公开(公告)号：MX9202820A

公开(公告)日：1992-12-01

申请号：MX9202820

申请日：1992-06-12

Applicant: STALEY MFG CO A E

Inventor： DART NORMAN K ,  HEBENSTREIT WILLIAM E ,  HOU KWANG-CHUNG

IPC: C08J5/12 ,  C08L3/00 ,  C08L3/02 ,  C09J103/02 ,  C09J105/00

公开(公告)号：PL298230A1

公开(公告)日：1994-02-07

申请号：PL29823092

申请日：1992-06-10

Applicant: STALEY MFG CO A E

Inventor： DART NORMAN K ,  HEBENSTREIT WILLIAM E ,  HOU KWANG-CHUNG

IPC: C08J5/12 ,  C08L3/00 ,  C08L3/02 ,  C09J103/02

公开(公告)号：CA2089175A1

公开(公告)日：1992-12-14

申请号：CA2089175

申请日：1992-06-10

Applicant: STALEY MFG CO A E

Inventor： DART NORMAN K ,  HEBENSTREIT WILLIAM E ,  HOU KWANG-CHUNG

IPC: C08J5/12 ,  C08L3/00 ,  C08L3/02 ,  C09J103/02 ,  C08L3/04 ,  C09J5/06 ,  C09J103/04

Abstract: HOT MELT ADHESIVE COMPOSITION AND METHOD A hot melt adhesive composition and method of use thereof is provided. The hot melt adhesive contains a major amount of a meltable saccharide, e.g. a lower alkyl glycoside and a minor amount of a polysaccharide derived from starch selected from the group consisting of pre-gelatinized converted starches, cold-water soluble dextrins, and maltodextrins, and mixtures of more than one of such members of said group. The amount of meltable saccharide is sufficient to provide a flowable melt of said composition and the degree of polymerization and said minor amount of the polysaccharide are sufficient to tackify said melt, but are insufficient to prevent said melt from flowing. Preferred compositions also contain a minor amount of dextrose in addition to an alkyl glycoside. The composition can be used alone as a hot melt or in admixture with other hot melt materials, e.g. ethylene/vinyl acetate copolymers. The composition is advantageously used to bond cellulosic substrates which are, as a result, particularly susceptible to repulping, and thus recycling.

公开(公告)号：CA1190791A

公开(公告)日：1985-07-23

申请号：CA408413

申请日：1982-07-29

Applicant: STALEY MFG CO A E

Inventor： YACKEL WALTER C JR ,  HEBENSTREIT WILLIAM E

IPC: A23J3/00

Abstract: PREPARATION OF IMITATION FOODS OF A TENDER TEXTURE FROM PROTEINACEOUS EXTRUDATES Vegetable protein extrudates substantially free from internal voids with a densely compacted stratum of laminae may be used to prepare imitation products which simulate the tender, succulant textural properties Or freshly cooked natural products such as cooked mushrooms and shellfish products. The extrudates are prepared by the thermoplastic extrusion of proteinaceous feed material slurry containing more than 50% by water under conditions which prevent internal void formation and provide a highly laminated extrudate structure. The textural properties are imparted to the extrudate by retorting in the presence of pH 5.5-6.5 saline solutions.