Process for preparing non-hydroxypropylated, crosslinked, pregelatinized, starch and product
AssigneeKraft Foods, Inc.
InventorsJay H. Katcher, Charles W. Bertalan
Life of this patent
Estimating the term…
Abstract
Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mixes.
Claims11
A process for preparing a non-hydroxypropylated, cross-linked, prgelatinized cereal starch selected from the group consisting of corn hybrids and genetic corn varieties comprising:
- a) obtaining raw starch from cereal grain by means of a refining process:
- b) washing the raw starch of step a) with water which contains from 0.01 to 2.0% by weight of an emulsifier having an HLB value greater than 1.0;
- c) dispersing and agitating the raw, refined cereal starch in water to form a homogeneous slurry containing at least 25% starch;
- d) crosslinking the starch using any food-acceptable procedure;
- e) gelatinizing and drying the starch using a process selected from the group consisting of spray drying using a two-fluid nozzle, drum drying, and cooking in a water-miscible solvent at high temperature and pressure followed by drying.
A process for preparing a non-hydroxypropylated, cross-linked, pregelatinized cereal starch selected from the group consisting of corn hybrids and corn genetic varieties comprising:
- a) dispersing and agitating raw starch in water to form a homogeneous slurry containing at least 25% starch;
- b) crosslinking the starch using any food-acceptable procedure;
- c) washing the starch with water which contains from 0.01 to 1.0% by weight of an emulsifier having an HLB value greater than 1.0;
- d) gelatinizing and drying the starch using a process selected from the group consisting of spray drying using a two-fluid nozzle, drum drying, and cooking in a water-miscible solvent at high temperature and pressure followed by drying.
A process for preparing a non-hydroxypropylated, cross-linked, pregelatinized cereal starch selected from the group consisting of corn hybrids and corn genetic varieties comprising:
- a) dispersing and agitating raw starch in water to form a homogeneous slurry containing at least 25% starch;
- b) crosslinking the starch using any food-acceptable procedure;
- c) adding to the slurry an emulsifier having an HLB value greater than 1.0 at a level of addition of from 0.1 to 1.0% by weight of the starch;
- d) gelatinizing and drying the starch using a process selected from the group consisting of spray drying using a two-fluid nozzle, drum drying, and cooking in a water-miscible solvent at high temperature and pressure followed by drying.
Dependencies are inferred from the claim text.