A preparation method of a conductive elastomer includes the following steps: (1) according to the mass percent of 2075%, dissolving the metallic salts into deionized water to form an electrolyte solution, wherein said metallic salts is either of magnesium nitrate, sodium nitrate, zinc nitrate, cesium nitrate, calcium nitrate, neodymium nitrate, aluminum nitrate, potassium nitrate, potassium chloride, magnesium chloride, calcium chloride, sodium chloride, zinc chloride, cesium chloride, aluminum chloride or their combinations; (2) according to the mass percent of 1040%, mixing starches into the electrolyte solution prepared in step (1), then at the temperature of 33120 C., stirring to gelatinize the starches, forming a viscous liquid; (3) standing the viscous liquid obtained in step (2) at 2590 C. for 10 min to 48 h to obtain the conductive elastomer.

A process for modifying starches comprises atomizing an aqueous slurry of a non-pregelatinized, granular, high amylose starch into to an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25 C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinized, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products.

A process for modifying starches comprises atomizing an aqueous slurry of a non-pregelatinized, granular, high amylose starch into to an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25 C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinized, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products.

The present invention relates to a process for the liquefaction of starch present in a starch slurry comprising degraded starch and having a DE of from 0.05 to 9. Preferably, the invention relates to a process for the liquefaction of starch present in a starch slurry comprising degraded starch, said starch slurry having a high dry substance. Further preferably, the invention relates to a continuous process for liquefaction of starch present in a starch slurry comprising degraded starch and having a high dry substance.

The present invention relates to a process for the liquefaction of starch present in a starch slurry comprising degraded starch and having a DE of from 0.05 to 9. Preferably, the invention relates to a process for the liquefaction of starch present in a starch slurry comprising degraded starch, said starch slurry having a high dry substance. Further preferably, the invention relates to a continuous process for liquefaction of starch present in a starch slurry comprising degraded starch and having a high dry substance.

Process for the production of thermally modified starch comprising the steps of mixing starch in powder form having a specific moisture content with an alkaline water solution to obtain a wet powder; feeding a continuous flow of said wet powder into a continuous dryer together with a continuous flow of hot air; discharging a continuous flow of dried powder from said continuous drier; supplying said continuous flow of said dried powder into a turbo-reactor, in which the inner wall of said turbo-reactor is maintained at a specific temperature; converting said dried powder into a thermally inhibited starch; and discharging said thermally inhibited starch from said turbo-reactor; it is also disclosed a thermally inhibited starch obtained from the aforementioned process with enhanced physical chemical properties.

The invention relates to a method for preparing a gelatinized blend of at least two heat-modified starches, wherein the starches are starches of different botanical origins, which comprises the steps consisting in: 1. Preparing a starch milk containing at least two starches of distinct botanical origins, 2. Treating the milk thus obtained under alkaline conditions and then dehydration and heat treatment for a time and at a temperature making it possible to obtain a blend of heat-modified starches, 3. Pregelatinizing said blend using a method that causes a break in the granular structure of the starches.

Disclosed are product (e.g., panels), slurry, and methods relating to a pregelatinized starch having a mid-range viscosity (i.e., from about 20 centipoise to about 700 centipoise), and an extruded pregelatinized starch.

Disclosed are product (e.g., panels), slurry, and methods relating to a pregelatinized starch having a mid-range viscosity (i.e., from about 20 centipoise to about 700 centipoise), and an extruded pregelatinized starch.

The technology disclosed in this specification pertains to methods of making thermally inhibited starch and flour using microwave heating. Using microwave heating methods, thermally inhibited starch and flour can be obtained in less time and at lower temperatures than are needed to make similar inhibited starch or flour using forced air heating methods. Also disclosed are thermally inhibited starches and flours obtained from the methods and compositions using such thermally inhibited starches and flours.