Water stable starch-lipid composition and method for preparing same
AssigneeWalton Reid Wright
InventorsWalton Reid Wright, Albert E. Purcell
Life of this patent
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Abstract
A composition comprising starch and lipid characterized by immobility of the lipid in water. A preferred embodiment is a high fat fish food particularly adapted for use as diet of aquarium fish which is prepared from at least one lipid material and starch, advantageously supplemented by further nutrient materials and/or flavoring constituents. The lipid and the starch are so intimately associated with one another in the composition that the lipid component is immobilized, i.e., is not separated from the composition on placing it in water.
Claims22
A composition in solid state comprising the water-insoluble solids portion of vegetable starch and lipid-containing material from the class consisting of vegetable and animal oils and fats suitable for use in an animal food composition characterized by immobility of the lipid in water.
A fish food comprising the water-insoluble solids portion of vegetable starch and a lipid-containing material from the class consisting of vegetable and animal oils and fats suitable for use in an animal food composition, the lipid content of said food comprising from about 8% to about 2% of said solids portion of said food.
The method of preparing a starch-lipid composition comprising mixing unhydrolyzed starch with lipid-containing material and water to form a slurry, subjecting the slurry to shear stress, heating the resulting slurry to a temperature above 100.degree. C. under superatmospheric pressure and drying the heated mass to solid state.
The method of preparing a starch-lipid composition comprising forming a slurry of liberated starch grains with lipid-containing material, heating the slurry to a temperature above 100.degree. C. under superatmospheric pressure, and drying the heated mass to solid state.
The method of preparing a starch-lipid composition comprising treatment of starch cells to liberate starch grains without substantial hydrolysis, forming a slurry of said liberated starch grains and lipid-containing material in water, heating the slurry to a temperature within the range of 100.degree. C. to 121.degree. C. under superatmospheric pressure, and drying the heated mass to solid state.
The method of preparing a starch-lipid composition comprising the steps of:
- a. Cooking starch-containing vegetable material in water at a temperature in the range of approximately 100.degree. to 130.degree. C.;
- b. Forming the cooked starch-containing vegetable material into an aqueous slurry;
- c. Forming an aqueous slurry of lipid-containing food material;
- d. Mixing said slurry of starch-containing material with said slurry of said lipid-containing food material in a proportion such as to provide a lipid content within the range of about 8% to about 20% in said mixture on the dry weight basis;
- e. Heating said mixture under superatmospheric pressure above 100.degree. C.;
- and
- f. Drying the heated mass to a solid state.
The method of preparing a fish food comprising the steps of:
- a. Cooking starch-containing vegetable material in water at a temperature in the range of approximately 100.degree. to 130.degree. C.;
- b. Forming the cooked starch-containing vegetable material into an aqueous slurry;
- c. Concentrating the slurry to compact the solids thereof into pellets;
- d. Separating the pellets from the aqueous medium containing the water-soluble constituents of said starch-containing vegetable material;
- e. Forming an aqueous slurry of a lipid-containing solid food substance;
- f. Mixing said pellets with the aqueous slurry of said lipid-containing food substance in a proportion such as to provide a lipid content within the range of about 8% to about 20% in said mixture on the dry weight basis;
- g. Heating said mixture under superatmospheric pressure at a temperature over 100.degree. C.;
- and
- h. Drying the heated mass into particulate form.
Dependencies are inferred from the claim text.