Pregelatinized starch with high process tolerance and methods for making and using same

Abstract

The present disclosure relates to a highly process-tolerant pregelatinized starch, and methods for making and using the same. In one aspect, the present disclosure provides a pregelatinized starch having a soluble content of 15% by weight or less and a sedimentation volume ranging from 15 mL / g to 45 mL / g, wherein the pregelatinized starch comprises starch granules, at least 50% of the starch granules swell but are not substantially fragmented when treated with water at 95°C, and the pregelatinized starch has a substantially planar morphology. In another aspect, the present disclosure provides a pregelatinized drum-dried starch having a soluble content of 15% by weight or less and a sedimentation volume ranging from 15 mL / g to 45 mL / g, wherein the pregelatinized starch comprises starch granules, at least 50% of the starch granules swell but are not substantially fragmented when treated with water at 95°C.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of priority to U.S. Provisional Patent Application No. 62 / 484,790, filed April 12, 2017, and U.S. Provisional Patent Application No. 62 / 547,695, filed August 18, 2017, each of which is incorporated herein by reference in its entirety.

[0002] Background of the Disclosure This disclosure relates generally to starch. More particularly, this disclosure relates to pregelatinized starch that is highly process-tolerant, and methods for making and using the same. [Background technology]

[0003] Food-grade starches are commonly used to provide desirable qualities to a variety of food products. For example, cross-linked and stabilized modified food starches are widely used for food texturing. Stabilization confers freeze-thaw stability to starch, while cross-linking confers process resistance. Stabilization can be provided by substituting starch hydroxy groups with groups such as hydroxypropyl ether or acetyl ester. Process resistance can be achieved by cross-linking with groups such as phosphate (e.g., via treatment of starch with phosphochloride) or adipate (e.g., via treatment with acetic-adipic mixed anhydride). As used herein, the terms "process tolerant" or "process tolerance" with respect to starch mean that individual granules of starch can swell in water when cooked but retain a significant portion of their granularity throughout processing. Thus, process-resistant starch can resist breakdown into fragments and dissolution during processing. This behavior allows the starch to slightly thicken foods without causing undesirable gelation, cohesion, or stringiness. Process-tolerant starches are therefore highly desirable for use in foods such as gravies, sauces, and dressings, as well as certain fruit fillings and dairy products.

[0004] In many applications, starch must be cooked at relatively high temperatures, often approaching 100°C, to provide the desired textural behavior in a given food product. However, there are various techniques known as pre-cooking, or "gelatinizing," starch; such pregelatinized starches can be used to provide a desired viscosity in a food product without the need to heat the food product at such high temperatures. Some such gelatinization methods include spray cooking, drum drying, and pre-swelling with aqueous alcohol. Drum drying involves passing a moist starch material over a hot, rotating drum and squeezing it through narrow openings formed between the drum and another surface (e.g., another rotating drum). This process is carried out at a temperature sufficient not only to gelatinize the starch but also to dry most of the moisture therefrom, providing the starch in a dry sheet or flake form that can be processed into a desired flake or particle size. Drum drying is the least expensive of these techniques; however, as the inventors have determined (and as described in more detail below), drum drying can adversely affect the integrity of the starch granules and provide a starch material that provides undesirable textures, such as cohesiveness and stringiness, in foods. Drum-dried starches generally provide dispersions with lower viscosities than spray-cooked and alcohol-modified starches when prepared with comparable process tolerances, and they can have a high degree of solubles, which can lead to undesirable clumping. Drum drying can significantly reduce process tolerance.

[0005] Summary of the Invention In one aspect, the present disclosure provides a pregelatinized drum-dried starch having a solubles content of 15% by weight or less and a sedimentation volume in the range of 15 mL / g to 45 mL / g, wherein the pregelatinized starch comprises starch granules, and at least 50% of the starch granules swell but are not substantially fragmented when treated with water at 95°C.

[0006] In another aspect, the present disclosure provides a pregelatinized starch having a soluble content of 15% by weight or less and a sedimentation volume in the range of 15 mL / g to 45 mL / g, wherein the pregelatinized starch comprises starch granules, at least 50% of the starch granules swell but do not substantially fragment when treated with water at 95°C, and the pregelatinized starch is in a substantially planar morphology.

[0007] In another aspect, the present disclosure provides a method of producing a pregelatinized starch as described herein, comprising the steps of providing a non-gelatinized starch moistened with an aqueous medium; and drum drying the moist non-gelatinized starch under conditions sufficient to pregelatinize the starch.

[0008] In another aspect, the present disclosure provides a method of making a food product comprising dispersing a pregelatinized starch described herein in a food product.

[0009] Another aspect of the present invention is a food product comprising the starch described herein. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a photomicrograph of a conventional non-pregelatinized hydroxypropylated modified starch. [Figure 2] 2 is a micrograph of the starch of FIG. 1 after being subjected to RVA conditions. [Figure 3] 1 is a photomicrograph of a conventional pregelatinized hydroxypropylated modified starch. [Figure 4] 1 is a photomicrograph of an example of drum-dried starch. [Figure 5] A set of standard photographs for spinnability. [Figure 6] A set of standard photographs for sedimentation velocity [Figure 7] A standard set of photographs for undissolved particles. [Figure 8] 1 is a photomicrograph of a pregelatinized starch of the present disclosure after being subjected to RVA conditions. [Figure 9]1 is a micrograph of starch granules of the present disclosure after dispersion and after shearing. [Figure 10] 1 is a micrograph of starch granules of the present disclosure after dispersion and after shearing. [Figure 11] 1 is a graph comparing the properties of starches of the present disclosure with conventional agglomerated starches. [Figure 12] 1 is a graph comparing the properties of starches of the present disclosure with conventional agglomerated starches. [Figure 13] 1 is a viscosity measurement of a pre-emulsion used to make a salad dressing according to one example. [Figure 14] 1 is a viscosity measurement of a pre-emulsion used to make a salad dressing according to one example. [Figure 15] 1 is a photomicrograph of a pre-emulsion and emulsion dressing according to one embodiment. [Figure 16] 1 is a photomicrograph of a pre-emulsion and emulsion dressing according to one embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0011] Drum drying, as noted above, is a cost-effective method for pregelatinization, but can have undesirable effects on starch performance. For example, FIG. 1 is a photomicrograph of a conventional, non-pregelatinized, hydroxypropylated modified starch dispersed in water under the RVA conditions described below. As can be seen, the individual granules of starch remain substantially intact. Pregelatinizing this starch by spray cooking and then dispersing it in water under the RVA conditions described below results in granules that swell but do not substantially fragment or disintegrate, as shown in FIG. 2. In contrast, when the starch of FIG. 1 is pregelatinized by drum drying, the resulting planar sheet or flake particles break down upon reintroduction to water, producing mostly particles that are clearly fragments of starch granules, as shown in FIG. 3. These granule fragments are visually distinct from the intact, unfragmented granules of FIGS. 1 and 2. This fragmentation of starch granules can result in a loss of process resistance and an increase in the amount of soluble starch, which can provide undesirable textural qualities to the starch.

[0012] Surprisingly, the present inventors have been able to use drum drying to provide a pregelatinized starch material that can provide both process resistance and highly desirable texturing properties. Accordingly, one aspect of the present disclosure is a pregelatinized starch having a soluble content of less than 15% by weight and a sedimentation volume in the range of 15 mL / g to 45 mL / g. The pregelatinized starch comprises starch granules; at least 50% (e.g., at least 80%) of the starch granules swell but do not substantially fragment when treated with water. The pregelatinized starch of this aspect of the present disclosure is a drum-dried starch.

[0013] Additionally, the pregelatinized starch of the present disclosure can be provided in a substantially planar form. Accordingly, another aspect of the present disclosure is a pregelatinized starch having a soluble content of less than 15% by weight and a sedimentation volume ranging from 15 mL / g to 45 mL / g. The pregelatinized starch comprises starch granules; at least 50% (e.g., at least 80%) of the starch granules swell but do not substantially fragment when treated with water at 95°C. The pregelatinized starch is in a substantially planar form. As used herein, a "substantially planar" form refers to at least 50%, at least 75%, or even at least 90% of the material by weight in the form of individual sheet-like or flake-like particles of material having a thickness of not more than half (e.g., not more than one-third or not more than one-quarter) of the length and width of the particle, respectively. Thickness is measured as the average thickness along the shortest dimension, while length is measured as the longest dimension perpendicular to the thickness, and width is measured as the longest dimension perpendicular to both the thickness and length. In certain embodiments described elsewhere herein, the pregelatinized starch of this aspect of the disclosure is a drum-dried starch.

[0014] As those skilled in the art will appreciate, sedimentation volume can be used as a measure of process resistance. As used herein, sedimentation volume is the volume occupied by 1 g of cooked starch (dry basis) in 100 g of salted buffer solution (i.e., total amount, including starch). This value is also known in the art as "swelling volume." As used herein, "salted buffer solution" refers to a solution prepared by the following steps: a) Using a top-loader balance, weigh 20 grams of sodium chloride into a 2-liter volumetric flask containing a stir bar; b) To this, add RVA pH 6.5 buffer (purchased from Rikka Chemical Co.) to fill the flask at least halfway; c) Stir until the sodium chloride is dissolved; d) Add additional RVA pH 6.5 buffer to bring the final volume to 2 liters; The settling volume described herein is determined by cooking starch at 5% solids in a salted buffer solution by first suspending the container containing the slurry in a 95°C water bath, stirring with a glass rod or metal spatula for 6 minutes, then covering the container and maintaining the paste at 95°C for 20 minutes. The container is removed from the bath and allowed to cool on the bench. The resulting paste is brought to its initial weight by adding water (i.e., to replace any evaporated water) and mixing thoroughly. 20.0 g of the paste (containing 1.0 g of starch) is weighed into a 100 mL graduated cylinder containing the salted buffer solution, and the total weight of the mixture in the cylinder is adjusted to 100 g with the buffer. The cylinder is allowed to stand at room temperature (approximately 23°C) for 24 hours. The volume occupied by the starch sediment (i.e., as read off the cylinder) is the sedimentation volume per gram of starch, i.e., in mL / g.

[0015] Starches with relatively low sedimentation volumes (for example, in the range of 15 mL / g to 45 mL / g) have excellent processing resistance. In certain embodiments described elsewhere herein, the pregelatinized starch has a sedimentation volume in the range of 15 mL / g to 40 mL / g, or 15 mL / g to 35 mL / g, or 15 mL / g to 30 mL / g, or 15 mL / g to 25 mL / g, or 15 mL / g to 20 mL / g, or 20 mL / g to 45 mL / g, or 20 mL / g to 35 mL / g, or 20 mL / g to 30 mL / g, or 20 mL / g to 25 mL / g, or 25 mL / g to 45 mL / g, or 25 mL / g to 40 mL / g, or 25 mL / g to 35 mL / g, or 30 mL / g to 45 mL / g, or 30 mL / g to 40 mL / g, or 35 mL / g to 45 mL / g. In certain specific embodiments described elsewhere herein, the pregelatinized starch has a sedimentation volume in the range of 20 mL / g to 25 mL / g.

[0016] In the sediment volume test described above, the supernatant above the granular sediment contains soluble starch, i.e., the portion of the starch not retained by the inhibited granules of the sediment. The amount of soluble starch is quantified by withdrawing a portion of the supernatant, quantitatively hydrolyzing the starch with dextrose using acid or enzymes, and then measuring the dextrose concentration using an instrumental analyzer, such as the glucose analyzer available from YSI Incorporated. The dextrose concentration in the supernatant can be converted algebraically to the soluble percentage (i.e., weight %) of starch.

[0017] When starch releases a high degree of material from its granules during food processing, it can provide a degree of cohesiveness or stringiness to the food product. While this is desirable in some foods, it is highly undesirable in others. Therefore, for certain applications, such as dressings, sauces, and gravies, and certain fruit fillings and dairy products, pregelatinized starches with a low amount of solubles are desirable. Conventional drum-dried starches tend to have a high soluble content. In contrast, the pregelatinized starches of the present invention have a soluble content of 15% or less. Thus, the pregelatinized starches of the present invention can provide desirable texturing properties without undesirable amounts of cohesiveness or stringiness. In certain embodiments described elsewhere herein, the pregelatinized starch has a soluble content of 10% or less. In certain embodiments described elsewhere herein, the pregelatinized starch has a soluble content of 5% or less, e.g., a soluble content of 4% or less, or a soluble content of 2% or less.

[0018] As will be appreciated by those skilled in the art, the pregelatinized starches of the present disclosure comprise starch granules, i.e., individual packets containing substantially the amylose and amylopectin of the starch. An individual physical particle of dry starch will comprise many such granules, as will be appreciated by those skilled in the art. Granule size varies depending on the botanical source of the starch, with rice starch granules being relatively small (1-5 microns in size) and potato starch granules being relatively large (tens of microns in size).

[0019] In particular, in the pregelatinized starches of the present disclosure, the starch granules swell but do not substantially fragment when treated with water at 95°C. As used herein, "treated with water at 95°C" refers to the conditions of an RVA (Rapid Visco Analyzer) experiment: viscosity is measured by RVA at 5% solids in 1% NaCl pH 6.5 phosphate buffer. Pregelatinized starch is added to water at 35°C and stirred at 700 rpm for 1 minute and 160 rpm for 14 minutes at 35°C; stirring at 160 rpm continues throughout the measurement. The temperature is linearly increased to 95°C over 7 minutes, then held at 95°C for 10 minutes, then linearly decreased to 35°C over 6 minutes, and finally held at 35°C for 10 minutes. Viscosity can be measured at this time, and the resulting starch dispersion can be stained with iodine and examined under a microscope to determine the degree of fragmentation. The degree of fragmentation can be determined by comparing the area of ​​a microscopic field captured by unfragmented granules as a fraction of the total area of ​​the field captured by unfragmented granules and granule fragments. For example, in certain embodiments, the pregelatinized starches described elsewhere herein have a degree of fragmentation of 50% or less, i.e., the area of ​​unfragmented granules divided by the sum of the areas of unfragmented granules and granule fragments is 50% or less. In other embodiments, the pregelatinized starches described elsewhere herein have a degree of fragmentation of 30% or less, or even 10% or less.

[0020] In certain embodiments of the pregelatinized starch described elsewhere herein, at least 75% of the starch granules swell but do not substantially fragment when treated with water at 95° C. In certain embodiments of the pregelatinized starch described elsewhere herein, at least 90% of the starch granules swell but do not substantially fragment when treated with water at 95° C.

[0021] As noted above, the starches of the present invention are pregelatinized. As those skilled in the art will appreciate, the pregelatinization process breaks down the semi-crystalline structure of native starch granules, thus eliminating the need for subsequent high temperature treatment to provide viscosity to foods. As used herein, a "pregelatinized" starch is one in which, when viewed under a polarized microscope, no more than 25% of its granules exhibit birefringence, i.e., high extinction, a so-called "Maltese" cross, throughout the granule. For example, in certain embodiments, no more than 10%, no more than 5%, or even no more than 2% of the pregelatinized starch granules exhibit birefringence.

[0022] In particular, in certain embodiments of the present disclosure, the pregelatinized starch described elsewhere herein is drum-dried starch. Drum drying is an economically attractive pregelatinization method, but can cause undesirable damage to the starch material. For example, conventional drum-dried starch can experience undesirable properties such as high cohesion and stringiness, resulting in starch granules breaking down and producing a large amount of soluble material. In contrast, the pregelatinized starch of this embodiment of the present disclosure, despite being drum-dried, has a low amount of solubility and excellent processability. Conventional drum drying equipment and processes can be used to provide the drum-dried starch of the present disclosure. As one skilled in the art will appreciate, a typical drum dryer includes one or two horizontally mounted hollow cylinders with a feed system configured to apply a thin layer of liquid, slurry, or puree to the surface of one or both cylinders. In drying operations, a drum is heated to dry and, depending on the temperature, cooks the liquid, slurry, or pureed material, forming a thin, solid layer of material that can be removed from the drum with a scraper and pulverized to a desired size or milled. Drum dryers are described in detail by J. Tang et al., "Drum Drying," pages 211-14 in Encyclopedia of Agricultural, Food, and Biological Engineering, Marcel Dekker, 2003, the entire text of which is incorporated herein by reference. Specific drum drying equipment and processes are described below; those skilled in the art will understand that a variety of drum drying and roll drying equipment and conditions can be used to provide the "drum-dried" material described herein. Those skilled in the art will understand that drum-dried starch material has a different dried appearance than spray-cooked or alcohol-treated starch. A micrograph of an example of drum-dried starch is shown in FIG. 4. For example, drum drying can provide dried starch material with a sheet-like or flake-like particle appearance and / or a cratered appearance as described in more detail below and shown in FIG. 4.

[0023] In certain embodiments described elsewhere herein, the particles of pregelatinized starch (e.g., at least 50%, at least 75%, or at least 90% by weight thereof) have a substantially non-round shape (e.g., a jagged shape). Such particles can be produced, for example, by drum drying, as described above; individual particles can be formed by breaking or crushing sheets of dried material. The substantially non-round shape of such material is in contrast to the round particles produced by spray cooking or alcohol treatment.

[0024] In certain embodiments described elsewhere herein, the particles of the pregelatinized starch (e.g., at least 50%, at least 75%, or at least 90% by weight thereof) have cratered surfaces. An example of such a surface is shown in FIG. 4. Such particles can be produced, for example, by drum drying, as described above; particularly at higher drying temperatures desirable to provide substantial pregelatinization, drum drying can provide starch particles with cratered surfaces resulting from water escaping from the drying material in the form of steam.

[0025] In certain embodiments described elsewhere herein, at least 75% by weight of the pregelatinized starch (e.g., at least 90% by weight thereof) is in the form of individual sheet- or flake-like particles of material having a thickness equal to or less than half the length and width of the particle, respectively. Such particles may be produced, for example, by drum drying as described above with an optional milling or grinding step to provide particle size.

[0026] In certain embodiments described elsewhere herein, at least 50% by weight (e.g., at least 75% or at least 90% by weight) of the pregelatinized starch is in the form of individual sheet- or flake-like particles of material having a thickness of no more than one-third of the length and width of the particle, respectively. In certain embodiments described elsewhere herein, at least 50% by weight (e.g., at least 75% or at least 90% by weight) of the pregelatinized starch is in the form of individual sheet- or flake-like particles of material having a thickness of no more than one-quarter of the length and width of the particle, respectively. Such particles can be produced, for example, by drum drying as described above with an optional milling or grinding step to provide the desired particle size. Advantageously, in drum drying processes, particle size can be manipulated over a wider range than is typical for spray-cooked and / or agglomerated particles. Because the dried starch is initially produced as relatively large sheets, particle size can vary from large flakes to the desired fine grain size. For example, drum dried sheets can be milled to particles of several hundred microns in the major dimension (e.g., 750 microns) to provide starches that provide a pulpy texture to foods, or down to around 5-10 microns for starches that provide a rounded texture to foods.

[0027] As one of ordinary skill in the art will appreciate, the pregelatinized starch described herein can be provided in a variety of particle sizes (i.e., substantially dry form). For example, in certain embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet-like or flake-like material particles having a thickness ranging from 20 microns to 250 microns, respectively. For example, in various embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet-like or flake-like material particles having a thickness ranging from 20 microns to 200 microns, or from 20 microns to 150 microns, or from 20 microns to 125 microns, or from 20 microns to 100 microns, or from 20 microns to 75 microns, or from 30 microns to 250 microns, or from 30 microns to 200 microns, or from 30 microns to 150 microns, or from 30 microns to 125 microns, respectively. The material may be in the form of individual sheet or flake-like particles of material having a thickness ranging from 30 microns to 100 microns, or from 50 microns to 250 microns, or from 50 microns to 200 microns, or from 50 microns to 150 microns, or from 50 microns to 125 microns, or from 75 microns to 250 microns, or from 75 microns to 200 microns, or from 75 microns to 150 microns, or from 75 microns to 125 microns, or from 100 microns to 250 microns, or from 100 microns to 200 microns.In certain embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is at least 50 microns, or at least 100 microns, or at least 200 microns, e.g., at least 300 microns or at least 400 microns, or 50 microns to 1000 microns, or 50 microns to 800 microns, or 50 microns to 500 microns, or 50 microns to 250 microns, or 100 microns to 1000 microns, respectively. The material may be in the form of individual sheet-like or flake-like particles of material having lengths ranging from 100 microns to 800 microns, or from 100 microns to 500 microns, or from 100 microns to 250 microns, or from 200 microns to 1000 microns, or from 200 microns to 800 microns, or from 200 microns to 500 microns, or from 300 microns to 1000 microns, or from 300 microns to 800 microns, or from 300 microns to 500 microns, or from 400 microns to 1000 microns, or from 400 microns to 800 microns.Similarly, in certain embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof), i.e., particles having the thickness and length described above, are at least 50 microns, or at least 100 microns, or at least 200 microns, e.g., at least 300 microns or at least 400 microns, or 50 microns to 1000 microns, or 50 microns to 800 microns, or 50 microns to 500 microns, or 50 microns to 250 microns, or 100 microns. The planar particles are in the form of individual sheet- or flake-like material particles having widths ranging from 100 microns to 1000 microns, or 100 microns to 800 microns, or 100 microns to 500 microns, or 100 microns to 250 microns, or 200 microns to 1000 microns, or 200 microns to 800 microns, or 200 microns to 500 microns, or 300 microns to 1000 microns, or 300 microns to 800 microns, or 300 microns to 500 microns, or 400 microns to 1000 microns, or 400 microns to 800 microns. The planar particles described above can also be milled smaller to provide particle sizes, for example, down to the 1 to 20 micron (e.g., 5 to 10 microns) range.

[0028] For example, in certain embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet- or flake-like material particles having a thickness in the range of 20 microns to 250 microns; a length of at least 50 microns; and a width of at least 50 microns, respectively. In other embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet- or flake-like material particles having a thickness in the range of 20 microns to 250 microns; a length of at least 100 microns; and a width of at least 100 microns, respectively. In other embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet- or flake-like material particles having a thickness in the range of 20 microns to 250 microns; a length in the range of 200 microns to 1000 microns; and a width in the range of 200 microns to 1000 microns, respectively. In other embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% by weight or at least 90% by weight thereof) is in the form of individual sheet- or flake-like particles of material having a thickness in the range of 50 microns to 250 microns; a length in the range of 100 microns to 1000 microns; and a width in the range of 100 microns to 1000 microns, respectively. One skilled in the art will appreciate that in various other embodiments, at least 50% by weight of the pregelatinized starch (e.g., at least 75% by weight or at least 90% by weight thereof) is in the form of individual sheet- or flake-like particles of material, each having any combination of thickness, length, and width as described above (e.g., to form sheet- or flake-like particles).

[0029] In certain embodiments described elsewhere herein, the pregelatinized starch is stabilized. Stabilization can be used to improve the safety of the starch in food products, for example, by improving the freeze-thaw performance of the starch. Those skilled in the art will appreciate that such stabilization can be provided in a variety of ways.

[0030] For example, in certain embodiments described elsewhere herein, the pregelatinized starch is stabilized by acylation, e.g., acetylation. Such pregelatinized starch can have an acetylation level ranging from 1 to 4% by weight on a dry solids basis, e.g., 1% to 3.5%, or 1% to 3%, or 1% to 2.5%, or 1.4% to 4%, or 1.4% to 3.5%, or 1.4% to 3%, or 1.4% to 2.5%, or 1.8 to 4%, or 1.8% to 3.5%, or 1.8% to 3%. In certain embodiments described elsewhere herein, the pregelatinized starch has an acetylation level of 1.8% to 2.5% by weight. The weight percent acetylation is determined as % CH3CO-.

[0031] For example, in certain embodiments described elsewhere herein, the pregelatinized starch is stabilized by etherification, e.g., hydroxypropylation. Such pregelatinized starch can have a hydroxypropylation level ranging from 0.5 to 10% by weight, e.g., 0.5% to 8%, or 0.5% to 7%, or 0.5% to 6%, or 1% to 10%, or 1% to 8%, or 1% to 7%, or 1% to 6%, or 2% to 10%, or 2% to 8%, or 2% to 7%, or 2% to 6%, or 4% to 10%, or 4% to 8%, or 4% to 7%, or 4% to 6%, on a dry solids basis. In certain embodiments described elsewhere herein, the pregelatinized starch has a hydroxypropylation level ranging from 2% to 7% by weight. The weight percent of hydroxypropylation is determined as %HOCH(CH3)-CH2-O-.

[0032] Of course, in other embodiments, stabilization may be provided by different chemicals, for example, different esters or different ethers. Combinations of stabilizing chemicals may also be used.

[0033] In certain embodiments described elsewhere herein, the pregelatinized starch is cross-linked. As one of ordinary skill in the art will appreciate, cross-linking can be used to improve the starch's tolerance to processing, for example, by providing a desired sedimentation volume, as described elsewhere herein. In certain embodiments described elsewhere herein, the pregelatinized starch is cross-linked with phosphate (e.g., by treatment with phosphorus oxychloride or metaphosphate). In other embodiments described elsewhere herein, the pregelatinized starch is cross-linked with adipate (e.g., by treatment with an adipic acid derivative, such as acetic / adipic mixed anhydride). One of ordinary skill in the art will, based on this disclosure, select a degree of cross-linking that provides the pregelatinized starch with the desired sedimentation volume, solubility characteristics, and other properties.

[0034] Pregelatinized starch can be processed in many other ways, as will be apparent to those skilled in the art. For example, physical treatments known in the art (e.g., moist heat treatment, dry heat treatment, heat treatment in alcohol or coating with other hydrocolloids) can be used in combination with or instead of cross-linking to provide the starch with desired sedimentation volume, solubility characteristics, and other properties.

[0035] A variety of different starch sources can be used to provide the starch of the present disclosure. Those skilled in the art will be able to distinguish between starch types using conventional microscopy and analytical techniques. For example, in certain embodiments described elsewhere herein, the pregelatinized starch is corn starch. In other embodiments described elsewhere herein, the pregelatinized starch is tapioca or cassava starch. In other embodiments described elsewhere herein, the pregelatinized starch is potato starch. In other embodiments described elsewhere herein, the pregelatinized starch is rice starch or wheat starch. In other embodiments described elsewhere herein, the pregelatinized starch is derived from acorns, arrowroot, aracacha, banana, barley, breadfruit, buckwheat, canna, kola, dogtooth violet, kudzu, malanga, millet, oats, oka, Polynesian arrowroot, sago, sorghum, sweet potato, rye, taro, chestnut, water chestnut, yam, or legumes such as, for example, broad beans, lentils, mung beans, peas, or chickpeas. The starch can be waxy or non-waxy. Furthermore, as will be appreciated by those skilled in the art, the starch feedstock can be refined, for example, by conventional methods, to reduce undesirable flavors, odors, and colors inherent in the starch or otherwise present. For example, impurities can be reduced using methods such as washing (e.g., alkaline washing), steam stripping, ion exchange steps, dialysis, filtration, bleaching, e.g., with chlorite, enzymatic modification (e.g., to remove proteins), and / or centrifugation. Those skilled in the art will appreciate that such purification operations can be performed at various appropriate points in the process.

[0036] The pregelatinized starches described herein can provide various textural benefits. For example, in certain embodiments described elsewhere herein, the pregelatinized starches can provide low cohesion in aqueous media (e.g., as measured by spinnability). Such pregelatinized starches can be used to provide desirably low cohesion in foods such as gravies, sauces, or dressings. Spinnability can be determined by a sensory panel, such as a panel of testers trained to determine the sensory properties of food ingredients, by comparing the results with the photographs in Figure 5 (spinnability values ​​of 3, 6, and 9, from top to bottom). To prepare starch samples for spinnability evaluation, propylene glycol and starch are mixed in a 1:1 ratio using a plastic spatula until the starch is moistened. The starch / propylene glycol mixture is placed in a Caframo mixer set at 825 RPM. The mixer is activated, and 1% (w / w) salt water is poured into the container containing the starch mixture. A spatula is used to ensure the starch is fully exposed to the salt water. The total amount of starch mixture is 2500 grams, with a starch concentration of 6.5% (dry solids basis). The mixture is blended at 825 RPM for 10 minutes. The starch paste is divided into 10 equal portions and placed into 8-ounce covered jars. Each jar contains approximately 250 grams of product. The starch is allowed to hydrate for 1 hour before evaluation. To determine spinnability, the sample is stirred well, then a spoonful of material is removed from the jar and slowly dropped into a container. The length of the tail as the starch leaves the spoon is observed and compared to the photograph in Figure 5 to determine the spinnability value. In certain embodiments, the starches described elsewhere herein have a spinnability value of 5 or less, or 4 or less, or in the ranges of 1-5, 1-4, or 2-5, or 2-4.

[0037] In certain embodiments described elsewhere herein, pregelatinized starch can be well dispersed in aqueous media, e.g., exhibiting a fast settling rate and little undispersed material present as particles or clumps. Dispersibility can be assessed by dumping 5 grams of starch (neat) into 95 grams of 1% (w / w) salt water in a 250 mL beaker. Panelists observe the settling velocity of the starch particles over a 10-second time frame and compare the results with the photograph in Figure 6 to determine the settling velocity value. In certain embodiments described elsewhere herein, starches of the present disclosure have a settling velocity value of at least 4, or at least 5, or in the range of 4-8, 4-7, 5-8, or 5-7. Panelists then stir the starch solution at medium speed for 1 minute using a mini whisk and assess the initial thickness, float count, float area, sediment (amount of particles that settle to the bottom), clumps (large undissolved particles in the solution), graininess, phase separation, and thickness after 3 minutes. In certain embodiments, there are substantially no clumps or floating bodies. After stirring, the amount of undissolved particles can be compared to the photograph in Figure 7. Desirably, the amount of undissolved particles is equal to or less than the amount shown in the photograph "Undissolved Particles 3."

[0038] In particular, certain such pregelatinized starches can provide high dispersibility without clumping. Thus, in certain embodiments described elsewhere herein, the pregelatinized starch does not clump.

[0039] In certain embodiments described elsewhere herein, the pregelatinized starch has a low hydration rate. Too rapid hydration can cause the pregelatinized starch to clump together when dispersed in an aqueous medium. In contrast, a slower hydration rate allows for minimal clumping when the pregelatinized starch is dispersed.

[0040] In certain embodiments described elsewhere herein, the pregelatinized starch is shear-resistant. Shear resistance can be measured by comparing the sedimentation volume and soluble content of the starch before and after shearing. In certain desirable embodiments described elsewhere herein, the sedimentation volume increases by 25% or less, or even 10% or less, upon shearing. In certain desirable embodiments, the amount of soluble content increases by 25% or less, or even 10% or less, upon shearing. In certain embodiments described elsewhere herein, the starch has a degree of fragmentation of 50% or less, 30% or less, or even 10% or less after shearing. In certain such embodiments, "shearing" refers to treatment in a Waring blender (Model 51BL32) by shearing at 30 V for 5 seconds. The starch can optionally be cooked (e.g., at RVA conditions) before shearing.

[0041] Another aspect of the present invention is a method for producing the pregelatinized starch described herein. The method includes providing a non-gelatinized starch moistened with an aqueous medium; and drum-drying the moist non-gelatinized starch under conditions sufficient to pregelatinize the starch, e.g., to the extent described above for the pregelatinized starches of the present disclosure. In certain such embodiments, the non-gelatinized starch is stabilized, e.g., by acetylation, as described above for the pregelatinized starches of the present disclosure. And, in certain such embodiments, the non-gelatinized starch is cross-linked, e.g., with phosphate or adipate, as described above for the pregelatinized starches of the present disclosure. The non-gelatinized starch can be any starch type, as described above. One skilled in the art can use conventional drum-drying techniques to provide the starches described herein.

[0042] Another aspect of the present disclosure is a pregelatinized starch produced by the methods as described herein.

[0043] Another aspect of the present invention is a method for producing pregelatinized starch, comprising dispersing the pregelatinized starch described herein into a food product. The dispersing can be carried out at a variety of temperatures. Notably, because the starch is pregelatinized, the dispersing need not be carried out at elevated temperatures. Thus, in certain embodiments, the pregelatinized starch is dispersed into the food product at a temperature of 95°C or less, e.g., 90°C or less, 70°C or less, or even 50°C or less. In certain embodiments of the methods described elsewhere herein, the pregelatinized starch is dispersed into the food product at a temperature ranging from 15 to 95°C, e.g., 15 to 90°C, 15 to 70°C, 15 to 50°C, 15 to 30°C, 20 to 95°C, 20 to 90°C, 20 to 70°C, or 20 to 50°C. Of course, the pregelatinized starch can be dispersed into the food product at different temperatures, e.g., higher than those described herein. For example, in some cases, pregelatinized starch can be used in high-carbohydrate foods that require very high cooking temperatures. Pregelatinized starch can help provide hydration in the presence of sugars and can prevent otherwise non-gelatinized starch in foods from cooking.

[0044] Dispersion of the pregelatinized starch can be carried out such that the starch granules remain substantially undisintegrated in the food product, for example, in certain embodiments of the methods described elsewhere herein, at least 50% (e.g., at least 75%, or even at least 90%) of the starch granules swell but do not substantially disintegrate when dispersed in the food product.

[0045] Another aspect of the invention is a food product comprising a starch as described herein dispersed therein. Desirably, the starch granules of the pregelatinized starch do not substantially disintegrate in the food product. For example, in certain embodiments of the methods described elsewhere herein, at least 50% (e.g., at least 75%, or even at least 90%) of the starch granules swell but do not substantially disintegrate in the food product.

[0046] The pregelatinized starch of the present disclosure can be used in a variety of food products. For example, in certain embodiments of the methods and foods described elsewhere herein, the food product is a liquid. In certain embodiments of the methods and foods described elsewhere herein, the food product is a soup, gravy, sauce (e.g., mayonnaise, white sauce, or cheese sauce), dressing (e.g., salad dressing, e.g., pourable or spoonable), filling or topping (e.g., fruit filling or topping), or dairy product (e.g., yogurt, sour cream, or quark). The pregelatinized starch of the present disclosure can be useful in egg-free foods, for example, to provide properties otherwise provided by eggs; thus, in certain embodiments of the methods and foods described elsewhere herein, the food product does not contain eggs. For example, the pregelatinized starch of the present disclosure can be used in various embodiments in high-carbohydrate fillings such as pie fillings, as well as in various other oil / water emulsions such as salad dressings, mayonnaise, and cheese sauces.

[0047] Such food products can include, for example, tomato-based products, soups, puddings, custards, cheese products, cream fillings or toppings, syrups (e.g., light syrups), beverages (e.g., dairy beverages), glazes, condiments, confectionery, pasta, frozen meals, and cereals.

[0048] A variety of cooking methods can be used, such as pasteurization, retort, kettle cooking, batch cooking and ultra-high temperature processing.

[0049] The starches described herein can also be used to modify the properties of solid foods, such as confectionery bakery products, by acting as anti-scalants, for example, to provide a softer product that retains a fresher texture after storage. Thus, in other embodiments, the food product is a confectionery bakery product, such as bread, pastry, pie crust, donut, cake, biscuit, cookie, cracker, or muffin. In such embodiments, cooking can include baking. In some embodiments, the use of the starches described herein in confectionery bakery products (i.e., their dough or dough) can help reduce staling. In other embodiments, the starch can be included, for example, in the filling inside the confectionery bakery product.

[0050] The starch of the present invention can be used to advantage to prepare a variety of other food products. For example, foods in which the starch of the present invention is useful include thermally processed foods, acidic foods, dry mixes, refrigerated foods, frozen foods, extruded foods, oven-cooked foods, stove-cooked foods, microwaveable foods, full-fat or low-fat foods, and foods with low water activity. Foods in which the starch of the present invention is particularly useful are those that require a thermal processing step, such as pasteurization, retort processing, high-temperature short-time processing, or ultra-high-temperature (UHT) processing. The starch of the present invention is particularly useful in food applications requiring stability over all processing temperatures, including cooling, freezing, and heating.

[0051] Based on the processed food formulation, the practitioner can readily select the amount and type of starch of the present invention needed to provide the desired texture as well as the requisite thickness and gelling viscosity in the finished food product. Generally, the starch is used in an amount of 0.1 to 35%, e.g., 0.5 to 6.0%, by weight of the food product.

[0052] Among the foods that can be improved by using the starches of the present invention are highly acidic foods (pH<3.7) such as fruit-based pie fillings and baby foods; acidic foods (pH 3.7-4.5) such as tomato-based products; weakly acidic foods (pH>4.5) such as gravies, sauces, and soups; stovetop foods such as sauces, gravies, and puddings; ready-to-eat foods such as puddings; pourable and spoonable salad dressings; refrigerated foods such as dairy or dairy-like products (e.g., yogurt, sour cream, and cheese); frozen foods such as frozen desserts and frozen dinners; microwaveable foods such as frozen dinners; liquid products such as diet and hospital foods; dry mixes for making confectionery and bakery products, gravies, sauces, puddings, baby foods, hot cereals, and the like; and dry mixes for predusting foods prior to dough cooking and frying.

[0053] In another embodiment, the food product is a confectionery.

[0054] The starches described herein can be used in a wide variety of other food products. For example, in certain embodiments of the starches and methods of the present invention, the starches are used in foods selected from baked foods, breakfast cereals, anhydrous coatings (e.g., ice cream compound coatings, chocolate), dairy products, confectionery, jams and jellies, beverages, fillings, extruded and sheeted snacks, gelatin desserts, snack bars, cheese and cheese sauces, edible and water-soluble films, soups, syrups, sauces, dressings, creamers, icings, frostings, glazes, tortillas, meats and fish, dried fruit, baby foods, and doughs and coatings. The starches described herein can also be used in various medical foods. The starches described herein can also be used in pet foods.

[0055] The starches described herein may enable a variety of novel products and processes. For example, one embodiment of the present disclosure is a method of making a dressing. The method includes combining water, an acid (e.g., vinegar or lemon juice), a starch described herein, and egg yolk to provide a homogeneous mixture. Oil is added to the homogeneous mixture and emulsified to provide a sauce. In yet another embodiment, a method of making a dressing includes combining water, an acid (e.g., vinegar or lemon juice), and egg yolk to form a homogeneous mixture. A slurry of the starch described herein in oil is added to the homogeneous mixture and emulsified to provide a sauce. One of ordinary skill in the art can add flavorings, seasonings, salt, and sweeteners as needed at any point in the process.

[0056] The starches of the present invention can also be used in a variety of non-food end uses where chemically modified (cross-linked) inhibited starches are traditionally utilized, such as cosmetics and personal care products, paper, packaging, pharmaceutical formulations, adhesives, etc.

[0057] Based on the processed food formulation, one skilled in the art can readily select the amount and type of starch of the present invention needed to provide the requisite texture and viscosity in the finished food product. Generally, the starch is used in an amount of 0.1 to 35% by weight of the food product, e.g., 0.1 to 10%, 0.1 to 5%, 1 to 20%, 1 to 10%, or 2 to 6% by weight. The starches described herein may also be used in preblends and dry mixes in an amount ranging from, for example, 0.1 to 95%, e.g., 0.1 to 80%, 0.1 to 50%, 0.1 to 30%, 0.1 to 15%, 0.1 to 10%, 0.1 to 5%, 1 to 95%, 1 to 80%, 1 to 50%, 1 to 30%, 1 to 15%, 1 to 10%, 5 to 95%, 5 to 80%, 5 to 50%, 5 to 30%, 20 to 95%, 20 to 80%, or 20 to 50%.

[0058] An example of a method for producing pregelatinized starch is provided: native starch is dispersed in water, e.g., at 30-40% solids, in the presence of sodium sulfate (e.g., 1-15% by weight based on dry starch) at a non-elevated temperature (e.g., 18-40°C, or 20-30°C). The pH of the slurry is adjusted to 11.5-12.0 using a strong base, e.g., sodium hydroxide. 0.05-0.15% by weight, preferably 0.09-0.1% by weight, based on dry starch, of phosphorus oxychloride is added to the stirred slurry and mixed for 30 minutes. The pH is adjusted to near neutral, e.g., 8.2-9.0, by adding a dilute acid, e.g., 1-12N, such as hydrochloric acid or sulfuric acid. Acetic anhydride (e.g., 5.0-6.1% or 5.5-6.0% by weight based on dry starch) is slowly added to the slurry. The pH of the slurry is maintained slightly basic, e.g., 8.0-8.8, with an aqueous base, e.g., sodium hydroxide or sodium carbonate. After the acetic anhydride addition is complete, the pH is lowered, e.g., to 4.5-7.0, by adding a dilute acid, e.g., 1-12N, such as hydrochloric acid or sulfuric acid. The slurry is dewatered by standard procedures, such as centrifugation or filtration, and washed with water to remove salts. The resulting material is then redispersed in water to produce a starch slurry at 25-42% solids (e.g., 35-42%). The slurry can be filtered to improve color and then reslurried. The slurry is dried in a Gouda Model E5 / 5 single-drum dryer (500mm x 500mm). The drum is operated at high steam pressure, e.g., 90-140 PSI, preferably at least 100 PSI, and preferably 6-8 RPM. In a particular embodiment, the starch is 36-38% solids and the dryer is operated at 125 PSIg and 8 RPM. The resulting heavy films are collected and crushed to provide flake particles of the desired particle size.

[0059] Pregelatinized starches produced as described in the above examples were subjected to RVA viscosity measurement conditions and examined microscopically; Figure 8 is the resulting micrograph. Notably, the starch granules remain substantially intact when the starch is processed by drum drying. Pregelatinized starches produced as described in the above examples were subjected to RVA conditions and then transferred to a Waring blender (Model 51BL32) and sheared at 30 V for 5 seconds. The paste was diluted to 1% with deionized water and then diluted 1:1 with 0.1N KI and stained for imaging. Micrographs of the starch granules after dispersion and shear processing are provided in Figures 9 and 10, respectively. The pregelatinized starches of the present disclosure were stable to shear conditions, as evidenced by the substantially intact granules.

[0060] The dispersion behavior of pregelatinized starches prepared as described in the above examples was compared to that of agglomerated starches. As shown in the chart in Figure 11, the pregelatinized starches of the present disclosure performed similarly to agglomerated starches, despite not being agglomerated themselves. And the chart in Figure 12 demonstrates that the example materials rapidly form viscosity when dispersed in water.

[0061] An example of a recipe for a salad dressing (mayonnaise type) is provided below: [Table 1]

[0062] Such a salad dressing can be made by adding water and vinegar to a Hobart mixer and mixing with sucrose, salt, and starch. (The starch can alternatively be added as a slurry in oil.) Egg yolk is added and the mixture is mixed until combined. Oil is slowly added with additional mixing to form a pre-emulsion. The mixture can be emulsified, for example, by high-shear mixing (e.g., using shear conditions at least as severe as shearing at 30 V for 5 seconds in a Waring blender (Model 51BL32)) or colloidal mixing.

[0063] Brookfield viscosity measurements were made using a Brookfield viscometer using a Helipath setting with a T-bar spindle B at 2.5 rpm. Three different subsamples of material were used for triplicate measurements. Brookfield viscosity measurements were taken at 2, 10, 20, 40, 60, 90, 120, 180, and 240 minutes.

[0064] Brookfield viscosity measurements of the pre-emulsions showed an increase in viscosity over time to an apparent plateau. Although measurements for the 3 wt % and 3.5 wt % pre-emulsions (Figures 13 and 14, respectively) were collected with different spindles and therefore cannot be directly compared, a graph (Figure 2) can be used to compare the amount of viscosity change over time.

[0065] Microscopic examination demonstrated that the starch granules swelled somewhat over time, as shown in the micrograph of the 3.5% pre-emulsion in Figure 15 (iodine stain, 200x). However, swelling over time was relatively low, i.e., as a result of the low to intermediate sedimentation values ​​of the starches. Starches of the present disclosure at low and intermediate sedimentation volume values ​​provided good and stable viscosity performance after colloidal milling, with Brookfield viscosities of approximately 7 x 10. 5 The salad dressings were stable for at least 5 days at 1000 sachets / ml at 1000 sachets / ml. The salad dressings had good sensory properties (e.g., cuttability, firmness, jiggle / elasticity, shape retention, pull / resistance, and thickness) compared to a commercial dressing standard. And, even after colloid milling, the granules exhibited relatively little swelling, as shown in the micrograph in Figure 16. Notably, the relatively low swelling performance of the pregelatinized starches of the present disclosure, even after colloid milling, highlights their potential for use in high-shear applications.

[0066] The details set forth herein are exemplary and are for purposes of illustrative discussion of various aspects and embodiments of the materials and methods of the present invention, and are presented to provide what is believed to be the most useful and readily understood technique of the principles and conceptual aspects of the present invention. In this regard, it is not intended to present the details of the starches and methods described herein in more detail than is necessary for a fundamental understanding of the invention, but rather the description has been presented in conjunction with figures and / or examples that will make it apparent to those skilled in the art how various aspects of the invention may be embodied in practice. Therefore, before describing the disclosed materials and methods, it should be understood that the embodiments described herein are not limited to specific embodiments, devices, or configurations, which may, of course, vary. It should be understood that the terminology used herein is for the purpose of describing particular aspects and is not intended to be limiting unless specifically defined herein.

[0067] As used in the context of describing the materials and methods disclosed herein (particularly in the context of the appended claims), the terms "a," "an," "the," and similar referents should be construed to include both singular and plural referents unless otherwise indicated herein or clearly contradicted by context. The recitation of ranges of values ​​herein is intended to serve merely as a shorthand method of referring individually to each individual value falling within that range. Unless otherwise indicated herein, each individual value is incorporated herein as if it were individually recited herein. Ranges can be expressed herein as from one particular value and / or to another particular value. When such a range is expressed, another embodiment includes from the one particular value and / or to the other particular value. Similarly, when values ​​are expressed as approximations, using the antecedent "about," it will be understood that the particular value forms another embodiment. It will be further understood that the endpoints of each of the ranges are meaningful in relation to the other endpoint, and independently of the other endpoint.

[0068] All methods described herein can be carried out in any suitable order of steps, unless otherwise indicated herein or clearly contradicted by context. The use of any and all examples or exemplary language (e.g., "such as") provided herein is intended only to better clarify the materials and methods of the invention and does not pose a limitation on the scope of otherwise disclosed materials and methods. No language in the specification should be construed as indicating any non-claimed element essential to the practice of the invention.

[0069] Unless the context clearly requires otherwise, throughout the detailed description and claims, the terms "comprise," "comprising," and the like, shall be construed in an inclusive sense rather than an exclusive or exhaustive sense; that is, "including, but not limited to." Terms using the singular or plural each include the plural and the singular. Furthermore, the terms "herein," "above," and "below," and similar terms, when used in this application, refer to this application as a whole and not to any particular portions of this application.

[0070] As will be understood by one of ordinary skill in the art, each embodiment disclosed herein can comprise, consist essentially of, or consist of its specifically described elements, steps, ingredients, or components. As used herein, the transitional terms "comprise" or "comprises" mean includes, but are not limited to, and permit the inclusion of, even in majority, elements, steps, ingredients, or components not expressly specified. The transitional phrase "consisting of" excludes any element, step, ingredient, or component not expressly specified. The transitional phrase "consisting essentially of" limits the scope of the embodiment to the expressly specified elements, steps, ingredients, or components and those that do not substantially affect the embodiment.

[0071] Unless otherwise indicated, all numerical values ​​expressing quantities of materials, molecular weights, reaction conditions, and so forth used in the specification and claims are understood to be modified in all instances by the term "about." Accordingly, unless indicated to the contrary, the numerical parameters set forth in the specification and appended claims are approximations that may vary depending upon the desired properties sought to be obtained by the materials and processes of the present invention, and at the very least, and without attempting to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should be construed in light of at least the number of reported significant digits and by applying ordinary rounding techniques.

[0072] Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values ​​set forth in the specific examples are reported as precisely as possible. However, any numerical value inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

[0073] The classification of alternative elements or embodiments of the materials and methods disclosed herein is not to be construed as limiting. Each group member may be referred to and claimed individually or in any combination with other members of the group or other elements found herein. It is anticipated that one or more group members may be included in or removed from a group for reasons of convenience and / or patentability. When any such inclusion or removal occurs, the specification shall be deemed to include the group as modified.

[0074] Several embodiments of methods and materials are described herein. Of course, variations on these described embodiments will become apparent to those of skill in the art upon reading the foregoing description. The inventors expect that those of skill in the art will adopt such variations as necessary, and intend that the materials and methods of the present invention may be practiced otherwise than as specifically described herein. Accordingly, this invention includes all modifications and equivalents of the subject matter recited in the claims appended hereto as permitted by applicable law. Moreover, any combination of the above-described elements in all possible variations thereof is encompassed by the invention unless otherwise indicated herein or clearly contradicted by context.

[0075] Additionally, numerous references are made to patents and publications throughout this specification. Each of the above-cited references and publications is individually incorporated herein by reference in its entirety.

[0076] Finally, it should be understood that the embodiments of the methods and materials disclosed herein are illustrative of the principles of the present disclosure. Other variations that may be employed are within the scope of the present invention. Thus, by way of example, but not limitation, alternative configurations of the materials and methods of the present invention may be utilized in accordance with the teachings herein. Thus, the present invention is not limited to that precisely as shown and described.

Claims

1. 1. A food product comprising granular pregelatinized drum-dried waxy starch dispersed in a food product to thicken the food product, the granular pregelatinized starch having a solubles content of 15% by weight or less and a sedimentation volume in the range of 20 mL / g to 30 mL / g, the granular pregelatinized starch being planar in shape, with at least 75% by weight of the granular pregelatinized starch being in the form of individual sheet-like or flake-like particles of material having a thickness of less than or equal to half the length and width of the particle, respectively, the granular pregelatinized starch being cross-linked with phosphate and stabilized by acetylation at a level of 1-4% by weight or hydroxypropylation in the range of 0.5-10% by weight, the granular pregelatinized starch being highly dispersible in water, and the food product being manufactured using Rapid Visco 1. A food product, wherein at least 75% of the starch granules swell but do not fragment when treated with water at 95°C under conditions of a Pregelatinized Starch Analyzer (RVA) experiment, wherein the conditions of the RVA experiment are: adding pregelatinized starch to water at 35°C and stirring at 700 rpm for 1 minute and at 160 rpm for 14 minutes at 35°C; stirring at 160 rpm is continued throughout the measurement; the temperature is increased linearly to 95°C over 7 minutes, then held at 95°C for 10 minutes, then decreased linearly to 35°C over 6 minutes, and finally held at 35°C for 10 minutes, and the food is in the form of a thickened liquid.

2. 10. The food product of claim 1, wherein the granular pregelatinized starch has a sedimentation volume in the range of 20 mL / g to 25 mL / g.

3. 3. The food product of claim 1, wherein the granular pregelatinized starch has a soluble content of 5% by weight or less.

4. 4. The food product of claim 1, wherein at least 75% by weight of the granular pregelatinized starch is in the form of individual sheet- or flake-like particles of material having a thickness of no more than one-third of the length and width of the particle, respectively.

5. 5. The food product of any one of claims 1 to 4, wherein at least 75% by weight of the granular pregelatinized starch is in the form of individual sheet- or flake-like particles of material having a thickness in the range of 50 microns to 250 microns; a length in the range of 100 microns to 1000 microns; and a width in the range of 100 microns to 1000 microns, respectively.

6. 6. The food product of claim 1, wherein the granular pregelatinized starch has an acetylation level of from 1% to 4% by weight.

7. 6. The food product of claim 1, wherein the granular pregelatinized starch has a hydroxypropylation level of from 0.5% to 10% by weight.

8. 8. The food product of claim 1, wherein the granular pregelatinized starch is moist heat treated, dry heat treated, heat treated in alcohol, or coated with another hydrocolloid.

9. A food described in any one of claims 1 to 8, wherein at least 90% of the starch granules swell but do not fragment when treated with water at 95°C under the conditions of the RVA experiment.

10. The food product according to any one of claims 1 to 9, wherein the starch is corn starch, tapioca starch, or cassava starch.

11. 11. The food product of claim 1, wherein the pregelatinized starch exhibits a sedimentation volume increase of 10% or less upon shearing, a soluble content increase of 10% or less upon shearing, and a degree of fragmentation of 10% or less after shearing; the shearing is treatment in a Waring blender by shearing at 30 V for 5 seconds; and the starch is cooked under RVA conditions prior to shearing.

12. 12. The food product of any one of claims 1-11, wherein the granular pregelatinized starch is produced by a process comprising the steps of providing a cross-linked and stabilized non-gelatinized starch moistened with water; and drum-drying the moistened cross-linked and stabilized non-gelatinized starch under conditions sufficient to pregelatinize the starch.

13. 13. A method for producing a food product according to any one of claims 1 to 12, comprising dispersing the granular pregelatinized starch in the food product at a temperature of 70°C or less.

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