Single step filling method for retortable canned food products
US3959514A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | May 28, 1974 |
| Grant date | May 25, 1976 |
| Priority date | — |
| Expiry date | May 28, 1994 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC08B31/006
- WIPO fieldMacromolecular chemistry, polymers
- WIPO sectorChemistry
Abstract
Root and root-type starch derivatives having controlled acetyl substitution levels which provide an initial high paste viscosity to facilitate uniform filling operations when used as a food canning medium, and which break down to a thinner viscosity upon heating to facilitate heat penetration into the canned food mass for sterilization of the canned food product and to provide a more acceptable watery or soup-like consistency to the food product. Blends of several root and root-type starch derivatives make possible a predictable final viscosity level which is not completely "water-thin." The selection of acetylating agent also affects the final viscosity level of the starch canning medium. It has been observed that a starch derivative substitute using vinyl acetate provides a slightly higher final viscosity under the same retorting conditions when compared to a starch derivative which has been substituted using acetic anhydride.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.