Dextrinized starches

Carbohydrates may be divided into monosaccharides, disaccharides and polysaccharides. The monosaccharides under certain conditions react as polyhydroxy-aldehydes or polyhydroxy-ketones two important representatives are glucose CjHjjO (an aldose) and fructose (laevulose) CgHuO, (a ketose). Upon hydrolysis di- and polysaccharides 3deld ultimately monosaccharides. Common disaccharides are sucrose, lactose and maltose (all of molecular formula C,2H2. 0,), whilst starch, dextrin and cellulose, (CjHjoOj), in which n > 4, are typical polysaccharides. 

Oxidation of Carbohydrates. Oxahc acid is prepared by the oxidation of carbohydrates (7—9), such as glucose, sucrose, starch, dextrin, molasses, etc, with nitric acid (qv). The choice of the carbohydrate raw material depends on availabihty, economics, and process operating characteristics. Among the various raw materials considered, com starch (or starch in general) and sugar are the most commonly available. Eor example, tapioka starch is the Brazihan raw material, and sugar is used in India. 

The head of a safety match consists of K chlorate 45-55, animal (hide) glue (as a binder) 9-11, sulfur or rosin 3-5, extender (starch, dextrin) 2-3, neutralizer (ZnO.or Ca carbonate) 45-55, infusorial earth 5-6 other siliceous filler 15-32%. Fractional percentages of a soluble burning rate catalyst, such as K di-chromate, also soluble dye stuffs, etc... 

Initial work began with testing various starches for encapsulation properties. Low viscosity, stable starch dextrins were first evaluated versus gum arabic for encapsulation efficiencies. Dispersions of corn and tapioca dextrins were used to encapsulate single fold orange oil. 

One sees from the data, presented in TABLE 1, that the starch dextrins have the ability to encapsulate the orange oil, but does not encapsulate as much oil as gum arabic. 

The starch dextrins match the viscosity and stability of the gum arabic when placed in solution, however other properties such as emulsifying and emulsion stabilizing properties are poorer in the dextrins. We believe that the emulsifying properties inherent in gum arabic are partially responsible for its encapsulating abilities. 

Gum arabic, standard starch dextrins and laboratory prepared low viscosity starch octenylsuccinates were used for all encapsulation work. 

The octenylsuccinic acid anhydride treated starches give on the average smaller oil droplet particle sizes and better emulsion storage stability than both gum arabic and a starch dextrin. 

Emulsions of lemon oil stabilized with gum arabic, a conventional starch dextrin and a low viscosity starch octenylsuccinate were spray-dried and evaluated for encapsulating efficiencies. Oil retentions and surface oil determinations were made according to the Materials and Methods section. TABLE 3 demonstrates the superiority of the starch octenylsuccinate in flavor retention and surface oil to gum arabic and a starch dextrin (5) ... 

As can be seen from the data in TABLE 5 the low viscosity starch octenyl-succinate closely matches the oxidation resistance of gum arabic. This product would offer improved shelf-life over a standard starch dextrin and similar stability to a gum arabic encapsulated flavor. 

BRITISH GUM. — Artificial Gum—Torrefied Starch—Dextrin,—Under theso names a modification of stsroh Is known, which is often prepared in the following manner —... 

Bulk powders are made in considerable variety, but they consist always of nitrocellulose fibers which are stuck together but are not completely colloided. Some contain little else but nitrocellulose others contain, in addition to potassium and barium nitrates, camphor, vaseline, paraffin, lampblack, starch, dextrine, potassium dichromate or other oxidizing or deterrent salts, and diphenylamine for stabilization, and are colored in a variety of brilliant hues by means of coal-tar dyes. In the United States bulk powders are manufactured by one or the other of two processes, either one of which, however, may be modified considerably the materials are incorporated under wooden wheels, grained, and partially gelatinized, or the grains arc formed in a still where a water suspension of ptdped nitrocellulose is stirred and heated with a second liquid, a solvent for nitrocellulose which is volatile and immiscible with water. 

Its most common adulterations consist of dilution and removal oj cream. It may also be mixed with various extraneous substances (occasionally flour, starch, dextrin, albumin, etc.) or treated with antiseptics (boric acid, borax, salicylic acid, formaldehyde, benzoic add, fluorides, hydrogen peroxide, etc.) to make it keep, or with alkaline salts (sodium carbonate or bicarbonate) to hinder or correct for fermentation. Analysis of milk includes, therefore, the following determinations ... 

Determination of the Starch.—Dextrins usually contain soluble starch, i.e, starch soluble in hot (but not in cold) water. Thus, the proportion of starch (soluble) present is represented simply by the difference between the percentages of the matters soluble in cold and hot water respectively. If unconverted starch is also present, this will be found in the residue insoluble in hot water (see section 7, above) and may be determined therein by transforming it into sugar (see Flour, section 16, p. 63). 

Indigo, especially the natural product, may be adulterated with mineral substances (sand, clay, slate, brickdust, barium sulphate, chalk, graphite), starch, dextrin, gum, resin, dyeing extracts, Prussian blue, etc. 

Catechu and gambier have catechu-tannic acid and catechin for their essential components. They may be adulterated with mineral matter (earth, ochre, clay, sand), starch, dextrin, extraneous tanning materials and dried blood. 

Plate I.—Wheat and rye hairs, and various starches. Plates II, III and IV.—Various starches Plate V.—Various starches, dextrin and ivory-nut meal Plates VI-XT.—Textile fibres. ... 

Depctrins, products of the partial hydrolysis of starch, are polysacchandes of lower molecular weight than starch. They are used in infant food because they are easier to digest than starches. Dextrins are sticky when wet and are used as mucilage on postage stamps and envelopes. 

These cocoa substitutes are of two kinds. First, they consist of otherwise unprocessed bulking agents with added flavor and color. The bulking agents employed are soybean flour, modified food starches, dextrins, or mixtures thereof. They are definitely offered as extenders none of the manufacturers recommend that they be used as a total replacement for cocoa. Manufacturers include Cargill, Inc., Minneapolis, Minnesota (Cocoa-Max), McCormick Company, Inc., Hunt Valley, Maryland, (McCormick Cocoa Extenders), and National Starch Chemical Corp., Bridgewater, New Jersey (N-Liven Cocoa). A.E. Staley Mfg. Co., Decatur, Illinois, entered the field but quickly dropped out. 

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