GB888687A - Improvements in the preparation of cold-swelling starch flour - Google Patents

Improvements in the preparation of cold-swelling starch flour

Info

Publication number
GB888687A
GB888687A GB15508/58A GB1550858A GB888687A GB 888687 A GB888687 A GB 888687A GB 15508/58 A GB15508/58 A GB 15508/58A GB 1550858 A GB1550858 A GB 1550858A GB 888687 A GB888687 A GB 888687A
Authority
GB
United Kingdom
Prior art keywords
suspension
paste
cold
starch
preparation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB15508/58A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
AUGUST OETKER NAHRMITTELFABRIK
Dr August Oetker Nahrungsmittel KG
Original Assignee
AUGUST OETKER NAHRMITTELFABRIK
Dr August Oetker Nahrungsmittel KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by AUGUST OETKER NAHRMITTELFABRIK, Dr August Oetker Nahrungsmittel KG filed Critical AUGUST OETKER NAHRMITTELFABRIK
Publication of GB888687A publication Critical patent/GB888687A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/14—Cold water dispersible or pregelatinised starch
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Materials Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Grain Derivatives (AREA)
  • Noodles (AREA)

Abstract

A cold-swelling starch flour is made by forming an aqueous suspension of the starch, working the suspension up into a paste and drying it on a roller drier, characterized in that the paste is fed to the drier in an aerated condition. The initial suspension or the paste can be mixed with air in various ways. Thus, air can be blown directly into the suspension, but preferably the suspension is subjected to a stirring and heating operation, for example by passing the suspension through a colloid mill. In an example, a starch suspension in either water or skimmed milk is worked up in a colloid mill to a foamy mass and then dried on a two-roller drier operated at 4 revolutions per minute with a steam pressure of 4,5 atm. gauge and at 155 DEG C.
GB15508/58A 1957-05-14 1958-05-14 Improvements in the preparation of cold-swelling starch flour Expired GB888687A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEO5516A DE1058350B (en) 1957-05-14 1957-05-14 Process for the production of a cold-swelling starch flour for pudding dishes

Publications (1)

Publication Number Publication Date
GB888687A true GB888687A (en) 1962-01-31

Family

ID=7350610

Family Applications (1)

Application Number Title Priority Date Filing Date
GB15508/58A Expired GB888687A (en) 1957-05-14 1958-05-14 Improvements in the preparation of cold-swelling starch flour

Country Status (5)

Country Link
CH (1) CH371674A (en)
DE (1) DE1058350B (en)
FR (1) FR1195899A (en)
GB (1) GB888687A (en)
NL (1) NL227754A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0240313A1 (en) * 1986-04-01 1987-10-07 Cpc International Inc. Dry food composition

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH650647A5 (en) * 1982-12-10 1985-08-15 Knorr Naehrmittel Ag STORAGE PRODUCT WHICH CAN BE OPENED TO A DESSERT MOUSSE AND METHOD FOR THE PRODUCTION THEREOF.
DE4117327C2 (en) * 1991-05-27 1997-11-20 Cpc Maizena Gmbh Use of starch as a fat and oil substitute in food

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE740073C (en) * 1940-04-30 1943-10-11 Ferdinand Holndonner Process for processing poorly adhering wet products, e.g. Fruit juices on drum dryers

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0240313A1 (en) * 1986-04-01 1987-10-07 Cpc International Inc. Dry food composition

Also Published As

Publication number Publication date
FR1195899A (en) 1959-11-19
CH371674A (en) 1963-08-31
DE1058350B (en) 1959-05-27
NL227754A (en) 1962-02-15

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