General Foods Limited

Kraft General Foods, Inc.

Kraft Foods, Inc.

Jay H Katcher

Robert E Schara

Charles W Bertalan

Joseph Anthony Ackilli

Theodore H Joseph

Richard R Leshik

Joseph D O'Rourke

Steven J Leusner

Frank delValle

Ivette A Bassa

Lawrence T McCarty

Joseph P Destephano

John T Mabon

Jennifer W Matherly

Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mixes.

Process for preparing non-hydroxypropylated, crosslinked,

Process for preparing non-hydroxypropylated, deflavored, crosslinked,

Starch is alkali treated, washed to remove flavor, crosslinked, neutralized, gelatinized and treated with an emulsifying agent to give instant starch useful for instant puddings and mixes.

A two-fluid nozzle for atomizing an aqueous slurry includes a core member which will provide an atomized, cone-shaped spray of slurry droplets and an annular manifold which will provide a circular pattern of injected steam around the atomized slurry. The core member extends below the steam injection orifices and the bottom of the core is extended in diameter to form a concave groove and a lower lip which will disrupt the flow of steam from the injection orifices. A nozzle cap surrounds the slurry atomization and steam injection orifices.

Two-fluid nozzle for spray drying an aqueous slurry

A dry cooked pudding mix which can be prepared in a microwave oven without stirring during the cooking step, said mix containing sweetener, uncooked starch, spray-cooked and dried pregelatinized starch, dispersant and a cool-water soluble hydrocolloid gum. The pregelatinized starch has a critical particle size distribution wherein at least 30%, preferably at least 60%, by weight of the starch is retained on a 270 U.S. Standard Sieve and no more than 1% by weight is retained on an 80 U.S. Standard Sieve.

Microwavable, uncooked starch-containing, dry mixes

A continuous process for producing agglomerated spray-dried, pregelatinized starch wherein two or more spray-cook nozzles are aligned in a drying tower such that their spray patterns intersect. The point of intersection is distant enough from the nozzles to avoid globbing or clumping and close enough to the nozzles so that the surface of the particles are tacky enough to effect adhesion and a build-up of agglomerates.

Method for pregelatinized, spray-dried starch agglomerates

A high-solids, slurry of dent cornstarch is hydroxypropylated, washed, neutralized and spray-dried to produce an essentially flavor-free, pregelatinized modified cornstarch which has a viscosity building capacity equivalent to pregelatainized tapioca starch.

Process for preparing modified, pregelatinized dent cornstarch and

Aqueous slurries of physically and/or chemically modified starch solids, having high starch solids levels, are purified by means of ultrafiltration. An ultrafiltration system is started by circulating water and then the modified starch slurry is added to raise the starch solids level of the stream fed to the ultrafiltration unit to between 20 and 32% by weight. Water is added to the ultrafiltration system, preferably at the same rate at which water is removed from the system in the permeate. After the desired level of purification is achieved the slurry is concentrated to above 35% and then dried.

Method of purifying starches and products produced therefrom

An improved dry instant pudding mix which upon hydration yields a pudding with an improved texture and gloss is prepared by incorporating a critical starch particle size distribution with a powdered sugar of a controlled particle size.

Dry instant pudding mix

A process for producing a pudding with a specified starch particle size distribution is disclosed. As a result of this process, a very uniform, fine starch particle distribution is produced.

Process for making an improved dry instant pudding mix

A process for making propylene chlorohydrin free, hydroxypropylated starch wherein the excess propylene oxide is removed from the reaction mixture before neutralization of the starch. This removal of the propylene oxide prevents the formation of propylene chlorohydrin and thus aleviates the need for its removal.

Process for hydroxypropylating starch

A stabilized starch composition is prepared which is resistant to degradation under dry acidic storage conditions by adding a buffer to a slurry of starch in an amount effective to protect and stabilize the starch from acid degradation, then drying the starch-buffer slurry.

Stabilized starch composition

A process for making an acetylated cross-linked starch substantially free of acetyl odor and flavor which comprises cross-linking a starch in a slurry, acetylating the cross-linked starch to an acetyl substitution of not more than 2.5%, thereafter washing the starch sufficiently to reduce the ash content to less than 0.20%, preferably forming a slurry of the acetylated cross-linked starch and adjusting the pH to 7 to 9.0, and thereafter drying the starch. The process provides a starch product which is substantially free from off odors or flavors and particularly useful in pudding formulations. Tapioca starch is utilized in preferred embodiments.

Growing community of inventors

Chestnut Ridge, NY, United States of America

Jay H Katcher