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GB515351A - Improvements in or relating to the production of dry starch products suitable for the preparation of blancmanges, puddings and the like by swelling in cold water - Google Patents

Improvements in or relating to the production of dry starch products suitable for the preparation of blancmanges, puddings and the like by swelling in cold water

Info

Publication number
GB515351A
GB515351A GB15604/38A GB1560438A GB515351A GB 515351 A GB515351 A GB 515351A GB 15604/38 A GB15604/38 A GB 15604/38A GB 1560438 A GB1560438 A GB 1560438A GB 515351 A GB515351 A GB 515351A
Authority
GB
United Kingdom
Prior art keywords
starch
cold water
blancmanges
puddings
swelling
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
GB15604/38A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB15604/38A priority Critical patent/GB515351A/en
Priority to US268023A priority patent/US2314459A/en
Publication of GB515351A publication Critical patent/GB515351A/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 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

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)

Abstract

515,351. Starch. SALZBURG, A. A. May 25, 1938, Nos. 15604, and 30820. [Class 121] [Also in Group VI] A starch product from which blanc-niange pudding, creams, custards or sauces can be made by stirring with cold water is obtained by drying in finely-divided condition, as by spraying in hot air, a paste made by treating starch with hot water and/or milk at a temperature below 100‹C. The starch used may be that obtained from cereals, e.g. maize, wheat, rye or rice starch. The paste may be made at temperatures ranging from 73‹ to 88‹C.
GB15604/38A 1938-04-20 1938-05-25 Improvements in or relating to the production of dry starch products suitable for the preparation of blancmanges, puddings and the like by swelling in cold water Expired GB515351A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB15604/38A GB515351A (en) 1938-05-25 1938-05-25 Improvements in or relating to the production of dry starch products suitable for the preparation of blancmanges, puddings and the like by swelling in cold water
US268023A US2314459A (en) 1938-04-20 1939-04-15 Dry starch product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB15604/38A GB515351A (en) 1938-05-25 1938-05-25 Improvements in or relating to the production of dry starch products suitable for the preparation of blancmanges, puddings and the like by swelling in cold water

Publications (1)

Publication Number Publication Date
GB515351A true GB515351A (en) 1939-12-04

Family

ID=10062115

Family Applications (1)

Application Number Title Priority Date Filing Date
GB15604/38A Expired GB515351A (en) 1938-04-20 1938-05-25 Improvements in or relating to the production of dry starch products suitable for the preparation of blancmanges, puddings and the like by swelling in cold water

Country Status (1)

Country Link
GB (1) GB515351A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0011479A1 (en) * 1978-11-13 1980-05-28 General Foods Corporation Process for modifying starch and pregelatinized modified starch for use in instant puddings

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0011479A1 (en) * 1978-11-13 1980-05-28 General Foods Corporation Process for modifying starch and pregelatinized modified starch for use in instant puddings

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