Resistant starch

Patent metadata

Field	Value
Publication number	US-9783620-B2
Application number	US-201314428606-A
Country	US
Kind code	B2
Filing date	Sep 19, 2013
Priority date	Sep 19, 2012
Publication date	Oct 10, 2017
Grant date	Oct 10, 2017

Abstract

A colourless resistant starch is produced by a process comprising (i) suspending starch in a C2-C4 alcohol, in particular ethanol, in the presence of 0.01-3.0% (w/w) of acid based on the starch; (ii) heating the suspended starch at a temperature of 70-160° C., in particular 78-120° C., and (c) isolating the resulting product. The resulting starch has a resistant fraction of at least 20%.

First claim

The invention claimed is:

1. A process for producing a resistant starch, comprising:
(i) suspending starch in a C2-C4 alcohol in the presence of 0.01-3.0% (w/w) of acid, based on the starch, wherein the alcohol contains less than 5% (w/w) of water and the amount of alcohol is at least 50 wt % on dry starch basis;
(ii) heating the suspended starch at a temperature of 70 -160° C.;
(iii) isolating the resulting product;
wherein the total amount of water in step (ii), whether originating from the starch, the alcohol or the acid, is below 25 wt. % of the amount of dry starch.

2. The process according to claim 1 , wherein the alcohol contains less than 3% (w/w) of water.

3. The process according to claim 2 , wherein the alcohol contains less than 1% (w/w) of water.

4. The process according to claim 1 , wherein the alcohol to dry starch ratio (w/w) in step (i) is between 35:100 and 95:5.

5. The process according to claim 4 , wherein the alcohol to dry starch ratio (w/w) in step (i) is between 33:67 and 80:20.

6. The process according to claim 1 , wherein the alcohol is ethanol.

7. The process according to claim 1 , wherein step (ii) is performed at atmospheric pressure conditions.

8. The process according to claim 1 , wherein step (ii) is performed at increased pressure.

9. The process according to claim 1 , wherein the alcohol contains 0.01-1.5 wt. %, based on the starch, of acid.

10. The process according to claim 1 , wherein the starch, as introduced in step (i), contains less than 5 wt. % of water.

11. The process according to claim 10 , wherein the starch, as introduced in step (i), contains less than 3 wt. % of water.

12. The process according to claim 1 , wherein the suspended starch is heated to 78-130° C. in step (ii).

13. The process according to claim 1 , wherein the heating in step (ii) is continued for 5 minutes-10 hours.

14. The process according to claim 1 , wherein the resistant starch fraction in the isolated product is at least 20%.

15. The process according to claim 1 , wherein the starch is maintained in granular form during the heating step.

16. The process according to claim 1 , wherein the resistant starch has a whiteness of at least 90.

Assignees

• Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno
• Nederlandse Organisatie Voor Toegepast-Natuur Wetenschappelijk Onderzoek Tno

Inventors

• Essers Maurice Karel Hubertina
• Nagtegaal Ricardo
• Timmermans Johannes Wilhelmus
• Jetten Jan Matthijs
• Slaghek Theodoor Maximiliaan
• Van Den Dool Ronald Tako Marinus

Classifications

• A23V2002/00

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

• C08B30/18 Primary

  Dextrin {, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically} · CPC title

• C08B30/12

  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

• A23L7/10

  Cereal-derived products · CPC title