Process for producing themochemically modified starch
View Patent ↗The present invention is in the technical field of physicochemical starch modification and relates to a process for producing thermochemically modified starch, the thin-boiling starches which are obtainable by the inventive process and thermally reversible gel-forming dextrins, and to their use, in particular as gelatin substitute or fat substitute.
1. A process for the thermochemical modification of starch, with the exception of green-pea starch, comprising the steps of contacting a starch, having an amylose content greater than 40% (w/w), and a moisture content of less than about 20%, with an acid, heating the mixture at a rate of at least 3 K/min to a temperature of about 50-120° C., and then, if necessary, neutralizing the pH of the mixture to about 5.5-7.5 by adding a base.
2. The process of claim 1 wherein the starch is corn starch, wheat starch, tapioca starch, mung-bean starch, or potato starch.
3. The process of claim 1 wherein the starch is corn starch, wheat starch, or potato starch.
4. The process of claim 1 wherein the starch is from a genetically modified plant.
5. The process of claim 1 further comprising the step of maintaining the mixture at a temperature of about 50-120° C. for about 5-60 minutes.
6. The process of claim 1 further comprising the step of cooling the mixture to about 0-35° C. before the neutralizing step.
7. The process of claim 1 further comprising the step of cooling the mixture to about 0-35° C. during the neutralizing step.
8. The process of claim 1 wherein the temperature of the mixture is raised at a rate of 3-50 K/min.
9. The process of claim 1 wherein the temperature of the mixture is raised to a temperature in the range of about the pasting temperature of the starch to about 15° C. above the pasting temperature of the starch.
10. The process of claim 1 wherein the temperature of the mixture is raised to a temperature in the range of about 15° C. above the pasting temperature of the starch to about 50° C. above the pasting temperature of the starch.
11. A thermochemically modified starch obtained by the process of claim 1 .
12. The thermochemically modified starch of claim 11 which is granular.
13. A food comprising the thermochemically modified starch obtained by a process for the thermochemical modification of starch, with the exception of green-pea starch, comprising the steps of contacting a starch having moisture content of less than about 20% with an acid, heating the mixture at a rate of at least 3 K/min to a temperature of about 50-120° C. and then, if necessary, neutralizing the pH of the mixture to about 5.5-7.5 by adding a base.
14. A food intermediate product comprising the thermochemically modified starch obtained by a process for the thermochemical modification of starch, with the exception of green-pea starch, comprising the steps of contacting a starch having moisture content of less than about 20% with an acid, heating the mixture at a rate of at least 3 K/min to a temperature of about 50-120° C., and then, if necessary, neutralizing the pH of the mixture to about 5.5-7.5 by adding a base.
15. A food composition comprising the thermochemically modified starch obtained by a process for the thermochemical modification of starch, with the exception of green-pea starch, comprising the steps of contacting a starch having moisture content of less than about 20% with an acid, heating the mixture at a rate of at least 3 K/min to a temperature of about 50-120° C., and then, if necessary, neutralizing the pH of the mixture to about 5.5-7.5 by adding a base.
16. A gelatin substitute comprising the thermochemically modified starch obtained by a process for the thermochemical modification of starch, with the exception of green-pea starch, comprising the steps of contacting a starch having moisture content of less than about 20% with an acid, heating the mixture at a rate of at least 3 K/min to a temperature of about 50-120° C., and then, if necessary, neutralizing the pH of the mixture to about 5.5-7.5 by adding a base.
17. A food comprising the gelatin substitute of claim 16 .
18. A food intermediate product comprising the gelatin substitute of claim 16 .
19. A food composition comprising the gelatin substitute of claim 16 .
20. A fat substitute comprising the thermochemically modified starch obtained by a process for the thermochemical modification of starch, with he exception of green-pea starch, comprising the steps of contacting a starch having moisture content of less than about 20% with an acid, heating the mixture at a rate of at least 3 K/min to a temperature of about 50-120° C., and then, if necessary, neutralizing the pH of the mixture to about 5.5-7.5 by adding a base.
21. A food comprising the fat substitute of claim 20 .
22. A food intermediate product comprising the fat substitute of claim 20 .
23. A food composition comprising the fat substitute of claim 20 .
24. A thermochemically modified starch obtained by the process of claim 3 .
25. A thermochemically modified starch obtained by the process of claim 4 .
26. The process of claim 1 wherein the starch has maximum moisture content of about 15%.
27. The process of claim 1 wherein the starch has a moisture content of less than 10%.
28. The process of claim 1 wherein the starch is a potato starch having an amylose content of greater than 40% (w/w).