公开(公告)号：AU7190474A

公开(公告)日：1976-02-05

申请号：AU7190474

申请日：1974-07-31

Applicant: STALEY MFG CO A E

Inventor： EASTMAN JAMES EUGENE ,  SCHANEFELT ROBERT VAN ,  CAMPBELL MICHAEL FLOYD

IPC: A23L3/00 ,  C08B31/00 ,  C08B31/12 ,  A23B3/00 ,  A23B1/00 ,  A23B7/00 ,  A23L1/34 ,  C08B19/06

公开(公告)号：DE3371518D1

公开(公告)日：1987-06-19

申请号：DE3371518

申请日：1983-10-25

Applicant: STALEY MFG CO A E

Inventor： EASTMAN JAMES EUGENE ,  MOORE CARL ORVILLE

IPC: A23L1/00 ,  A23L1/0522 ,  A23L9/10 ,  A23L29/00 ,  A23L29/20 ,  C08B30/14 ,  A23L1/195

Abstract: A cold-water-swelling granular starch material derived from ungelatinized corn starch and characterised by a cold-water solubility of at least 50% is prepared by subjecting granular corn starch, slurried in selected aqueous alcohols, to conditions of high temperature and pressure. The cold-water-swelling granular starch material derived from chemically unmodified (or minimally modified) ungelatinized corn starch has an ability to set to a sliceable gel without cooking or chilling when blended with an aqueous sugar syrup. That granular starch material is particularly useful in food systems of the type which set or gel upon standing such as pie fillings, jellies, demouldable desserts and puddings.

公开(公告)号：DE2541513A1

公开(公告)日：1976-03-25

申请号：DE2541513

申请日：1975-09-17

Applicant: STALEY MFG CO A E

Inventor： SCHANEFELT ROBERT VAN ,  EASTMAN JAMES EUGENE ,  CAMPBELL MICHAEL FLOYD

IPC: A23L1/0522 ,  A23L29/00 ,  C08B31/00 ,  C08B31/12 ,  C08B35/00 ,  A23L1/195

公开(公告)号：AU8493075A

公开(公告)日：1977-04-21

申请号：AU8493075

申请日：1975-09-17

Applicant: STALEY MFG CO A E

Inventor： SCHANEFELT ROBERT VON ,  EASTMAN JAMES EUGENE ,  CAMPBELL MICHAEL FLOYD

IPC: A23L1/0522 ,  A23L29/00 ,  C08B31/00 ,  C08B31/12 ,  C08B35/00 ,  A23L1/195 ,  A23L1/212

公开(公告)号：DE2435960A1

公开(公告)日：1975-02-20

申请号：DE2435960

申请日：1974-07-26

Applicant: STALEY MFG CO A E

Inventor： SCHANEFELT ROBERT VAN ,  EASTMAN JAMES EUGENE ,  CAMPBELL MICHAEL FLOYD

IPC: A23L3/00 ,  C08B31/00 ,  C08B31/12 ,  A23L1/195

公开(公告)号：MX7719E

公开(公告)日：1990-10-25

申请号：MX19222883

申请日：1983-10-27

Applicant: STALEY MFG CO A E

Inventor： EASTMAN JAMES EUGENE ,  MOORE CARL ORVILLE

IPC: A23L1/00 ,  A23L1/0522 ,  A23L9/10 ,  A23L29/00 ,  A23L29/20 ,  C08B30/14 ,  A23L1/195

Abstract: A cold-water-swelling granular starch material derived from ungelatinized corn starch and characterised by a cold-water solubility of at least 50% is prepared by subjecting granular corn starch, slurried in selected aqueous alcohols, to conditions of high temperature and pressure. The cold-water-swelling granular starch material derived from chemically unmodified (or minimally modified) ungelatinized corn starch has an ability to set to a sliceable gel without cooking or chilling when blended with an aqueous sugar syrup. That granular starch material is particularly useful in food systems of the type which set or gel upon standing such as pie fillings, jellies, demouldable desserts and puddings.

公开(公告)号：DE3371341D1

公开(公告)日：1987-06-11

申请号：DE3371341

申请日：1983-10-25

Applicant: STALEY MFG CO A E

Inventor： EASTMAN JAMES EUGENE

IPC: A23L1/0522 ,  C08B31/08 ,  C08B31/12 ,  A23L1/195

Abstract: Hydroxypropylation of granular starch in a liquid medium comprising a lower alkanol under alkaline conditions in a confined zone at high temperature provides a novel improved hydroxypropyl substituted granular starch having a pasting temperature reduced from that of the granular starch before hydroxypropyl substitution by at least 6.5°C for each 1% by weight of hydroxypropyl substitution.

公开(公告)号：AU3837572A

公开(公告)日：1973-08-02

申请号：AU3837572

申请日：1972-01-26

Applicant: STALEY MFG CO A E

Inventor： EASTMAN JAMES EUGENE ,  VALLE FRANK DEL

IPC: A23L3/00 ,  A23L3/10 ,  C08B31/00 ,  C08B31/12 ,  C08B19/06 ,  A23B1/00 ,  A23B3/00

Abstract: A thin-thick, hydroxypropylated, epichlorohydrin crosslinked tapioca-based starch derivative for continuous process pressure cooking of acid food systems. The degree of crosslinking of this starch derivative is carefully controlled so that it is initially low in viscosity and develops full viscosity only under high pressure and temperatures. These characteristics make this starch derivative ideally suited for use in recently developed acid medium, food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort medium using the starch derivative of the invention reaches the heat sterilization temperature, it then increases in viscosity to a range which retains the canned food product in a desirable suspension. In addition, this starch derivative is non-gelling and freeze-thaw stable. This new derivative is also useful in making prepared foods which, although not subjected to retorting, are processed at high temperatures ranging from about 190 DEG F. to about 230 DEG F.