Hydroxypropylated crosslinked starch derivs - from various starch types, for use as food thickeners

摘要

The parent patent describes maize starch derivs. with high amylopectin content and hydroxypropyl substitn. grade of 0.1-0.23, cross-linked to an alkali fluidity of 30-75 ml. (3g sample in 10 ml water and 90 ml. 0.375 N NaOH), which when used in 3.5-6% concn. in a foodstuff thickening medium buffered to pH 3-7 and heated for 8-25 mins. to at least 88 degress C, develop a substantially higher viscosity without breakdown of the starch. The present patent describes the use of maize, sorghum, milo or other starches to produce derivs. cross-linked by epichlorhydrin, POCl3, or Na trimetaphosphate, and with amylose content below 20% which develop substantially higher viscosity when heated for up to 20 mins. at over atmos. pressure. The derivs. are used as thickeners for canned or bottled foods sterilised by the high temp. short time process, e.g. tart fillings, soups, sauces, puddings etc. Rapid heat penetration occurs while the mixts is still thin, followed by rapid thickening to the desired viscosity, without breakdown.