Physically modified sago starch

Patent metadata

Field	Value
Publication number	US-11767372-B2
Application number	US-202016927333-A
Country	US
Kind code	B2
Filing date	Jul 13, 2020
Priority date	Jun 25, 2015
Publication date	Sep 26, 2023
Grant date	Sep 26, 2023

Abstract

The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers.

First claim

I claim:

1. A food product being a dry mix comprising:
a physically modified sago starch in an amount from 5% to 80% (w/w) of the food product and a second edible ingredient;
wherein the physically modified sago has
i) substantially the same molecular weight as a native sago starch;
ii) an onset of gelatinization temperature as measured by DSC in deionized water of at least 71° C.,
iii) a controlled viscosity developed from 100-600 MVU of less than 15 MVU/second,
iv) a peak viscosity of a least 400 MVU, and
v) a viscosity break down of less than 40% from peak viscosity.

2. The food product of claim 1 being a dry mix wherein the physically modified sago starch has an onset of gelatinization temperature at least 2° C. higher than a native sago starch.

3. A method of making a food product being a dry mix comprising:
mixing a physically modified sago starch in an amount from 5% to 80% (w/w) of the food product with a second edible ingredient
wherein the physically modified sago starch has
i) substantially the same molecular weight as a native sago starch;
ii) an onset of gelatinization temperature as measured by DSC in dionized water of at least 71° C.,
iii) a controlled viscosity developed from 100-600 MVU of less than 15 MVU/second,
iv) a peak viscosity of a least 400 MVU, and v) a viscosity break down of less than 40% from peak viscosity.

4. The method of claim 3 further comprising forming a batter and baking the batter to make the food product.

5. The method of claim 3 wherein the method makes a food product selected from the group consisting of breads, cakes, brownies and muffins.

6. The method of claim 3 wherein the physically modified sago starch further has a gelatinization temperature at least 2° C. higher than a native sago starch.

Assignees

• Corn Products Dev Inc

Inventors

• Shah Tarak

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

• C08B30/00 Primary

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

• C08L3/00

  Compositions of starch, amylose or amylopectin or of their derivatives or degradation products · CPC title

• C08L3/02

  Starch; Degradation products thereof, e.g. dextrin · CPC title

• C08B31/00

  Preparation of derivatives of starch (derivatives of amylose C08B33/00; derivatives of amylopectin C08B35/00) · CPC title