Hydrothermally modified starch

Patent metadata

Field	Value
Publication number	US-10316107-B2
Application number	US-201314427957-A
Country	US
Kind code	B2
Filing date	Sep 16, 2013
Priority date	Sep 14, 2012
Publication date	Jun 11, 2019
Grant date	Jun 11, 2019

Abstract

A process for producing thermally inhibited starch is described resulting in a viscostable starch product. The process comprises providing an alkaline starch having a pH, when measured in a 20% (w/v) aqueous dispersion, between 9.1 and 11.2, adjusting the water content of the starch to between 2 and 22 wt. %, heating the starch between 130 and 190° C., especially between 140 and 180° C., for a sufficient time and at a sufficient pressure for the inhibition of the starch to be initiated before the water content has reached a level of 1 wt. % and before the pH has reached a value of 9, continuing heating the starch between 140 and 190° C. until viscostability is achieved, and cooling and optionally further processing the starch.

First claim

The invention claimed is:

1. A process for producing thermally inhibited starch comprising:
(a) providing alkaline starch having an initial pH, when measured in a 20% (w/v) aqueous dispersion, between 9.1 and 11.2;
(b) adjusting the water content of the starch to between 5 and 22 wt. %;
(c) heating the starch having the adjusted water content between 5 and 22 wt. % at a temperature between 120 and 190° C. for at least 30 minutes, forming at least 1 ppm carboxylic acids, while the water content of the starch is maintained above 1 wt. % and the pH is maintained above 9;
(d) decreasing the water content to less than 1 wt. % and continuing heating the starch until viscostability is achieved, wherein the heating is continued for 0.5 to 3 hours;
(e) cooling the heat-treated starch and optionally further processing the heat-treated starch.

2. The process according to claim 1 , wherein the water content is adjusted to between 5 and 12 wt. %.

3. The process according to claim 2 , wherein the water content is adjusted to between 5 and 10 wt. %.

4. The process according to claim 1 , in which the initial pH is between 9.5 and 11.

5. The process according to claim 4 , in which the initial pH is between 9.5 and 10.5.

6. The process according to claim 1 , in which the starch has a starting gel point, and in which by heating the starch before the water content reaches a level of 1 wt. %, the starting gel point of the starch has decreased by at least 0.5° C., compared to the same starch not submitted to the process.

7. The process according to claim 1 , wherein the starch is heated at a temperature between 120 and 180° C.

8. The process according to claim 1 , wherein the starch is heated with forced water removal.

9. The process according to claim 8 , wherein the water is removed with a vacuum or an air blower.

10. The process according to claim 1 , wherein the continued heating results in a viscosity of least 90% of the viscosity of native starch.

11. The process according to claim 1 , wherein the continued heating results in a viscosity of least 95% of the viscosity of native starch.

12. A process according to claim 1 , wherein further processing comprises washing and drying the heat-treated starch.

13. The process according to claim 1 , wherein the heat-treated starch has a viscosity during step (c) of least 90% of the viscosity of native starch.

14. The process according to claim 1 , which is carried out in a dextriniser, oven, plate dryer, Loedige mixer, or paddle reactor.

15. A starch obtained by the process according to claim 1 .

16. A method of thickening providing a pulpy texture to food products, comprising adding a starch according to claim 15 to the food product.

17. The process according to claim 1 , wherein the starch is heated at a temperature between 130 and 180° C.

Assignees

• TNO
• N V Nederlandsch Octrooibureau

Inventors

• Essers Maurice Karel Hubertina
• Timmermans Johannes Wilhelmus
• Jetten Jan Matthijs
• Slaghek Theodoor Maximiliaan
• Oudhuis Alida Anna Catharina Maria
• Nagtegaal Ricardo

Classifications

• A23L29/219

  Chemically modified starch; Reaction or complexation products of starch with other chemicals · CPC title

• C08B30/12 Primary

  Degraded, {destructured} or non-chemically modified starch {, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch (preparation of chemical derivatives of starch C08B31/00)} · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• C08B30/00 Primary

  Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin · CPC title