Title:
膨潤が抑制されたカルボキシメチル化澱粉の製造方法
Document Type and Number:
Japanese Patent JP6765753
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for improving physical properties of carboxymethylated starch by a simpler physical treatment without involving introduction of functional groups.SOLUTION: Carboxymethylated starch with suppressed swelling is obtained by adjusting pH of a raw material, carboxymethylated starch, to 8 or less, followed by a heat treatment. The heat treatment is preferably performed in dry conditions of from 30 to 200°C or in wet conditions of from 25°C to a temperature lower than the gelatinization temperature of the raw material, carboxymethylated starch. Further, the pH is adjusted to 8 or less by addition of an acid containing one or two or more kinds selected from hydrochloric acid, sulfuric acid, nitric acid, acetic acid, citric acid, lactic acid, and phosphoric acid.SELECTED DRAWING: Figure 1
Inventors:
Daisuke Muramatsu
Takaguchi
Toshihiro Yamamoto
Takaguchi
Toshihiro Yamamoto
Application Number:
JP2016137874A
Publication Date:
October 07, 2020
Filing Date:
July 12, 2016
Export Citation:
Assignee:
Nippon Food Kako Co., Ltd.
International Classes:
C08B31/12; A21D2/18; A21D13/00; A23G9/04; A23L5/00; A23L9/20; A23L23/00
Domestic Patent References:
| JP2012518711A | ||||
| JP2017214490A |
Attorney, Agent or Firm:
Creation International Patent Office
Shigeru Matsui
Takeo Miyao
Shigeru Matsui
Takeo Miyao