Starch Hydrolysis Maltose Reduction via Low-Temperature Shear Mixing
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Solution Overview
Problem
Conventional starch hydrolysis processes produce high levels of maltose in food products, which is a concern, especially for infant and children's food, and result in high viscosity issues during manufacturing, making it difficult to handle.
Innovation Solution
A method involving a starting material of starch with amylolytic enzymes, mixed with water and optionally additional enzymes, adjusted to a temperature below 55°C, and subjected to high shear mixing to reduce maltose production while maintaining processability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If amylolytic enzymes are used to break down starch to decrease product viscosity, then the product viscosity is reduced and processability is improved, but maltose levels increase which is harmful for infant and children's food
Solution Approach 1:
The patent applies parameter changes by modifying the temperature parameter during enzymatic hydrolysis. Specifically, the process is conducted at lower temperatures (below 55°C) compared to conventional processes, which changes the enzyme activity profile and reduces maltose production while still achieving adequate viscosity reduction for processability
Solution Approach 2:
The patent employs preliminary action by pre-gelatinizing the starch before enzymatic hydrolysis. This preliminary treatment modifies the starch structure in advance, making it more accessible to enzymes and allowing for effective hydrolysis at lower temperatures that produce less maltose
2Ease of manufacture
If conventional hydrolysis processes are used to reduce viscosity, then manufacturing ease is improved, but sugar content increases which is a concern for food safety
Solution Approach 1:
The patent changes the temperature parameter from conventional higher temperatures to below 55°C during hydrolysis. This parameter modification alters the enzymatic reaction pathway, maintaining manufacturing feasibility while significantly reducing sugar (maltose) content in the final product
Solution Approach 2:
The patent introduces dynamic control by adjusting multiple process parameters including temperature, shear mixing intensity, and enzyme concentration. This dynamic approach allows optimization of both manufacturing ease and sugar content reduction, adapting conditions to achieve desired outcomes
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 method effectively reduces maltose levels by up to 100% compared to conventional processes, ensuring lower sugar content and good processability of the food product.
Implementation Method 1
amylolytic enzymes are used to break down starch and decrease product viscosity
Implementation Method 2
Gelatinization and the activity of this enzyme seem to play an important role on extent of maltose production
Implementation Method 3
subjecting said mixture of step c) to high shear mixing
Data Source
AI summary
The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.