Non-chemically modified food starches

A technology of starch and granular starch, which is applied in the field of non-pregelatinized granular starch and non-pregelatinized granular starch, which can solve problems such as viscosity reduction and crushing, and achieve good product quality.

Active Publication Date: 2019-07-05
STICHTING WAGENINGEN RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, if traditionally thermally inhibited starch is cooked and shear forces are applied, the starch granules tend to break apart, resulting in a decrease in viscosity

Method used

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  • Non-chemically modified food starches
  • Non-chemically modified food starches
  • Non-chemically modified food starches

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0156] Example 1: with the method according to the invention (hydrothermal treatment) (ie, non-pregelatinized granular starch hydrothermally treated) Compared to thermal inhibition by conventional methods (anhydrous heat treatment) (i.e., non-hydrothermally treated non-pregelatinized granular starch)

[0157] Since the viscosity diagrams measured under acidic conditions show that non-pregelatinized granules inhibited by traditional methods lose stability in acidic environments compared to those of the present invention (see Example 2), the choice of Measured viscosity graphs to allow fair comparison of disintegration viscosities.

[0158] Table 1: Thermal inhibition results by conventional method (anhydrous heat treatment) (ie, non-hydrothermally treated non-pregelatinized granular starch)

[0159]

[0160] Table 2: Thermal inhibition results by the method (hydrothermal treatment) according to the invention (ie hydrothermally treated non-pregelatinized granular starch) ...

Embodiment 2

[0163] Example 2: According to the traditional method and according to the method of the invention, under neutral and acidic conditions for thermal inhibition Viscosity diagram of pregelatinized granular starch

[0164] Figure 1A-Figure 1D Viscographs are shown for heat inhibited non-pregelatinized granular starch samples with initial pH of 9, 10 and 11 and initial moisture content of 10 wt%. Figure 1A shows the neutral Brabender viscosity diagram for heat-inhibited non-pregelatinized granular starch (obtained according to section 1.2) according to the conventional method after heat treatment at 165°C for 3 hours, and Figure 1B-Figure 1D Non-pregelatinized granular native waxy potato starch [native starch (on the v-axis)] and heat-inhibited non-pregelatinized granular starch according to the process of the invention are shown under various hydrothermal and / or thermal treatment conditions as follows Neutral RVA viscosity diagram (described in Section 1.3): Figure 1B (...

Embodiment 3

[0169] Example 3: Thermally inhibited viscosity stability of non-pregelatinized granular starch under acidic and neutral conditions according to the invention maintain viscosity

[0170] The peak viscosity of the non-pregelatinized granular natural waxy potato starch was about 1600 mPa·s under acidic conditions and 2800 mPa·s under neutral conditions as determined from the RVA viscosity diagram.

[0171] The viscosity during the holding phase (holding phase) of the non-pregelatinized granular waxy potato starch according to the present invention is 850 mPa.s for acidic RVA and 1700 mPa.s for neutral RVA (as according to under the following conditions, As determined by the RVA viscosity diagram of the sample treated as described in Section 1.3: initial pH value 9, initial moisture content 10 wt% for obtaining hydrothermally treated non-pregelatinized granular starch at 120 °C in equilibrium Steam pressure for 60 minutes; heat treatment at 165°C for 120 minutes). These reta...

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Abstract

A process for producing thermally inhibited starch, specifically thermally inhibited non- pregelatinized granular starch, is described, resulting in a viscostable starch product. The process comprising providing an alkaline starch, specifically an alkaline non-pregelatinized granular starch,having a pH of at least 8; subjecting the starch to a hydrothermal treatment, specifically to obtain a hydrothermally treated non-pregelatinized granular starch, said hydrothermal treatment being at a temperature of 45-200DC with steam at a steam pressure of 0.1-15 bar or a gas mixture comprising water vapor at a partial water vapor pressure of 0.1-1 bar; dehydrating the starch, specifically the hydrothermally treated non-pregelatinized granular starch,to a moisture content of 2 wt% or lower and subjecting the starch to a thermal treatment by heating the starch to a temperature of 120-190DC to obtain viscostability,cooling and optionally further processing the starch.

Description

technical field [0001] The present invention relates to thermally inhibited starch, in particular thermally inhibited non-pregelatinized granular starch, and its preparation. The invention is applicable to all types of starches, regardless of their origin. Specifically, non-pregelatinized granular starch is used. In general, the method of the present invention can use lower initial pH values ​​of starches, especially non-pregelatinized granular starches, and heat-inhibited starches, especially heat-inhibited non-pregelatinized granular starches, according to the invention at shorter heat treatment times After that, viscostability is obtained. The present invention also relates to heat-inhibited starches, in particular heat-inhibited non-pregelatinized granular starches, which exhibit improved whiteness properties combined with the ability to maintain stable viscosity behavior under acidic and neutral pH conditions and under shear conditions , and its use in food application...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/212A23L29/219
CPCA23L29/212A23L29/219C08B30/12C08L3/02A23V2002/00
Inventor 莫里斯·卡雷尔·胡贝尔蒂娜·埃塞尔斯约翰内斯·沃特鲁斯·范·格伦斯泰因
Owner STICHTING WAGENINGEN RES
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