Process for modifying starch to obtain a thixotropic starch专利检索-变性淀粉食品及食品专利检索查询-专利查询网

Process for modifying starch to obtain a thixotropic starch

阅读：324发布：2022-11-27

专利汇可以提供Process for modifying starch to obtain a thixotropic starch专利检索，专利查询，专利分析的服务。并且Thixotropic starch is produced by reacting a starch in the form of solid particles with a small amount of an aldehyde and carrying out the reaction at a predetermined pH under temperature conditions and for a period of time such that a thioxtropic starch is formed without reacting all of the aldehyde with the starch. The resultant product is then washed with water sufficiently to remove the unreacted aldehyde and recovered in any suitable manner, for example, by filtering and drying. By using an aldehyde such as acrolein products are obtained which are especially useful in making pies and other food products.，下面是Process for modifying starch to obtain a thixotropic starch专利的具体信息内容。

权利要求

1. A PROCESS OF PRODUCING A THIXOTROPIC STARCH WHICH COMPRISES REACTING A STARCH IN THE FORM OF SOLID PARTICLES WITH 0.01 TO 10.0% BY WEIGHT OF AN ALDEHYDE, CARRYING OUT SAID REACTION AT A PREDETERMINED PH WITHIN THE RANGE OF 0.1 TO 9.9 AT A TEMPERATURE WITHIN THE RANGE OF 30*F. FOR 1 MINUTE TO 40 HOURS WHILE MAINTAINING AN EXCESS OF SAID ALDEHYDE, WASHING THE RESULTANT PRODUCT WITH WATER SUFFICIENTLY TO REMOVE THE EXCESS ALDEHYDE, THE TEMPERATURE AND TIME OF HEATING BEING SUCH THAT A THIXOTROPIC STARCH IS OBTAINED AFTER REMOVAL OF EXCESS ALDEHYDE BY WASHING WITH WATER, AND RECOVERING THE SOLID THIXOTROPIC STARCH.

2. A process as claimed in claim 1 in which the pH of the reaction product is adjusted to within the range of 5 to 7 in the washing and recovering of said product.

3. A process as claimed in claim 1 in which acrolein is used as the aldehyde and the amount employed is not more than 0.6% by weight.

4. A process as claimed in claim 1 in which the pH during the reaction is within the range of 7.0 to 9.9.

5. A process as claimed in claim 1 in which the pH during the reaction is within the range of 0.1 to 7.

6. A process as claimed in claim 1 in which the pH during the reaction is within the range of 1.8 to 3.

7. A process as claimed in claim 1 in which the thixotropic starch when cooked in proportions of 5.5% by weight starch in a standard acid pie cook without fruit and cooled has a Brookfield viscosity at 80*F. of approximately 14,000 to 35,000 centipoises when allowed to rest 5 minutes after being stirred.

8. A thixotropic starch resulting from the process as claimed in claim 1.

9. A thixotropic starch resulting from the process as claimed in claim 7.

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Process for modifying starch to obtain a thixotropic starch

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