Retort process starch derivatives

Details Retort process starch derivatives Retort process starch derivatives

C - Chemistry, Metallurgy

08

B

99/1, 260/221

C08B 31/00 (2006.01) A23L 1/0522 (2006.01) A23L 3/00 (2006.01) C08B 31/04 (2006.01)

Patent

CA 1046056

ABSTRACT OF THE DISCLOSURE Root and root-type starch derivatives having controlled acetyl substitution levels provide an initial high paste viscos- ity to facilitate uniform filling operations when used as a food canning medium, and which breaks down to a thinner viscosity upon heating to facilitate heat penetration into the canned food mass for sterilization of the canned food product and to provide a more acceptable watery or soup-like consistency to the food product. The thinning phenomenon is accomplished without the requirement of adding any separate hydrolyzing or thinning agent such as an acid or enzyme. It is presently thought that those acetylated starch derivatives are capable of self-hydrolysis under the retort conditions of pH and temperature, and that this auto- hydrolytic thinning action during heating of the pasted product is sufficient to thin the starch derivative canning media partially or completely, as desired. Blends of several root and root-type starch derivatives make possible a predictable final viscosity level which is not completely "water-thin." The selection of acetylating agent also affects the final viscosity level of the starch canning medium. It has been observed that a starch derivative substitute using vinyl acetate provides a slightly higher final viscosity under the same retorting conditions when compared to a starch derivative which has been substituted using acetic anhydride.

220199

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