Thermally inhibited waxy cassava starch

Patent metadata

Field	Value
Publication number	US-11653687-B2
Application number	US-201816645204-A
Country	US
Kind code	B2
Filing date	Sep 11, 2018
Priority date	Sep 12, 2017
Publication date	May 23, 2023
Grant date	May 23, 2023

Abstract

This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.

First claim

We claim:

1. A method for making an edible composition comprising:
a) forming a mixture by mixing (i) a thermally inhibited waxy cassava starch having a peak viscosity of between 100 and 500 Brabender Units (“BU”) in an amount between 1% and 20% by weight of the mixture and (ii) between 65% and 95% by weight of the mixture of one or more of milk, water, vinegar, and fruit juice;
b) heating the mixture at a temperature between 50° and 100° C. for 5 to 30 minutes;
c) subjecting the mixture to homogenization at between 750 and 2750 psi to form the edible composition; and
wherein the edible composition has a viscosity between 1,000 and 25,000 cP;
wherein the viscosity is measured at 25° C.

2. The method of claim 1 wherein the thermally inhibited waxy cassava starch has a % starch damage of between 2 and 4% wherein the % starch damage is determined using AACC method 76-31.01.

3. The method of claim 1 wherein the thermally inhibited waxy cassava starch has a gelatinization enthalpy of between 12 and 15 J/g.

4. The method of claim 1 wherein the thermally inhibited waxy cassava starch has a peak viscosity of 100 and 200 BU.

5. The method of claim 1 wherein the thermally inhibited waxy cassava starch is mixed as said in the step a) in an amount between 1% and 10% by weight of the mixture.

6. The method of claim 1 wherein the thermally inhibited waxy cassava starch is mixed as said in the step a) in an amount the between 1% and 3% by weight of the mixture.

7. The method of claim 1 wherein the edible composition has a pH between 4 and 5.

8. The method of claim 1 wherein the edible composition has a viscosity between 1,000 and 15,000 cP wherein the viscosity is measured at 25° C.

9. The method of claim 1 wherein the edible composition has a viscosity between 1,000 and 10,000 cP wherein the viscosity is measured at 25° C.

10. The method of claim 1 wherein the thermally inhibited waxy cassava starch is mixed in the step a) in an amount between 1% and 7.5% by weight of the mixture.

11. The method of claim 1 wherein the thermally inhibited waxy cassava starch is mixed in the step a) in an amount between 1 and 5% by weight of the mixture.

12. The method of claim 1 wherein the edible composition is selected from the group consisting of a yogurt, a creamy soup, a pudding, a custard, a sauce, and a dressing.

13. The method of claim 1 wherein the step a) further comprises mixing one or more other ingredients from the group consisting of a flavoring, an egg, a starch, a flour, a gum, lecithin, gelatin, a dextrin, a maltodextrins, a protein, a protein concentrate, protein isolate.

14. A method for making an edible composition comprising:
a) forming a mixture by mixing (i) a thermally inhibited waxy cassava starch having a peak viscosity of between 100 and 500 Brabender Units (“BU”) in an amount between 1% and 10% by weight of the mixture and (ii) from 65% to 95% (wt. %) of one or more of milk, water, vinegar, and fruit juice;
b) heating the mixture at a temperature between 50° and 100° C. for 5 to 30 minutes; and
c) subjecting the mixture to homogenization at between 750 and 2750 psi to form the edible composition;
wherein the edible composition is a long-term, shelf stable yogurt.

Assignees

• Corn Products Dev Inc

Inventors

• Clune Hanna
• Garrison John
• Hanchett Douglas
• Jegede Oyelayo
• Jernigan Lynette
• Kor Bee Tin
• Shah Tarak
• Thng Suh Fang

Classifications

• A23L9/10

  Puddings; Dry powder puddings · CPC title

• A23L2/52 Primary

  Adding ingredients (adding preservatives A23B70/10) · CPC title

• A23V2002/00

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

• A23L27/60

  Salad dressings; Mayonnaise; Ketchup · CPC title

• A23G9/42

  containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G9/34) · CPC title