Stabilized Starch Active Chlorine Cross-Bonding
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Solution Overview
Problem
Existing high viscosity starches suffer from viscosity breakdown when heated or subjected to shear and extreme pH conditions, leading to unstable texture and organoleptic properties, and current stabilization methods using chemical cross-bonding reagents are unpredictable and may affect the taste or clarity of food products.
Innovation Solution
Reacting a base starch with a reactant capable of forming active chlorine under alkaline conditions to create a stabilized starch with an optimal amount and distribution of chemical bonds, maintaining viscosity and texture stability under severe conditions without using conventional cross-bonding reagents.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional chemical cross-bonding reagents are used to stabilize starch, then viscosity stability under heat and shear conditions is improved, but the reaction becomes unpredictable and may adversely affect taste and clarity
Solution Approach 1:
The invention changes the chemical parameters of the cross-bonding process by using sodium hypochlorite (a bleach) instead of conventional cross-bonding reagents. This parameter change in the chemical agent provides predictable reaction conditions while achieving the desired viscosity stability, eliminating the harmful effects on taste and clarity that were associated with traditional reagents
Solution Approach 2:
The invention employs a simple, readily available chemical agent (sodium hypochlorite) that is easy to control and dispose of, replacing complex conventional reagents. This approach makes the stabilization process more predictable and reduces concerns about residual effects on food product quality
2Duration of action of stationary object
If high viscosity starches are used to provide thick texture, then viscosity increase upon heating is improved, but the granules burst and disintegrate leading to drastic viscosity breakdown
Solution Approach 1:
The invention applies preliminary chemical modification to the starch using sodium hypochlorite before the starch is subjected to heat and shear conditions. This preliminary action creates cross-bonds within the starch structure that pre-strengthen the granules, preventing them from bursting and disintegrating during subsequent heating processes, thereby maintaining both viscosity and granular integrity
Solution Approach 2:
The invention creates a composite starch structure by introducing cross-bonds through chemical reaction with sodium hypochlorite. This composite structure combines the thickening properties of high viscosity starch with enhanced structural integrity, resulting in a material that maintains both high viscosity and granular stability under heating 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 resulting starch maintains high viscosity and granular structure under heat, acidity, and shear, providing predictable rheological behavior and excellent texturizing power, enhancing the stability and quality of food products without adverse effects on taste or clarity.
Implementation Method 1
reacting a base starch with a reactant capable of forming active chlorine under alkaline conditions
Data Source
AI summary
The present invention relates to a stabilized starch obtained by reacting under alkaline conditions a base starch having a protein content of less than 0.4% w/w with a reactant capable of forming active chlorine, wherein the reactant is used in an amount sufficient to provide between 4000 and 8200 ppm of active chlorine during the stabilization reaction.