HYDROXYPROPYLATED INHIBITED HIGH AMYLOSE RETORT STARCHES

摘要

1439780 Food thickeners NATIONAL STARCH & CHEMICAL CORP 17 Dec 1973 [21 Dec 1972] 58249/73 Heading A2 [Also in Division C3] A food product e.g. a pudding, pie filling, sauce, chicken gravy, mushroom soup, and baby food, adapted for retorting contains as a thickener a cross-linked, hydroxypropylated high amylose starch product from e.g. corn starch in which the starch contains at least 50% amylose has a hydroxypropyl MS of 0.10 to 0.30 and a cross-linking agent reacted with the hydroxypropylated starch to an extent characterised in that an aqueous dispersion containing 5.0 percent, by weight, of said starch product has a Brookfield viscosity measured at 75‹F between 0 and 1500 centipoises after being cooked at 5.0 per cent, by weight, starch product solids concentration, in a dry basis, in a pH 6.5 buffered salt solution at 180‹F for 25 minutes and standing at room temperature for 24 hours, and a Brookfield viscosity measured at 75‹F between 1500 and 10000 centipoises after being cooked at 5.0 per cent, by weight, starch product solids concentration, dry basis, in a pH buffered salt solution at 212‹F for 10 minutes followed by 15 minutes at 250‹F and after standing for 24 hours at room temperature, said viscosity after cooking at 250‹F being at least four times said viscosity after cooking at 180‹F (see Division C3). The crosslinking groups are preferably derived from epichlorohydrin or from phosphate (e.g. using sodium trimetaphosphate or phosphorus oxychloride).