Acidic Citrate Processing for Thermally Modified Starch Blends
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Solution Overview
Problem
Existing methods for thermally modifying starches, particularly those involving thermal inhibition, often require precise control of initial pH levels and can result in high citrate levels or chemical treatments, limiting their application in food products and not effectively enhancing viscosity and resistance properties.
Innovation Solution
A process involving mixing granular starches of distinct botanical origins under acidic conditions, using a citrate buffer to set pH between 4 and 6, followed by heat treatment, to produce thermally modified starches with improved viscosity and resistance properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If existing thermal inhibition methods are used to modify starch, then resistance to shear stresses is improved, but high citrate levels or chemical treatments are required which limit food applications
Solution Approach 1:
The patent changes the pH parameter from conventional alkaline conditions (pH 7-10) to acidic conditions (pH 4-6) using citrate buffer. This parameter change enables thermal modification to achieve improved shear resistance while avoiding high citrate levels and chemical treatments, making the starch suitable for food applications
Solution Approach 2:
The patent uses a composite approach by combining granular starches of distinct botanical origins (e.g., potato starch and waxy corn starch). This composite starch mixture undergoes thermal modification under acidic conditions to produce a modified starch blend with enhanced resistance properties without requiring chemical treatments
2Strength
If existing thermal inhibition methods are used to modify starch, then resistance to shear stresses is improved, but chemical treatments are required which limit application in food products
Solution Approach 1:
The patent changes the pH parameter from conventional alkaline conditions (pH 7-10) to acidic conditions (pH 4-6) using citrate buffer. This parameter change enables thermal modification to achieve improved shear resistance while avoiding high citrate levels and chemical treatments, making the starch suitable for food applications
Solution Approach 2:
The patent replaces complex chemical modification processes with a simpler thermal modification process under acidic conditions. This simpler process produces food-safe modified starch without requiring extensive purification to remove chemical residues, expanding versatility in food applications
3Strength
If starches are mixed before heat treatment, then viscosity properties are strengthened, but the process requires precise control of initial pH levels
Solution Approach 1:
The patent uses citrate buffer as an intermediary substance to control and stabilize the pH at acidic levels (pH 4-6) during the mixing and heat treatment process. This intermediary enables precise pH control, allowing starches to be mixed before heat treatment to strengthen viscosity properties while maintaining consistent manufacturing conditions
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process results in starches with enhanced viscosity and resistance to shear stresses, suitable for food applications like soups and sauces, while minimizing chemical residues and maintaining color stability.
Implementation Method 1
acidic conditions are understood to mean a treatment of the mixture of at least two starches of distinct botanical nature, in the milk phase, with a citrate buffer of pH between 4 and 6
Implementation Method 2
Heat to a temperature of more than 150°C, for a residence time of between 10 minutes and 6 hours
Data Source
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AI summary
The invention relates to a method for preparing a blend of at least two thermally modified starches, in which the starches are granular starches of different botanical origins, which comprises the steps consisting in: (i) preparing a starch milk containing at least two starches of different botanical origins, having a total dry matter content of between 30 and 40%, preferably between 35 and 37%, by weight; (ii) preparing a citrate buffer at a pH of between 4 and 6, preferably 6, and adding said citrate buffer to the starch milk to obtain a milk pH of between 4 and 6, preferably 6; (iii) providing a contact time of between 0.5 and 5 hours; (iv) drying to an equilibrium moisture content of between 10 and 12%; (v) heating to a temperature of more than 150°C for a residence time of between 10 minutes and 6 hours; (vi) re-suspending, correcting the pH, and optionally washing and again drying the thermally modified starches obtained thereby.