LOW ACETYLATED PEA STARCH AS A PROTEIN SUBSTITUTE
DE602020057330T2Active Publication Date: 2025-08-27ROQUETTE FRERES SA
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Patent Information
- Application Number
- DE602020057330
- Authority / Receiving Office
- DE · DE
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2020-10-20
- Publication Date
- 2025-08-27
- Estimated Expiration
- 2040-10-20
AI Technical Summary
Technical Problem
Existing wheat flour-based noodles face issues with stickiness during production due to the use of modified potato starch, and egg white proteins are often required to prevent this, but they can cause allergic reactions and undesirable tastes, while alternative gelling agents like alginate are sensitive to heat and hygroscopic.
Method used
Using low acetylated pea starch with an acetyl value of less than 2% to replace egg white proteins, providing a stable gelling agent that maintains noodle texture without the drawbacks of traditional solutions.
Benefits of technology
The low acetylated pea starch maintains noodle elasticity and texture over time, eliminating the need for egg white proteins and reducing allergenic risks, while preventing stickiness during production.
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