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Process for purifying starches

a technology of starch and process, applied in the field of purifying starch, can solve the problems of unsuitable odor, unsatisfactory starch to affect the taste, odor or color of the foods in which it is used, and modification of the starch base can also affect the flavor, so as to achieve the effect of improving taste, odor or color

Inactive Publication Date: 2012-09-13
CORN PROD DEV INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0015]The volatile components are typically low and medium weight organic compounds (although higher molecular weight volatiles can also be removed by this process, as can some non-volatile materials) that are residual in the starch, either as inherent components of the starch or introduced via milling or modification processes. In most cases, the extracted components belong to the class of volatile aldehydes, ketones, esters and organic acids, although other volatile organic compounds are included in those that can be removed by this process. Starch purified via the process of this invention is characterized by a reduction of those components as compared to the corresponding unpurified base starch and has improved taste, odor or color.

Problems solved by technology

However, it is undesirable for starch to affect the taste, odor, or color of the foods in which it is used.
Modification of the starch base can also affect flavor, impart unsuitable odors, and darken the color of the starch through the retention of residual components from the modification processing.

Method used

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  • Process for purifying starches
  • Process for purifying starches
  • Process for purifying starches

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0044]Preparation of a purified stabilized and crosslinked starch derivative. A stabilized and cross-linked waxy corn starch (351.61 g), (THERMFLO® Starch, commercially available from National Starch and Chemical, Bridgewater, N.J., US) was loaded in the 600 ml extraction vessel of the supercritical CO2 extraction unit (model Spe-ed SFE, Applied Separations Co.). The starch was then pre-heated to 80° C. and CO2 was pumped into the vessel until a pressure of 620 bar was attained. The exact process details for the subsequent static and dynamic extractions are given in Table 1.

TABLE 1Static and Dynamic Extraction Process DetailsTimeCO2 flowTemperaturePressureCumulated[min][l / min][° C.][bar]extract [g]09806200.005Static806200.101568062023Static806203358062041Static80620515806200.2358Static806206858062071580-1006560.2475Static10065685510065690—1006560.2590-110De-10000.32pressurize

[0045]Based on these operating conditions, the overall solvent to feed ratio was 1.23. The collected extract ...

example 2

[0049]Preparation of a purified acetylated starch adipate. A waxy corn starch, modified with acetic adipic mixed anhydride, (350.4 g, Colflo67® starch, available from National Starch and Chemical, Bridgewater, N.J., US) was loaded in the 600 ml extraction vessel of the supercritical CO2 extraction unit (model Spe-ed SFE, available from Applied Separations Co.). The starch was pre-heated to 80° C. and CO2 was pumped into the vessel until a pressure of 620 bar (62.0 MPa) was attained. The exact process details for the subsequent static and dynamic extraction are described in Table 3.

TABLE 3Static and Dynamic Extraction Process DetailsTimeCO2 flowTemperaturePressureCumulated[min][l / min][° C.][bar]extract [g]06806200.010Static806200.282068062035Static806200.54568062055Static806200.8555-75De-80—0.89pressurize

[0050]Based on these operating conditions the overall solvent to feed ratio was 1.13.

[0051]The volatile components of the base starch and the purified starch were examined by GC / MS a...

example 3

[0053]An acid converted, cold water soluble, high amylose starch for use in yogurt was treated via solid-matrix supercritical CO2 and compared against the same untreated starch for clean taste when used in yogurt. Sample A was untreated, Sample B was treated at 80° C. and 620 bar, and Sample C was treated at 60° C. and 345 bar. Yogurts were prepared containing the treated and un-treated starch and tested for cleanness of taste by an expert taste panel. The yogurts containing the supercritical CO2 treated starches, Samples B and C, were both characterized by the expert panel as significantly cleaner in taste compared to Sample A, the yogurt containing the un-treated starch; Sample B was characterized as having the cleanest taste of the three.

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Abstract

The present invention relates to a process for purifying starches. More particularly, the invention relates to a method of removing off-flavors, off-odors, and off-colors from starches by extraction of the components causing the off-flavors, off-odors, and off-colors with a fluid in the supercritical or liquid phase.

Description

[0001]The priority of provisional application 60 / 317,572, filed 6 Sep. 2001 is claimed under 35 USC §119(e).FIELD OF THE INVENTION[0002]This invention relates to a process for purifying starches, and more particularly, to a method of removing off-flavors, odors and colors from starches by extraction with a fluid in the supercritical or liquid phase.BACKGROUND OF THE INVENTION[0003]Starch, and particularly modified starch, is used in foods to contribute to physical properties, such as, texture, viscosity, gel formation, adhesion, binding, moisture retention, film formation and homogeneity. However, it is undesirable for starch to affect the taste, odor, or color of the foods in which it is used.[0004]The starch base, the milling process, and the type of chemical modification of the starch can all affect the sensory qualities of starch, for example, by imparting an unwanted flavor, odor, or color, or by masking the typical flavor of the food. Cereal-based starches, such as corn starch...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/0522A23L1/212C08B30/04A23L1/187A23C9/154A23C9/123A23L1/40A23L1/24A23C9/13A23C9/137A23L5/20A23L9/10A23L19/00A23L23/10A23L27/60A23L29/20C08B31/00
CPCA23C9/137A23L1/0152C08B31/00C08B30/04A23L1/0522A23L5/23A23L29/212Y02P20/54
Inventor KOXHOLT, MAXIMILIANALTIERI, PAUL A.MARENTIS, RODGER T.TRZASKO, PETER T.
Owner CORN PROD DEV INC