# US 10,117,447 B1 · Extrusion of high density hydroxypropylmethylcellulose edible flexible gels

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- Number: US 10,117,447 B1
- Document ID: US10117447B1
- Status: Granted
- Kind: B1
- Application number: 14/216,551
- Filed: 2014-03-17
- Granted: 2018-11-06
- Earliest claimed: 2013-03-15
- Assignees: The United States of America as represented by the Secretary of Agriculture; Dow Global Technologies LLC
- Applicants: The United States of America, as represented by the Secretary of Agriculture; DOW Global Technologies LLC
- Inventors: Bor-Sen Chiou; Syed H Imam; Wallace H Yokoyama; Stephanie K Lynch
- Web page: https://patentgrep.com/patent/US10117447B1

## CPC

- A23P 30/20: Extruding
- A23L 29/262: Cellulose; Derivatives thereof, e.g. ethers
- C08B 11/20: Post-etherification treatments of chemical or physical type, {e.g. mixed etherification in two steps}, including purification
- C08L 1/284: {with hydroxylated hydrocarbon radicals}
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- C08B: POLYSACCHARIDES; DERIVATIVES THEREOF (polysaccharides containing less than six saccharide radicals attached to each other by glycosidic linkages C07H; fermentation or enzyme-using processes C12P19/00; sugar industry C13; production of cellulose D21)
- C08L: COMPOSITIONS OF MACROMOLECULAR COMPOUNDS (compositions based on polymerisable monomers C08F, C08G; artificial filaments or fibres D01F; textile treating compositions D06)

## Abstract

A method for and product of the low temperature extrusion of food grade HPMC by sequential addition of powdered HPMC with or without starch is disclosed herein.

## Claims

### Claim 1

A method for the extrusion of hydroxypropylmethylcellulose by sequential addition of a mixture of hydroxypropylmethylcellulose and starch to an extruder with subsequent addition of 50-75% (w/w) of water to the extruder under sufficient time and pressure to produce an extruded hydroxypropylmethylcellulose product.

### Claim 2 (depends on 1)

The method of claim 1, wherein the addition of hydroxypropylmethylcellulose and starch to the extruder occurs under a temperature of about 30° C. and the addition of water to the extruder occurs under a temperature of about 40° C.-60° C.

### Claim 3 (depends on 2)

The method of claim 2, wherein the starch is mixed with hydroxypropylmethylcellulose at a concentration of 5-30%.

### Claim 4 (depends on 3)

The method of claim 3, wherein the addition of water to the extruder occurs under a temperature of about 60° C.

### Claim 5 (depends on 2)

The extruded hydroxypropylmethylcellulose product of claim 2,
wherein the product is a gel with a density of 0.8 to 0.9 g/ml.

### Claim 6 (depends on 5)

The extruded hydroxypropylmethylcellulose product of claim 5,
wherein the extruded hydroxypropylmethylcellulose product comprises 25% to 50% hydroxypropylmethylcellulose by weight.

### Claim 7 (depends on 5)

The extruded hydroxypropylmethylcellulose product of claim 5, wherein the extruded hydroxypropylmethylcellulose product comprises 5-30% starch relative to the amount of hydroxypropylmethylcellulose.