Physically Modified Sago Starch Annealing Viscosity
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Solution Overview
Problem
Sago starches used in food and industrial applications lack an increased onset of gelatinization temperature and controlled viscosity development, which limits their functionality in maintaining viscosity and texture under various processing conditions.
Innovation Solution
Physically modifying sago starch through annealing or heat-moisture treatment in the presence of a swelling inhibition agent, allowing for increased gelatinization temperature and controlled viscosity development while retaining significant viscosity, achieved by adjusting the water content, temperature, and pH levels during the treatment process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If sago starch is used in conventional form, then it provides basic thickening functionality, but it lacks increased onset of gelatinization temperature and controlled viscosity development
Solution Approach 1:
The patent applies physical modification through annealing or heat-moisture treatment to change the thermal and rheological parameters of sago starch. This modifies the gelatinization temperature profile and viscosity development characteristics, enabling the starch to maintain stability across a broader temperature range and provide controlled thickening behavior in various food applications.
2Reliability
If sago starch undergoes physical modification through annealing or heat-moisture treatment, then it exhibits increased onset of gelatinization temperature and controlled viscosity development, but the processing complexity increases
Solution Approach 1:
The patent employs preliminary physical modification treatments (annealing or heat-moisture treatment) applied to the sago starch before its use in food products. This pre-treatment establishes the desired gelatinization temperature and viscosity characteristics in advance, ensuring reliable performance during subsequent food processing without requiring complex real-time control during product manufacturing.
3Stability of the object's composition
If sago starch is physically modified to increase gelatinization temperature, then it provides improved texture and stability, but the manufacturing process becomes more complex
Solution Approach 1:
The patent modifies the physical and chemical parameters of sago starch through controlled annealing or heat-moisture treatment processes. These parameter changes result in enhanced textural properties and thermal stability, while the modified starch can be incorporated into food products using standard manufacturing procedures, balancing improved performance with manufacturing feasibility.
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 physically modified sago starch exhibits a higher onset of gelatinization temperature and controlled viscosity development, providing improved texture and stability in food and industrial applications, with minimal viscosity breakdown and maintaining granular structure, suitable for diverse end-use applications.
Implementation Method 1
physically modified, either annealed in excess water in the presence of a swelling inhibition agent or heat-moisture treated
Implementation Method 2
physically modified, either annealed in excess water in the presence of a swelling inhibition agent or heat-moisture treated
Implementation Method 3
Gelatinization, as used herein, is intended to mean the process by which starch is cooked out and loses its granular structure
Data Source
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AI summary
The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers.