Hydroxypropylated, epichlorohydrin crosslinked tapioca starch derivative for acid retort media
US4120982A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 22, 1975 |
| Grant date | Oct 17, 1978 |
| Priority date | — |
| Expiry date | Sep 22, 1995 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC08B31/006
- WIPO fieldMacromolecular chemistry, polymers
- WIPO sectorChemistry
Abstract
A thin-thick, hydroxypropylated, epichlorohydrin crosslinked tapioca-based starch derivative for continuous process pressure cooking of acid food systems. The degree of crosslinking of this starch derivative is carefully controlled so that it is initially low in viscosity and develops full viscosity only under high pressure and temperatures. These characteristics make this starch derivative ideally suited for use in recently developed acid medium, food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort medium using the starch derivative of the invention reaches the heat sterilization temperature, it then increases in viscosity to a range which retains the canned food product in a desirable suspension. In addition, this starch derivative is non-gelling and freeze-thaw stable. This new derivative is also useful in making prepared foods which, although not subjected to retorting, are processed at hi…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.