Hot-water dispersible starch-surfactant products, including acid stable and acid and freeze-thaw stable food thickeners
AssigneeCPC International Inc.
InventorsWayne E. Dudacek, David A. Kochan, Henry F. Zobel
Life of this patent
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Abstract
A hot-water dispersible starch-surfactant product and process for preparing the same is disclosed wherein a blend of granular starch and at least about 0.25% by starch weight of a surfactant containing a fatty acid moiety are subjected to heat-moisture treatment. Heat-moisture treatment is carried out at from about 10% to about 40% by total weight at a temperature from about 50.degree. C. to about 120.degree. C. Also disclosed are acid stable food thickeners obtained by blending the starch surfactant product with one or more gums in the amount of from about 0.5% to about 10% by total weight.
Claims5
A process for preparing a hot-water dispersible starch-surfactant product which process comprises
- (a) combining and mixing to form a uniform, semi-moist granular starch and surfactant mixture
- (i) a starch component comprising granular tapioca starch,
- (ii) a surfactant component comprising at least one surfactant containing a fatty acid moiety, the proportion of said surfactant component being at least about twenty-five one-hundredths of a percent (0.25%) by weight of said starch component, and
- (iii) moisture in the amount of ten percent (10%) to about forty percent (40%) by weight of the mixture, any portion of which moisture may be present as moisture content of said starch component;
- (b) heat treating said mixture at a temperature from 50.degree. C. to about 120.degree. C. for a sufficient period of time to produce a heat-moisture treated starch-surfactant product;
- and
- (c) blending said heat-moisture treated starch-surfactant product with a gum component comprising at least one gum selected from the group comprising xanthan, guar, locust bean, alginate, carrageenan, ghatti and karaya, wherein said gum component comprises from five-tenths of one percent (0.5%) to about ten percent (10%) by total weight of the starch surfactant product.
Dependencies are inferred from the claim text.