date | Apr 20, 1976 |
| Priority date | — |
| Expiry date | Sep 17, 1994 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/219
- WIPO fieldMacromolecular chemistry, polymers
- WIPO sectorChemistry
Abstract
A thin-thick, hydroxypropylated, crosslinked root-type starch derivative for continuous process pressure cooking, which remains stable over a wide pH range (3-7), and maybe used in both neutral and acid food systems. Suitable base starches include waxy maize, waxy milo, waxy sorghum, and any amylopectin-rich starch which is low in amylose contents. These hydroxypropylated starch derivatives are non-jelling, heat stable, freeze-thaw, and are crossed linked to a level at which their aqueous suspensions are initially low in viscosity and then developed full viscosity upon heating in sealed containers, thereby permitting initial rapid heat penetration necessary for the heat sterilizations of canned foods processed in high temperature-short time sterilization (HTST) food canning processes, in which the complete retorting cycle is less than 20 minutes. Use of these starch derivatives greatly facilitates the preparation of heat processed foods, contributing to excellent color, smooth texture, good clarity, flavor and food value. Even delicate, heat sensitive flavors are preserved.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.