Amylopectin starch for binding meat products
Patent Information
- Application Number
- JP2023573255
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2021-05-28
- Filing Date
- 2022-05-27
- Publication Date
- 2025-04-07
AI Technical Summary
Existing starches in the meat industry struggle to balance high water retention and improved hardness in pasteurized meat products, with natural potato starch providing moderate water retention but low hardness, and corn starch offering high hardness but low water binding and retention.
Drying granular amylopectin potato starch to a moisture content of 2 to 12% by weight, preferably 3 to 9%, under conditions that include physical stress, alters its properties to achieve a gelatinization temperature of 59-65°C, increased enzymatic digestibility, and maintained peak viscosity, resulting in improved water retention and hardness.
The modified starch exhibits enhanced water retention and firmness in pasteurized meat products, outperforming both natural and inhibited starches, particularly when pasteurized at higher temperatures.