Anheuser-busch, Inc.

Leslie P Kovats

Walter G Hunt

Edward M Bovier

This invention relates to a process for preparing cold water hydrating starch which, when hydrated in water, produces a short creamy textured paste, especially useful in instant pudding formulations. These properties are attained without the use of the classical types of polyfunctional crosslinking reagents such as epichlorohydrin, phosphorus oxychloride, acrolein, etc. This process comprises treating starch with from 0.1% to 1% chlorine (preferably 0.4-0.6%) as sodium hypochlorite to inhibit the starch, but not to degrade or depolymerize it, and then reacting the inhibited starch with an alkylene oxide to produce a hydroxypropyl starch having a degree of substitution of about 15.5% to about 18.5%.

Cold water hydrating starch

This application relates to an improvement in the preparation of quaternary ammonium alkene halides which are used in the production of cationic starch. The quaternary ammonium alkene halide product is recovered in a water solution which reduces exposure to and handling of the product by production workers, both in the manufacturing plant and in its subsequent use in a starch processing plant.

Growing community of inventors

Granite City, IL, United States of America

Leslie P Kovats