Method for preparing starch octenyl succinate and application of starch octenyl succinate

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 pH value control requirements, and difficult quality control, etc., and achieve high substitution rate of esterification reaction , short reaction time, high emulsifying performance

Active Publication Date: 2019-03-26
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 pH value and other process conditions control requirements are relatively high; in order to meet the needs of subsequent use, the starch octenyl succinate obtained by the wet method will be washed repeatedly to remove unreacted Sodium octenyl succinate, and then hydrolyzed, the repeated washing process will also lead to partial hydrolysis of octenyl succinate, resulting in a decrease in the degree of substitution
These all can cause the preparation technology of octenyl starch succinate to be loaded down with trivial details, and quality control difficulty is bigger

Method used

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  • Method for preparing starch octenyl succinate and application of starch octenyl succinate
  • Method for preparing starch octenyl succinate and application of starch octenyl succinate
  • Method for preparing starch octenyl succinate and application of starch octenyl succinate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) 10kg of sweet potato starch, 0.06kg of sodium hydroxide, and 30kg of water are quickly stirred for 10min to obtain a dispersion; 0.3kg of octenyl succinic anhydride is dissolved in 20kg of ether to obtain an octenyl succinic anhydride solution.

[0035] 2) Pass the dispersion and the octenyl succinic anhydride solution into a static mixer for emulsification at a temperature of 20°C and a residence time of 20s to obtain a pre-emulsion;

[0036] 3) Control the steam temperature in the ejector to 120°C, the feed rate is 100kg / h, and pump the pre-emulsion into the ejector for jet cooking to obtain the cooking slurry;

[0037] 4) Add 50KU α-amylase to the obtained slurry, and carry out enzymatic hydrolysis at 40°C for 20 minutes.

[0038] Then adjust the pH to 3 to kill the enzyme, and then adjust the pH of the enzymatic hydrolysis material back to 6; then centrifuge the enzymatic hydrolysis material, filter, and spray dry to obtain uniformly substituted starch octenyl succinate. ...

Embodiment 2-7

[0040] According to the method of Example 1, adjust the type and amount of starch, the type and amount of fat, the amount of octenyl succinic anhydride and water, the cooking temperature, the feed rate and other parameters. Other conditions are the same as in Example 1, and the result is obtained As follows (the unit of mass in the table is kg; the-symbol in the table means that no solvent residue is detected):

[0041]

[0042]

Embodiment 6

[0043] The side reaction of ethanol and octenyl succinic anhydride in Example 6 resulted in a significant reduction in the reaction efficiency of forming starch esters.

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Abstract

The invention discloses a method for preparing starch octenyl succinate. The method comprises the following steps of: carrying out injection cooking on pre-emulsion comprising starch, alkali, water, octenyl succinic anhydride and a low boiling solvent to obtain cooked slurry, and carrying out enzymatic hydrolysis to obtain the starch octenyl succinate. According to the method, reaction is carriedout under the condition of injection cooking and the action of high-temperature water vapor, so that intermolecular hydrogen bonds and crystal structures are rapidly destroyed; and due to the remarkable gelatinization process, starch molecular chains are sufficiently swollen, and the amorphous region of the starch is significantly increased. At the same time, the high temperature water vapor can also enable the low boiling solvent in the system to be rapidly removed; the octenyl succinic anhydride is rapidly and irregularly dispersed and separated out in the system, and is in full contact withstarch granules for reaction in the high-speed liquid flow state of an ejector, so that the octenyl succinic anhydride undergoes esterification reaction at various positions of the starch molecule, and a plurality of sites of the starch are significantly substituted; and the obtained starch octenyl succinate has relatively high substitution degree and emulsifying property.

Description

Technical field [0001] The invention relates to the technical field of food chemistry, in particular to a method for preparing starch octenyl succinate. Background technique [0002] Starch is an important natural product, composed of amylose and amylopectin (results such as figure 1 Shown). [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 regulated by the US Food and Drug Administration in 1972 The FDA is included in the category of food additives in the United States, and it is currently the only starch octenyl succinate product approved by the FDA for food additives. [0004] There are many reports on the preparation method of octenyl succinate starch ester. In 1953, Caldwell and Wurzburg disclosed the wet preparation process of octenyl succinate starch ester in US2661349A as early as 1953. The basic process includes: mixing starch to a certain concentration T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04C08J3/03C08L3/06
CPCC08B31/04C08J3/03C08J2303/06C08L3/06
Inventor 仇丹陈志荣竹文礼吴可军李建东石立芳祁勇李其川石清爱
Owner ZHEJIANG NHU CO LTD
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