Cold-water dispersible, gelling potato starch
US4228199A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jul 5, 1979 |
| Grant date | Oct 14, 1980 |
| Priority date | — |
| Expiry date | Jul 5, 1999 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC08B30/14
- WIPO fieldMacromolecular chemistry, polymers
- WIPO sectorChemistry
Abstract
A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 60 grams is prepared by reacting a potato starch with a crosslinking agent to within defined Brabender viscosity limits sufficient to provide the modified starch with gelling properties and drum-drying the crosslinked starch to obtain the modified starch product. The starch may be optionally converted to a fluidity starch either before or after the crosslinking step and prior to drum drying. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies, and puddings.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.