Highly soluble pea starch as a substitute for maltodextrin

Abstract

The present invention relates to a highly soluble legume starch having a content of less than 10%, more preferably less than 6% by weight of oligosaccharides with a degree of polymerization (DP) of 1 and 2; a content of more than 50%, more preferably more than 70% by weight of oligosaccharides with a DP of 3 to 20; a water solubility of more than 90%, more preferably more than 95% by weight; a viscosity of less than 500 cP, more preferably less than 100 cP, and characterized by an α1,4 / α1,6 ratio of between 25% and 35%, preferably between 28% and 32% determined by 13 C NMR.

Description

[0001] This invention relates to highly soluble legume starch produced by physical means (cleaning process) (i.e., without the addition of any chemicals or enzymes), and its use as a substitute for maltodextrin in baked goods, sauces and seasonings, dairy products and beverages, and more specifically for flavoring encapsulation. More preferably, this legume starch is pea starch.

[0002] Therefore, the present invention relates to a process that essentially comprises cooking a starch-water mixture and then sonicating the resulting solution under specific conditions. Background Technology

[0003] Undeniably, starch is the most important polysaccharide in the human diet. In terms of the abundance of organic compounds in the biosphere, starch is second only to cellulose.

[0004] The appeal of starch in the food and non-food industries can be attributed to its inexpensive, abundant, biodegradable, and non-toxic properties. Starch is readily available from a variety of plant sources, such as cereals, legumes, roots and tubers, and immature fruits.

[0005] The need for modification of natural starch stems from its inherent defects.

[0006] Natural starch is insoluble in water, easily degrades, and is accompanied by associated dehydration shrinkage. Most importantly, gels and pastes made from natural starch are unstable under high temperature, pH and mechanical stress.

[0007] Due to the inherent deficiencies of these natural starches, modification is needed to better suit their functional and physicochemical properties for appropriate industrial applications.

[0008] Starch modification can be broadly classified into physical modification, chemical modification, biotechnology modification, and enzyme modification, or combinations thereof, appropriately referred to as dual modification.

[0009] Among them, physical methods are more acceptable because they are usually chemical-free and therefore considered safer for human consumption.

[0010] For environmentally friendly applications, the physical modification of starch is more closely linked to emerging concepts such as "clean label," "green technology," or "sustainable technology."

[0011] In fact, consumers are demanding greater transparency regarding the ingredients in their food, which is driving increased interest in ingredients that meet "clean label" guidelines.

[0012] The cleaning mark can be any one or more of the following:

[0013] -Identifiable ingredients

[0014] -Minimum ingredients

[0015] -Minimum processing

[0016] - No one caused the score

[0017] - No preservatives

[0018] -Non-GMO

[0019] -All Natural

[0020] -organic

[0021] -country of origin

[0022] Physical modification of starch can improve water solubility and reduce particle size. This method involves treating starch granules under different combinations of temperature / humidity, pressure, shear, and radiation.

[0023] Physical modification also includes mechanical milling to change the particle size of starch granules.

[0024] Physical modification techniques are often preferred because they do not involve any chemical treatments that could be harmful to human use.

[0025] Starch physical modification is broadly classified into those thermal modifications and other non-thermal modifications.

[0026] The thermal process involves:

[0027] -In which the thermal process that destroys the starch granule structure (all pregelatinization processes), and

[0028] -The thermal processes of the particles are retained (hydrothermal processes: annealing and hot-wet treatment).

[0029] In pregelation, the granular structure of starch is completely destroyed by heating, resulting in deagglomeration and fragmentation, and thus the molecular integrity of starch is not preserved.

[0030] Therefore, pregelatinized starch is starch that has undergone gelatinization and thus deagglomeration and fragmentation, and whose granular structure is completely destroyed by cooking. The pregelatinization process is achieved through drum drying, spray drying, and extrusion cooking. Properties associated with pregelatinized starch allow it to dissolve immediately in cold water without heating.

[0031] Due to the harsh processing (gelatinization and vigorous drying) used to obtain pregelatinized starch, it is porous and has a higher water absorption index and water solubility index than natural starch.

[0032] However, there are certain limitations associated with pregelatinized starch, which reduces its use in some foods.

[0033] These shortcomings include granular texture, inconsistency, and weak gelation. The development of granular cold-water swellable starch has overcome these drawbacks. While maintaining its granular integrity, granular cold-water swellable starch exhibits cold-water thickening, resulting in higher viscosity, more uniform texture, and greater clarity than pregelatinized starch, as well as greater processing tolerance.

[0034] Unlike natural starch, they rapidly absorb water and increase their viscosity at ambient temperatures. This useful property makes them suitable for a range of products synthesized at low temperatures that contain heat-labile components (e.g., vitamins and colorants) and for use in fast food products.

[0035] Undeniably, the functions and physicochemical properties of various modified starches determine their applications in the food industry.

[0036] Unlike pregelation, annealing and hot-wet treatment involve heating starch in water at a temperature below the gelation temperature (GT) and above the glass transition temperature (Tg). Therefore, the granular structure of the starch is preserved.

[0037] Physical nonthermal processes involve methods of food preservation due to their effects on microorganisms that cause fermentation.

[0038] These are processes that use pressure, ultrasound (US), pulsed electric field (PEF), and radiation to manipulate the physicochemical and functional properties of starch.

[0039] Ultrasonic food processing technology uses frequencies in the range of 20 kHz to 10 MHz. Ultrasound is sound above the human ear threshold (>18 kHz). It is generated by piezoelectric or magnetostrictive transducers that produce high-energy vibrations. These vibrations are amplified and transmitted to an ultrasonic electrode or probe that is in direct contact with the fluid.

[0040] Some of the advantages of using ultrasound in food processing include reduced processing time, energy efficiency, and eco-friendly processes. Other advantages of ultrasound include lower processing temperatures, the ability to utilize batch or continuous processes, increased heat transfer, enzyme inactivation, and potential modifications to food structure and texture.

[0041] Ultrasonic methods have been applied to several types of natural starches (sweet potato, cassava, potato, and corn) and polysaccharides.

[0042] When natural corn starch was subjected to high-power ultrasonic (HPU) treatment (24 kHz), deformation of the crystalline regions of the modified corn starch granules was observed.

[0043] The best way to reduce the molecular weight of polysaccharides such as starch and deacetylated chitosan is to treat their aqueous solutions with 360 kHz US. The application of ultrasound to degrade starch is attributed to the formation of OH free radicals and mechanochemical effects.

[0044] High-power ultrasound is crucial in food processing areas such as filtration, crystallization, homogenization, extrusion, defoaming, viscosity modification, separation, emulsification, and extraction. These unit operations are essential for separating crude products into their various components. Other applications of ultrasound include inactivating enzymes and bacteria by breaking down their cell membranes due to the force of cavitation and the generation of free radicals.

[0045] Starch modification is an evolving industry with a wide range of possibilities for generating new starches that include new functions and value-added properties as required by industry.

[0046] In the field of this invention, the applicant is particularly interested in the preparation of maltodextrin and its use in food applications.

[0047] Maltodextrins are polymers of sugars composed primarily of glucose units linked by α-1,4 glycosidic bonds. These starch derivatives are typically produced from corn, rice, potato starch, or wheat starch. Even though they are derived from plants, they are highly processed.

[0048] Maltodextrin is classically obtained from enzymatic hydrolysis, with or without acid, but to a lesser extent than required for the production of starch syrups. Depending on the production method and source, maltodextrin can be obtained at different molecular weights as dextran equivalents (DE). DE represents the percentage of glycoside-bound hydrolysis, thus indicating their reducing power.

[0049] Maltodextrin offers good oxidative stability for oil encapsulation but exhibits poor emulsifying ability, emulsion stability, and low oil retention. Maltodextrins with a DE of 10 to 20 are suitable as coating materials and show the highest flavor retention. Furthermore, maltodextrin offers a good trade-off between cost and effectiveness, is mild in flavor, has low viscosity at high solids ratios, and is water-soluble, thus contributing to its attractive value for encapsulation. Therefore, maltodextrin is a versatile ingredient in the food industry and has numerous applications, including food and beverages, sauces and seasonings, baked goods, dairy products, flavoring encapsulation, etc.

[0050] However, it is not consumer- and consumer packaged goods (CPG) friendly due to labeling issues. In fact, the classic method of hydrolyzing starch requires acids and / or enzymes to chemically break down the long chains of starch molecules to increase solubility. Problems associated with these technologies include:

[0051] 1. Adding foreign components to natural materials,

[0052] 2. High operating costs due to the addition and removal of foreign components.

[0053] 3. Additional financial costs associated with adding and removing steps.

[0054] For this reason, a number of alternatives have been developed to produce starch derivatives with similar functionality (such as solubility) to maltodextrin, which have high market potential based on customer feedback and marketing strategies.

[0055] However, if various commercial products such as cold water soluble starch or pregelatinized starch are available, their solubility is generally much lower than that of maltodextrin, and therefore they cannot replace the use of maltodextrin.

[0056] Therefore, in order to respect consumers' wishes, "clean label" solutions need to be provided in the relevant fields.

[0057] The applicant found that the solution involved using physical methods to hydrolyze starch to eliminate the addition of chemicals / enzymes, resulting in clean-label soluble starch that meets consumer demand and market trends for green products.

[0058] However, there is no highly effective technological alternative for producing maltodextrin-like products in the existing technology.

[0059] The most commonly used heat treatment is for the preparation of pregelatinized starches. As already discussed, these starches have been fully cooked, i.e., gelatinized, and dried under conditions that allow little or no molecular recassociation. They are described as cold-water soluble, although many such products will develop additional viscosity when their aqueous dispersions are heated. However, even if the resulting pregelatinized starch is more soluble, this solubility is low, typically less than 50%, which is significantly different from the solubility of maltodextrin.

[0060] Depolymerization also occurs during the pregelation process. The molecular weights of amylose and amylopectin typically decrease by 1.5-fold and 2.5-fold, respectively. However, this thermal process requires high-temperature treatment (>140°C during 2 to 12 hours) and the resulting heated starch solution contains high concentrations of compounds exhibiting low degree of polymerization (DP) content (DP<6).

[0061] In this regard, physical non-thermal processes have been developed: direct microwave, milling, or ultrasonic treatment of natural starch.

[0062] However, it is difficult to implement the use of microwave heating of starch granules in aqueous slurries on an industrial scale.

[0063] Milling mechanically reduces the particle size of starch granules to less than 20 micrometers, but it is extremely energy-intensive. Furthermore, achieving the desired solubility is impossible.

[0064] Ultrasonic treatment of natural starch generates cavitation and radiation to break down starch molecules. Ultrasonic depolymerization is a non-random process in which chain breakage near the center of the largest molecules is advantageous.

[0065] Ultrasonic degradation of polymers allows for molecular weight control, but requires long processing times and extremely high strength, which limits processing efficiency.

[0066] Furthermore, this ultrasonic treatment has two main limitations, as Isono et al. pointed out in their paper entitled "Ultrasonic degradation of waxy rice starch," published in Biosci. Biotech. Biochem., 1994, Vol. 58, pp. 1779-1802:

[0067] - Choose glutinous rice starch because of its solubility in (hot) water.

[0068] - Driving ultrasonic treatment at a temperature of 60°C to promote the reaction at the temperature at which gelation begins, and due to the difficulty of temperature control and the loss of water at higher temperatures.

[0069] The proposed promising technique combines ultrasonic treatment with starch gelatinization. However, as described by Lida et al. in their paper entitled "Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization," published in Innovative Food Sciences and Emerging Technologies, Vol. 9, pp. 140-146, 2008, the aim is to reduce the viscosity of pregelatinized starch used for spray drying. Therefore, the gelatinization process is carried out at a temperature below 95°C, followed by ultrasonic irradiation for 30 minutes, resulting in:

[0070] • Starch with improved solubility used for spray drying

[0071] Starch solubility improves at higher solution temperatures (>65°C), but not in cold water (the product’s cold water solubility (in water at about 20°C) is less than 30%).

[0072] Therefore, there remains a very strong interest in finding new processing methods for producing maltodextrin substitutes. Summary of the Invention

[0073] This invention relates to highly soluble legume starch, which has the following characteristics:

[0074] - Oligosaccharides with a degree of polymerization (DP) of less than 10%, more preferably less than 6%, by weight, and having a degree of polymerization (DP) of 1 and 2.

[0075] - Oligosaccharides with a content of more than 50%, more preferably more than 70%, by weight, and a DP of 3 to 20.

[0076] - Water solubility greater than 90%, more preferably greater than 95%, by weight

[0077] - Viscosity less than 500 cP, more preferably less than 100 cP

[0078] And it is characterized by:

[0079] - An α-1,4 / α-1,6 ratio between 25% and 35%, preferably between 28% and 32%.

[0080] The present invention also relates to a process comprising the following steps, more preferably consisting of the following steps:

[0081] -Preparation of a starch-water mixture containing starch.

[0082] - Gelation of starch-water mixtures.

[0083] -Cooked gelatinized starch

[0084] -Optionally, homogenize the cooking solution.

[0085] - The optionally homogenized cooking solution is subjected to ultrasonic treatment.

[0086] - Optionally, the ultrasonically treated solution is refined, evaporated to concentrate the solution, and dried to obtain a powder product.

[0087] The present invention also relates to its use as a substitute for maltodextrin in baked goods, sauces and seasonings, dairy products and beverages, more specifically for flavor encapsulation (as a carrier for flavor encapsulation), and also for the preparation of fat-free vinaigrettes or powdered beverage formulations such as tropical punch blends or energy drinks. Detailed Implementation

[0088] This invention relates to highly soluble legume starch, which has the following characteristics:

[0089] - Oligosaccharides with a degree of polymerization (DP) of less than 10%, more preferably less than 6%, by weight, and having a degree of polymerization (DP) of 1 and 2.

[0090] - Oligosaccharides with a content of more than 50%, more preferably more than 70%, by weight, and a DP of 3 to 20.

[0091] - Water solubility greater than 90%, more preferably greater than 95%, by weight

[0092] - Viscosity less than 500 cP, more preferably less than 100 cP

[0093] And it is characterized by:

[0094] -pass 13 The α1,4 / α1,6 ratio determined by C NMR is between 25% and 35%, preferably between 28% and 32%.

[0095] According to the present invention, the legume starch has an amylose content ranging from 25% to 60% (dry / dry) and can be embodied as pea starch, particularly pea starch having an amylose content of at least 30% but less than 50% by weight.

[0096] With such a distribution (which, to the applicant’s knowledge, has never been described before), the highly soluble starch or extremely soluble starch according to the invention has a distribution comparable to that of maltodextrin (in terms of DP content, solubility, and viscosity), but has a structure almost identical to that of natural starch (in terms of the α1,4 / α1,6 ratio), from which highly soluble starch or extremely soluble starch is prepared.

[0097] This is also noteworthy by the fact that the highly soluble starch according to the invention is blue in the starch iodine test, while conventional maltodextrin is typically brown, as is known to those skilled in the art.

[0098] The measure of oligosaccharide content with a degree of polymerization (DP) of 1 and 2, and 3 to 20, is typically determined using industry-standard carbohydrate analysis methods.

[0099] Therefore, high-performance liquid chromatography (HPLC) was used with an ion exchange resin in the form of silver (AMINEX HPX-42A resin). The area at a specific retention time corresponding to a single DP value was recorded; the percentage of that particular DP was calculated as follows:

[0100] %DP = Area of ​​a single DP / Sum of the areas of all DPs

[0101] The highly soluble pea starch contains oligosaccharides with a degree of polymerization (DP) of 1 and 2 in a weight percentage of less than 10%, more preferably less than 6%, and oligosaccharides with a DP of 3 to 20 in a weight percentage of more than 50%, more preferably more than 70%.

[0102] In contrast, the maltodextrin commercialized by the applicant... 12 contains approximately 7% DP1 and DP2 oligosaccharides and approximately 91% oligosaccharides with DPs of 3 to 20.

[0103] The solubility was determined using the method given in Example 1.

[0104] Highly soluble pea starch exhibits a water solubility of greater than 90%, more preferably greater than 95%, by weight.

[0105] In contrast, maltodextrin 12 exhibits a water solubility of more than approximately 93%.

[0106] Viscosity was measured using the method given in Example 1.

[0107] Highly soluble pea starch exhibits a viscosity of less than 500 cP, more preferably less than 100 cP.

[0108] In contrast, maltodextrin 12 exhibits a viscosity of less than approximately 600 cP.

[0109] However, if the highly soluble pea starch of the present invention exhibits all these characteristics shared with maltodextrin, then it is certainly not maltodextrin.

[0110] In fact, the highly soluble pea starch of the present invention retains the natural form / structure of natural pea starch, while conventional maltodextrin has a different starch structure.

[0111] It can be achieved through RMN 13 The ratio of α1,4 to α1,6 in macromolecules is used to illustrate this, as determined by C.

[0112] The RMN followed 13 The C method is based on the following work:

[0113] -Gidley, Michael J., (1985), Carbohydrate Research, Vol. 139, pp. 85-93.

[0114] -Schmitz, Sarah., (2009), Macromolecular Bioscience, Vol. 9, pp. 506-514.

[0115] -Tizzotti, Morgan J., (2011), Journal of Agricultural and Food Chemistry, Vol. 59, No. 13, pp. 6913-6919.

[0116] The procedure is as follows:

[0117] 1. Weigh 10 ± 0.05 mg of starch sample.

[0118] 2. Add 1.0 mL of anhydrous DMSO-d6 containing 0.5% (w / w) LiBr to the sample.

[0119] 3. Add a small stirring rod to the mixture and incubate the sample overnight at 80°C and 300 rpm.

[0120] 4. Cool the sample to room temperature.

[0121] 5. Add 0.5 mL of sample mixture to the NMR tube.

[0122] 6. Add 5.66 μL of deuterated trifluoroacetic acid (d1-TFA) to the medium before NMR measurement.

[0123] 7. Analyze the sample using 1H NMR and obtain the 1H NMR spectrum at 70℃:

[0124] The conditions are as follows:

[0125] -500.13MHz Larmor frequency

[0126] -12μs 30° pulse

[0127] Repetition time: -15.07s

[0128] Acquisition time: -3.07s

[0129] -12s relaxation delay

[0130] -300 scans.

[0131] For measurement:

[0132] -α-1,4 bond: peak intensity at 5.11 ppm,

[0133] -α-1,6 bond: peak intensity at 4.75 ppm,

[0134] Therefore, the highly soluble pea starch of the present invention has an α-1,4 / α-1,6 ratio between 25% and 35%, preferably between 28% and 32%.

[0135] By comparison:

[0136] Natural pea starch exhibits a typical α-1,4 / α-1,6 ratio of approximately 30% to 31%.

[0137] - 12 has an α-1,4 / α-1,6 ratio of approximately 22% to 23%.

[0138] This product can be advantageously used in food applications, such as for flavoring encapsulation, as illustrated below.

[0139] This invention also relates to a method for preparing highly soluble starch, the method comprising or consisting of the following steps:

[0140] -Preparation of a starch-water mixture containing starch.

[0141] - Gelation of starch-water mixtures.

[0142] -Cooked gelatinized starch

[0143] -Optionally, homogenize the cooking solution.

[0144] - The optionally homogenized cooking solution is subjected to ultrasonic treatment.

[0145] - Optionally, the ultrasonically treated solution is refined, evaporated to concentrate the solution, and dried to obtain a powder product.

[0146] According to the present invention, the term "highly soluble starch" means that the water solubility of starch (in water at about 20°C) is greater than 90% by weight, more preferably greater than 95%.

[0147] First step Preparation of starch-water mixture.

[0148] Objective: To prepare a slurry containing 5% to 20% starch relative to the total weight of the slurry.

[0149] The starch used in this step can come from a variety of plant sources, such as cereals, legumes, roots and tubers, and immature fruits, more preferably from legumes.

[0150] For the purposes of this invention, the term "leguminous plants" should be understood to mean any plant belonging to the family Mimosaceae or Fabaceae, and in particular any plant belonging to the family Fabaceae, such as peas, lentils, broad beans, fava beans, lentils, alfalfa, clover, or lupins.

[0151] This definition specifically includes all plants described in any of the tables contained in the article by R. HOOVER et al. entitled “Composition, Structure, Functionality and Chemical Modification of Legume Starches: a review” (Can. J. Physiol. Pharmacol. 1991, Vol. 69, pp. 79-92).

[0152] Preferably, the starch used in this invention is natural legume starch.

[0153] Preferably, the legume is selected from the group consisting of peas, broad beans, lentils, fava beans and horse broad beans, and more preferably pea or broad bean starch.

[0154] Advantageously, it is a pea, and the term "pea" is considered in its broadest sense in this article, and specifically includes:

[0155] - All wild varieties of "smooth-skinned peas", and

[0156] - All mutant varieties of "smooth-skinned peas" and "wrinkled-skinned peas" ("wrinkled peas"), regardless of the intended use of the varieties (human consumption, animal nutrition and / or other uses).

[0157] The mutant varieties mentioned are particularly those referred to as “r mutants,” “Rb mutants,” “rug 3 mutants,” “rug 4 mutants,” “rug 5 mutants,” and “LAM mutants,” as described by C-liter Heydley et al. in their article entitled “Developing novel pea wrinkled pea,” Proceedings of the Isgri Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77–87.

[0158] According to another favorable variant, a legume is a plant, such as various peas or broad beans, in which a given seed contains at least 25% by weight (dry / dry), preferably at least 40% starch.

[0159] The term "leguminous starch" is understood to mean any composition extracted in any way from legumes, particularly from Fabaceae, and having a starch content greater than 40%, preferably greater than 50%, and even more preferably greater than 75%, these percentages being expressed as dry weight relative to the dry weight of the composition.

[0160] Advantageously, the starch content is greater than 90% (dry / dry). It can be particularly greater than 95%, including greater than 98%.

[0161] The starch is then gelled and then cooked at a higher temperature for a variety of purposes:

[0162] -Swelling starch granules

[0163] - To gelatinize the starch and / or loosen the starch rolls.

[0164] -Reduce the size and structure of starch by partially breaking down long molecular chains.

[0165] Second step : Gelation of starch-water mixtures or starch slurries.

[0166] Gel starch can be obtained by processing the gelation of hydrothermal natural starch, particularly by steam cooking, jet cooking, cooking on drums, cooking in kneader / extruder systems, followed by drying, for example, in an oven, by hot air on a fluidized bed, by atomization, by extrusion, or by freeze-drying.

[0167] Starch slurry is typically heated at a temperature between 50°C and 90°C for 1 to 60 minutes.

[0168] If pea starch is chosen as the plant source, gelatinize it at a temperature between 72°C and 75°C for 10 to 15 minutes.

[0169] Third step Cooking of gelatinized starch

[0170] The cooking step or further heating treatment is carried out at a temperature between 100°C and 200°C and a pressure between 1.43 bar and 12.55 bar.

[0171] If pea starch is chosen as the plant source, it is cooked at a temperature between 145°C and 175°C and a pressure between 4.16 bar and 8.94 bar. The resulting gelled and cooked starch is optionally processed by a shearing device such as a homogenizer.

[0172] Fourth step Optionally, the cooking solution is homogenized.

[0173] It is prepared at a temperature between 15°C and 95°C, under a pressure between 500 bar and 1000 bar, and a back pressure between 50 bar and 100 bar.

[0174] If pea starch is chosen as the plant source, homogenization is carried out at a temperature between 45°C and 55°C, a pressure between 700 bar and 800 bar, and a back pressure between 70 bar and 80 bar.

[0175] Ultrasonic treatment further disrupts the bonds between partially decomposed starch molecules.

[0176] Fifth step Ultrasonic treatment of starch solution

[0177] It is conducted at a temperature between 30°C and 80°C and at a frequency between 10kHz and 360kHz.

[0178] If pea starch is chosen as the plant source, ultrasonic treatment is performed at a temperature between 40°C and 45°C and a frequency between 15 kHz and 25 kHz, more preferably 20 kHz.

[0179] The resulting product can be evaporated as a syrup or dried into powder using dryers such as drum dryers, rapid dryers, spray dryers, or freeze dryers.

[0180] For example, by spray drying, the inlet temperature is between 150°C and 250°C, more preferably between 170°C and 190°C; and the outlet temperature is between 60°C and 120°C, more preferably between 80°C and 90°C.

[0181] Therefore, the product obtained is:

[0182] It is soluble in cold water, meaning its solubility is ≥90% at around 20℃.

[0183] - It has similar properties to maltodextrin (oligosaccharide DP2-DP20 content >50%).

[0184] - It is a clean label (no chemical additives).

[0185] Example

[0186] The invention will be better understood by following the examples, which are given for illustrative purposes only and are not intended to limit the scope of the invention as defined by the appended claims.

[0187] Example 1. Preparation of soluble pea starch according to the present invention

[0188] Materials and equipment

[0189] • Raw material: Natural pea starch N735 (commercialized by the applicant)

[0190] • Pressure cooker: Parr Pressure Reactor 8500

[0191] • Homogenizer: GEA model

[0192] • Ultrasonic equipment: Qsonica Q2000

[0193] Process, guiding procedures and operating conditions

[0194] process :

[0195] The pilot-scale process is illustrated in Figure 5 The Chinese side indicated that...

[0196] Pea starch and water are mixed in a mixing tank and cooked in a pressure reactor. After cooking, the solution is homogenized and sonicated, then spray-dried to form soluble pea starch powder.

[0197] Booting procedures and operating conditions :

[0198] The steps and related operating conditions for the bootloader are listed below:

[0199] - Mix 750g of pea starch N735 with 14,250g of tap water to form 15,000g of starch-water mixture with a starch concentration of 5%.

[0200] - Stir the mixture in a mixing tank for 15 minutes at room temperature.

[0201] - The mixture is cooked in a pressure reactor at 75°C for 10 minutes to gel.

[0202] Continue boiling the solution until it reaches 175°C and hold for 10 minutes.

[0203] - Cool the cooking solution to 80°C.

[0204] - Homogenize the solution for 15 minutes at 800 / 80 bar pressure and approximately 65°C.

[0205] - Sonicate the solution for 5 minutes at 90% intensity, 45°C and 20kHz frequency.

[0206] - Spray-dry the solution at an inlet temperature of 185°C and an outlet temperature of 90°C.

[0207] Sample Analysis

[0208] Solubility measurement

[0209] - Collect 45 ml of sample in a 50 ml centrifuge tube at room temperature.

[0210] Centrifuge the sample at 3000g for 5 minutes.

[0211] Collect the supernatant and weigh it.

[0212] - Dry the supernatant at 130°C for two hours until constant weight is achieved.

[0213] - Cool and dry the supernatant in a desiccator for 1 hour at room temperature.

[0214] - Calculate solubility by answering the following questions:

[0215] 100*m*(M+P) / (P1*P)

[0216] Where: M = mass of water, P = mass of starch, P1 = mass of supernatant, m = mass of dried residue.

[0217] - For accuracy, repeat the measurement twice.

[0218] Dextran equivalent and carbohydrate distribution measurement

[0219] - Determine the dextran equivalent (DE) of the pilot sample using any method known in the art.

[0220] - Carbohydrate distribution was determined by HPLC with a double silver column.

[0221] Viscosity measurement

[0222] - Dissolve the pilot product in deionized (DI) water at room temperature to form solutions with different concentrations.

[0223] - The viscosity of the solution was measured using a Brookfield II viscometer with a #21 spindle.

[0224] - The temperature of the solution is controlled by a circulating water bath.

[0225] Results and discussion

[0226] Dextrin equivalents and carbohydrate distribution

[0227] Dextrin equivalent (DE) and carbohydrate distribution (DP) are important information about the characteristics of pilot-scale products.

[0228] Labeled as soluble starch, the product must be soluble in cold water (approximately 20°C) and contain low concentrations of DP1 and DP2. For feasibility studies, the current requirements for the product are: DE = 12, and DP1 + DP2 < 5%.

[0229] Table 1 shows the DE and DP measurements for different batches of pilot-scale products. Commercial maltodextrin and DE12 (commercialized by the applicant) The DE and DP results of 12) are also included in the table for comparison.

[0230] Table 1. Results of DE and DP measurements

[0231]

[0232] The results showed that the DE value of the pilot product was approximately 11, ranging from 9.88 to 12.87; and the DP1+DP2 concentration was approximately 5% (between 4.5% and 5.5%).

[0233] For comparison, Figure 1This is the DP distribution of the pilot product and the reference sample, plotted using data from carbohydrate distribution measurements. The DP distribution of the pilot product is similar to that of the reference sample.

[0234] solubility

[0235] Another important characteristic parameter is solubility. Soluble starch should have sufficiently high solubility in cold water in order to be used as a substitute for maltodextrin.

[0236] The drying method affects solubility. Spray drying reduced the solubility of soluble starch from 86.95% before drying to 28.61% after drying.

[0237] like Figure 2 As shown, by increasing the cooking temperature and ultrasonic intensity to change the process conditions, the product's cold water solubility was improved, always remaining above 95% even at high concentrations.

[0238] Viscosity

[0239] Viscosity directly affects product suitability and processability; it also reflects the impact of processing conditions on the final product. Currently, the viscosity of commercial DE12 samples is used as a reference. Figure 3 These are the measurement results for the pilot-scale product sample and the reference sample. The results show that the two samples have very similar rheological behavior. Figure 4 Samples of the pilot product are shown before and after dissolution.

[0240] Comparative study

[0241] The data is shown in the table below. :

[0242]

[0243] *ND: Undetermined, as maltodextrin contains no starch (iodine test does not show a blue color).

[0244] It is clear that the highly soluble pea starch of the present invention is functionally maltodextrin and structurally starch.

[0245] Example 2. Comparison in flavor ingredient packaging Evaluation of 12 Highly Soluble Pea Starch

[0246] The purpose of this article is to compare the flavor encapsulation function of soluble pea starch (batch number SPS-061920 of Example 1) with... 12.

[0247] Emulsion preparation and spray drying

[0248] Powder blends

[0249]

[0250] Emulsion preparation

[0251] For those with The standard formula for 12 is for a batch size of 6L.

[0252] Weigh water at room temperature and mix it at 2000 rpm using a SILVERSTON benchtop high-shear mixer with a large-pore dispersion head.

[0253] Will 12. Pre-weigh and mix with gum arabic.

[0254] The mixture is then mixed in water at increased mixer speeds (2000->4000->6000->9000 rpm) for 15 minutes or until well dispersed without visible lumps.

[0255] Replace the mixer head with a center-slit screen. Slowly add orange oil and mix at 9000 rpm for 5 minutes until a coarse emulsion is formed.

[0256] The emulsion is homogenized in a two-stage high-pressure homogenizer at 500 bar (450 bar for stage 1 and 50 bar for stage 2) to form a fine emulsion.

[0257] Spray drying conditions

[0258] The emulsion is heated to 60°C and stirred while being fed into a spray dryer via a peristaltic pump.

[0259] The flow rate is automatically adjusted when liquid is fed into the spray dryer to maintain a constant inlet temperature.

[0260]

[0261]

[0262] Analytical methods

[0263] Viscosity of components

[0264] Method: Using at room temperature 12 soluble pea starch was used to prepare a 45% (w / w) slurry, and the viscosity of the slurry was measured on an RVA at 160 rpm for 10 minutes at 20 °C, with 28 g of sample in the container.

[0265] Measurements were taken at 10-minute intervals.

[0266] density of liquid emulsion

[0267] Method: The density of the pre-spray dried emulsion and the reconstituted emulsion was measured using a 50cc density cup.

[0268] Refractive index of liquid emulsions and reconstructed slurries

[0269] Method: Measurements were taken using a Bellingham and Stanley RFM 340 benchtop refractometer.

[0270] Particle size distribution of liquid emulsions and reconstituted slurries

[0271] Methods: The particle size distribution of homogenized liquid emulsions and reconstructed slurries was analyzed using a MALVERN 3000 laser particle size analyzer. Standard operating point (SOP) was adjusted based on the measured refractive index and emulsion density. Results are the average of five measurements.

[0272] Moisture content

[0273] Methods: The moisture content of the spray-dried powder was determined using a CEM Smart-6 moisture analyzer. The results are the average of three measurements.

[0274] Bulk density of spray-dried flavor powder

[0275] Method: Allow the powder to flow from a funnel three inches above the density cup. Once overfilled, level the density cup. Measure the weight of the powder, and express the density in g / L. The result is the average of three measurements.

[0276] Color measurement of liquid emulsions and reconstituted slurries

[0277] Method: The L*a*b* values ​​of the colors were measured using a Hunter Mini-scan colorimeter. The results are the average of five measurements.

[0278] Fat content of spray-dried flavor powder

[0279] Method: Fat content was measured using a CEM fat analyzer.

[0280] Yield calculation

[0281] Method: The feed rate was calculated by monitoring the weight loss of the liquid emulsion over 20 minutes. The amount of dried powder was collected over 20 minutes. The calculations were performed as follows:

[0282]

[0283] Three samples were collected over a 1-hour period, and the average yield was calculated. The amount of dried product remaining in the cyclone separator was taken into account in the calculation.

[0284] result

[0285] Viscosity of components

[0286] Viscosity (cps) Glucidex 12 (g / ml) Soluble pea starch (g / ml) 45% DS slurry, date=0 227 174 45% DS slurry, date = +1 240 311

[0287] Soluble pea starch has a viscosity lower than The viscosity. This indicates that the average DE of soluble pea starch can be higher than 12 DE, and with... Compared to 12, a higher number of smaller molecules can exist in the product distribution.

[0288] After 24 hours, Both 12 and soluble pea starch showed increased viscosity, which may be due to degradation.

[0289] However, the viscosity increase of soluble pea starch is greater than 12 (possibly due to the higher amylose content in pea starch).

[0290] The color of soluble pea starch slurry is brown, while The color of 12 is white.

[0291] density of liquid emulsion

[0292] Liquid density Glucidex 12 (g / ml) Soluble pea starch (g / ml) 45% DS emulsion for spray drying 1.29 1.29 45% ds reconstituted spray-dried flavor powder 1.34 1.29

[0293] The density of the emulsion of 12 and soluble pea starch is comparable. However, with Compared to 12, the reconstituted flavor powder of soluble pea starch showed a slightly lower density.

[0294] The color of the lotion

[0295] sample L* a* b* 45% ds emulsion containing Glucidex 12 for spray drying 78.95 1.56 58.07 45% ds reconstituted spray-dried powder containing Glucidex 12 69.04 5.63 68.24 45% ds emulsion containing soluble pea starch for spray drying 77.67 0.02 45.52 45% ds reconstituted spray-dried powder containing soluble pea starch 68.98 2.9 46.43

[0296] Compared to emulsions of soluble pea starch, The 12-color lotion is more yellow. (Compared to...) Compared to emulsions, the lower b-value of soluble pea starch emulsions also indicates lower yellowness.

[0297] Refractive index of emulsion

[0298] sample Refractive index 45% ds emulsion containing Glucidex 12 for spray drying 1.39 45% ds reconstituted spray-dried powder containing Glucidex 12 1.41 45% ds emulsion containing soluble pea starch for spray drying 1.39 45% ds reconstituted spray-dried powder containing soluble pea starch 1.40

[0299] The refractive indices of the two components are comparable in the emulsion and in the reconstructed slurry.

[0300] Particle size distribution

[0301] sample Dx(10) Dx(50) Dx(90) 45% ds emulsion containing Glucidex 12 for spray drying 0.216 1.17 8.60 45% ds reconstituted spray-dried powder of Glucidex 12 0.375 4.56 19.20 45% ds emulsion containing soluble pea starch for spray drying 0.056 0.95 17.40 45% ds reconstituted spray-dried powder of soluble pea starch 0.303 1.41 13.30

[0302] The particle size distribution indicates that the average particle size (D50) of the emulsion is comparable, and the particle size is approximately 1 micrometer.

[0303] However, the D90 shows The particle size of 12 is smaller than that of soluble pea starch (8.6 vs. 17.4).

[0304] Furthermore, for average particle size (D50) and D90, compared to the particle size of soluble pea starch, the reconstructed slurry showed... The 12 flavor powders have a larger particle size.

[0305] Moisture content of spray-dried flavors

[0306] Moisture content of spray-dried flavor powder Glucidex 12 Soluble pea starch Percentage (Average) 5.16 4.17

[0307] The moisture content of 12 is slightly higher than that of soluble pea starch.

[0308] Bulk density of spray-dried flavor compounds

[0309] Bulk density of spray-dried powder Glucidex 12 Soluble pea starch g / L 312 317

[0310] The bulk density of the spray-dried flavor powder of 12 and soluble pea starch is comparable.

[0311] Color of spray-dried flavor powder

[0312] sample L* a* b* Spray-dried flavor powder containing 12DE maltodextrin 95.41 -1.86 17.06 Spray-dried flavor powder containing soluble pea starch 94.13 -1.21 14.19

[0313] and Compared to 12, the spray-dried flavor powder of soluble pea starch showed a slightly lower yellowness.

[0314] Fat content of spray-dried flavor powder

[0315] Fat content % Glucidex 12 Soluble pea starch Average fat content 5.72 5.66

[0316] The results showed that the fat content of the spray-dried samples was quite similar.

[0317] Yield

[0318] Glucidex 12 Soluble pea starch Yield percentage t (average) 69.6 85.4

[0319] Both 12 and soluble pea starch were obtained in yields exceeding 60%, which is the objective of this application.

[0320] However, the yield of soluble pea starch is higher than Yield of 12.

[0321] in conclusion

[0322] Based on the tests conducted, and Compared to 12, soluble pea starch showed lower viscosity and less yellow emulsion and spray-dried powder. However, spray-dried powder showed comparable results in terms of density and moisture content.

[0323] Soluble pea starch performs well in spray drying and is compatible with... It offers higher yields compared to 12.

[0324] Even though the molecular distribution of the soluble pea starch batches used in this study may not be entirely consistent with... The properties of 12 are comparable (mainly due to its lower viscosity), and this product can also be used with... 12 equivalent components.

[0325] Example 3. and Evaluation of highly soluble pea starch in flavoring packaging compared to 12

[0326] The purpose of this article is to compare two batches of the highly soluble pea starch of the present invention (batches 1 and 2) prepared as in Example 1 with two batches of… 12 (lots 1 and 2) were compared in terms of flavor encapsulation function.

[0327] Emulsion preparation and spray drying

[0328] Powder blends

[0329]

[0330] Emulsion preparation

[0331] All runs had a batch size of 6L.

[0332] Weigh water into a large container at room temperature (-18°C) and mix at 2000 rpm using a Silverson benchtop high-shear mixer with a large-pore dispersion head.

[0333] Will Pre-weigh 12 (or highly soluble pea starch) and gum arabic and mix them together.

[0334] Then add the mixture to the water at an increased mixer speed (2000->4000->6000->9000 rpm) for 15 minutes or until well dispersed without visible lumps.

[0335] Replace the mixer head with a center-slit screen. Slowly add orange oil and mix at 9000 rpm for 5 minutes until a coarse emulsion is formed.

[0336] The emulsion is homogenized in a two-stage high-pressure homogenizer at 500 bar (450 bar for stage 1 and 50 bar for stage 2) to form a fine emulsion.

[0337] The emulsion is homogenized in a two-stage high-pressure homogenizer at 500 bar (450 bar for stage 1 and 50 bar for stage 2) to form a fine emulsion.

[0338] Spray drying conditions

[0339] The emulsion is heated to 60°C and stirred while being fed into a spray dryer via a peristaltic pump.

[0340] The flow rate is automatically adjusted when liquid is fed into the spray dryer to maintain a constant inlet temperature.

[0341] Spray drying parameters Glucidex 12 or the standard for soluble pea starch Inlet temperature 185c outlet temperature 90c Slurry temperature 60c Pump speed The feed rate automatically adjusts to maintain the inlet temperature.

[0342] Analytical methods

[0343] Viscosity of orange oil emulsion

[0344] Method: The viscosity of the emulsion prepared according to the above-described method for spray drying was measured at 20°C and 160 rpm for 10 minutes on an RVA, with 28 g of sample in the container. Measurements were taken at the 10-minute mark.

[0345] Reconstructing the viscosity of powder

[0346] Method: At room temperature, by using a method derived from... A 45% (w / w) slurry was prepared from a spray-dried flavor powder made from 12 or highly soluble pea starch, and the viscosity of the slurry was measured at 160 rpm on an RVA at 20°C for 10 minutes, with 28 g of sample in the container.

[0347] Measurements were taken at the 10-minute mark. Before running in the RVA under the same conditions described above, the emulsion was stored in a refrigerator for 1 day and the temperature was brought back to 20°C to obtain the viscosity at D+1.

[0348] density of liquid emulsion

[0349] Method: The density of the pre-spray dried emulsion and the reconstituted emulsion was measured using a 50cc density cup.

[0350] Refractive index of emulsion and reconstructed slurry

[0351] Method: Measurements were taken using a Bellingham and Stanley RFM 340 benchtop refractometer.

[0352] Particle size distribution of liquid emulsions and reconstituted slurries

[0353] Methods: The particle size distribution of homogenized liquid emulsions and reconstructed slurries was analyzed using a Malvern 3000 laser particle size analyzer. Standard operating point (SOP) was adjusted based on the measured refractive index and emulsion density. Results are the average of five measurements.

[0354] Moisture content

[0355] Methods: The moisture content of the spray-dried powder was determined using a CEM Smart-6 moisture analyzer. The results are the average of three measurements.

[0356] Bulk density of spray-dried flavor powder

[0357] Method: Allow the powder to flow from a funnel three inches above the density cup. Once overfilled, level the density cup. Measure the weight of the powder, and express the density in g / L. The result is the average of three measurements.

[0358] Color measurement of emulsions and reconstituted slurries

[0359] Method: The L*a*b* values ​​of the colors were measured using a Hunter Mini-scan colorimeter. The results are the average of five measurements.

[0360] Fat content of spray-dried flavor powder

[0361] Method: Fat content was measured using a CEM fat analyzer.

[0362] Yield calculation

[0363] Method: The feed rate was calculated by monitoring the weight loss of the liquid emulsion over 20 minutes. The amount of dried powder was collected over 20 minutes. The calculations were performed as follows:

[0364]

[0365] Three samples were collected over a 1-hour period, and the average yield was calculated. The amount of dried product remaining in the cyclone separator was taken into account in the calculation.

[0366] Accelerated storage stability

[0367] Method: Spray-dry 100g of flavor powder (containing...) 12 (or soluble pea starch) are placed in a large container, the lid is closed to fill only 1 / 4 of the container, and stored at 45°C for 7, 14 and 28 days.

[0368] During storage, shake the sample twice a week to redistribute the powder in the container.

[0369] Immediately after storage, remove the sample containers and cool them to room temperature (approximately 18°C) and place them in a freezer at -80°C until they are used for the analysis of limonene oxide products (target compounds - cis-limonene oxide, trans-carvone, cis-carvone, carvone).

[0370] result

[0371] Viscosity of orange oil emulsion used for spray drying

[0372]

[0373] Orange oil emulsions containing soluble pea starch have a viscosity higher than Viscosity of 12.

[0374] Reconstructing the viscosity of spray-dried powder

[0375]

[0376] have The viscosity of the reconstituted flavor powder of 12 is higher than that of highly soluble pea starch.

[0377] After one day of storage, both flavor powders showed an increase in viscosity.

[0378] The thickening effect (increase in viscosity) of the two components is comparable (for...). 12 with highly soluble pea starch, 75.5 cPs and 82 cPs).

[0379] density of liquid emulsion

[0380]

[0381] The density of a 12% emulsion is slightly higher than that of highly soluble pea starch.

[0382] Reconstructing the density of powder emulsions

[0383]

[0384] The density of the reconstructed powder is comparable.

[0385] The color of the lotion

[0386] Sample GLUCIDEX 12 L* a* b* 45% DS emulsion with batch number 1 for spray drying 77.75 0.30 37.69 45% DS emulsion with batch number 2 for spray drying 78.19 0.21 37.12 average value 77.97 0.26 37.41 45% ds reconstituted spray-dried powder with lot number 1 69.57 0.96 36.08 45% DS reconstructed spray-dried powder with lot number 2 70.48 0.91 34.61 average value 70.03 0.94 35.35

[0387] Sample high soluble pea starch L* a* b* 45% DS emulsion for spray drying, batch 1 80.88 -1.87 27.46 45% DS emulsion with batch 2 for spray drying 79.58 -1.97 28.40 average value 80.23 -1.92 27.93 45% ds reconstituted spray-dried powder of batch 1 92.84 -1.15 11.07 45% ds reconstituted spray-dried powder with batch 2 93.49 -1.19 10.30 average value 93.17 -1.17 10.67

[0388] Compared to emulsions containing highly soluble pea starch, it has orange oil... The 12-color lotion is more yellow and brighter. Compared to... Compared to emulsions, the lower b-value of soluble pea starch emulsions also indicates lower yellowness.

[0389] Refractive index of 45% DS emulsion

[0390]

[0391] The refractive indices of the two components are comparable in the emulsion and in the reconstructed slurry.

[0392] Particle size distribution (in micrometers) of 45% DS emulsion

[0393] sample Dx(10) Dx(50) Dx(90) Emulsion with batch number 1 for spray drying 0.291 1.81 10.6 Emulsion with batch number 2 for spray drying 0.385 1.75 11.1 average value 0.338 1.78 10.85 Reconstructed spray-dried powder with batch number 1 0.312 1.35 8.58 Reconstructed spray-dried powder with batch number 2 0.306 1.31 7.68 average value 0.309 1.33 8.13 Sample high soluble pea starch Emulsion with batch number 1 for spray drying 0.579 11.2 23.8 Emulsion with batch 2 for spray drying 0.541 10.0 20.9 average value 0.560 10.6 22.35 Reconstructed spray-dried powder with batch 1 0.380 4.02 11.8 Reconstructed spray-dried powder with batch 2 0.313 5.17 14.4 average value 0.347 4.60 13.1

[0394] Particle size distribution shows that the particles used for spray drying The particle size of the 12 emulsion and the reconstituted emulsion is smaller than that of highly soluble pea starch.

[0395] However, compared to the particle size of emulsions used for spray drying, Both 12 and highly soluble pea starch showed smaller particle size for reconstructing emulsions.

[0396] Moisture content of spray-dried flavor powder

[0397]

[0398]

[0399] The average moisture content of the spray-dried powder of grade 12 is comparable to that of highly soluble pea starch.

[0400] Bulk density of spray-dried flavor powder

[0401]

[0402] The average bulk density of the spray-dried flavor powder is slightly higher than that of the highly soluble pea starch.

[0403] Color of spray-dried flavor powder

[0404]

[0405] and Compared to 12, spray-dried flavor powder of soluble pea starch showed slightly lower whiteness.

[0406] Fat content of spray-dried flavor powder

[0407]

[0408] The results showed that the fat content of spray-dried flavor compounds with high soluble pea starch was slightly higher than that of other flavor compounds. The fat content is 12%.

[0409] Yield

[0410]

[0411] On average, Both 12 and highly soluble pea starch were obtained in yields exceeding 60%, which is the objective of this application.

[0412] However, when operating batch 1 of the highly soluble pea starch, there were equipment problems with the spray dryer at the beginning.

[0413] The only yield given is for batch 2 of highly soluble pea starch. This indicates that in spray-dried orange oil, compared with... Compared to 12, soluble pea starch yields a higher output.

[0414] Accelerated storage stability - Development of limonene oxidation byproducts

[0415]

[0416]

[0417]

[0418] The table above shows the effects of packaging orange oil on its storage life. 12 or oxidation products formed from highly soluble pea starch.

[0419] Each ingredient has two batch numbers, and data for each batch number was collected after storage at 45°C for 0, 7, 14, and 28 days.

[0420] The table above shows that... Orange oil encapsulated with 12 or more highly soluble pea starch showed no signs of oxidation in the first 7 days.

[0421] However, after 7 days, it was shown that using The 12-packet orange oil oxidizes at a higher rate than highly soluble pea starch.

[0422] At the end of 28 days. (Use) The average total oxidative byproducts produced by 12 packets of orange oil were almost twice that of highly soluble pea starch.

[0423] Therefore, this indicates that... Compared to 12, soluble pea starch provides better protection against flavor oxidation.

[0424] in conclusion

[0425] Based on the tests conducted, and Compared to 12, the spray-dried liquid formulation of highly soluble pea starch showed higher emulsion viscosity and less yellowing.

[0426] The D90 particle size (droplet size) of the orange oil emulsion made from highly soluble pea starch is... Twice the size of.

[0427] However, the differences were smaller in the reconstructed powder.

[0428] Once the spray dries, The spray-dried powder of highly soluble pea starch showed comparable results in terms of color, density, and moisture content.

[0429] Highly soluble pea starch performs well in spray drying and is compatible with... It offers higher yields compared to 12.

[0430] The results of accelerated storage stability studies indicate that, compared to highly soluble pea starch, [the following is a separate, unrelated sentence:] ... The 12-packet orange oil oxidized at a higher rate and produced a greater amount of oxidation byproducts compared to highly soluble pea starch by the end of 28 days.

[0431] In short, with Compared to 12, highly soluble pea starch provides better antioxidant protection for encapsulated flavors.

[0432] Example 4. with Evaluation of high-soluble pea starch in fat-free vinaigrette compared to 12.

[0433] The purpose of this paper is to evaluate the use of the highly soluble pea starch of the present invention in sauces and seasonings, and more particularly in the formulation of fat-free balsamic vinegar, to evaluate its sensory properties and characterize its color and viscosity development over time.

[0434] Two batches of highly soluble pea starch of the present invention (batch 3 and batch 4) prepared as in Example 1 and a batch Compare between 1 and 2.

[0435] Preparation of fat-free black vinegar

[0436] The recipe is given below.

[0437] To replace fat, 25% of the highly soluble pea starch of this invention is added or 12. Prepare solutions. After preparing several formulations, select these contents to determine the viscosity of the vinaigrette at approximately 70 cps-100 cps, thereby obtaining a pourable solution without excessive lipids.

[0438] Higher content 12 or soluble pea starch tends to yield a high lipid content, which is undesirable for vinaigrette but desirable for salad dressings.

[0439] The content of contents also represents the amount of maltodextrin (5%-9% solids) that provides the texture in a typical formulation.

[0440]

[0441] method :

[0442] Preparation of 300g soluble starch solution (25% solids):

[0443] • Add 75g of soluble pea starch and 225g of filtered water to a Welling mixer at 25°C (room temperature).

[0444] Mix water and soluble pea starch at speed 4 for 5 minutes.

[0445] Preparation of fat-free vinaigrette.

[0446] Weigh all the dry ingredients and put them into a container, and mix them by hand until they are evenly mixed.

[0447] Weigh the vinegar, water and 12 (or soluble pea starch) solutions and transfer them to a Wehrling blender.

[0448] • When the mixer is running at speed 4, add the dry ingredients and continue mixing for a total of 7 minutes.

[0449] Pour them into a large plastic container, close the lid, and store until used for analysis or sensory evaluation.

[0450] Analytical methods :

[0451] The viscosity of vinaigrette

[0452] Method: Add 28g of vinaigrette to an RVA container and measure the viscosity at 25°C and 160 rpm for 8 minutes. Report the viscosity of the vinaigrette at 8 minutes.

[0453] Measurement results were obtained at time intervals of day 1, day 7, and day 30.

[0454] All measurements were taken in duplicate.

[0455] Color measurement of vinaigrette

[0456] Method: The color of the vinaigrette was measured using a Hunter colorimeter. All measurements were repeated three times.

[0457] Sensory evaluation of vinaigrette

[0458] method:

[0459] Use with 12 and three coded vinaigrette samples of the soluble pea starch of the present invention were subjected to a triangulation test, wherein two samples had the same vinaigrette and one sample was different.

[0460] The team members were asked to identify the differences in the samples. For sensory evaluation, a vinaigrette dressing containing soluble pea starch from batch 4 was used.

[0461] The sample order is random.

[0462] The total number of group members is 8.

[0463] result

[0464] The viscosity of vinaigrette

[0465]

[0466] The soluble pea starch of the present invention showed a slight increase in the viscosity of the vinaigrette from day 1 to day 30.

[0467] The color of vinaigrette

[0468]

[0469] use There was no difference in L and b values ​​for vinaigrette prepared from soluble pea starch.

[0470] The L value pointing towards the lower positive end indicates the darkness of the sample.

[0471] However, The a value (redness) of the pea starch is slightly lower than that of soluble pea starch.

[0472] The color of the vinaigrette did not change after 30 days of storage.

[0473] Sensory evaluation of black vinegar

[0474] Sensory Analysis - Triangle Test

[0475] Only 3 out of 8 team members correctly identified the different samples.

[0476] Five out of eight panel members (62.5%) could not identify the different samples among the three samples provided to each panel member.

[0477] This indicates that vinaigrettes are very similar in color, texture, and flavor.

[0478] in conclusion

[0479] Viscosity analysis showed that the two vinaigrettes prepared using batches 3 and 4 of soluble pea starch had no viscosity difference, and they were similar to those prepared using... The vinaigrette prepared in step 12 is similar.

[0480] Stored at 25°C (room temperature) for 30 days, containing The vinaigrette of 12 and the soluble pea starch of the present invention showed a slight increase in viscosity (about 10 cps).

[0481] The colors of the vinaigrette are very similar and show no change after being stored at 25°C for 30 days.

[0482] Sensory evaluation conducted using a triangular test indicated that it contained... It is very similar to vinaigrette made with soluble pea starch in color, texture and flavor.

[0483] Example 5. and Compared to 12, this study evaluated the high soluble pea starch content in powdered beverage formulations.

[0484] The purpose of this paper is to evaluate the use of the highly soluble pea starch of the present invention in beverages, and more particularly in tropical punch blends and energy recovery drinks, to evaluate its sensory properties and characterize its color and viscosity.

[0485] Two batches of highly soluble pea starch of the present invention (batch 5 and batch 6) prepared as in Example 1 and a batch Compare between 1 and 2.

[0486] Tropical mixture formulation

[0487] The recipe is given below.

[0488]

[0489] Method: 100g powder mixture

[0490] Weigh all ingredients and mix thoroughly in a shaker for 10 minutes.

[0491] Preparation of Punch Beverages

[0492] Add 8g of the powder mixture to 8oz (240g) of filtered water. Scale up as needed.

[0493] Shake well to dissolve.

[0494] Pour them into a large plastic container, close the lid, and store until used for analysis or sensory evaluation.

[0495] Formulation of energy drink mixtures

[0496] The recipe is given below.

[0497]

[0498] Method: 100g powder mixture

[0499] Weigh all ingredients and mix thoroughly in a shaker for 10 minutes.

[0500] Preparation of energy drinks

[0501] Add 60g of the powder mixture to 8oz (240g) of filtered water. Scale up as needed.

[0502] Shake well to dissolve.

[0503] Pour them into a large plastic container, close the lid, and store until used for analysis or sensory evaluation.

[0504] Analytical methods :

[0505] Viscosity of tropical punch drinks and energy drinks

[0506] method:

[0507] Punch beverage: Add 28g of the prepared beverage to the RVA tank and measure the viscosity at 5°C and 160 rpm for 8 minutes.

[0508] Record the viscosity of the beverage at 8 minutes.

[0509] Measurement results were obtained at time intervals of day 0 and day 15.

[0510] Energy Drink: Add 28g of the prepared beverage to the RVA container and measure the viscosity at 5°C and 160 rpm for 8 minutes. Report the viscosity of the beverage at 8 minutes only on day 0.

[0511] All measurements were taken in duplicate.

[0512] Color measurement results of tropical punch beverage

[0513] Method: The color of beverages prepared with water was measured using a Hunter colorimeter. All measurements were repeated three times.

[0514] Absorbance (turbidity) of tropical punch beverages

[0515] Method: Absorbance (turbidity) was measured at 700 nm (visible wavelength) using a Shimadzu spectrophotometer.

[0516] Beverages prepared with water were measured using a spectrophotometer.

[0517] Measurements were taken on day 0 and after 15 days of storage in a refrigerator (4°C).

[0518] Sensory evaluation of tropical punch beverages and energy recovery drinks

[0519] method:

[0520] Punch beverages: using beverages with Triangulation was performed on punch beverage samples prepared from 12 and 3 codes of the soluble pea starch of the present invention, where two samples had the same beverage and one sample was different. Panel members were required to identify the different sample.

[0521] For sensory evaluation, the beverage prepared from batch 6 was used.

[0522] The sample order was randomized. The total number of group members was 12.

[0523] Energy recovery drink: After adding water, use batch 6 or... The same procedure was followed for the preparation of the energy-restoring beverage mixture 12.

[0524] result

[0525] Viscosity of tropical punch mixture

[0526]

[0527] Once the punch beverage (day 0) is prepared, it has The viscosity of the two punch beverages made from 12 and soluble pea starch is similar.

[0528] Even though the beverage is an instant beverage, the reconstituted beverage was stored at 4°C for 15 days and the viscosity was measured again.

[0529] contain Both punch beverages containing 12 and soluble pea starch showed a slight increase in viscosity from day 0 to day 15.

[0530] The soluble pea starch of this invention is very similar to maltodextrin.

[0531] Viscosity of energy drinks

[0532]

[0533] Contains the soluble pea starch of the present invention and Energy drinks of type 12 exhibit similar viscosity.

[0534] The color of tropical punch drinks

[0535]

[0536] On day 0, having The -L, a, b- values ​​of 12-grade punch beverage are lower than those of soluble pea starch punch beverage.

[0537] However, it is difficult to identify visually. After storing the punch beverage for 15 days, it became noticeably different from beverages with... Compared to beverages containing 12, punch beverages containing soluble pea starch formed more turbidity. This is mainly reflected in the higher L-value of punch beverages containing soluble pea starch.

[0538] Absorbance (turbidity) of tropical punch beverages

[0539]

[0540]

[0541] and Compared to day 12, beverages containing soluble pea starch showed higher absorbance (higher turbidity) on day 0.

[0542] However, after 15 days, the absorbance (turbidity) of the beverage containing soluble pea starch increased significantly compared to the beverage containing GLUCIDEX 12. This indicates that soluble pea starch produces turbidity during storage and can be used as a natural turbidity-blocking agent for ready-to-drink (RTD) beverages.

[0543] Sensory evaluation of energy drinks

[0544] Sensory Analysis - Triangle Test

[0545] Only 4 out of 12 panel members correctly identified the different samples. This is the total number of panel members who were able to correctly identify the different samples by guessing (2 panel members) or not guessing (2 panel members).

[0546] This indicates that using 12 and energy drinks made from soluble pea starch of the present invention are similar in appearance, flavor, color, and mouthfeel. The expert panel members who identified the different samples correctly mentioned beverages containing soluble pea starch and those containing... The beverage with a viscosity of 12 is slightly thicker and more foamy.

[0547] The number of significantly different group members needed is 8 out of 12.

[0548] in conclusion

[0549] Viscosity analysis showed that soluble pea starch batches 5 and 6, as well as... The viscosity of the prepared punch beverage or energy drink was not different. After storage at 4°C for 15 days, the viscosity was... Punch beverages made with 12 and soluble pea starch showed a slight increase in viscosity (about 2 cps).

[0550] However, with containing Compared to beverages containing soluble pea starch, punch drinks showed more opacity development.

[0551] Sensory evaluation conducted through a triangular test indicated that it contained... Punch drinks and energy drinks made with 12 and soluble pea starch are very similar in color, texture and flavor.

Claims

1. A highly soluble legume starch, having the following characteristics: - Oligosaccharides with a degree of polymerization (DP) of 1 and 2, with a content of less than 10% by weight. - Oligosaccharides with a content greater than 50% by weight and a DP of 3 to 20 - Solubility in water greater than 90% by weight at 20°C - Viscosities less than 500 cP, wherein the viscosity was measured by a Brookfield II viscometer using a #21 spindle. And it has: -pass 13 The α1,4 / α1,6 ratio determined by C NMR is between 25% and 35%.

2. The highly soluble legume starch according to claim 1, wherein the content of oligosaccharides with a degree of polymerization (DP) of 1 and 2 is less than 6% by weight.

3. The highly soluble legume starch according to claim 1, wherein the content of oligosaccharides with a DP of 3 to 20 is greater than 70% by weight.

4. The highly soluble legume starch according to claim 1, wherein the water solubility is greater than 95% by weight at 20°C.

5. The highly soluble legume starch according to claim 1, wherein the viscosity is less than 100 cP.

6. The highly soluble legume starch according to claim 1, wherein the α1,4 / α1,6 ratio is between 28% and 32%.

7. The highly soluble legume starch according to claim 1, wherein the starch is pea or broad bean starch.

8. A method for preparing highly soluble legume starch according to claim 1, the method comprising the following steps: -Preparation of a starch-water mixture containing starch. - The starch-water mixture is gelatinized to obtain gelled starch. - Cook the gelatinized starch to obtain a cooking solution. Optionally, the cooking solution is homogenized to obtain a homogenized cooking solution. - The cooking solution or the homogenized cooking solution is subjected to ultrasonic treatment. Optionally, the ultrasonically treated solution is refined, evaporated to concentrate the solution, and dried to obtain a powder product. The cooking of the gelled starch is carried out at a temperature between 100°C and 200°C and a pressure between 1.43 bar and 12.55 bar.

9. The method of claim 8, wherein the starch in the initial starch-water mixture is natural legume starch.

10. The method according to claim 9, wherein the starch is pea or broad bean starch.

11. The method of claim 8, wherein the starch in the initial starch-water mixture accounts for 5% to 20% by weight relative to the total weight of the starch-water mixture.

12. The method of claim 8, wherein the gelation is performed by steam cooking, jet cooking, cooking on a drum, cooking in a kneader / extruder system, followed by drying.

13. The method of claim 12, wherein the drying is performed in an oven, by hot air on a fluidized bed, by hot air on a rotating drum, by atomization, by extrusion, or by freeze-drying.

14. The method of claim 8, wherein the gelation is carried out at a temperature between 50°C and 90°C for 1 minute to 60 minutes.

15. The method of claim 8, wherein the starch is pea starch, and the gelation is carried out at a temperature between 72°C and 75°C for 10 to 15 minutes.

16. The method of claim 8, wherein the starch is pea starch, and the cooking is carried out at a temperature between 145°C and 175°C and a pressure between 4.16 bar and 8.94 bar.

17. The method of claim 8, wherein the cooking solution is passed through a shearing device at a temperature between 15°C and 95°C, at a pressure between 500 bar and 1000 bar, and at a back pressure between 50 bar and 100 bar.

18. The method of claim 8, wherein the starch is pea starch and the cooking solution is passed through a shearing device at a temperature between 45°C and 55°C, under a pressure between 700 bar and 800 bar and a back pressure between 70 bar and 80 bar.

19. The method according to claim 17 or 18, wherein the shearing device is a homogenizer.

20. The method of claim 8, wherein the cooking solution is ultrasonically treated at a temperature between 30°C and 80°C and at a frequency between 10 kHz and 360 kHz.

21. The method of claim 8, wherein the starch is pea starch, and the cooked pea starch solution is ultrasonically treated at a temperature between 40°C and 45°C and a frequency between 15 kHz and 25 kHz.

22. The method of claim 8, wherein the ultrasonically treated solution is evaporated as a syrup or dried into powder using a dryer.

23. The method of claim 22, wherein the dryer is selected from a drum dryer, a rapid dryer, a spray dryer, or a freeze dryer.

24. The method of claim 22, wherein the ultrasonically treated solution is dried into powder form using a spray dryer, wherein the inlet temperature of the spray dryer is between 150°C and 250°C, and the outlet temperature is between 60°C and 120°C.

25. The method of claim 24, wherein the inlet temperature in the spray dryer is between 170°C and 190°C.

26. The method of claim 24, wherein the outlet temperature is between 80°C and 90°C.

27. Use of the highly soluble legume starch according to claim 1 as a substitute for maltodextrin in food applications.

28. The highly soluble legume starch according to claim 1, as a substitute for maltodextrin, is used in the preparation of baked goods, sauces and seasonings, dairy products and beverages.

29. The use according to claim 28, wherein the highly soluble legume starch is used as a carrier for flavor encapsulation in the formulation of non-fat vinaigrettes and in the preparation of powdered beverage formulations.

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