Thermally inhibited agglomerated starch

Patent metadata

Field	Value
Publication number	US-10980264-B2
Application number	US-201715402915-A
Country	US
Kind code	B2
Filing date	Jan 10, 2017
Priority date	Jan 10, 2017
Publication date	Apr 20, 2021
Grant date	Apr 20, 2021

Abstract

Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates.

First claim

We claim:

1. A method of increasing a viscosity of thermally inhibited starch comprising:
forming a mixture comprising a starch binding agent, native starch granules, and a buffering agent, wherein the native starch granules are added to the starch binding agent; forming starch agglomerates from the mixture comprising, the starch binding agent, the native starch granules, and the buffering agent
dehydrating the starch agglomerates to an anhydrous or substantially anhydrous state, and
heat treating the anhydrous or substantially anhydrous starch agglomerates at a temperature of about 100° C. to about 200° C. for up to about 20 hours thereby thermally inhibiting the starch agglomerates;
wherein references to the starch binding agent, the native starch granules, the thermally inhibited starch, and the starch agglomerates do not include flour; and
wherein the starch binding agent is an at least partially solubilized but otherwise unmodified starch.

2. The method of claim 1 , wherein the starch binding agent is at least partially solubilized in a buffering agent,
thereby rendering the at least partially solubilized starch binding agent substantially neutral or slightly alkaline prior to mixing with the starch granules,
wherein when rendered slightly alkaline the solubilized starch binding agent is at a pH in the range of 7.5-8.5.

3. The method according to claim 1 , wherein the starch binding agent and the native starch granules are derived from the same native starch.

4. The method according to claim 1 , wherein the starch binding agent and the native starch granules are derived from different native starches.

5. The method according to claim 1 , wherein the native starch granules are waxy starch granules.

6. The method according to claim 1 , further comprising dispersing the native starch granules in a buffer, thereby rendering the starch granules substantially neutral or slightly alkaline, prior to mixing with the starch binding agent, wherein when rendered slightly alkaline the native starch granules are at a pH in the range of 7.5-8.5.

7. The method according to claim 1 , wherein the amount of the starch binding agent is about 0.05 wt % to about 50.0%, based on the weight of the native starch granules.

8. The method according to claim 1 , further comprising adjusting the pH of the agglomerates to from 7.0 to 9.5 prior to the heat treating.

9. The method according to claim 1 , wherein the thermally inhibited starch agglomerates have a higher viscosity than that of thermally inhibited, non-agglomerated, native starch granules derived from the same starch as the native starch granules in the starch agglomerates, the thermally inhibited native starch granules and thermally inhibited starch agglomerates having been thermally inhibited under the same conditions;
wherein the higher viscosity is determined by comparing the highest the peak viscosity obtained over the course of a pasting profiled measured by:
a) obtaining a slurry of 6% starch (anhydrous weight basis) in distilled water;
b) adjusting the slurry's to pH 3.0 and heating the starch slurry rapidly to 95° C.; and
c) holding the starch slurry at 95° C. for 15 minutes.

10. An agglomerated starch obtained according to the method of claim 1 .

11. A food product comprising the agglomerated starch according to claim 10 .

12. The method of claim 1 , wherein the starch binding agent is formed by at least partially solubilizing a starch in a buffer,
thereby rendering the solubilized starch binding agent substantially neutral or slightly alkaline prior to mixing with the native starch granules,
wherein when rendered slightly alkaline the solubilized starch binding agent is at a pH in the range of 7.5-8.5,
wherein the amount of the starch binding agent is about 0.05 wt % to about 50.0% based on the weight of the native starch granules, and wherein the native starch granules are, waxy starch granules.

13. An agglomerated starch obtained according to the method of claim 12 .

14. A food product comprising the agglomerated starch according to claim 13 .

15. The method of claim 1 wherein a 5 to 8% solids content aqueous dispersion of the thermally inhibited starch agglomerates having pH 3, while being heated at 92° C. to 95° C. for 15 minutes, has
a. has a continuous rising viscosity with no peak viscosity during heating; and
b. a highest viscosity during the 15-minute heating time of at least about 800 MVU.

Assignees

• Corn Products Dev Inc

Inventors

• Lane Christopher
• Ratnayake Wajira S
• Shah Tarak
• Vaz Judith M

Classifications

• 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

• A23V2250/5118

  Starch · CPC title

• A23L29/212 Primary

  Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title

• A23V2300/24

  Heat, thermal treatment · CPC title

• A23V2002/00

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