Thermally inhibited polysaccharides and process of preparing
View Patent ↗This invention relates to thermally inhibited polysaccharides and improved processes of preparing them, wherein the improvement is dehydrating the polysaccharides under increased pressure and/or increased effective oxygen concentrations to produce compositions of improved organoleptic properties, including color, flavor and odor.
1. A process which comprises the steps of:
a) dehydrating a polysaccharide in the presence of a gas to substantially anhydrous or anhydrous conditions under an increased effective oxygen concentration of at least 6.5 moles/m 3 ;
b) relieving the pressure; and
c) thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at atmospheric pressure, wherein
the dehydration step is conducted above atmospheric pressure.
2. The process of claim 1 , wherein the effective oxygen concentration is at least 9 moles/m 3 .
3. The process of claim 1 , wherein the effective oxygen concentration is at least 12 moles/m 3 .
4. The process of claim 1 , wherein the effective oxygen concentration is at least 25 moles/m 3 .
5. The process of claim 1 , wherein the pressure is from 145 to 515kPag.
6. The process of claim 1 , wherein the gas contains less than 12% oxygen by volume of the gas.
7. The process of claim 1 , wherein the gas contains between 8% and 12% oxygen by volume of the gas.
8. The process of claim 1 , wherein the polysaccharide is selected from the group consisting of a starch, a gum and a flour.
9. The process of claim 8 , wherein the starch is a waxy starch.