US4192900A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Texturized starch products
Assignee: Monsanto Co
•
Filing: 1978-10-12
•
Granted: 1980-03-11
•
Expires: 1998-10-12
Abstract
Abstract Uniform starch particles prepared from one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; by adding water, extruding, cutting and drying; useful in preparing retorted or aseptically packaged, tapioca-style pudding and other improved, edible texturized starch products.
Inventors
- 👤 Hsiung Cheng
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 15:52
CPC Classifications
C; C08; C08L; C08L1/00; C08L1/02; A; A23; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/212; A23L9/00; A23L9/10
Claims Analysis
Total Claims: 27
Claim 1
Independent Claim
187 words
In a retorted or aseptically packaged, tapioca-style pudding, the improvement comprising uniform starch particles obtained by (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth; (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) where the gelling hydrocolloid selected is sodium alginate or sodium pectate, soaking the starch particles in a solution of calcium, barium, or magnesium ions; (e) drying the starch particles to a moisture content of from 1 to 12%; and (f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series; said starch particles having heat and shear stability during processing for retorting or aseptic packaging, yet swelling without dissolving during said processing to produce a tapioca-style pudding of improved tapioca-like appearance and texture.
Claim 2
Dependent Claim
187 words
In a retorted or aseptically packaged, tapioca-style pudding, the improvement comprising uniform starch particles obtained by (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth; (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) where the gelling hydrocolloid selected is sodium alginate or sodium pectate, soaking the starch particles in a solution of calcium, barium, or magnesium ions; (e) drying the starch particles to a moisture content of from 1 to 12%; and (f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series; said starch particles having heat and shear stability during processing for retorting or aseptic packaging, yet swelling without dissolving during said processing to produce a tapioca-style pudding of improved tapioca-like appearance and texture.
Claim 3
Dependent Claim
10 words
The product of claim 1 wherein the starch is tapioca.
Claim 4
Dependent Claim
11 words
The product of claim 1 wherein the hydrocolloid is sodium alginate.
Claim 5
Dependent Claim
167 words
In a retorted or aseptically packaged, tapioca-style pudding containing milk as an ingredient, the improvement comprising uniform starch particles obtained by (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth; (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) drying the starch particles to a moisture content of from 1 to 12%; and (e) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series; said starch particles having heat and shear stability during processing for retorting or aseptic packaging, yet swelling without dissolving during said processing to produce a tapioca-style pudding of improved tapioca-like appearance and texture.
Claim 6
Dependent Claim
167 words
In a retorted or aseptically packaged, tapioca-style pudding containing milk as an ingredient, the improvement comprising uniform starch particles obtained by (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth; (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) drying the starch particles to a moisture content of from 1 to 12%; and (e) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series; said starch particles having heat and shear stability during processing for retorting or aseptic packaging, yet swelling without dissolving during said processing to produce a tapioca-style pudding of improved tapioca-like appearance and texture.
Claim 7
Dependent Claim
138 words
In a premix for a retorted or aseptically packaged, tapioca-style pudding, the improvement comprising uniform starch particles obtained by (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) where the gelling hydrocolloid selected is sodium alginate or sodium pectate, soaking the starch particles in a solution of calcium, barium, or magnesium ions; (e) drying the starch particles to a moisture content of from 1 to 12%; and
Claim 8
Dependent Claim
138 words
In a premix for a retorted or aseptically packaged, tapioca-style pudding, the improvement comprising uniform starch particles obtained by (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) where the gelling hydrocolloid selected is sodium alginate or sodium pectate, soaking the starch particles in a solution of calcium, barium, or magnesium ions; (e) drying the starch particles to a moisture content of from 1 to 12%; and
Claim 9
Dependent Claim
52 words
(f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series; said starch particles having heat and shear stability during processing for retorting or aseptic packaging, yet swelling without dissolving during said processing to produce a tapioca-type pudding of improved tapioca-like appearance and texture.
Claim 10
Dependent Claim
52 words
(f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series; said starch particles having heat and shear stability during processing for retorting or aseptic packaging, yet swelling without dissolving during said processing to produce a tapioca-type pudding of improved tapioca-like appearance and texture.
Claim 11
Dependent Claim
10 words
The product of claim 5 wherein the starch is tapioca.
Claim 12
Dependent Claim
11 words
The product of claim 5 wherein the hydrocolloid is sodium alginate.
Claim 13
Dependent Claim
143 words
Uniform starch particles obtained by (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) where the gelling hydrocolloid selected is sodium alginate or sodium pectate, soaking the starch particles in a solution of calcium, barium, or magnesium ions; (e) drying the starch particles to a moisture content of from 1 to 12%, and (f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series.
Claim 14
Dependent Claim
143 words
Uniform starch particles obtained by (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) where the gelling hydrocolloid selected is sodium alginate or sodium pectate, soaking the starch particles in a solution of calcium, barium, or magnesium ions; (e) drying the starch particles to a moisture content of from 1 to 12%, and (f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series.
Claim 15
Dependent Claim
10 words
The product of claim 8 wherein the starch is tapioca.
Claim 16
Dependent Claim
11 words
The product of claim 8 wherein the hydrocolloid is sodium alginate.
Claim 17
Dependent Claim
78 words
Uniform starch particles obtained by (a) soaking pregelatinized or partially pregelatinized starch particles in a solution of sodium alginate or sodium pectate; (b) rinsing with water; (c) soaking the starch particles in a solution of calcium, barium, or magnesium ions; (d) rinsing with water; (e) drying the starch particles to a moisture content of from 1 to 12%; and (f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series.
Claim 18
Dependent Claim
78 words
Uniform starch particles obtained by (a) soaking pregelatinized or partially pregelatinized starch particles in a solution of sodium alginate or sodium pectate; (b) rinsing with water; (c) soaking the starch particles in a solution of calcium, barium, or magnesium ions; (d) rinsing with water; (e) drying the starch particles to a moisture content of from 1 to 12%; and (f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series.
Claim 19
Dependent Claim
149 words
An improved, edible texturized starch product containing uniform particles obtained by (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) where the gelling hydrocolloid selected is sodium alginate or sodium pectate, soaking the starch particles in a solution of calcium, barium, or magnesium ions; (e) drying the starch particles to a moisture content of from 1 to 12%; and (f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series.
Claim 20
Dependent Claim
149 words
An improved, edible texturized starch product containing uniform particles obtained by (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) where the gelling hydrocolloid selected is sodium alginate or sodium pectate, soaking the starch particles in a solution of calcium, barium, or magnesium ions; (e) drying the starch particles to a moisture content of from 1 to 12%; and (f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series.
Claim 21
Dependent Claim
11 words
The product of claim 12 wherein the hydrocolloid is sodium alginate.
Claim 22
Dependent Claim
15 words
The product of claim 12 wherein the texturized starch product is an imitation rice pudding.
Claim 23
Dependent Claim
14 words
The product of claim 12 wherein the texturized starch product is an imitation fruit.
Claim 24
Dependent Claim
147 words
A process for making uniform starch particles comprising (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) where the gelling hydrocolloid selected is sodium alginate or sodium pectate, soaking the starch particles strands in a solution of calcium, barium, or magnesium ions; (e) drying the starch particles to a moisture content of from 1 to 12%; and (f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series.
Claim 25
Dependent Claim
147 words
A process for making uniform starch particles comprising (a) preparing a dry homogeneous mixture of one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; (b) adding water and mixing until smooth (c) cool extruding the mixture through a 1/32 to 1/4 inch hole die and cutting to produce starch particles; (d) where the gelling hydrocolloid selected is sodium alginate or sodium pectate, soaking the starch particles strands in a solution of calcium, barium, or magnesium ions; (e) drying the starch particles to a moisture content of from 1 to 12%; and (f) screening the starch particles to pass No. 10 and be retained by No. 14, U.S. Standard Sieve Series.
Claim 26
Dependent Claim
10 words
The process of claim 16 wherein the starch is tapioca.
Claim 27
Dependent Claim
11 words
The process of claim 16 wherein the hydrocolloid is sodium alginate.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1983-03-11 | 1983-09-10 | 1984-03-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-03-11 | 1987-09-10 | 1988-03-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-03-11 | 1991-09-10 | 1992-03-11 | $7700.00 | Window Closed / Lapsed |