Method of preparing a heat-modified starch

Patent metadata

Field	Value
Publication number	US-2025263506-A1
Application number	US-202519043773-A
Country	US
Kind code	A1
Filing date	Feb 3, 2025
Priority date	Dec 20, 2017
Publication date	Aug 21, 2025
Grant date	—

Abstract

The invention relates to a method of producing a heat-modified starch comprising the steps of: (i) preparing a starch milk containing between 30 and 40% by weight, preferably between 35 and 37% by weight, solid matter, (ii) adding a powdery alkaline agent such as to obtain a final conductivity of between 0.7 and 2.5 mS/cm, (iii) ensuring a contact time of between 0.5 and 5 hours, (iv) filtering and drying the starch milk, (v) and heating the dried starch to bring it to a temperature of more than 180° C. for a dwell time of between 8 and 50 minutes, preferably between 10 and 40 minutes, even more preferably between 12 and 35 minutes.

First claim

1 . A heat-modified starch resistant to shear, to acidity and to heat treatments obtainable by the process comprising the steps of:
(i) preparing a starch milk with a solids content of between 30% and 40% by weight, (ii) adding a powdered alkaline agent to the starch milk to reach a pH between 10.2 and 10.8, (iii) ensuring a contact time of starch milk and alkaline agent of between 0.5 and 5 hours, (iv) filtering and drying the starch milk subsequently to step (iii) to an equilibrium moisture of the starch of between 10-14% by weight, and (v) heating said dried starch so as to bring it to a temperature above 180° C. for a residence time of between 8 and 50 minutes; wherein the powdered alkaline agent is added in step (ii) so as to obtain a final conductivity of between 0.7 and 2.5 mS/cm, the final conductivity being measured after drying the starch milk in step (iv) and resuspending the starch to a solids content of 20% by weight, and wherein said process is carried out without use of an aqueous-alcoholic solvent.

2 . The heat-modified starch as claimed in claim 1 wherein the alkaline agent in step (ii) is chosen from the group consisting of sodium hydroxide, sodium carbonate, tetrasodium pyrophosphate, ammonium orthophosphate, disodium orthophosphate, trisodium phosphate, calcium carbonate, calcium hydroxide, potassium carbonate and potassium hydroxide, taken alone or in combination.

3 . The heat-modified starch as claimed in claim 1 , wherein the alkaline agent of step (ii) is sodium carbonate.

4 . The heat-modified starch as claimed in claim 1 , wherein step (v) comprises heating the dried starch obtained in step (iv) so as to bring it to a temperature above 180° C. for a residence time of between 10 and 40 minutes.

5 . The heat-modified starch as claimed in claim 1 , wherein step (v) comprises heating the dried starch obtained in step (iv) so as to bring it to a temperature above 180° C. for a residence time of between 12 and 35 minutes.

6 . The heat-modified starch as claimed in claim 2 , wherein step (v) comprises the dry starch obtained in step (iv) in devices of continuous turboreactor type, for which the nominal temperature is set above 190° C., and the delta T, defined as the difference in temperature between the nominal temperature and the temperature of the product leaving the reactor, is between 15 and 25° C.

7 . The heat-modified starch as claimed in claim 2 , wherein step (v) comprises heating the dry starch obtained in step (iv) in devices of continuous turboreactor type, for which the nominal temperature is set between 195 and 240° C., and the delta T, defined as the difference in temperature between the nominal temperature and the temperature of the product leaving the reactor, is between 15 and 25° C.

8 . The heat-modified starch as claimed in claim 1 , characterized in that the starch originated from waxy corn.

9 . The heat-modified starch as claimed in claim 1 , characterized in that the starch originated from potato, cassava or pea.

10 . The heat-modified starch as claimed in claim 8 , characterized in that:
the final conductivity of the product being measured after drying the starch milk in step (iv) and resuspending the starch to a solids content of 20% by weight is between 1.75 and 2 mS/cm, and in that the heating conditions of step (v) are as follows:
nominal temperature of the order of 200° C.,
residence time of 20 minutes, and
delta T of a value of 16 to 17° C.

11 . The heat-modified starch as claimed in claim 8 , characterized in that:
the final conductivity of the product being measured after drying the starch milk in step (iv) and resuspending the starch to a solids content of 20% by weight is between 1.2 and 1.32 mS/cm, and in that the heating conditions of step (v) are as follows:
nominal temperature of the order of 210° C.,
residence time of between 15 and 20 minutes, and
delta T of a value of 21 to 23° C.

12 . The heat-modified starch as claimed in claim 8 , characterized in that:
the final conductivity of the product being measured after drying the starch milk in step (iv) and resuspending the starch to a solids content of 20% by weight is between 1.4 and 1.6 mS/cm, and in that the heating conditions of step (v) are as follows:
nominal temperature of the order of 210° C.,
residence time of between 25 and 30 minutes, and
delta T of a value of 22° C.

13 . The heat-modified starch as claimed in claim 9 , characterized in that:
the final conductivity of the product being measured after drying the starch milk in step (iv) and resuspending the starch to a solids content of 20% by weight is of the order of 1.4 mS/cm, and in that the heating conditions of step (v) are as follows:
nominal temperature of the order of 210° C.,
residence time of 35 minutes, and
delta T of a value of 22° C.

14 . The heat-modified starch as claimed in claim 1 , wherein step (i) comprises preparing a starch milk with a solids content of between 35% and 37% by weight.

15 . The heat-modified starch according to claim 1 and characterized by the absence of after-taste.

16 . A food thickener or food texturing agent for food products, wherein the food thickener or food texturing agent comprises the heat-modified starch according to claim 1 .

17 . A food thickener or food texturing agent for sauce products or “ketchup” sauces, wherein the food thickener or food texturing agent comprises the heat-modified starch according to claim 11 .

18 . A food thickener or food texturing agent for desserts, yogurts or stirred fermented milks, wherein the food thickener or food texturing agent comprises the head-modified starch according to claim 11 .

19 . A food thickener or food texturing agent for tomato sauces, or for tomato sauces of meat-free bolognese type, wherein the food thickener or food texturing agent comprises the heat-modified starch according to claim 13 .

20 . A food thickener or food texturing agent for thermized yogurts or fruit preparations for yogurts, wherein the food thickener or food texturing agent comprises the heat-modified starch according to claim 12 .

21 . A food thickener or food texturing agent for preparing low-fat mayonnaise at elevated processing temperature, wherein the food thickener or food texturing agent comprises the heat-modified starch according to claim 12 .

22 . The food thickener or food texturing agent for food products according to claim 16 , wherein the food products are selected from the group consisting of soups, sauces, mayonnaises, desserts, yogurts, fruit preparations for yogurts, stirred fermented milks, thermized yogurts, dessert creams, drinks, ready meals, and meat-based or fish-based preparations, and surimi.

Assignees

• Roquette Freres

Inventors

• Bock Solène
• Wiatz Vincent
• Quettier Claude

Classifications

• A23V2002/00

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

• A23C9/137

  Thickening substances · CPC title

• A23L29/212

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

• A23L27/63

  Ketchup · CPC title

• C08L3/02

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