Morton W Rutenberg

57567212, May 26, 1998

Aug 29, 1994

8/297673

James Eden - East Millstone NJ
James Kasica - Whitehouse Station NJ
Leo Walsh - Plainsboro NJ
Morton W. Rutenberg - North Plainfield NJ
Norman Lacourse - Indianapolis IN
Daniel Solarek - Belle Mead NJ
Timothy G. Koubek - Clinton NJ

National Starch and Chemical Investment Holding Corporation - Wilmington DE

C07H 106
C07H 108

536127

A steam-stripping process suitable for the removal of impurities from polysaccharides, including soluble starch hydrolysates, is disclosed herein. This process may be used in combination with other purification processes, such as ultrafiltration, ion exchange, treatment with activated carbon, as well as bleaching process. Soluble starch hydrolysates may also be purified by a combination of ultrafiltration or activated carbon treatment and bleaching. In these processes, the polysaccharide or the soluble starch hydrolysate produced is bland in flavor, free of off-odor, optionally, lighter or white in color and suitable for use in systems requiring these characteristics. Other purification process combinations which are disclosed for removal of undesirable flavors, odors and/or colors from polysaccharides include: 1) ultrafiltration and carbon treatment; 2) ultrafiltration and steam-stripping; 3) steam-stripping and carbon treatment; 4) ion exchange treatment and ultrafiltration; 5) ion exchange treatment and steam-stripping; and 6) ion exchange treatment and carbon treatment. A bleaching process may precede any of these processes. If ozone or a peroxide is employed, the bleaching step may follow any of these processes.

42294894, Oct 21, 1980

May 29, 1979

6/043040

Chung W. Chiu - Princeton NJ
Morton W. Rutenberg - North Plainfield NJ

National Starch and Chemical Corporation - Bridgewater NJ

A23L 1195

426578

A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 50 grams is prepared by reacting a tapioca starch with a crosslinking agent to within defined Brabender viscosity limits; converting the crosslinked starch in a sufficient amount to provide the modified starch with gelling properties; and drum-drying the crosslinked and converted starch to obtain the modified starch product. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie filling, jellies, and puddings.

40484351, Sep 13, 1977

Jul 12, 1976

5/704472

Morton W. Rutenberg - North Plainfield NJ
Wadym Jarowenko - Plainfield NJ
Martin M. Tessler - Edison NJ

National Starch and Chemical Corporation - Bridgewater NJ

C08B 3102
C08B 3108

536106

Highly substituted granular starches are prepared by reacting the starch in an aqueous system with a reagent capable of producing an acetal cross-linkage; reacting the resultant acetal cross-linked starch with a mono-functional esterifying or etherifying reagent under aqueous alkaline conditions and removing the acetal cross-linkages by treating under acid conditions. The highly substituted starches are particularly useful in operations, such as papermaking, wherein the cross-linkages can be removed and the starch readily dispersed during a relatively low pH starch cooking process.

42281997, Oct 14, 1980

Jul 5, 1979

6/054860

Chung W. Chiu - Princeton NJ
Morton W. Rutenberg - North Plainfield NJ

National Starch and Chemical Corporation - Bridgewater NJ

A23L 1187

426578

A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 60 grams is prepared by reacting a potato starch with a crosslinking agent to within defined Brabender viscosity limits sufficient to provide the modified starch with gelling properties and drum-drying the crosslinked starch to obtain the modified starch product. The starch may be optionally converted to a fluidity starch either before or after the crosslinking step and prior to drum drying. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies, and puddings.

42699754, May 26, 1981

Mar 10, 1980

6/129141

Morton W. Rutenberg - North Plainfield NJ
Thomas R. Molnar - Edison NJ

National Starch and Chemical Corporation - Bridgewater NJ

C08B 3700
C07G 1700

536114

Guar gum is prepared by hydrating guar splits with sufficient water to provide a total moisture content of 25-80%, extruding the hydrated splits, and grinding them, while wet, preferably to a finely divided state. For most uses the ground gum is then dried, preferably in a flash dryer. Typically the hydration is carried out at 5. degree. -95. degree. C. for at least 1/4 hour; the preferred conditions are 20. degree. -80. degree. C. for 0. 5 to 2 hours. The extrusion is conveniently carried out in an extruder provided with a rotatable screw for transporting and working the hydrated splits. Typically grinding is carried out in a hammermill.

42073553, Jun 10, 1980

Jan 8, 1979

6/001720

Chung-Wai Chiu - Princeton NJ
Morton W. Rutenberg - North Plainfield NJ

National Starch and Chemical Corporation - Bridgewater NJ

A23L 1195

426578

A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 45 grams is prepared by converting a tapioca starch to a water fluidity of about 10 to 63, preferably 20 to 40; reacting the starch with a crosslinking agent to within defined Brabender viscosity limits sufficient to provide the modified starch with gelling properties; and drum-drying the converted, crosslinked starch to obtain the modified starch product. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies, and puddings.