Unmodified Aewx Corn Starch for Thermally Reversible Gels

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Solution Overview

Problem

Existing corn starches do not offer the ability to form thermally reversible gels, which are solid at ambient temperatures but melt to form a liquid when reheated, and then solidify again when cooled, limiting their functionality in food products and other applications.

Innovation Solution

The use of a specialty corn starch, 'aewx corn starch,' which has a specific genetic composition of three copies of the recessive waxy gene (wx) and two copies of the recessive amylose extender gene (ae), resulting in low amylose content and increased side chain length in amylopectin, enabling the formation of thermally reversible gels with controlled viscosity and melt spread.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If common corn starch is used, then it is readily available and cost-effective, but it cannot form thermally reversible gels

Engineering Contradiction:

Improvethermal reversibilityVSAvoidavailability

Core Design Contradiction:

Adaptability or versatilityVSEase of manufacture

Solution Approach 1:

The patent changes the genetic parameters of corn starch by using specific germplasm lines (waxy corn with high wx gene dosage and amylose extender gene) to achieve low amylose content and increased amylopectin side chain length, enabling thermal reversibility without modification

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent utilizes unmodified corn starch from specific germplasm lines that naturally possess the desired properties, avoiding expensive modification processes while achieving the required functional characteristics for thermal reversibility

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

2Adaptability or versatility

If waxy corn starch is used, then amylose content is reduced, but thermal reversibility is not achieved

Engineering Contradiction:

Improvethermal reversibilityVSAvoidamylose content

Core Design Contradiction:

Adaptability or versatilityVSQuantity of substance

Solution Approach 1:

The patent further modifies the starch composition by increasing the dosage of the amylose extender gene (ae) in addition to the waxy gene (wx), which changes the amylopectin structure by increasing side chain length and achieving thermal reversibility while maintaining low amylose content

Inventive Principle:

Principle #35Parameter changes

3Strength

If gel strength is increased in solid form, then firmness is improved, but melt spread control becomes difficult

Engineering Contradiction:

Improvegel strengthVSAvoidmelt spread control

Core Design Contradiction:

StrengthVSEase of operation

Solution Approach 1:

The patent controls the balance between gel strength and melt spread by precisely adjusting the genetic composition parameters (wx and ae gene dosages) which affect amylopectin side chain length, allowing simultaneous optimization of firmness in solid state and controlled melting behavior

Inventive Principle:

Principle #35Parameter changes

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 aewx corn starch compositions can form gels that are firm enough to be shredded like cheese and exhibit controlled melt spread and stretch, making them suitable for various food products, including imitation cheese, with improved texture and functionality.

Implementation Method 1

the ability of its ability to from thermally reversible gels, meaning gels that are solid at ambient temperatures but that melt to form a liquid when reheated and that then solidify again when cooled

Methodology Applied

Scientific EffectGelatinization:

Implementation Method 2

thermally reversible gels, meaning gels that are solid at ambient temperatures but that melt to form a liquid when reheated and that then solidify again when cooled

Methodology Applied

Scientific EffectRetrogradation:

Implementation Method 3

The controlled viscosity of the melted thermally reversible gel is useful for controlling the melt spread of the gel

Methodology Applied

Scientific EffectViscoelasticity: Viscoelasticity

Data Source

PatentUS20250098721A1Compositions comprising an unmodified specialty corn starch

Publication Date: 2025.03.27 INGREDION INC

AI summary

Use of an unmodified specialty corn starch obtained from a corn endosperm having three copies of the recessive waxy gene (wx) and two copies of the recessive amylose extender gene (ae). The starch is useful in food compositions. The composition comprises an unmodified aewx corn starch in an amount about 0.1% (wt. % of the composition); an aqueous component; and a third ingredient wherein optionally, the third ingredient is selected from the group consisting of a protein, a second starch, a hydrocolloid and mixtures thereof. In at least some compositions the unmodified starch is used to form a thermally reversible gels.