Method of making agglomerated and thermally inhibited starch

A heat-inhibited, starch-based technology, applied in the field of heat-inhibited starch, viscosity modifier, can solve the problem of negligible viscosity improvement

Pending Publication Date: 2018-07-17
CORN PROD DEV INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unfortunately, the viscosity improvement obt

Method used

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  • Method of making agglomerated and thermally inhibited starch
  • Method of making agglomerated and thermally inhibited starch
  • Method of making agglomerated and thermally inhibited starch

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0128] Example 1-Laboratory scale production

[0129] Prepare starch samples with various levels of starch binder and starch binder and / or various amounts of buffering agent in starch granules according to the formula in Table 1 below.

[0130] Table 1-Sample recipe and process

[0131] sample

[0132] 1 The starch binder is a commercially available cold water swellable starch derived from waxy corn (ULTRA-SPERSE®, starch obtained from Ingredion Incorporated, Westchester, Illinois).

[0133] 2 The starch granules are waxy corn starch obtained from Ingredion Incorporated, Westchester, Illinois.

[0134] 3 The heat-inhibited starch granules of the comparative unagglomerated control.

[0135] Each sample was prepared based on the formula and process provided in Table 1 to demonstrate their effect on viscosity, and to compare heat-inhibited agglomerated starch with non-agglomerated heat-inhibited starch (ie, samples D and F). The samples are prepared as follows.

[0136] Sample A1 was pre...

Example Embodiment

[0149] Example 2-Pilot scale production

[0150] Prepare starch samples with 5% starch binder (based on the weight of starch granules) and various amounts of buffering agents in the starch binder or starch granules according to the formula in Table 2 below.

[0151] Table 2-Sample recipe and process

[0152] sample

[0153] 1 The starch binder is a commercially available cold water swellable starch derived from waxy corn (ULTRA-SPERSE®, starch obtained from Ingredion Incorporated, Westchester, Illinois).

[0154] 2 The starch granules are waxy corn starch obtained from Ingredion Incorporated, Westchester, Illinois.

[0155] 3 Comparative sample F is the unagglomerated waxy corn starch prepared as disclosed above.

[0156] 4 The heat-inhibited starch granules of the comparative unagglomerated control.

[0157] Each sample was prepared based on the recipe and process provided in Table 2 to show their effect on viscosity. The samples are prepared as follows.

[0158] Sample A2 was prepare...

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Abstract

Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates.

Description

Background technique [0001] field of invention. The present invention relates to physically modified starch and its use in food. More specifically, the present invention relates to a method of improving the viscosity of thermally inhibited starch-based texturizers and the use of those texturizers in food products. [0002] Starch is the main raw material used in the food industry because of its good thickening and gelling properties. However, in a wide range of starch applications, native starches alone cannot be used as they lack processing tolerance and cannot deliver desired properties such as solubility, viscosity, texture and clarity. For example, in food processing, heat, shear and / or extremes of pH, especially acidic pH, can break down starch granules and disperse the starch in the food. Therefore, unmodified native starches are generally not suitable for use in processed foods. To overcome these deficiencies, native starches are typically modified using any of vari...

Claims

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Application Information

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IPC IPC(8): C08B30/12A23L29/30
CPCC08L3/02A23L29/212C08L3/04A23L29/30C08B30/12A23V2002/00A23V2300/24A23V2250/5118A23L29/219C08B30/06
Inventor C.兰W.S.拉特纳亚科T.沙J.M.瓦兹
Owner CORN PROD DEV INC
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