Clean Label Starch Composition for Retorted Food Stability
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Solution Overview
Problem
There is a demand for clean label starches in food products that can replace chemically-modified starches, particularly in thermally sterilized goods, where native or physically modified starches like thermally inhibited (TI) corn starch and waxy starches offer improved performance but existing technologies often rely solely on TI corn starch, which may not provide optimal stability under high heat conditions.
Innovation Solution
A starch composition combining thermally inhibited corn starch with waxy corn or waxy rice, where the waxy starch can comprise up to 50 weight percent, enhancing the stability and performance of food products during retorting and storage, such as soups, by maintaining viscosity and texture integrity through multiple freeze/thaw cycles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chemically-modified starches are used in thermally sterilized food products, then stability and performance under high heat conditions are improved, but the product fails to meet clean label requirements
Solution Approach 1:
The patent applies physical modification through thermal inhibition (heating starch in the absence of water) to alter the starch structure and improve its stability under thermal sterilization conditions, achieving clean label compliance without chemical modification
Solution Approach 2:
The patent creates a composite starch system by combining thermally inhibited corn starch (physically modified) with native waxy starch, achieving enhanced stability and performance in thermally sterilized food products while maintaining clean label status
2Object-generated harmful factors
If thermally inhibited corn starch alone is used in retorted food products, then clean label requirements are met, but stability and performance under high heat conditions are insufficient
Solution Approach 1:
The patent combines thermally inhibited corn starch with native waxy starch in specific ratios to create a composite starch system that maintains clean label compliance while achieving sufficient stability and performance under thermal sterilization conditions
Solution Approach 2:
The patent merges the properties of thermally inhibited starch (clean label, improved thermal stability) with native waxy starch (high amylopectin content, good texture) to achieve synergistic effects in retorted food products
3Object-generated harmful factors
If native waxy starch is used in food products, then clean label requirements are met and texture is improved, but stability during thermal sterilization is insufficient
Solution Approach 1:
The patent applies thermal inhibition treatment to corn starch to physically modify its structure and improve its thermal stability, allowing it to work effectively with native waxy starch in retorted food products
Solution Approach 2:
The patent creates a composite starch system combining thermally inhibited corn starch with native waxy starch, where the thermally inhibited component provides thermal stability while the waxy component provides texture and clean label compliance
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 combination of TI corn starch with waxy corn or waxy rice starch improves the stability and performance of food products, particularly in retorted goods, by maintaining viscosity and texture integrity, and extending shelf life, while being labeled as 'clean' due to physical modification rather than chemical alteration.
Implementation Method 1
A starch composition comprising a thermally inhibited (TI) corn starch and a waxy starch
Implementation Method 2
The starch composition is suitable for use in food products and can provide improved performance in a thermally sterilized food product
Implementation Method 3
maintaining viscosity and texture integrity through multiple freeze/thaw cycles
Data Source
AI summary
A label friendly starch composition, and method of making, includes a thermally inhibited (TI) corn starch and a waxy starch in an amount up to about 50 weight percent of the starch composition. In an example, the waxy starch can be waxy rice and the amount can be between about 15 and about 50 weight percent of the starch composition. In an example, the waxy starch can be waxy corn and the amount can be between about 15 and about 25 weight percent of the starch composition. The starch compositions disclosed herein can be suitable for use in a variety of food products, including, but not limited to, soups and sauces. The food products containing the starch compositions disclosed herein exhibit favorable viscosity, refrigeration stability and resistance to breakdown from a freeze/thaw cycle.