STARCH BASED DILATANT COMPOSITION

Abstract

There is provided a novel a non-toxic self-adhesive shear thickening dilatant fluid and process for the formation thereof comprising the sequential steps of forming a gel comprising a first portion of starch and water and adding a sufficient second portion of dry non-toxic solid material to said gel to form a kneadable solid which is dry to the touch. In particular it is directed to a material whose base is corn starch.

Claims

1. A process for the formation of a shear thickening dilatant fluid as a kneadable smooth and cohesive mass by adding to a starch gel, a sufficient portion of dry nontoxic solid material and stirring for a time sufficient to form said mass, wherein causing only water together with a member of the group consisting of uncooked starch and cold water swelling starch, to form said starch gel,

2. The process of claim 1 wherein uncooked starch and water are heated to boiling and cooled to ambient temperature to form said gel.

3. The process of claim 1 wherein the cold water swelling starch is mixed with water to form said gel.

4. The process of claim 1 wherein the uncooked starch added to said gel is corn starch.

5. The process of claim 4 wherein the corn starch is principally amylopectin.

6. The process of claim 5 where said corn starch comprises at least 90% by weight of amylopectin.

7. The process of claim 1 which comprises utilizing a portion of said initial starch gel containing at least three parts by weight of starch in 100 parts by weight of water and adding to each portion of 100 parts by weight of gel from about 50 to about 150 parts by weight of dry uncooked starch.

8. The process of claim 7 which comprises utilizing a portion of an initial starch gel containing about 5 to about 10 parts by weight of starch in 100 parts by weight of water and adding to each 100 parts by weight of gel from about 67 to about 133 parts by weight of dry starch.

9. The process of claim 8 which comprises utilizing a portion of an initial starch gel containing about 10 to about 15 parts by weight of starch in 100 parts by weight of water and adding to each 100 parts by weight of gel from about 60 to about 80 parts by weight of dry uncooked starch.

10. The process of claim 1 additionally comprising providing, as an additive material, at least one member selected from the group consisting of a humectant, a lipid, a non-toxic salt, and borax, said additive material being a component of at least one member of the group consisting of the initial starch gel and the added uncooked starch.

11. The process of claim 10 wherein said additive material comprises up to about 15% by weight of the entire dilatant material formed in said process.

12. The process of claim 10 wherein said additive material at least comprises a salt of a strong acid.

13. The process of claim 10 wherein the said additive material at least comprises borax.

14. The process of claim 10 wherein the said additive material at least comprises a lipid.

15. The process of claim 14 wherein the said lipid is a low acid oil.

16. The process of claim 15 wherein the oil is canola oil.

17. The process of claim 10 wherein the humectant is glycerin.

18. The process of claim 12 wherein the salt is sodium chloride

19. An adhesive shear thickening dilatant fluid material produced by the process of claim 1.

20. The dilatant material of claim 19 additionally comprising as an additive material, at least one member selected from the group consisting of a humectant, a lipid, a non toxic salt, and borax.

21. The dilatant material of claim 20 wherein said additive material comprises up to about 15% by weight of the entire dilatant material.

22. (Presented herewith) The process of claim 2 wherein the uncooked starch added to said gel is corn starch.

23. (Presented herewith) The process of claim 22 wherein the corn starch is principally amylopectin.

24. (Presented herewith) The process of claim 23 where said corn starch comprises at least 90% by weight of amylopectin.

Description

DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0031] Where a pregelatinized or cold water swelling starch is used as the first starch it will form a gel at ambient temperatures. No substantial amount of heating such as boiling is needed

[0032] It is desirable that the process comprises combining at least three parts by weight of starch with each 100 parts by weight of water to form a gel and adding to each 100 parts by weight of gel from about 50 to about 150 parts by weight of dry uncooked starch. In particular there should be employed 5 to 10 parts by weight of starch with each 100 parts by weight of water to form the gel and adding to each 100 parts by weight of gel, from about 67 to about 133 parts by weight of dry starch.

[0033] Most suitably, there are combined 5 to 10 parts by weight of starch with each 100 parts by weight of water to form the gel and there are added to each 100 parts by weight of gel from about 60 to about 80 parts by weight of dry starch.

[0034] There may be added other components to improve the quality of the final product. These qualities include strength, flexibility, non-stickiness, stretchability and shelf life.

[0035] The quality of the dilatant fluid produced by this process may be enhanced by the use of one or more additive materials selected from the group consisting of a humectant, such as glycerin, a lipid, suitably a low acid oil, such as canola oil, a non toxic salt, suitably a salt of a strong acid such as sodium or potassium chloride and the like and borax said additive material being a component of at least one member of the group consisting of the starch gel and the added starch. The designation of such additives is merely illustrative and not limiting.

[0036] The best shelf life is provided by the use of amylopectin as both of the starch components. Use of amylopectin in an air tight container will provide a shelf life of several months or more. Addition of a humectant, including but not limited to glycerin, provides an extended usable time outside of a sealed container.

[0037] The addition of antimicrobial agents is also helpful. These need not be of a complex or sophisticated nature. Most non toxic salts of strong bases and strong acids will be adequate. Common salt or sodium chloride may be readily employed.

[0038] In order to improve the stretchability of the final product, borax has been found useful. The addition of lipids or vegetable oils, suitably low acid vegetable oils such as canola oil is useful to improve the smoothness of the product and is helpful in avoidance of the product sticking to the hands.

[0039] Any or all of these quality enhancing components may be used. The amounts employed will vary with the nature and quantities of the starch used in the basic material and the effect desired. There is no absolute limitation as to the amount of such components which can be added. Nevertheless it has been found useful to limit the total weight of these additional components to about 15% by weight of the final product containing them.

EXAMPLES

Example 1

[0040] Very fluid material, unstable due to syneresis within two weeks.

Wet component:

TABLE-US-00001 Water 200 g Cornstarch (not modified, about 25% amylose, 75% 10 g amylopectin) emulsifying wax flakes (polysorbate 60 & cetearyl alcohol) 2 g dimethicone (polymethylsiloxane) 1 g

Dry Component

[0041]

TABLE-US-00002 Cornstarch (not modified, about 25% amylose, 75% 250 g amylopectin) Baking Soda 260 g

[0042] Wet component ingredients were combined and heated to 100 C. while stirring gently. After the liquid thickened, it was removed from the heat source and allowed to cool to room temperature. Thereafter the dry ingredients were added and stirred gently to combine.

Example 2

[0043] Very fluid material, unstable due to syneresis within two weeks.

Wet component:

TABLE-US-00003 Water 100 g Tapioca Starch 5 g Psyllium Hydrophilic Mucilloid powder 5 g

Dry Component

[0044]

TABLE-US-00004 Cornstarch (not modified, about 25% amylose, 75% 37 g amylopectin) Borax 4 g

[0045] Wet component ingredients were combined and heated to 100 C. while stirring gently. After the liquid thickened, it was removed from the heat source and allowed to cool to room temperature. Thereafter the dry ingredients were added and stirred gently to combine

Example 3

[0046] Reasonably good putty, unstable due to syneresis within two weeks.

Wet component:

TABLE-US-00005 Water 100 g Tapioca starch 5 g

Dry Component

[0047]

TABLE-US-00006 Cornstarch (not modified, about 25% amylose, 75% 57 g amylopectin) Borax 4 g

[0048] Wet component ingredients were combined and heated to 100 C. while stirring gently. After the liquid thickened, it was removed from the heat source and allowed to cool to room temperature. Thereafter the dry ingredients were added and stirred gently to combine

Example 4

[0049] Reasonably good putty, unstable due to syneresis within two weeks.

Wet component:

TABLE-US-00007 Water 400 g Cornstarch (not modified, about 25% amylose, 75% 36 g amylopectin) Borax 9 g NaCl salt 4 g

Dry Component

[0050]

TABLE-US-00008 Cornstarch (not modified, about 25% amylose, 75% 250 g amylopectin) Palm Oil 15 g

[0051] Wet component ingredients were combined and heated to 100 C. while stirring gently. After the liquid thickened, it was removed from the heat source and allowed to cool to room temperature. Thereafter the dry ingredients were added and stirred and kneaded to combine.

Example 5

[0052] Not as soft or stretchy as desired, unstable due to syneresis within two weeks.

Wet component:

TABLE-US-00009 Water 50 g Wheat flour 7 g Borax 9 g

Dry Component

[0053]

TABLE-US-00010 Cornstarch (not modified, about 25% amylose, 75% 30 g amylopectin)

[0054] Wet component ingredients were combined and heated to 100 C. while stirring gently. After the liquid thickened, it was removed from the heat source and allowed to cool to room temperature. Thereafter the dry ingredients were added and stirred and kneaded to combine.

Example 6

[0055] Good shelf life, good material qualities, requires cooking.

Wet component:

TABLE-US-00011 Water 186 g ThermFio modified corn starch, 99% Amylopectin, mfg by 21 g Ingredion Borax 12 g NaCl Salt 18 g

Dry Component

[0056]

TABLE-US-00012 ThermFio modified corn starch, 99% Amylopectin, mfg by 135 g Ingredion Canola oil 16 g

[0057] Wet component ingredients were combined and heated to 100 C. while stirring gently. After the liquid thickened, it was removed from the heat source and allowed to cool to room temperature. Thereafter the dry ingredients were added and stirred and kneaded to combine.

Example 7

[0058] Excellent shelf life, excellent material qualities, no cooking required.

Wet component:

TABLE-US-00013 Water (warm) 1260 g UltraTex SR, cold water swelling modified corn starch, 162 g 99% Amylopectin, mfg by Ingredion Borax 72 g NaCl salt 108 g Glycerin 120 g

Dry Component

[0059]

TABLE-US-00014 ThermTex modified corn starch, 99% Amylopectin, mfg 930 g by Ingredion Canola Oil 90 g Glycerin 40 g

[0060] Combine wet components and allow setting as a gel, adding dry component stirring gently, and then kneading mixture, stopping when material becomes smooth and forms a cohesive mass.

[0061] Glycerin acts as a humectant delaying drying out. Borax increases cross linking of starch gel, and thus material stability. Salt contributes to antimicrobial property. Canola is a low acid oil that reduces stickiness without damaging starch gel stability.

Example 8

[0062] Cornstarch and water only ingredients, lasts only minutes before drying out. Material that results is not shelf stable due to retrogradation of the starch gel.

Wet component:

TABLE-US-00015 Water 418 g Cornstarch (not modified, about 25% amylose, 75% 22 g amylopectin)

Dry Component

[0063]

TABLE-US-00016 Cornstarch (not modified, about 25% amylose, 75% 560 g amylopectin)

[0064] Wet component ingredients were combined and heated to 100 C. while stirring gently. After the liquid thickened, it was removed from the heat source and allowed to cool to room temperature. Thereafter the dry ingredients were added and stirred and kneaded to combine.

Example 9

[0065] Material is stable, but prone to drying out easily.

Wet component:

TABLE-US-00017 Water 418 g UltraTex SR (Ingredion) cold water swelling waxy maize 22 g modified food starch (99%+ Amylopectin)

Dry Component

[0066]

TABLE-US-00018 ThermTex (Ingredion) uncooked waxy maize modified food 560 g starch (99%+ Amylopectin)

[0067] Modified cornstarch and water are the only ingredients, cooking not required. The wet components were combined and allowed to set as a gel, dry component added while stirring gently, then the mixture was kneaded, stopping when material become smooth and formed a cohesive mass

Example 10

[0068] Material that results is not shelf stable due to retrogradation of the starch gel. Cornstarch and water are the only ingredients. The material lasts only minutes before drying out.

Wet component:

TABLE-US-00019 Water 418 g Cornstarch (not modified, about 25% amylose, 75% 22 g amylopectin)

Dry Component

[0069]

TABLE-US-00020 56% ThermTex (Ingredion) uncooked waxy maize 560 g modified food starch (99%+ Amylopectin)

[0070] Wet component ingredients were combined and heated to 100 C. while stirring gently, after the liquid thickened, it was removed from the heat source and allowed to cool to room temperature. Thereafter the dry ingredients were added and stirred and kneaded to combine.

Example 11

[0071] Very stable material results.

Wet component:

TABLE-US-00021 Water 4529 g Borax, finely divided solid 259 g NaCl salt, finely divided solid 388 g Glycerin 431 g UltraTex SR (Ingredion) cold water swelling waxy maize 582 g modified food starch (99%+ Amylopectin)

Dry Component

[0072]

TABLE-US-00022 ThermTex (Ingredion) uncooked waxy maize modified 3343 g food starch Canola 324 g Glycerin 144 g

[0073] Wet components were mixed with water at ambient The wet components were combined stirred and allowed to set as a gel in about 10 minutes, dry component added while stirring gently, then the mixture was kneaded, stopping when material become smooth and formed a cohesive mass

[0074] Glycerin acts as a humectant, delaying drying out. Borax increases cross linking of starch gel, and thus material stability. Salt contributes to antimicrobial property. Canola is a low acid oil that reduces stickiness without damaging starch gel stability.

Example 12

[0075] High-quality material results. Stability highly variable, and limited by type of starch used in gel.

Wet component:

TABLE-US-00023 Water 4529 g Borax, finely divided solid 259 g NaCl salt, finely divided solid 388 g Glycerin 431 g Starch: any type of starch, or any combination of modified 582 g or unmodified starches (Rice, Potato, Tapioca, Corn, etc.)

Dry Component

[0076]

TABLE-US-00024 Starch: any type of starch, or any combination of modified 3343 g or unmodified starches (Rice, Potato, Tapioca, Corn, etc.) Canola 324 g Glycerin 144 g

[0077] All wet non starch components are mixed into water heated to 37 C. Mix in starch, stirring slowly, cook if required to form gel, heating to about 100 C. depending on starch type as starch begins to gel, allow setting for 10 minutes. Then add dry components stirring gently, knead mixture, stopping when material becomes smooth and forms a cohesive mass.

[0078] Glycerin acts as a humectant, delaying drying out. Borax increases cross linking of starch gel, and thus material stability. Salt contributes to antimicrobial property. Canola is a low acid oil that reduces stickiness without damaging starch gel stability. Glycerin, borax, salt and canola are each optional, and may be used in any combination independent of each other.

Example 13

[0079] Material of fair quality. Stability highly variable, dependent on starch used.

Wet component:

TABLE-US-00025 Water 4762 g Starch: any type of starch, or any combination of modified 238 g or unmodified starches (Rice, Potato, Tapioca, Corn, etc.)

Dry Component

[0080]

TABLE-US-00026 Starch: any type of starch, or any combination of modified 5000 g or unmodified starches (Rice, Potato, Tapioca, Corn, etc.)

[0081] Cook wet components if required to form gel, heating to about 100 C. depending on starch type. Stir slowly as starch begins to gel, allow to set 10 minutes and reach room temperature. Add dry component stirring gently, then knead mixture, stopping when material becomes smooth and forms a cohesive mass.

Example 14

[0082] Gel made with less starch. Material of variable quality and stability, dependent on starch used.

Wet component:

TABLE-US-00027 Water 5882 g Starch: any type of starch, or any combination of modified 176 g or unmodified starches (Rice, Potato, Tapioca, Corn, etc.)

Dry Component

[0083]

TABLE-US-00028 Starch: any type of starch, or any combination of modified 3942 g or unmodified starches (Rice, Potato, Tapioca, Corn, etc.)

[0084] Cook wet components if required to form gel, heating to about 100 C. depending on starch type. Stir slowly as starch begins to gel, allow to set 10 minutes and reach room temperature. Add dry component stirring gently, then knead mixture, stopping when material becomes smooth and forms a cohesive mass.

Example 15

[0085] Prepared in accordance with U.S. Pat. No. 6,713,624

Wet component:

TABLE-US-00029 Water 500 g Starch: Wheat flour 400 g High Amylopectin Corn Starch 100 g

[0086] Mixed all ingredients and heated slightly while mixing, to simulate heat generated by larger batch mixed for 5 minutes as illustrated in the Hasbro patent. All starch in the mixture gelatinized and resultant material was not significantly different in texture and material properties from any number of well known play dough materials.

Example 16

[0087] Gel made with more starch. Material of variable quality and stability, dependent on starch used.

Wet component:

TABLE-US-00030 Water 4115 g Starch: any type of starch, or any combination of modified 412 g or unmodified starches (Rice, Potato, Tapioca, Corn, etc.)

Dry Component

[0088]

TABLE-US-00031 Starch: any type of starch, or any combination of modified 5473 g or unmodified starches (Rice, Potato, Tapioca, Corn, etc.)

[0089] Cook wet components if required to form gel, heating to about 100 C. depending on starch type. Stir slowly as starch begins to gel, allow to set for 10 minutes and reach room temperature. Add dry component stirring gently, then knead mixture, stopping when material becomes smooth and forms a cohesive mass.

[0090] In accordance with any of the foregoing procedures, in place of creating the initial gel there may be used starch gel, and this is commonly known to persons skilled in the art, which may be made using cold water swelling (CWS) or cook up starch. CWS starch does not require heating to form a gel with water, cook up starch does require heating. Heating temperature and duration required to gel cook up starches in water varies by type of starch, and may be affected by other additives such as salt.