Gelatinized Thermally Modified Starch Blend Viscosity
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Solution Overview
Problem
Existing thermally modified starches from a single botanical source have limitations such as lower viscosity and solubility, which are not adequately addressed by current modification techniques.
Innovation Solution
A process involving the preparation of a gelatinized mixture of at least two thermally modified starches of distinct botanical origins, where the starches are first thermally treated and then pregelatinized to enhance viscosity and solubility properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If thermally modified starches from a single botanical source are used, then texturizing properties are retained, but viscosity properties are insufficient
Solution Approach 1:
The patent combines multiple starches from different botanical sources (potato starch and waxy corn starch) into a single thermal treatment process. The starches are mixed in specific proportions (60-80% potato starch, 20-40% waxy corn starch) and subjected to simultaneous thermal modification at 100-200°C for 1-24 hours, creating a synergistic effect that achieves both texturizing and viscosity properties that neither starch could provide alone
Solution Approach 2:
The patent creates a composite starch material by combining starches from different botanical origins with distinct properties. Potato starch contributes texturizing capabilities while waxy corn starch enhances viscosity. This composite approach allows the final product to exhibit improved overall performance compared to single-source starches, addressing the technical contradiction between texturizing strength and viscosity
2Strength
If thermally modified starches are used, then texturizing properties are improved, but solubility remains insufficient
Solution Approach 1:
The patent modifies the thermal treatment parameters to optimize both texturizing and solubility properties. By controlling the treatment temperature (100-200°C) and duration (1-24 hours), the starch structure is altered to improve solubility while maintaining texturizing capabilities. The specific parameter range allows partial gelatinization that enhances solubility without completely destroying the texturizing network structure
Solution Approach 2:
The combination of different starch types enables complementary property enhancement. Waxy corn starch, with its higher amylopectin content, contributes to solubility improvement when combined with potato starch. The synergistic interaction between different starch molecules during thermal treatment creates a product with both enhanced texturizing and solubility properties
3Stability of the object's composition
If starches are thermally treated individually then mixed, then each starch retains its properties, but the mixture does not achieve optimal viscosity enhancement
Solution Approach 1:
The patent applies preliminary mixing of starches before thermal treatment, allowing the different starch granules to interact and distribute uniformly throughout the mixture. This preliminary action ensures that during subsequent thermal processing, the starches work synergistically from the beginning, achieving optimal viscosity enhancement that would not be possible if treated separately and then mixed
Solution Approach 2:
The patent merges the thermal treatment process for multiple starches into a single unified operation. By treating potato starch and waxy corn starch simultaneously under the same thermal conditions, the process creates interactions between different starch molecules that enhance overall viscosity. This unified approach allows the mixture to achieve properties superior to the sum of individually treated starches
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 significantly improves the viscosity and solubility of the starch mixture, making it more suitable for use as thickening and texture agents in various food applications.
Implementation Method 1
treating said starch at a temperature of more than 100°C, preferably between 120 and 200°C, more preferably between 140 and 160°C
Implementation Method 2
moist heat treatment (Anglo-Saxon term for Heat Moisture Treatment or HMT), consisting of treating starch at controlled humidity levels (22-27%)
Implementation Method 3
gelatinizing the thermally modified mixture thus obtained
Data Source
AI summary
The invention relates to a method for preparing a gelatinised blend of at least two thermally modified starches, wherein the starches are granular starches of different botanical origins, which method comprises the steps of: 1. Preparing a starch milk containing at least two starches of different botanical origins, 2. Treating the thus-obtained milk under alkaline conditions and subsequently dehydrating and heat treating same for a duration of time and at a temperature suitable for obtaining a blend of thermally modified starches, 3. Pre-gelatinising the mixture using a method that causes the granular structure of the starches to break down.