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GB1264744A - - Google Patents

Info

Publication number
GB1264744A
GB1264744A GB1264744DA GB1264744A GB 1264744 A GB1264744 A GB 1264744A GB 1264744D A GB1264744D A GB 1264744DA GB 1264744 A GB1264744 A GB 1264744A
Authority
GB
United Kingdom
Prior art keywords
potato starch
temperature
starch
swelling temperature
suspension
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
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 filed Critical
Publication of GB1264744A publication Critical patent/GB1264744A/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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/08—Ethers
    • C08B31/12—Ethers having alkyl or cycloalkyl radicals substituted by heteroatoms, e.g. hydroxyalkyl or carboxyalkyl starch

Landscapes

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

Abstract

1,264,744. Increasing the swelling temperature of potato starch; hydroxypropyl starch. PENICK & FORD Ltd. 15 April, 1970 [19 May, 1969 (2)], No. 17979/70. Heading C3U. A process for treating potato starch in an aqueous suspension to effect an increase in the swelling temperature to improve the paste and gel properties, involves forming a stirrable aqueous suspension of potato starch at a pH in the range 5À5-8À0, and maintaining the temperature of the suspension below the swelling temperature of the starch and above 100‹ F. for a time sufficient to cause an increase in the swelling temperature of the potato starch. Thus, the suspension may be held successively at a temperature 5‹ to 10‹ F. below the attained swelling temperature, e.g. in the range 100- 125‹ F., for at least one hour and gradually increased to 140‹ F. The treated potato starch may be reacted, in aqueous suspension, with propylene oxide in the presence of an alkaline catalyst (NaOH or KOH, with Na 2 SO 4 ) to give hydroxypropyl starch in water-washable, granule form (5-30% hydroxypropyl content).
GB1264744D 1969-05-19 1970-04-15 Expired GB1264744A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US82602669A 1969-05-19 1969-05-19
US82602769A 1969-05-19 1969-05-19

Publications (1)

Publication Number Publication Date
GB1264744A true GB1264744A (en) 1972-02-23

Family

ID=27124973

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1264744D Expired GB1264744A (en) 1969-05-19 1970-04-15

Country Status (4)

Country Link
DE (1) DE2021057A1 (en)
FR (1) FR2047785A5 (en)
GB (1) GB1264744A (en)
NL (1) NL7007031A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114573722A (en) * 2022-04-01 2022-06-03 青岛农业大学 Modified hydroxypropyl starch, preparation method and application thereof, starch hydrogel and application thereof

Also Published As

Publication number Publication date
NL7007031A (en) 1970-11-23
DE2021057A1 (en) 1970-12-03
FR2047785A5 (en) 1971-03-12

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Legal Events

Date Code Title Description
414F Notice of opposition given (sect. 14/1949)
414E Application relinquished (sect. 14/1949)
CSNS Application of which complete specification have been accepted and published, but patent is not sealed