Cold-water dispersible, gelling starch
US4229489A · kind A · utility
18Cited by
11References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 29, 1979 |
| Grant date | Oct 21, 1980 |
| Priority date | — |
| Expiry date | May 29, 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 50 grams is prepared by reacting a tapioca starch with a crosslinking agent to within defined Brabender viscosity limits; converting the crosslinked starch in a sufficient amount to provide the modified starch with gelling properties; and drum-drying the crosslinked and converted starch to obtain the modified starch product. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie filling, jellies, and puddings.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.