TH5219B - Spherical granularity - Google Patents

Abstract

When low protein rice flour is mixed with chemically and/or physically processed rice flour and other starches mentioned in the claim, including calcium sulfate. And the water enters the centrifugal spray dry machine under high heat will cause the water to evaporate out of the mixture. causing the flour and other ingredients to stick together It has a granular shape with a claim ratio, good flow properties. To be used as an excipient and also to help carry other substances that are powdery and cannot flow to be brutal by taking of this type of starch

Claims (6)

1. Characteristics of rice flour The grain is a larger group. Spherical It has good flow properties, size in the range of 50-200 microns, with 85-95% low protein and 5-15% water content. 2. Flour used in the grouping that has a spherical shape for This added flow property contains 70-85% low protein rice flour, 1-25% chemically and or physically modified rice flour and 5-15% water. 3. Starch used in the grouping that looks like a spherical shape for This added flow property contains 60-85% low protein rice flour, 1-25% chemically and or physically modified rice flour, 1-30% calcium sulfate and 5-15% water. 4. Rice flour according to item 1-3, one of the above Is a low protein rice flour is the protein value in the range 0.2-5% and rice flour has Amylose content in the range of 0-40%. 5. Flour is transformed chemically and or physically according to clause 2 and 3, in addition to rice flour. It is tapioca flour, potato starch, corn starch, wheat flour, sago starch and pea flour. 6. The powder production process according to item 1 to 4, any one of them is spray dry by using centrifugal spray head only (6 claims, 1 page, 0 photos).