Pregelatinized Starch pH Control for High-Shear Viscosity Stability
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Solution Overview
Problem
Existing pregelatinized starch and flour products lose high viscosity properties under high shear conditions, which is problematic during food product preparation.
Innovation Solution
A process involving controlling the pH of the starch composition between 2.0 to 7.9, using a drum dryer for pregelatinization, and cooling to 80°C or below to maintain enhanced high shear stability and elastic texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional pregelatinization processes are used, then the starch and flour become soluble in cold water and easy to process, but they lose high viscosity properties when subjected to high shear conditions
Solution Approach 1:
The patent applies parameter changes by controlling the pH of the starch composition to specific ranges (2.0-7.9 for general application, and 4.0-6.5 for optimal results) during the pregelatinization process. This pH control modifies the molecular structure and intermolecular forces of the starch, enabling it to maintain high viscosity properties even after subjected to high shear conditions while remaining soluble in cold water.
2Productivity
If the starch composition pH is not controlled, then the process is simpler and faster, but the pregelatinized product lacks high shear stability and elastic texture
Solution Approach 1:
The patent implements parameter changes by precisely controlling the pH of the starch composition within specific ranges (2.0-7.9, preferably 4.0-6.5) during the pregelatinization process. This controlled pH modification enables the formation of a gel structure with enhanced high shear stability and elastic texture, transforming the product properties without significantly complicating the overall process.
3Ease of manufacture
If the pregelatinized starch is stored at high temperature, then the storage process is simpler and faster, but the viscosity properties are lost
Solution Approach 1:
The patent applies parameter changes by controlling the storage temperature to be at most 60°C, preferably at most 40°C. This temperature control preserves the molecular structure and intermolecular forces formed during pH-controlled pregelatinization, enabling the starch to retain its high viscosity properties and elastic texture during storage while maintaining practical storage conditions.
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 pregelatinized starch and flour with improved shear stability and elastic structure, maintaining viscosity properties during storage and processing.
Implementation Method 1
Pregelatinizing the starch composition in a pregelatinization step, wherein said composition is heated using a drum dryer, while rotating the drum, to form the pregelatinized starch and/or pregelatinized flour; wherein during the pregelatinization step the starch composition is dried using the drum dryer
Implementation Method 2
When native granules are dispersed in water and cooked, they become hydrated and swell
Implementation Method 3
Allowing the pregelatinized starch and/or pregelatinized flour to cool to a temperature of at most 80oC
Data Source
AI summary
A process is provided for the preparation of pregelatinized starch and/or pregelatinized flour, comprising the steps of: providing an aqueous medium having a pH of -1.0 to 7.5; mixing starch and/or flour with the aqueous medium to form a starch composition having a pH of 2.0 to 7.9, wherein the starch composition has the aqueous medium as continuous phase and contains between 20 and 60 wt.%, expressed as percentage of dry matter on total weight of the starch composition, of particles of starch and/or flour; pregelatinizing the starch composition, wherein said composition is heated using a drum dryer, while rotating the drum, to form the pregelatinized starch and/or pregelatinized flour, wherein during the heating the starch composition is dried using the drum dryer; allowing the pregelatinized starch and/or pregelatinized flour to cool to a temperature of at most 80ºC; and storing the obtained pregelatinized starch and/or pregelatinized flour at a temperature of at most 60ºC.