Octenyl succinic starch ester preparation method

A technology of octenyl succinic acid and octenyl succinic anhydride, applied in the field of food chemistry, can solve the problems of long reaction time, high process condition control requirements, difficult quality control, etc., and achieves high reaction efficiency and shortened reaction time. , the preparation method is simple and efficient

Active Publication Date: 2019-03-19
ZHEJIANG NHU CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] On the other hand, the wet preparation process generally takes a long time to react, and the control of process conditions such as pH value is relatively high, resulting in cumbersome preparation process of starch octenyl succinate and difficult quality control.

Method used

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  • Octenyl succinic starch ester preparation method
  • Octenyl succinic starch ester preparation method
  • Octenyl succinic starch ester preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039]1) Add 10kg of sweet potato starch to 30kg of water for homogeneous dispersion, and use 1mol / L sodium hydroxide solution to adjust the pH to 7.5 to obtain an alkaline dispersion of starch; dissolve 0.1kg of octenyl succinic anhydride in 1kg of α-linolenic acid to obtain Greasy dispersion of octenyl succinic anhydride.

[0040] 2) Control the steam temperature in the ejector to 160°C, pump the alkaline starch milk and octenyl succinic anhydride dispersion liquid into the ejector at the same time according to the feeding ratio for jet cooking, the total feed rate is 100kg / h, and obtain the cooking liquid;

[0041] 3) The obtained cooking liquid is left to stand for stratification, and 1.001 kg of the upper oil phase is recovered. After testing, the water content of the oil phase is 0.12%, and the saponification rate of α-linolenic acid is 0.11%, which can be directly recovered and used mechanically. Add 50KU of α-amylase to the lower emulsion, and carry out enzymatic hydr...

Embodiment 2-5

[0044] According to the method of Example 1, parameters such as the type and amount of starch used, the type and amount of oil used, the amount of octenyl succinic anhydride and water used, the cooking temperature, and the feed rate were adjusted. Other conditions were the same as in Example 1, and the results were obtained. As follows (the mass unit in the table is kg):

[0045]

[0046]

Embodiment 6

[0048] 1) Add 10kg of sweet potato starch into 50kg of water for homogeneous dispersion, and adjust the pH to 8 to obtain an alkaline dispersion of starch; dissolve 0.3kg of octenyl succinic anhydride and 0.15kg of Span 60 in 5kg of α-linolenic acid to obtain octane Greasy dispersion of alkenyl succinic anhydride.

[0049] 2) Control the steam temperature in the injector to 160°C, pump the alkaline starch milk and octenyl succinic anhydride dispersion liquid into the injector at the same time according to the feeding ratio, and perform jet cooking at a feed rate of 100kg / h to obtain a cooking liquid;

[0050] 3) The obtained cooking liquor was allowed to stand for stratification, and 5.25 kg of the upper oil phase was recovered. After testing, the water content of the oil phase is 2.06%, and the saponification rate of α-linolenic acid is 0.89%, which can be directly recovered and used mechanically. Add 400KU of α-amylase to the lower emulsion, and carry out enzymatic hydrolys...

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Abstract

The invention discloses an octenyl succinic starch ester preparation method. The method includes: (1) subjecting alkaline dispersion liquid of starch and oil solution of octenyl succinic anhydride tojet cooking to obtain cooking liquor, or subjecting alkaline mixed liquid containing starch, octenyl succinic anhydride, water and grease to jet cooking to obtain cooling liquor; (2) standing the cooking liquor obtained in the step (1) to realize layering, taking lower emulsion, performing enzymolysis to obtain enzymolysis liquid, and subjecting the enzymolysis liquid to aftertreatment to obtain octenyl succinic starch ester. The preparation method is simple and efficient, and high replacement rate of the obtained octenyl succinic starch ester is achieved.

Description

technical field [0001] The invention relates to the technical field of food chemistry, in particular to a preparation method of starch octenyl succinate. Background technique [0002] Starch is an important natural product composed of amylose and amylopectin. The molecular structures of amylose (left) and amylopectin (right) are detailed in figure 1 . [0003] Starch octenyl succinate generally exists in the form of Starch Sodium Octenyl Succinates (SSOS), which is a highly safe emulsifying thickener. This product was approved by the US Food and Drug Administration in 1972. FDA (FDA) is included in the category of food additives in the United States, and it is currently the only starch octenyl succinate product that is allowed to be used as food additives by FDA. [0004] There are many reports about the preparation method of starch octenyl succinate. In 1953, Caldwell and Wurzburg first disclosed the wet preparation process of starch octenyl succinate in US2661349A. conc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04
CPCC08B31/04
Inventor 仇丹陈志荣竹文礼吴可军李其川石立芳李建东祁勇石清爱
Owner ZHEJIANG NHU CO LTD
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