Methods of modifying starch
A starch, modified technology, used in pharmaceutical formulations, preparations for skin care, metabolic diseases, etc.
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Embodiment 1
[0059] Waxy cornstarch was used to form a slurry (18% by weight dry matter) at 25°C. The slurry is fed to a nozzle according to the invention as illustrated in FIG. 1 . The nozzle comprises a spacer element (10) presenting an inner surface 15 to define a tubular portion 17 with an inner diameter of 6 mm. The length of the spacer elements is 4 mm.
[0060] Before starting the superheated steam treatment, the inner chamber in the nozzle (in the figure 1 Among them, 22) is equipped with a continuous flow of pressurized steam to provide heat and speed to obtain an effective spray of the slurry. The starch slurry was pumped into the nozzle at a flow rate of about 29 liters / hour. Spraying is carried out in a continuous superheated steam environment with an inlet temperature of 250°C. The atomized slurry (now containing partially gelatinized starch) is discharged via an outlet in the nozzle to the spray dryer reactor where it then undergoes further superheated steam treatment. T...
Embodiment 2
[0108] Waxy cornstarch was used to form a slurry (18% by weight dry matter) at 25°C. The slurry was fed to the nozzle according to the invention as described above in Example 1 and processed as described in this example. Before starting the superheated steam treatment, the inner chamber in the nozzle is equipped with a continuous flow of pressurized steam, providing heat and velocity to obtain an effective spray of the slurry. The starch slurry was pumped to the nozzle at a flow rate of about 29 liters / hour. Spraying was carried out in a continuous superheated steam environment with an inlet temperature of 232°C and an outlet temperature of 137°C. As in Example 1, the temperature of the superheated steam at the outlet of the reactor was 137°C. The dried pregelatinized starch granules were collected from the bottom of the reactor.
Embodiment 3
[0110] Baby foods were prepared using the sieved (below 200 μm) starches of Examples 1 and 2, and also using conventional spray-cooked starch (C*HiForm A 12791 from Cargill, Incorporated). In each case, 3.84g of starch was dry blended with 24.3g of NAN® Pro Toddler Food Mix (without starch). 164 g of demineralized water at 40°C were conditioned at 40°C in a bébé-jou feeding bottle (250ml). The dry blend was added to the water (time t=0) and shaken for 15 seconds (from t=0 to t=15). The mixture was poured into an Anton Paar Physica MCR 300 starch tank (axis ST24, 40 °C, shear rate 23 s -1 )middle. Viscosity was measured at exactly t=135 seconds and recorded for 15 minutes with a data integration time of 10 seconds. figure 2 The development of viscosity in each test mixture is shown. exist figure 2 , time 0 seconds on the x-axis corresponds to 135 seconds after adding the starch-containing dry blend to the demineralized water. figure 2 It is shown that the starch obtain...
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