Dextrin-Free Coatings via Heat Moisture Treated Starches

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Solution Overview

Problem

The food industry lacks an effective alternative to dextrin in fry coatings that can provide enhanced crisping effect without using chemically modified starches, which are not suitable for 'all natural' battered and breaded foods.

Innovation Solution

A composition comprising non-gelatinized starch, native rice flour, high amylose corn starch, and heat moisture treated or thermally inhibited flour or starch, which includes potato starch, corn starch, tapioca starch, rice flour, waxy rice starch, sorghum flour, or waxy wheat flour, creating a dextrin-free coating that achieves improved crispness in coated food products.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If chemically modified starch and dextrin are used in fry coatings, then enhanced crisping effect is achieved, but the product cannot be labeled as 'all natural'

Engineering Contradiction:

Improvecrisping effectVSAvoidchemical modification

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent applies physical modification methods (heat moisture treatment, thermal inhibition, extrusion) to change the physical parameters of native starches and flours, achieving functional properties similar to chemically modified starches without chemical additives. This resolves the contradiction by maintaining natural status while achieving desired crisping effects through physical parameter changes.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates composite coating formulations combining multiple native starches and flours (corn starch, potato starch, rice flour, sorghum flour, wheat flour) in specific ratios. This composite approach achieves enhanced crisping effect through synergistic interactions between different native materials, eliminating the need for chemically modified starches and dextrin while maintaining natural status.

Inventive Principle:

Principle #40Composite materials

2Object-affected harmful factors

If native starches and flours are used without modification, then the product remains 'all natural', but insufficient crisping effect is achieved

Engineering Contradiction:

Improvenatural statusVSAvoidcrisping effect

Core Design Contradiction:

Object-affected harmful factorsVSReliability

Solution Approach 1:

The patent applies preliminary physical treatments (heat moisture treatment, thermal inhibition, extrusion) to native starches and flours before use in coatings. These preliminary actions modify the physical structure and functional properties of the native materials, enabling them to achieve enhanced crisping effect while maintaining natural status without requiring chemical modification during the coating process.

Inventive Principle:

Principle #10Preliminary action

3Object-affected harmful factors

If dextrin is removed from the coating composition, then the product becomes 'all natural', but the crisping effect is reduced

Engineering Contradiction:

Improvedextrin contentVSAvoidcrisping effect

Core Design Contradiction:

Object-affected harmful factorsVSReliability

Solution Approach 1:

The patent replaces dextrin with native starches and flours that have been physically modified through heat moisture treatment, thermal inhibition, and extrusion. These parameter changes in the native materials enable them to perform the crisping function previously provided by dextrin, achieving the same effect without chemical additives.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent identifies and replicates the functional properties of dextrin using combinations of native starches and flours. By copying the crisping effect through alternative natural materials with appropriate physical modifications, the patent eliminates dextrin while maintaining the desired functional performance.

Inventive Principle:

Principle #26Copying

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 solution provides unexpected crispness and improved physical properties to coated food products like sweet potato fries, meat, poultry, fish, and vegetables, maintaining crispness without dextrin, and can be used in both aqueous and dry coating forms.

Implementation Method 1

flour or starch, which has been heat moisture treated or thermally inhibited

Methodology Applied

Scientific EffectHeat moisture treatment: Heating

Implementation Method 2

flour or starch, which has been heat moisture treated or thermally inhibited

Methodology Applied

Scientific EffectThermal inhibition: Heat Treatment

Data Source

PatentEP2674038B1Heat moisture treated and thermally inhibited starches and flours that improve the crispness of battered and breaded foods

Publication Date: 2018.10.31 CORN PRODUCTS DEVELOPMENT INC

AI summary

The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.