Claims
- 1. An hydroxypropylated, crosslinked high amylopectin starch derivative selected from the group consisting of waxy maize, waxy sorghum, waxy milo, and waxy starches having less than 20% amylose content, said starch derivative having a degree of substitution of hydroxypropyl units of about 0.1 to 0.23, and subjected to crosslinking with a crosslinking agent capable of producing heat stable crosslinks selected from the group consisting of epichlorohydrin, phosphorus oxychloride and sodium trimetaphosphate, said crosslinking being sufficient to obtain an alkali fluidity ranging from about 30-75 ml. for a 3 gram sample of the starch derivative slurried in about 10 ml. of water and 90 ml. of 0.375N Na0H, said starch derivative being capable of developing substantially increased viscosity when used in retort media comprising about 3.5-6% dry substance basis of said starch derivative buffered at a pH of 3-7, and when retorted under superatmospheric pressure for up to 20 minutes using a heat source capable of raising the internal temperature of the retort media to at least 190.degree.F., said retort media having a heat penetration rate without degrading the starch derivative such that the internal temperature of said retort media is capable of attaining a temperature of at least 190.degree.F. after heating under retort conditions for 8-25 minutes.
- 2. The starch derivative of claim 1, in which the retort media can be heated to a temperature of about 260.degree.F. in less than 14 minutes at a pH of about 6-7 without degrading the starch derivative.
- 3. The starch derivative of claim 1, in which the starch derivative is acid and heat stable in the full pH range from 3-7 under the said retort conditions, employing about a 300 ml. slurry sample of 5% (d.s.b.) aqueous slurry in a sealed container.
- 4. The starch derivative of claim 1, in which the starch is waxy maize starch.
- 5. The starch derivative of claim 4, in which the crosslinking agent is epichlorohydrin, and the final Brookfield viscosity taken at room temperature of 74.degree.-76.degree.F. after said slurry sample has been retorted is at least about 3,500 centipoise.
- 6. The starch derivative of claim 5, in which the aqueous slurry sample has an initial Brookfield viscosity which is less than one third said final viscosity.
- 7. An hydroxypropylated, crosslinked high amylopectin, waxy maize starch derivative having a degree of substitution of hydroxypropyl units of about 0.15 to 0.23 and subjected to crosslinking with epichlorohydrin in an amount sufficient to obtain an alkali fluidity for said starch derivative of about 40-60 ml. (3 g. (d.s.b.) starch slurried in 10 ml. water, with 90 ml. 0.375N Na0H), said starch derivative having a heat penetration rate without degrading the starch derivative such that a 5% (d.s.b.) aqueous slurry of said starch derivative is capable of increasing in internal mass temperature from less than 80.degree.F. to above 220.degree.F. in less than fifteen minutes when heated in a 300 cc sealed container slurry sample with agitation in an oil bath, said slurry sample having an initial low Brookfield viscosity less than one third the Brookfield viscosity observed at room temperature after heating said slurry sample for about twenty minutes in said oil bath to a temperature in the range of 190.degree.-210.degree.F.
- 8. The method of sealed container retorting employing the starch derivative of claim 1.
- 9. A hydroxypropylated, epichlorohydrin crosslinked waxy maize starch derivative, said starch derivative having a degree of substitution of hydroxypropyl units of about 0.1 to 0.23, and subjected to epichlorohydrin crosslinking sufficient to obtain an alkali fluidity ranging from 30-75 ml. for a 3.0 gram sample of the starch derivative slurried in about 10 ml. of water and 90 ml. of 0.375N NaOH, said starch derivative being capable of developing substantially increased viscosity when used in retort media comprising about 3.5-6% dry substance basis of said starch derivative buffered at a pH of 3-7, and having a heat penetration rate without degrading the starch derivative such that said retort media is capable of attaining an internal mass temperature of at least 190.degree.F. after heating in sealed containers under retort conditions for 8-25 minutes.
- 10. The starch derivative of claim 9, in which the retort media can be heated to a temperature of about 260.degree.F. in less than 14 minutes at a pH of about 6-7 without degrading the starch derivative.
- 11. An acid and heat stable hydroxypropyl, epichlorohydrin crosslinked waxy maize starch derivative having a heat penetration rate without degrading such that 5% dry substance basis slurry of said starch derivative increases in internal mass temperature from less than 80.degree.F. to about 220.degree.F. in less than fifteen minutes when heated in an oil bath, said slurry having an initial viscosity below 1,100 cps. Brookfield, and a viscosity of at least 3,500 centipoise Brookfield after about twenty minutes heating to a temperature in the range of 195.degree.-210.degree.F., said starch derivative comprising a modified waxy maize starch having a degree of substitution of about 0.1-0.23 of hydroxypropyl units, and a degree of crosslinking from reaction with epichlorohydrin sufficient to provide an alkali fluidity for a 3 gm. sample ranging from 30-75 ml.
- 12. The starch derivative of claim 11 which is stable under retorting conditions in pH ranging from about 3.0 to 7.0, and which is heat stable up to temperatures of about 260.degree.F. for heat sterilization periods up to about 25 minutes.
- 13. A modified waxy maize-based starch derivative particularly useful for continuous retort canning, said starch having a hydroxypropyl degree of substitution in the range of 0.1-0.23, and having a degree of crosslinking so that 3 g. d.s.b. of the starch derivative slurried in about 10 ml. of water and 90 ml. of 0.375N NaOH will have an alkali fluidity of 30-75 ml., and a 5% d.s.b. starch solution at pH 3.5 buffer is capable of producing the following viscosity thickening effect when subjected to a Brabender viscosity test (700 cm. g head at 75 rpm):
- 10-60 minutes at 65.degree.-95.degree.C., from 0 up to 240 B.U.;
- 50-100 minutes at 95.degree.-50.degree.C., from 215-455, in which the viscosity increases throughout the entire heating and cooling cycles, once gelatinization occurs.
- 14. The starch derivative of claim 13, in which a 5.5% d.s.b. starch solution in 5.0 pH buffer is capable of producing the following Brabender readings when subjected to the said Brabender test:
- 1- 60minutes at 65.degree.-95.degree.C., 0-160;
- 50-100 minutes at 95.degree.-50.degree.C., 120-390.
- 15. The starch derivative of claim 14, in which a 6% dry substance basis starch solution at 6.5 buffer is capable of producing the following Brabender test readings (700 cm. g head, 75 rpm);
- 10-60 minutes at 65.degree.-95.degree.C., from 0 up to 230 B.U.;
- 50-100 minutes at 95.degree.-50.degree.C., from 210-540.
Parent Case Info
This application is a continuation-in-part of copending application Ser. No. 387,579 filed Aug. 10, 1973, now abandoned.
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Number |
Name |
Date |
Kind |
3238193 |
Tuschhorr et al. |
Mar 1966 |
|
3369910 |
Ganz |
Feb 1968 |
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3422088 |
Tuschhoff et al. |
Jan 1969 |
|
3719661 |
Robinson et al. |
Mar 1973 |
|
3751410 |
Caracci et al. |
Aug 1973 |
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3804828 |
Szymanski et al. |
Apr 1974 |
|
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
387579 |
Aug 1973 |
|