Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
US6200623A · kind A · utility
Inventors
Key dates
| Filing date | Jan 8, 1999 |
| Grant date | Mar 13, 2001 |
| Priority date | — |
| Expiry date | Jan 8, 2019 |
Classification
- Technology area (CPC B)Performing Operations; Transporting
- CPC primaryB29K2003/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.