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Preparation method of dextrinized low-viscosity starch octenyl succinate

A technology based on succinic acid and dextrinization, which is applied in the direction of food ingredients as emulsifiers, food ingredients, food ingredients as thickeners, etc., can solve the problems of high cost, large product loss, and high energy consumption, and achieve low cost, Good emulsification stability and low energy consumption

Pending Publication Date: 2022-07-29
佛山市南海华昊华丰淀粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

National starch in the United States, Matsutani Chemical in Japan, etc. have a series of products coming out. In China, the research on this product began after 2000. The products on the market are mainly imported, and the performance of domestic products is still inferior to that of imported products. gap, and basically adopts the method of spray drying, which has high energy consumption, and because sugar is produced in the enzymatic hydrolysis process, the product loss is large, resulting in high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The invention provides a method for preparing dextrinized low-viscosity octenyl succinate starch, comprising the following steps:

[0025] 1) Starch slurry: the waxy corn starch is prepared into 20 Baume starch slurry;

[0026] 2) Esterification:

[0027] a) Adjust pH: adjust the pH value of the starch slurry to 8.8, and stir for 10 minutes at a speed of 50 rpm to stabilize the starch slurry;

[0028] b) stream adding octenyl succinic anhydride: under the condition of maintaining alkalescence, stream adding octenyl succinic anhydride with the constant speed of 1.5kg / min, in the stream adding process, the control stirring speed is 70 rev / min;

[0029] c) after stream adding octenyl succinic anhydride, continue stirring for 7h;

[0030] d) adding sulfuric acid to neutralize to neutrality, washing starch slurry;

[0031] 3) add hydrochloric acid for acidification, add by the mass ratio of hydrochloric starch to 0.004;

[0032] 4) Drying is carried out in an airflow dry...

Embodiment 2

[0036] The invention provides a method for preparing dextrinized low-viscosity octenyl succinate starch, comprising the following steps:

[0037] 1) Starch slurry: The waxy corn starch is prepared into a starch slurry of 20.5 Baume;

[0038] 2) Esterification:

[0039] a) Adjust pH: adjust the pH value of the starch slurry to 8.9, and stir for 10 minutes at a speed of 50 rpm to stabilize the starch slurry;

[0040] b) stream adding octenyl succinic anhydride: under the condition of maintaining alkalescence, stream adding octenyl succinic anhydride with the constant speed of 1.5kg / min, in the stream adding process, the control stirring speed is 70 rev / min;

[0041] c) after stream adding octenyl succinic anhydride, continue stirring for 7h;

[0042] d) adding sulfuric acid to neutralize to neutrality, washing starch slurry;

[0043] 3) add hydrochloric acid for acidification, and the addition amount is 0.005 of the starch amount;

[0044] 4) Drying is carried out in an airf...

Embodiment 3

[0048] The invention provides a method for preparing dextrinized low-viscosity octenyl succinate starch, comprising the following steps:

[0049] 1) Starch slurry: The waxy corn starch is prepared into 18 Baume starch slurry;

[0050] 2) Esterification:

[0051] a) Adjust pH: adjust the pH of the starch slurry to 9.0, and stir for 10 minutes at a speed of 50 rpm to stabilize the starch slurry;

[0052] b) stream adding octenyl succinic anhydride: under the condition of keeping basicity, stream adding octenyl succinic anhydride with a constant speed of 2.5kg / min, and control the stirring speed to be 70 rev / min in the stream feeding process;

[0053] c) after stream adding octenyl succinic anhydride, continue stirring for 7h;

[0054] d) adding sulfuric acid to neutralize to neutrality, washing starch slurry;

[0055] 3) add hydrochloric acid for acidification, and the addition amount is 0.005 of the starch amount;

[0056] 4) Drying is carried out in an airflow drying syste...

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Abstract

The invention provides a preparation method of dextrinized low-viscosity starch octenyl succinate, and belongs to the technical field of starch manufacturing. Esterification is carried out under the alkaline condition, dextrinization degradation is carried out, the method has the advantages of being high in reaction efficiency, low in energy consumption, low in cost and the like, and the product is low in viscosity, good in solubility, good in emulsification stability to oil and suitable for spray drying requirements of embedding spices and vitamins; animal fat, vitamin E, fish oil and the like with the oil content up to 30% can be well emulsified and embedded, and the emulsifying performance of imported products is basically achieved.

Description

[0001] This application is a divisional application with an application date of June 6, 2017, an application number of 201710419482.8, and the title of the invention "A method for preparing dextrinized low-viscosity octenyl succinate starch". technical field [0002] The invention relates to the technical field of starch manufacturing, in particular to a method for preparing dextrinized low-viscosity octenyl succinate starch. Background technique [0003] Octenyl succinic acid starch is referred to as OSA starch, and the trade name is pure gum, which is a kind of emulsifying thickener with high safety. In 1953, Caldwell and Wurzburg applied for the patent of octenyl succinic acid starch. Included in the category of food additives in the United States. Over the years, scientists in the United States, Europe, Japan and other countries have improved the preparation method and application technology of this product. In foreign countries, the product has entered into industriali...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04C08B30/12C08B30/18A23L29/212
CPCA23L29/212C08B30/12C08B30/18C08B31/04A23V2002/00A23V2250/5118A23V2200/242A23V2200/222
Inventor 张小茹
Owner 佛山市南海华昊华丰淀粉有限公司