Alkaline Starch Viscostability via Controlled Thermal Dehydration
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Solution Overview
Problem
Current methods for producing hydrothermally modified starches are not economically efficient and require complex equipment, while chemically crosslinked starches have limitations in food applications due to safety concerns and equipment requirements.
Innovation Solution
A process involving heating alkaline starch with controlled water content (2-22 wt.%) and pH between 9.1 and 11.2 at temperatures between 130 and 190 °C to initiate crosslinking, forming carboxylic acids and achieving viscostability without the need for fluidized beds or chemical crosslinkers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chemical crosslinking is used to achieve shear, acid and heat resistance, then the required in situ properties are obtained, but the safety concerns and equipment requirements make it less desirable in food applications
Solution Approach 1:
The patent changes the chemical parameters by using controlled thermal treatment at specific temperatures (100-125°C dehydration followed by 140-160°C inhibition) with controlled moisture content (below 1% during inhibition) to achieve crosslinking without chemical agents, thereby maintaining safety while achieving the required in situ properties
Solution Approach 2:
The patent replaces chemical crosslinking agents with a thermal-moisture controlled physical process that achieves crosslinking through controlled dehydration and heat treatment, eliminating the need for chemical modifications while achieving similar structural stability
2Reliability
If dehydration to below 1% water content is performed before heat treatment, then the inhibition process can be initiated, but complex equipment such as fluidized beds is required
Solution Approach 1:
The patent combines the dehydration and inhibition processes into a single continuous thermal treatment step where moisture content naturally decreases during heating, eliminating the need for separate dehydration equipment and simplifying the overall process to use only a conventional heat treatment apparatus
Solution Approach 2:
The patent maintains continuous heating and moisture removal throughout the process, allowing the starch to progressively dehydrate and undergo inhibition in a continuous manner within a single reactor, rather than requiring discrete dehydration and inhibition stages with complex equipment transitions
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 a thermally inhibited starch with improved viscosity and viscostability, suitable for use as a thickener or emulsifier, without the need for chemical modification, thus being more economically viable and acceptable in food applications.
Implementation Method 1
heating the starch having the adjusted water content between 130 and 190 °C
Implementation Method 2
the inhibition process, which is believed to proceed by crosslinking within the starch molecules
Implementation Method 3
the starch is allowed to react with water under alkaline conditions at high temperature for a sufficient time to initiate the inhibition (cross-linking) process
Implementation Method 4
the starch is allowed to react with water under alkaline conditions at high temperature
Data Source
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AI summary
A process for producing thermally inhibited starch is describedresultingin a viscostable starch product. The process comprises providing an alkaline starch having a pH, when measured in a 20 % (w/v) aqueous dispersion, between 9.1and 11.2, adjusting the water content of the starch to between 2 and 22 wt.%, heating the starch between 130 and 190 °C, especially between 140 and 180 °C, for a sufficient time and at a sufficient pressure for the inhibition of the starch to be initiated before the water content has reached a level of 1 wt.% and before the pH has reacheda value of 9, continuing heating the starchbetween 140 and 190 °C until viscostability is achieved, and cooling and optionally further processing the starch.