Transformed starch and food products comprising the same

Abstract

A transformed starch and food products comprising the transformed starch, a method for producing the transformed starch and use of the transformed starch for producing food products are disclosed, wherein the transformed starch has a molecular weight M of 250,000 g / mol - 5,000,000 g / mol W , a degree of branching of 3.1% - 3.9%, an amylose content of at most 7% and a DE (dextrose equivalent) value of 0.05 - 0.5, wherein the method comprises the step of adding a glucan branching enzyme selected from the Rhodothermus obamensis enzyme or the Rhodothermus marinus enzyme and enzymes from similar organisms having at least 60% amino acid sequence identity to the Rhodothermus obamensis enzyme or the Rhodothermus marinus enzyme to an aqueous composition comprising starch at a concentration of at least 5% by weight at a temperature of 45°C - 80°C until a transformed starch having a degree of branching of 3.1% - 3.9% is obtained, optionally followed by drying the aqueous solution into a powder of the transformed starch.

Description

[0001] Technical Field of the Invention

[0002] This invention relates to a converted starch, food products containing said converted starch, methods for producing the above, and the use of converted starch in food applications. Background Technology

[0003] Starch is one of the most widely used food ingredients in the world. It is primarily used as a thickener, imparting viscosity and texture to food products such as soups, sauces, dairy products, and fruit products. Starch is also used as a fat substitute in numerous food applications and for many other purposes, such as coating nuts and deep-fried foods, as a gelatin substitute in confectionery products, and as a stabilizer in oil-in-water emulsions for liquid emulsions and spray-dried functional oils. Starch exists in a wide range of food products, either in its natural state or modified forms, to provide desired properties. Starch is extracted from various plant sources such as corn, potato, cassava, wheat, barley, and rice, and its properties depend on many physical and chemical properties. One of the main characteristics of starch is the ratio of amylose to amylopectin. Polysaccharide starch is a polymer made from chemically uniform monomers, specifically glucose molecules. However, polysaccharide starch is a very complex mixture of molecules in different forms, varying with their degree of polymerization and the branching of glucose chains. Therefore, starch is not a homogeneous raw material. Specifically, amylose and amylopectin are distinguished. Amylose is a substantially unbranched polymer of α-1,4-glycosidically linked glucose molecules, while amylopectin is a complex mixture of glucose chains with varying degrees of branching. In typical plants used for starch production, such as corn, potato, wheat, barley, rice, and cassava, the synthesized starch consists of approximately 15%–30% amylose and 70%–85% amylopectin.

[0004] Amylose is constructed from a group of approximately 3 × 10⁻⁶ molecules. 4 -10 6 The molecular weight of Da (M W The composition of linear dextran (M) consists of α-1,4-glycoside-linked α-D-glucose monomers, which depends on the source of starch and the purity of the different isolated amylose fractions analyzed. Commercial amylose varies in purity because it is not amylopectin-free, and once residual amylopectin remains in the sample, M... WThe value will increase dramatically, even at very low residual levels.

[0005] Amylopectin is composed of a complex mixture of glucose chains with varying degrees of branching, which can be classified into A chains, B chains of different lengths, and C chains. Unlike amylose, amylopectin is more highly branched and has a range of [missing information - likely related to starch]. 8 Da and 10 9 The molecular weight is between Da and A. Side chains are linked to the main chain (a C-chain composed of α-D-glucose monomers linked by α-1,6-glycosidic bonds) via α-1,6-glycosidic bonds. Both the degree of branching and molecular weight of amylopectin depend on the starch source. These two macromolecules can be distinguished based on their molecular weight and their distinct physicochemical properties. Besides the amylose / amylose ratio, the functional properties of starch are strongly influenced by molecular weight, side chain distribution pattern and length, ionic content, lipid and protein content, and average starch particle size and its distribution profile. Examples of important functional properties include solubility, gelatinization behavior, particle swelling behavior, water-binding capacity, viscosity and texture properties, retrogradation properties, film-forming properties, and freeze / thaw stability, which is related to storage stability in aqueous solutions.

[0006] The starch-water system, where starch has been gelatinized, undergoes a process commonly known as retrogradation. During retrogradation, the starch-water system reorganizes, and this process leads to syneresis. Starch molecules reform new crystalline complexes, and the water bound to the starch is released. Thus, the reduced water-binding capacity causes water to be released from the starch-water system, a process known as syneresis. Retrogradation is most prevalent for amylose fractions and for the longer outer chains (A-chain, B-chain) in amylopectin molecules. At low concentrations, this phenomenon leads to the precipitation of starch crystalline complexes, and at higher concentrations, it leads to gel formation. For starches containing amylose, this complex is irreversible and will not readily dissolve or lose its gel structure at reasonable temperatures. Retrogradation behavior is observed in common starches from corn, potato, cassava, wheat, barley, etc., available in the market. This is well known to those skilled in the art and depends on the starch properties, which substantially depend on the natural plant source from which the starch originates.

[0007] In the most common starches, the amylose content is 15%-30%, while in so-called waxy starches, the amylose content is lower and is typically determined to be less than 10%. Because the presence of amylose in starch strongly affects its stability after gelatinization, a lower amylose content will have a significant impact on retrogradation behavior. Waxy starches with amylose content less than 10% or even as low as less than 2% can be found in nature, and these starches exhibit natural robustness to the retrogradation process, but only to a limited extent. Retrogradation of these starches will be delayed compared to starches with higher amylose content. Therefore, there is a clear correlation between amylose content and retrogradation. Furthermore, it is well known that naturally occurring starches with extremely low amylose content (less than 0.5%) and short-chain structures of amylopectin molecules are extremely stable to retrogradation.

[0008] When distinguishing between starch and its uses in food applications and its uses in other non-food applications, starch retrogradation is one of the most important factors. Most natural starches must undergo some type of chemical modification to inhibit the retrogradation process, and this inhibition can be achieved through chemical modifications of the starch, namely, the covalent coupling of functional groups to the starch molecule. The most common chemical modifications used in the starch industry are esterification and etherification. These chemical modifications prevent the retrogradation process of starch.

[0009] In addition to chemical modification, physical modifications such as pyrodextrinization and alkaline roasting are also known to be used in part to prevent retrogradation and to combine amylose molecules with lipids such as mono-diglycerides.

[0010] Retrogradation of starch solutions can also be prevented by enzymatic modification. Degradation of starch molecules using α-amylase has been shown to increase stability against retrogradation, and degradation using β-amylase has shown a significant increase in stability. If β-amylase is allowed to completely degrade amylose molecules and partially degrade amylopectin molecules to form β-limit dextrin, the resulting starch solution will be extremely stable against retrogradation. The reason for the significant improvement in stability after degradation with β-amylase is that the remaining amylopectin molecules will have a reduced outer chain length (A chain, B chain), and this has been shown to increase retrogradation stability as well as freeze / thaw stability. The production of highly branched starch using a branching enzyme (EC2.4.1.18) has been described in the literature, and the reduced retrogradation of the product is well known (US2003 / 0005922).

[0011] Starch conversion using branching enzymes is described in WO 2015 / 170983 and JP 3025869, and the starch products exhibit gelling resistance, retrogradation resistance, anti-aging properties, high transparency, and water-stable solutions. The conversion levels presented in the literature are quite high, yielding highly branched, low-molecular-weight polymers with significantly reduced gelling (retrogradation) ability. JP 3025869 describes the hydrolysis of starch using a branching enzyme (potato) to molecular weights between 8,000 g / mol and 800,000 g / mol. W This is for use in gelled foods. JP 3025869 aims to obtain a gel with high transparency. WO 2015 / 170983 describes highly branched starch (branching degree > 6%) as a gelling agent in confectionery, but there is no evidence that this gel will exhibit a thermoreversible gel at low concentrations or have any gel strength. Due to the high branching degree and low molecular weight of the preferred embodiment in WO 2015 / 170983, the product is unlikely to gel at low concentrations.

[0012] Novozymes' commercial branched enzymes The information sheet describes the intended uses of waxy corn and dent corn for the production of highly branched polymers with high water solubility. Commercial starch products such as Cluster... and (GlicoNutrition Co.,Ltd.) is based on the transformation using branching enzymes and is highly resistant to retrogradation in aqueous solution.

[0013] The ability of starch pastes or solutions to form gels upon cooling and storage is widely used in the food industry. In some applications, retrogradation and gel formation provide insights into texture, mouthfeel, or gel strength.

[0014] In some starch applications, such as processed cheese for pizza, there is a demand for starch that forms a rigid gel that melts upon heating, and in these cases, starch exhibiting thermotropic reversible gelation properties is advantageous. The thermotropic reversible nature of starch gels is the opposite of the irreversible retrogradation observed for starches containing natural amylose.

[0015] According to EP 0932444 B1, the ability of starch enzymatically converted with α-1,4-α-1,4-glucosyltransferase (EC2.4.1.25) to form a thermotropically reversible gel has been described. In the case of conversion with EC 2.4.1.25, no new α-1,6-branchs are generated, but amylose fractions are transferred to the outer amylopectin chains, giving the thermotropically reversible property. This is known as Etenia. TM (AVEBE) commercial products are available and are based on potato starch converted using EC 2.4.1.25.

[0016] Thermotropic reversible starch gels have also been described using enzymes capable of cleaving α-1,6 glycosidic bonds (EC 3.2.1.41 or EC 3.2.1.68) of debranched starch (US 4,937,091 and US 5,711,986), in which the released linear glucose chains contribute to the rigidity of the gel. This is known as GEL'N'MELT. TM Commercial products of (Ingredion) are available and are based on partially debranched waxy corn.

[0017] Starch retrogradation can be determined using a variety of analytical methods, including analyzing the properties of starch gels at both the macroscopic and molecular levels. Many analytical methods are summarized in Karim A. et al.; Food Chemistry 71, (2000), 9-36. A simple method for determining starch stability is to partially gelatinize the starch, thus maintaining the starch suspension as gelatinized and swollen granules in a granular state, or to completely break it down into a starch solution in which no intact starch granules remain in the system. The viscosity and texture properties of starch suspensions or starch solutions are continuously analyzed after storage under different conditions affecting retrogradation behavior.

[0018] US 2003 / 0007984 discloses the use of starch converted by EC 2.4.1.25 as an agent for the formation of thermo-reversible gels. When a branching enzyme (EC 2.4.1.18) is used instead of EC 2.4.1.25, the molecular structure of the starch will be quite different because the branching enzyme forms more branch points and reduces the molecular weight.

[0019] WO 00 / 66633 discloses a glucose polymer that exhibits very low retrogradation and gel formation tendency after conversion with a branching enzyme.

[0020] FR 2499588 discloses the use of branching enzymes from the genera Bacillus or Escherichia for starchy substances to achieve longer shelf life and less retrogradation.

[0021] JP 600075295 A discloses a starch product that is converted using a branching enzyme to obtain a non-gelling starch product suitable for food and beverages. The object of this invention is to maintain the gelling properties of starch while simultaneously obtaining thermoreversible functionality.

[0022] US 3,962,465 discloses a thermotropically reversible starch product converted with α-amylase, which can be used in food applications. A disadvantage of this patent is its low gelling properties at concentrations <25%. Furthermore, the DE (degradation) of this starch is higher (5%-8%) compared to that of the present invention. This can lead to undesirable results such as product discoloration and a sweet taste.

[0023] US 2012 / 0121873 discloses a starch-based glue composition having starch converted with a branching enzyme. The converted starch has a high degree of branching and should provide a viscous (non-retrograde) glue product that does not exhibit gelling behavior.

[0024] WO 2010 / 030185 A1 discloses a method for converting starch with a branched enzyme from family 57 of glycoside hydrolases to reduce amylose content and retrogradation.

[0025] WO 2004 / 064540 discloses a hydrogel product prepared from enzymatically converted pea starch. The starch is converted using α-amylase (EC 3.2.1.1) and exhibits thermo-reversible gelation properties. Because starch converted with α-amylase yields high DE (degradation), it may cause defects in applications as mentioned above.

[0026] Zofia Olempska-Beer, Chemical and Chemical Assessment, December 4, 2008, disclosed the production and use of a branching enzyme from *Rhodothermus obamensis*. Starch converted with this enzyme was described as having high solubility, low viscosity, and reduced retrogradation. Indications regarding the gelling behavior or thermo-induced reversible gel properties of the partially converted starch were not disclosed in the specification.

[0027] In summary, although invert starch with thermo-reversible gelation properties is already in use and known in the food industry, there remains a demand for invert starch with improved properties compared to known invert starches in food products, such as for starch-containing foods with improved melting properties. Invention Overview

[0029] The object of this invention is to satisfy the aforementioned need to obtain starches that exhibit thermo-reversible gelation properties and greater stability against dehydration shrinkage. This object is achieved using inverted starches having the properties defined in claim 1. This object is also achieved using methods for producing said inverted starches and methods for producing food products containing said inverted starches. Furthermore, this object is also achieved using said inverted starches for producing starch gels and using said starch gels for producing food products with improved properties.

[0030] This invention relates to a converted starch having a molecular weight (M) of 250,000 g / mol to 5,000,000 g / mol as measured by HPSEC-MALS. W );use 1 The degree of branching was 3.1%–3.9% as measured by H-NMR; the amylose content was up to 7% as measured by the Sargeant method, disclosed in “Determination of Amylose: Amylopectin Ratios of Starches; JGSargeant Hnd, M. Phil. Starch / Die”. Volume 34, Issue 3, 1982, pp. 89-92; and DE (dextrose equivalent) values ​​of 0.05-0.5.

[0031] The present invention also relates to food products containing inverted starch.

[0032] Furthermore, the present invention relates to a method for producing invert starch, wherein the method comprises the following steps: adding a glucan branching enzyme to an aqueous composition containing at least 5% by weight of starch at a temperature of 45°C-80°C until invert starch having a branching degree of 3.1%-3.9% is obtained; optionally, the aqueous solution is then dried into a powder of invert starch, wherein the glucan branching enzyme is selected from Rhodothermus obamensis enzyme or Rhodothermus marinus enzyme and enzymes from similar organisms having at least 60% amino acid sequence identity with Rhodothermus obamensis enzyme or Rhodothermus marinus enzyme.

[0033] Furthermore, this invention relates to the use of converted starch in the production of food products.

[0034] Different aspects of the invention are also described in the independent claims, and further embodiments are disclosed in the appended dependent claims. Brief description of the attached diagram

[0036] Figure 1 The melting properties of a processed cheese (a) containing the converted starch according to the invention are shown, compared with those of a processed cheese (b) prepared with commercial starch having thermo-reversible gelation properties and a starch (c) without thermo-reversible gelation properties.

[0037] Figure 2 The solid-to-liquid phase transition of the thermotropically reversible starch gel based on inverted starch according to the invention is schematically illustrated compared to that of a non-thermally reversible starch gel (conventional acid-hydrolyzed potato starch). This was measured in a rheometer in dynamic mode, as the phase angle (δ) between the storage modulus (G') and the loss modulus (G”), i.e., under conditions where the structure is not destroyed. The gel melting temperature was defined as the temperature at a phase angle of 45°.

[0038] Figure 3 This shows the conversion to different molecular weights (M). W Then the gel strength of potato starch gel.

[0039] Figure 4 The unique thermotropic reversible gelation properties of the inverted starch according to the invention (starch prepared according to Example 1) are illustrated in a rheometer in dynamic mode after storage at 4°C for 7 days.

[0040] Figure 5 The dependence of some parameters on the inverted starch according to the invention and the thermotropic reversible starch gel containing said inverted starch is illustrated schematically.

[0041] Figure 6 a)- Figure 6 e) More specifically, in Figure 5 The dependencies between some parameters are shown in the diagram.

[0042] Detailed description of the preferred implementation scheme

[0043] The following section presents some definitions of terms and expressions used throughout the application text.

[0044] The term “degree of conversion” is understood to mean the extent to which an enzyme is allowed to alter the molecular structure of starch before it stops, and is measured by the degree of branching, average chain length, and / or molecular weight.

[0045] The term “branching degree” is expressed as % and is understood to represent the number of α(1-6) bonds relative to the total number of α(1-4) and α(1-6) bonds in a natural starch molecule or a converted starch molecule.

[0046] The term "average chain length" is understood to refer to the average length (DP) of the A-chain, B-chain, and C-chain in a starch molecule.

[0047] The term "DP" is understood to refer to the degree of polymerization, i.e., the number of glucose monomers in the dextran polymer. The DP of the converted starch according to the present invention is measured using High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD) according to "Gel texture and chain structure of amylomaltase-modified starches compared to gelatin; Michael Riis Hansen et al., Food Hydrocolloids 22 (2008), pp. 1551-1566".

[0048] The term "invertase" is understood to refer to a carbohydrate-active enzyme, which can be used to convert starch or dextran in any way.

[0049] The term "glucan branching enzyme" is understood to refer to an enzyme capable of transferring segments of a 1,4-α-D-glucan chain to a primary hydroxy group similar to that in a glucan chain to produce a 1,6-α-bond.

[0050] The term “thermotropic reversible gel” is understood to mean the ability of a paste or solution to form a gel upon cooling and / or storage, and that the gel also has the ability to remelt into a solution upon heating.

[0051] The term "partially converted starch" is understood to refer to starch products in which enzymatic conversion has ceased before the complete hydrolysis or complete conversion of starch molecules has occurred.

[0052] The term "gel strength" is understood to refer to the hardness or rigidity of a gel formed by a network of starch molecules in water. Gel strength is defined as the force required to penetrate a rigid gel with a defined probe, as measured in a texture analyzer, or the storage modulus (G'), as measured in dynamic mode in a rheometer.

[0053] The term “melting temperature” is understood to refer to the temperature at which the gel transitions from a solid to a liquid state. This temperature is defined as the temperature required to achieve a 45° phase angle (δ) between the storage modulus (G') and loss modulus (G”) measured in dynamic mode in a rheometer.

[0054] The term "DE" is understood to refer to dextrose equivalent, which is a measure of how many reducing ends are present in starch compared to the percentage of pure dextrose. The DE value of the converted starch according to the invention is measured according to the Hizukuri method, which is disclosed in "Multi-branched nature of amylose and the action of debranching enzymes; S. Hizukuri et al., Carbohydrate Research, Vol. 94 (1981), No. 2, pp. 205-213".

[0055] The term "potato" is understood to refer to any potato plant belonging to the species Solanum tuberosum.

[0056] The molecular weight of the converted starch according to the present invention was measured according to “Starch Molecular Mass and Size by Size-Exclusion Chromatography in DMSO-LiBr Coupled with Multiple Angle Laser Light Scattering; W. Yokoyama et al., Cereal Chemistry 75 (1998), 530-535”.

[0057] In one embodiment, the converted starch according to the invention has a molecular weight of 500,000 g / mol to 3,000,000 g / mol; a degree of branching of 3.1% to 3.9%; and a maximum amylose content of 3%, as measured according to the Sargeant method, which is disclosed in "Determination of Amylose: Amylopectin Ratios of Starches, JGSargeant Hnd, M. Phil. Starch / Die Volume 34, Issue 3, 1982, pp. 89-92; and DE (dextrose equivalent) values ​​of 0.1-0.2.

[0058] In one embodiment, the converted starch according to the invention has an average chain length value of DP (degree of polymerization) of 20-33, preferably DP 25-30, as measured by NMR or HPAEC-PAD.

[0059] In one embodiment, the converted starch according to the invention is derived from potato starch, cassava starch, corn starch, wheat starch, pea starch, or soybean starch.

[0060] In one embodiment, the converted starch according to the invention has also been chemically modified, physically modified, or enzymatically modified.

[0061] In one embodiment, the food product according to the invention is selected from processed cheese, dairy products, and confectionery.

[0062] In one embodiment of the method according to the invention, the Rhodothermus enzyme is Rhodothermus obamensis or marine Rhodothermus EC 2.4.1.18.

[0063] In one embodiment of the method according to the invention, the enzyme from a similar organism has at least 65% of the sequence with the glucan branching enzyme from Rhodothermus obamensis (marine red thermophilic bacterium).

[0064] In one embodiment of the method according to the invention, a solution or powder of converted starch is added to a food preparation.

[0065] Inverted starch and its preparation

[0066] The starch used as a starting material in the method for producing the inverted starch according to the invention can be obtained from potato starch, cassava starch, corn starch, wheat starch, pea starch, soybean starch, or any other crop that produces amylose. These have a fairly large amylose content of over 15%, which raises problems regarding retrogradation and irreversible gel formation. Relatively stable raw materials such as glutinous potatoes, glutinous corn, glutinous cassava, glutinous barley, and glutinous rice are unacceptable for the function of the invention due to their low amylose content (<1% amylose). To benefit from the invention, the amylose content in the raw materials needs to be >1%.

[0067] In the production method, the invertase is mixed with a suspension or solution containing water and starch, which is obtained in a conventional manner from any of the sources mentioned above. The invertase used is a dextran branching enzyme selected from Rhodothermus obamensis enzyme or Rhodothermus obamensis enzyme and enzymes from similar organisms having at least 60%, preferably at least 65%, amino acid sequence homology with Rhodothermus obamensis enzyme or Rhodothermus obamensis enzyme. In one embodiment, the invertase is EC 2.4.1.18 CAS No. 9001-97-2. During conversion with such an invertase, unbranched amylose chains are transferred as outer chains via α-1,6-bonds to branched amylopectin molecules, resulting in an increased degree of branching within the molecule. Segments of the branched amylopectin structure are also transferred to new branching points in the structure. Potato starch is particularly advantageous in this respect because it inherently possesses long outer chains in its amylopectin portion. More precisely, the enzyme works by generating α-1,6 bonds in the α-glucan through the cleavage of internal α-1,4 bonds, which leads to a relative increase in the number of α-1,6 branching points in the dextran. Furthermore, segments of the α-1,4-D-glucan chain are transferred to primary hydroxyl groups similar to those in the dextran chain.

[0068] As discussed above, the presence of amylose in gelatinized starch typically causes non-thermally reversible retrogradation, meaning it is impossible to melt the gel formed by retrogradation, a property undesirable in this invention. Therefore, when amylose is transferred to and binds with amylopectin during enzymatic conversion, the possibility of forming a thermotropically reversible gel is obtained. However, if too many amylose fragments and amylopectin segments are allowed to transfer to the amylopectin portion, a starch solution stable to both retrogradation and gel formation is obtained, also an undesirable property of this invention. Therefore, according to this invention, the enzymatic conversion reaction must be completed while the starch solution still possesses the ability to form a gel. In other words, the degree of conversion due to hydrolysis and the resulting degree of branching must be controlled in such a manner that the product still forms a gel (retrogradation) upon cooling and storage. This has been achieved using the optimized partial starch conversion involved in this invention, which is disclosed in more detail below.

[0069] When the invertase has been mixed with the starch suspension or starch solution, the enzyme is allowed to function until the starch reaches a certain degree of branching. A degree of conversion of 3.1%–3.9%, preferably 3.2%–3.8%, has proven particularly advantageous for subsequent applications. A degree of conversion below 3.1% will result in a gel forming at a melting temperature above the boiling point (above 100°C). A degree of conversion above 3.9% will result in reduced retrogradation and gel-forming ability, as explained above. Therefore, it is important to interrupt the enzymatic conversion step within the optimized branching range to obtain partially converted starch, which, when gelled and when present in the final food product, provides specific advantageous properties. The degree of branching of the starch product can be determined according to the "Determination of the Degree of Branching in Normal and Amylopectin Type Potato Starch with..." 1 H-NMR Spectroscopy; Gunilla S. Nilsson et al., Starch / The method described in Volume 48 (1996), Issue 10, pp. 352-357, was used... 1 The degree of branching can be measured by ¹H-NMR (proton nuclear magnetic resonance spectroscopy) or by measuring the DE value after debranching. Alternatively, the degree of branching can be estimated by measuring the maximum absorbance of the iodine complex of starch with a spectrophotometer, as this maximum value changes as the amylose content decreases.

[0070] The amount of invertase to be added depends on its activity, the time period of enzymatic conversion (i.e., the incubation period), and the amount and initial molecular weight of starch added. Furthermore, enzyme activity can also be expressed in branching enzyme units (BEU). One branching enzyme unit (BEU) is defined as the amount of enzyme that causes a 1% decrease per minute in the absorbance of the amylose-iodine complex at 660 nm under standard conditions (pH 7.2; 60°C). When using a commercial dextran branching enzyme (EC 2.4.1.18) from Novozymes... In the case of obtaining a converted starch gel with a conversion degree of 3.1%-3.9%, the amount added during the incubation period of 1h-48h is, for example, 1mg / g-50mg / g starch, and the initial starch molecular weight (M) is... W For example, 3×10 5 -10 8 g / mol. Novozymes claims an enzyme activity of 25,000 BEU / g. Therefore, the mentioned enzyme addition range of 1 mg / g-50 mg / g starch corresponds to 25 BEU / g-1250 BEU / g starch.

[0071] Another unique property of the converted starch according to the invention is the increase in branching degree compared to the branching degree of the original starch source used in the method of the invention for producing converted starch. For the converted starch of the invention having a branching degree of 3.1%-3.9%, preferably 3.2%-3.8%, the increase in branching degree is 0.1%-0.9%, preferably 0.2%-0.8%.

[0072] The mixing of invertase and starch to be converted can be carried out in different ways, some of which are illustrated below. In one embodiment, the slurry containing starch and water is cooked using known techniques, such as jet cooking or batch cooking in a tank, followed by cooling of the resulting solution and adjustment of its pH to optimal reaction conditions, i.e., pH 5-8 and a temperature of 40°C-85°C. Invertase is then added, and the starch is converted during a suitable incubation period, depending on the amount and activity of the added enzyme. When the desired degree of branching has been reached, for example by measuring using NMR, the conversion step is completed by lowering the pH to below 3.5 and maintaining the temperature at 80°C for 30 minutes to inactivate the enzyme activity. The starch solution can then be dried using well-known techniques such as spray drying, vacuum drying, drum drying, hot air drying, etc.

[0073] In another embodiment, the starch slurry is slowly added to water at a temperature above the gelatinization temperature of starch, i.e., 60°C–80°C depending on the source. Invertase is first added to the starch slurry or tempered water. The addition and conversion occur above the gelatinization temperature of starch, and preferably at the optimal pH and temperature for the enzyme, i.e., a pH of 5–8 and a temperature of 40°C–85°C. After the starch is added, the conversion reaction is allowed to occur until the desired degree of branching has been reached, for example, by means of NMR measurement. Thereafter, the conversion reaction is completed by lowering the pH to below 3.5 and maintaining the temperature at 80°C for 30 minutes to inactivate the enzyme activity. The starch solution can then be dried using well-known techniques (spray drying, vacuum drying, drum drying, hot air drying, etc.).

[0074] In another embodiment, starch is continuously cooked and converted in a stream, preferably at the optimal pH and temperature for the enzyme, i.e., a pH of 5-8 and a temperature of 40°C-85°C, wherein the temperature of the water, starch, and enzyme is raised above the gelatinization temperature of the starch. When the desired degree of branching has been reached, as measured by, for example, NMR, the conversion reaction is completed by lowering the pH to below 3.5 and maintaining the temperature at 80°C for 30 minutes. Thereafter, the starch solution can be dried using well-known techniques (spray drying, vacuum drying, drum drying, hot air drying, etc.).

[0075] The starch concentration during the enzymatic conversion step is important for the final function of the starch product. Conversion at a high starch concentration is beneficial for obtaining starch products exhibiting thermotropic reversible gelation properties. When enzymatic conversion is performed at higher starch concentrations, a lower degree of conversion is required to achieve the desired melting temperature (see [link to enzymatic conversion steps]). Figure 6 a) Preferably, the starch concentration during enzymatic conversion should be greater than 5%, and most preferably greater than 10% (w / w).

[0076] The common feature of the three conversion process implementation schemes illustrated above is that, after the enzyme conversion reaction, inactivation of the invertase, pH reduction, and temperature increase are completed, the pH of the solution can be adjusted to the desired value suitable for the final application. Furthermore, a purification step can be used prior to the subsequent drying step, such as by filtration, activated carbon filtration, precipitation in alcohol, or ion chromatography, to remove salts and inactivated enzymes.

[0077] During the enzymatic conversion step, the molecular weight (M) of starch... WThe molecular weight is reduced to 250,000 g / mol - 5,000,000 g / mol, preferably 500,000 g / mol - 3,000,000 g / mol. The molecular weight is reduced due to the hydrolytic activity involved in the reaction. When long-chain glucose molecules decompose due to hydrolysis and M... W The decrease in molecular weight occurs simultaneously with the reduction in the number of glucose molecules in each chain. In fact, more but shorter chains are obtained. It can be noted that the molecular weight of starch decreases without any increase in the DE (dextrose equivalent) value, which is 0.05-0.5, preferably 0.1-0.2, due to the transfer of amylose into the amylopectin structure and due to the cyclic structure in dextran. The reduced molecular weight is advantageous because the viscosity of food preparations using it will be less high, thereby improving the processability of food products during heating, such as the processability of cheese products. It has also been noted that the molecular weight of starch decreases with increasing enzyme quantity and reaction time.

[0078] The amylose content of the converted starch obtained according to the invention is at most 7%, preferably at most 5%. The amylose content is measured by a primary procedure as described by Sargant et al., by debranching the amylopectin molecules and quantifying the remaining portion of the long amylose chains. As explained above, a higher amylose content will reduce or prevent the melting properties of the resulting starch gel, i.e., the absence of a thermotropically reversible starch gel.

[0079] Under the above conditions, the average chain length (A-chain, B-chain, and C-chain) of the converted starch is DP 20-33, preferably DP 25-30. It can be mentioned that natural potatoes have an average chain length of DP 50.

[0080] The converted starch product according to the invention can be stored and / or sold as is, i.e., in solution, in starch gel, or as a dry powder, before gelling and its final use.

[0081] Thermotropic Reversible Gels and Their Preparation

[0082] The inverted starch according to the invention can be used in a method for producing thermotropic reversible starch gel, and the method includes the following steps: storing an aqueous solution of the inverted starch according to the invention at a temperature of 1°C-40°C, preferably 3°C-10°C, for at least 5 hours, preferably 2 days-7 days, until a thermotropic reversible gel with a fixed inverted starch concentration of 15% and a 7-day cool storage is obtained, having a gel strength (G' at 25°C) of 3,000 Pa-14,000 Pa and a melting temperature of 40°C-95°C. The gel strength (G') is measured using a rheometer in dynamic mode or using a texture analyzer. The gel strength increases exponentially with increasing inverted starch concentration, as shown by... Figure 6 e) Presented.

[0083] This invention also relates to a method for producing food with thermoreversible properties. The method includes the steps of: dissolving a powder of inverted starch according to the invention in a food formulation, and storing the resulting inverted starch and food ingredient / additive formulation at a temperature of 1°C-40°C until the food has reached a desired texture. Therefore, according to this embodiment, a final food product can be obtained, which constitutes one aspect of the invention. The gel strength is measured using a rheometer in dynamic mode or using a texture analyzer. The probe of the texture analyzer is pressed downwards into the gel or food product, and then the force / surface area is measured.

[0084] In another embodiment of the method of the present invention, food with thermoreversible properties can be produced by adding the thermoreversible starch gel described above to food ingredients.

[0085] Both gel strength and melting temperature depend on the starch concentration in the gel or food formulation. For both thermoreversible gels as is and for final food products containing inverted starch, storage time, storage temperature, and water quality during the dissolution step can also affect gel strength and melting temperature.

[0086] The melting temperature of starch gels or foods containing inverted starch affects the mouthfeel when the product melts in the mouth, and also influences properties during baking / heating (e.g., when cheese melts on a pizza). However, the melting temperature of a food preparation can differ from that of a pure starch gel because starch in a food product is only one part of the preparation. Melting temperature, also known as meltability, can be measured using a rheometer in dynamic mode. The obtained storage modulus G' gives a relative value of the gel strength, as shown in the figure (…). Figure 3 The storage modulus G' is presented in the figure, and it is an indicator of gel elasticity. A higher G' value represents a more robust material.

[0087] The obtained starch gel is not water-soluble at temperatures below its melting temperature, but if the gel is heated above its melting temperature, a starch solution is obtained. Furthermore, the molecular weight, degree of branching, chain length, and amylose content of the converted starch are the same before and after the gelation step, i.e., measured in aqueous solution before gelation and after the formed gel has melted.

[0088] The resulting thermotropically reversible starch gel is opaque in appearance. This opacity is a product of instability (retrogradation) in solution and can therefore be considered an optical effect. In some applications, such as those used in yogurt and cheese, opacity is desirable to achieve a more milky appearance, which is aesthetically important. However, in the literature, for products converted with branching enzymes, the focus is often on reducing opacity and stabilizing the starch solution.

[0089] The invention will be explained in more detail with reference to the accompanying drawings.

[0090] Figure 1 The following describes the use of (a) inverted starch according to Example 1 below, and (b) Etenia TM 457. A comparison of the melting properties of processed cheeses prepared using LyckebyCheese App 50. The results are discussed in Example 8 below.

[0091] Figure 2 The results of measurements of the phase angle (δ) between the storage modulus (G') and loss modulus (G”) during heating of a starch gel in dynamic mode in a rheometer are shown to determine the gel melting temperature. The melting temperature was set as the temperature at which the gel transitions from a low phase angle to a high phase angle of 45°. The substantially vertical line in the middle of the figure represents the gel prepared with inverted starch according to Example 1 below, and the substantially horizontal line represents the gel prepared with acid-diluted potato starch. The function of the inverted starch gel of the present invention is as follows: Figure 2 The diagram shows that when testing a product containing a starch gel mixed with shredded pizza cheese, the melting temperature was plotted relative to the viscosity during temperature increases. For starch gels based on converted starch according to the invention, the product becomes fusible at temperatures between about 55°C and 95°C, i.e., it is thermotropically reversible, while the product containing unconverted reference starch remains solid throughout the temperature range and is therefore not thermotropically reversible.

[0092] Figure 3 This demonstrates the conversion of potato starch gel into different molecular weights (M). WThe following are some examples of gel strength measured in dynamic mode in a rheometer. Throughout this application, gel strength is defined as the storage modulus (G') at 25°C.

[0093] Figure 4 A graph is shown in which the gel strength of a 15% starch gel relative to its melting temperature (a phase angle of 45° between G' and G”) is plotted. This 15% starch gel was refrigerated over a period of one week and was obtained from five different potato starch variants. In the graph, Lyckeby CheeseApp 50 is an acid-hydrolyzed potato starch, Etenia... TM 457 is potato starch treated with starch maltase EC 2.4.1.25 and gel'N'melt. TM The corn was treated with amylopectin (EC3.2.1.41). As shown in the upper right block of the figure, a low melting temperature is achieved at a high gel strength, which is a characteristic of the starch gel according to the invention derived from the converted starch according to Example 1 below. Therefore, the 15% starch gel according to the invention exhibits satisfactory melting temperature properties with a gel strength of 7,000 Pa to 14,000 Pa in the range of 40°C to 70°C.

[0094] Figure 5 The dependence between some relevant parameters related to the present invention is shown, namely, starch conversion, the converted starch according to the invention, and thermotropic reversible starch gels made from such converted starch. Arrows indicate which parameters affect which properties or characteristics; more precisely, how the degree of conversion affects the degree of branching, starch chain length distribution, and molecular weight of the converted starch. The starch source with any degree of modification, as well as the original starch concentration during conversion, also affects the degree of branching and starch chain length distribution. The melting properties of the resulting thermotropic reversible starch gel depend on the starch concentration, degree of branching, starch chain length distribution of the modified thermotropic reversible starch gel, and in part on the molecular weight of the converted starch. The gel strength of the modified thermotropic reversible starch gel depends on the starch concentration, degree of branching, starch chain length distribution, molecular weight of the converted starch, as well as the storage time and temperature.

[0095] Figure 6 a) shows a graph illustrating examples of the importance of starch concentration during enzymatic conversion. With increasing starch concentration, a smaller degree of conversion is required to achieve thermotropic reversible gel properties, thereby maintaining a higher molecular weight. Higher molecular weight has a positive impact on starch gel strength, such as… Figure 3As seen in [the previous text]. To obtain a gelled starch product, the starch concentration during the enzymatic conversion step should preferably be greater than 5%. For this experiment, the starch concentration was set at different levels during starch conversion, but with the same enzyme-to-starch ratio.

[0096] Figure 6 b) shows a graph in which the gel strength (G') and melting temperature of the converted starch gel are plotted relative to the degree of branching. As presented in the graph, both gel strength and gel melting temperature decrease with increasing degree of branching. For this experiment, a starch concentration of 25% was used during starch conversion, but different enzyme dosages were employed. The range of branching degree of interest in this invention is between 3.1% and 3.9%.

[0097] Figure 6 c) shows a graph in which, for inverted starch, the amylose content relative to the gel melting temperature, measured by HPESC using the principles of Sargeant et al., is plotted. It is evident that starch products should not contain more than 7% amylose in order to achieve a melting temperature below 100°C.

[0098] Figure 6 d) shows a graph in which the gel strength and gel melting temperature of converted potato starch at 25°C were measured after different periods of refrigeration. In this experiment, a molecular weight (M) of 1,500,000 g / mol was used. W The conversion of potato starch was used to prepare a starch gel with a concentration of 15%. As shown in the figure, the gel melting temperature was constant during the storage period, at about 60°C, while the gel strength increased in the first few days, but leveled off after about 5 days and for an additional period of time.

[0099] Figure 6 e) shows a graph in which the gel strength and gel melting temperature at 25°C are plotted relative to the starch concentration (%DM) in the starch gel for converted potato starch. In this experiment, a molecular weight (M) of 1,500,000 g / mol was used. W The converted potato starch was used to prepare starch gel and stored in the refrigerator for 7 days. As shown in the figure, the melting temperature remained almost constant with increasing starch concentration, between 60°C and 70°C, meaning that the melting temperature increased by about 0.5°C when the starch concentration increased by 1%, while the gel strength increased exponentially.

[0100] The properties related to the converted starch according to the present invention can be measured using the following equipment:

[0101] Molecular weight (M) W(g / mol): HPSEC-MALS (High-performance size exclusion chromatography combined with multi-angle laser scattering detector).

[0102] Branching degree (%, 1,6-α-bond): before and after debranching, NMR (nuclear magnetic resonance) or DE (dextrose equivalent).

[0103] Average chain length (DP): After debranching, NMR or HPAEC-PAD (high performance anion exchange chromatography combined with pulsed amperometry) was determined according to "Determination of the Degree of Branching in Normal and Amylopectin Type Potato Starch with 1H-NMR Spectroscopy" Gunilla S. Nilsson et al.; Starch / Methods, Volume 48 (1996), Issue 10, pp. 352-357.

[0104] Viscosity (cP): Viscometer.

[0105] The properties related to inverted starch gel can be measured using the following equipment:

[0106] gel strength (N / cm) 2 Or Pa): Storage modulus (G') in dynamic mode in a texture analyzer or rheometer.

[0107] Loss modulus, G” (Pa): rheometer in dynamic mode

[0108] Gel melting temperature (°C): Rheometer, DSC, DMTA in dynamic mode.

[0109] Examples of food applications of the inverted starch of this invention include processed cheeses such as pizza cheese, non-dairy products such as vegan cheese analogues, dairy products, and confectionery, but also sauces, dried ready foods, and low-fat products. For example, processed cheeses exhibit good shredability and excellent melting properties.

[0110] As mentioned above, both natural and modified starches can be used as materials for conversion using branching enzymes. Further chemical, physical, or enzymatic modifications can alter the melting temperature of the final gel, providing even wider ranges of melting temperatures and gel strengths. Chemical modification can also reduce dehydration shrinkage of starch gels, giving them better refrigeration properties. Also as mentioned above, the gelling and thermotropic reversible properties of the converted starch products of this invention make them suitable for a range of food products, such as processed cheeses, dairy products, and confectionery. The converted starches of this invention are particularly suitable for processing cheeses (e.g., pizza cheese) due to their high gel strength and thermotropic reversibility, which contribute to chopability and excellent melting properties.

[0111] Other advantages of the present invention are that the starch product has some improved properties, such as lower process viscosity and slower gel setting, which simplifies the production of the final application and reduces the risk of blockage in process equipment and pipelines.

[0112] experiment

[0113] Example 1

[0114] Conversion of potato starch using dextran branching enzyme.

[0115] A suspension of 35% dry matter containing water and potato starch was pumped into a warm (70°C) aqueous solution containing Rhodothermus obamensis ( The enzyme was a dextran branching enzyme (EC 2.4.1.18) from Novozymes. The starch suspension was fed continuously over 3 hours to maintain a sufficiently low viscosity for effective stirring. The dry matter content after starch addition was 25%, and the enzyme concentration was 1.5 g / L in the final mixture. With an enzyme activity of 25,000 BEU / g for Rhodothermus obamensis, the enzyme concentration during incubation was 37,500 BEU / L (or 150 BEU / g starch). The temperature was kept constant at 70°C during starch feeding and incubation, and the pH was adjusted to 6.5. After a total incubation time of 20 hours, enzyme activity was stopped by lowering the pH to below 3.5 and heating the mixture to above 80°C for 30 minutes. The mixture was then adjusted to neutral pH, concentrated, dried, and milled into a powder. The final converted starch product had a content of 1.5 × 10⁻⁶ g / L. 6 molecular weight in g / mol (M) W ), 3.5% degree of branching, average chain length of DP 28, less than 2% amylose content and less than 1% dextrose equivalent (DE) value.

[0116] Example 2

[0117] Conversion of potato starch using dextran branching enzyme.

[0118] A suspension of 35% dry matter, consisting of water and potato starch, was pumped into a warm (70°C) aqueous solution containing a dextran branching enzyme from *Rhodothermus obamensis* (EC 2.4.1.18). Starch feeding was continuous over 5 hours to maintain a sufficiently low viscosity for effective stirring. The dry matter content after starch addition was 25%, and the enzyme concentration was 0.65 g / L in the final mixture. With an enzyme activity of 25,000 BEU / g for *Rhodothermus obamensis*, the enzyme concentration during incubation was 16,250 BEU / L (or 65 BEU / g starch). The temperature was kept constant at 70°C during starch feeding and incubation, and the pH was adjusted to 6.5. After a total incubation time of 20 hours, enzyme activity was stopped by lowering the pH to below 3.5 and heating the mixture to above 80°C for 30 minutes. The mixture was then adjusted to neutral pH, concentrated, dried, and milled into a powder. The final converted starch product has a content of 4.5 × 10⁻⁶. 6 molecular weight in g / mol (M) W ), 3.3% branching degree, average chain length of DP 31, less than 5% amylose content and less than 1% dextrose equivalent (DE) value.

[0119] Example 3

[0120] Conversion of potato starch using dextran branching enzyme.

[0121] A suspension of demineralized water and potato starch was gelatinized in a jet cooker at 140°C to a dry matter content of 10%. The starch solution was cooled to 70°C, and then a dextran branching enzyme from *Rhodothermus obamensis* (EC 2.4.1.18) was added to a concentration of 1.3 g / L in the final mixture. Given the enzyme activity of 25,000 BEU / g in *Rhodothermus obamensis*, the enzyme concentration during incubation was 32,500 BEU / L (or 325 BEU / g starch). During incubation, the temperature was kept constant at 70°C, and the pH was adjusted to 6.5. After a total incubation time of 20 hours, enzyme activity was stopped by lowering the pH to below 3.5 and heating the mixture to above 80°C for 30 minutes. The mixture was then adjusted to neutral pH, concentrated, dried, and milled into a powder. The final converted starch product had a content of 1.2 × 10⁻⁶ g / L. 6 molecular weight in g / mol (M) W ), 3.3% branching degree, average chain length of DP 30, less than 3% amylose content and less than 1% dextrose equivalent (DE) value.

[0122] Example 4

[0123] Preparation and characterization of starch gel.

[0124] The converted starch product according to Example 1 was dissolved in hot water (90°C) to 10% and 15% dry matter, respectively. The starch solutions were stored in a cooler at 4°C for 7 days to form a gel. The gel strength at 10% dry matter was measured as 2,000 Pa in dynamic mode using a rheometer according to Test A, and as 122 g / cm³ according to Test B using a texture analyzer. 2 The gel strength and gel melting temperature at 15% dry matter were measured in a rheometer according to test A as 12,000 Pa and 59 °C.

[0125] In Test A, starch gel was placed between plastic sheets, rolled into a uniform paste, and placed in a rheometer in dynamic mode with a plate / plate configuration. The gap was set to 1 mm, and an oscillation mode with 1% strain and 1 Hz frequency was used during the measurement. The temperature was increased from 25 °C to 95 °C at a rate of 2 °C per minute. The storage modulus (G'), loss modulus (G”), and phase angle (δ) were obtained from the analysis.

[0126] In Test B, a starch gel in its container (280 ml, 95 mm diameter) was placed in a texture analyzer, and a cylindrical probe (25 mm diameter) was forced into the gel at a speed of 2 mm / s for 10.0 mm. The maximum force recorded was divided by the probe contact area to obtain the gel strength (g / cm³). 2 ).

[0127] To evaluate the thermotropic reversibility of starch gels, multiple gelation and melting cycles of starch were performed. The stored rigid gel was heated to 70°C, causing it to transform into a low-viscosity solution. The starch was then stored again at 4°C to form a rigid gel, which could be melted again at 70°C.

[0128] Example 5

[0129] Preparation and characterization of starch gel.

[0130] The converted starch product according to Example 2 was dissolved in warm water (90°C) to a dry matter content of 10% and 15%, respectively. The starch solution was stored in a cooler at 4°C for 7 days to form a gel. The gel strength at 10% was measured in a texture analyzer according to Test B and was 197 g / cm³. 2 The gel strength and gel melting temperature at 15% dry matter were measured in a rheometer according to test A as 14,000 Pa and 84 °C, respectively.

[0131] Example 6

[0132] Preparation and characterization of starch gel.

[0133] The converted starch product according to Example 3 was dissolved in warm water (90°C) to a dry matter content of 10% and 15%, respectively. The starch solution was stored in a cooler at 4°C for 7 days to form a gel. The gel strength at 10% was measured in a texture analyzer according to Test B and was 140 g / cm³. 2 The gel strength and gel melting temperature at 15% dry matter were measured in a rheometer in dynamic mode as 9,000 Pa and 70 °C, respectively, according to test A.

[0134] Example 7

[0135] The properties of the starch gel according to Example 4 were compared with those of starch gels from other types of converted starch. All starch gels were prepared by first dissolving starch in hot water at 10% dry matter until a clear solution appeared, and then storing it in a cooler at 4°C for 7 days to form a gel. The gel strength was measured in a texture analyzer according to Test B, and the gel melting temperature was determined in a rheometer in dynamic mode according to Test A. The results are reported in Table 1 below. It is evident that, for similar gel strengths, starch converted with the branching enzyme (EC 2.4.1.18) has a much lower gel melting temperature than starches from other converted starches.

[0136] Table 1.

[0137]

[0138] Example 8

[0139] Preparation and evaluation of processed cheese.

[0140] The inverted starch according to Example 1 was used in the following standard formulation (see Table 2 below) to produce processed cheese with good melting properties.

[0141] Table 2.

[0142]

[0143]

[0144] Water, emulsified salt, and casein were mixed in a Stephan mixer. Starch, salt, cheese flavoring, and beta-carotene were added, and the mixture was stirred at 1500 rpm for 30 seconds. The mixture was heated to 75°C at 750 rpm for 2 minutes. Melted fat and acid were added, and the mixture was stirred for another minute. The paste was stored at 4°C. After 4 days, the processed cheese was evaluated based on its chopping ability using a shredder and its meltability in an oven. The results showed good chopping ability and low viscosity, and superior melting properties compared to other cheeses. Figure 1 (a)- Figure 1 (c) shows the products produced using other comparative starches. A comparison was made between potato starch (a) converted with EC 2.4.1.18 and commercial potato starch Etenia converted with EC 2.4.1.25. TM Melting properties between shredded processed cheeses prepared from Lyckeby CheeseApp 50 (c) and commercially acid-diluted potato starch (457(b)). After heating in an oven, it was evident that the processed cheese containing potato starch converted with a branching enzyme (EC 2.4.1.18) exhibited superior melting properties.

Claims

1. A convertible starch, wherein the convertible starch has a molecular weight M of 250,000 g / mol to 5,000,000 g / mol as measured by HPSEC-MALS. W ;use 1 The degree of branching is 3.1%–3.9% as measured by H-NMR; the amylose content is up to 7% as measured by the Sargeant method; and the dextran equivalent (DE) value is 0.05–0.5 as measured by the Hizukuri method.

2. The inverted starch according to claim 1, wherein the inverted starch has a molecular weight M of 500,000 g / mol to 3,000,000 g / mol. W It has a branching degree of 3.2%-3.8%, a maximum amylose content of 3%, and a dextran equivalent (DE) value of 0.1-0.

2.

3. The inverted starch according to claim 1 or 2, wherein the inverted starch has an average chain length value with a degree of polymerization DP of 20-33 as measured by NMR or HPAEC-PAD.

4. The inverted starch according to claim 3, wherein the inverted starch has an average chain length value with a degree of polymerization (DP) of 25-30.

5. The inverted starch according to any one of claims 1-2 and 4, wherein the starch is derived from potato starch, tapioca starch, corn starch, wheat starch, pea starch or soybean starch.

6. The converted starch according to claim 3, wherein the starch is derived from potato starch, tapioca starch, corn starch, wheat starch, pea starch or soybean starch.

7. The inverted starch according to any one of claims 1-2, 4 and 6, wherein the inverted starch has also been chemically modified, physically modified or enzymatically modified.

8. The converted starch according to claim 3, wherein the converted starch has been chemically modified, physically modified or enzymatically modified.

9. The converted starch according to claim 5, wherein the converted starch has been chemically modified, physically modified, or enzymatically modified.

10. A food product comprising the inverted starch according to claim 1.

11. The food product of claim 10, wherein the food product is selected from processed cheese, dairy products and confectionery.

12. A method for producing the inverted starch according to claim 1, wherein the method comprises the following steps: At a temperature of 45°C–80°C, a dextran branching enzyme is added to an aqueous composition containing at least 5% by weight of starch until a converted starch with a branching degree of 3.1%–3.9% is obtained. Optionally, the aqueous solution is then dried into a powder of the converted starch. The dextran branching enzyme is selected from Rhodothermus obamensis enzyme or Rhodothermus obamensis enzyme and enzymes from similar organisms that have at least 60% amino acid sequence identity with the Rhodothermus obamensis enzyme or Rhodothermus obamensis enzyme.

13. The method according to claim 12, wherein the dextran branching enzyme is Rhodothermus obamensis or Rhodothermus obamensis EC 2.4.1.

18.

14. The method of claim 12, wherein the enzyme from the similar organism has at least 65% of its sequence with a glucan branching enzyme from Rhodothermusobamensis or marine halophilic bacteria.

15. A method for producing a food product according to claim 10, wherein a solution or powder of inverted starch according to any one of claims 1-9 is added to the food preparation.

16. Use of the inverted starch according to any one of claims 1-9 in the production of the food product according to claim 10.

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