MXPA01000204A - Salt-stable modified starch - Google Patents

Abstract

The invention relates to starch used in the food-industry. The invention provides modified starch, and derivatives derived thereof, having improved salt-stability (salt-stable starch), use of such modified starch or derivatives derived from said starch in foodstuff, a method for providing salt-stability to foodstuff comprising use of such modified starch or derivatives derived from said starch and foodstuff comprising said modified starch or derivatives derived from said starch.

Description

STABLE MODIFIED STARCH IN SALT.

Field of Invention The invention relates to a starch used in the food industry.

Background of the Invention Food products are often thickened by the inclusion of a certain amount of starch as a binding agent, filler or thickener, for example by providing viscosity to a food product during its automated filling (canning).

For example, when a food product containing solid pieces is industrially cured or sterilized, a certain filling viscosity is required while filling a container to prevent splashing of the liquid contained on the edge of the container. Also, said viscosity provides an equal distribution of said solids during the filling phase. In the canning, after filling, it Ref: 126240 * "* - * &" "requires a reduced viscosity, and any excess viscosity of the food product after filling is considered undesirable for many applications, however, the viscosity of the starches is, in general, reduced during or after a prolonged heat treatment, said reduction is generally aggravated by the presence of salts in the food products.

Yet another reason to thicken a food product is to provide such a food with a better taste, texture (mouthfeel) and appearance (aspects).

The starch itself has some flavor, which is generally appreciated by the consumer, with the proviso that the food product does not comprise much starch which makes it have a starchy or cereal-like flavor and provides a feeling that a starch well cooked is present, contrary to a "raw" starch that gives a raw sensation. Most flavors in food, however, are derived from (intricate combinations of) salts, • - ** - - ± - • ** - proteins, short peptides, amino acids, fatty acids and salts thereof, sugars, medium and short chain alcohols, and others.

The texture of a starch comprised in a food is much more dependent on the degree of bound viscosity by adding several grades of starch. Aspects such as smoothness, firmness, cohesion capacity, density, thickness, humidity, cutting capacity or extension capacity, chewing ability and others, may all depend on the viscosity and water retention properties provided by a starch. A high cohesion capacity is generally not appreciated, as consumers often prefer a creamier, softer texture. The choice of the type of starch to be used in a food product is mainly influenced by the properties such as stability during cooking, deep freezing, thawing and storage. Additionally, it is well-remembered that, in general, many starches, although providing a desired viscosity, can change the flavor of the food negatively, in general it is necessary to reduce the dose of starch as much as possible.

The appearance of a starch comprised in the foodstuff refers, among others, to the aspects mentioned with the texture, however, the starches frequently add opacity or cloudiness to the food, making its appearance less palatable.

The above illustrates that, within the food industry, the use of starch for each and every different application, often involves finding the right balance between very little and much, trying to find a product with an attractive value.

A problem other than the present one, is the fact that the starches themselves have a reduced stability to the effects of certain salts, ions or electrolytes present in the food. For example, a starch may initially provide a desired texture (such as softness, firmness, cohesiveness, I ..-. density, thickness, humidity, cutting capacity or spread capacity, chewing ability) to a food product, which, however, loses said texture, cohesion capacity or softness over time, since the salt stability of the starch used is very low or inappropriate. The product becomes watery, is divided and separated into moist and less humid fractions, loses flavors, generally loses its appearance and texture, and loses its attraction to the consumer. Said loss of texture or appearance is generally caused by a very low stability to salt, electrolytes, cations or anions, or other constituents of the food, and is needed increase the dose of starch, often with deleterious effects on flavor.

The effects of salts on starch have been investigated for more than a century (see for example: Starch: Chemistry and Technology. Eds. Whistler and Paschall, Academic Press, New York and London).

The gelatinization of starch and starch derivatives in the presence of a medium at high concentrations of electrolytes, has already been studied extensively (BJ Oosten, Die Staerke 31, 228-230 (1979), BJ Oosten, Die Staerke 32, 272-275 (1980), BJ Oosten, Die Staerke 34, 233-239 (1982), BJ Oosten, Die Staerke 35, 160-169 (1983), BJ Oosten, Die Staerke 42, 327-330 (1990)). In low concentration systems, the properties of polymer solutions in the presence of electrolytes, can be taken into account properly for electrostatic, taking into account only the magnitude of the ionic charge, the concentration and the solvent. Biological systems are usually more concentrated and the effects of the specific solvent ion dominate the properties of the solution.

Some electrolytes promote gelatinization and some electrolytes inhibit the process. The promotion or inhibition mainly follows from the well-known Hofmeister or lyotropic series (F. Franks in "Water", Royal Society of Chemistry Paperbacks London 1983). These series are a list of the order in which they affect the polymer (and therefore the starch) in its solubility. An example of such series is: CNS > C104"> I" > N03"> Cl" > F "> HP03 '> S0¿ Electrolytes on the left (CNS ", C104", I ", N02") promote and those on the right (Cl ", F", HPO32", S042") inhibit gelatinization.

This series can, of course, be extended with other anions and similar series that can be listed for cations, although in general the effects observed for the cations are smaller than for the anions. A completely satisfactory explanation for the phenomenon observed by these series has not been reported yet, but the general belief is that the electrolytes on the right side increase the aqueous structure in this way giving flavor to the solvent-solvent interactions on the starch interactions -solvent (Franks 1983). This induces clogged gelatinization and a lack of stability of the starches in water.

Neutral components, such as hydrocolloids, urea, sorbitol, casein, and sugars such as sucrose, fructose, galactose, and others, have similar effects on the stability of starch to salts. It has been found, for example, that neutral components such as saccharides (sugars) effect the viscosity of the starch and derivatives (I.D. Evans, D.R. Haisman, Die Staerke 34, 224-231 (1982)). The effects have contributed to the same phenomenon as that observed with salts, notably the effects reported in the water structure are similar. 10 The application of starch derivatives in food systems is usually accompanied by the addition of electrolytes, mainly chlorines and phosphates. Especially, chlorines and phosphates inhibit the development or stability of the viscosity of starch and starch derivatives.

A special case is the addition of calcium ions to potato starch and starch derivatives of Pope. Potato starch contains bound monophosphate ester groups. In water, these phosphate groups give a negative charge to the starch column, resulting in a high viscosity compared to other starches. When they are added calcium ions, these form a complex lát- ~ »& k X ^ * j .. relatively insoluble with the phosphate groups resulting in a marked reduction in viscosity.

Thus, although the instability of starches to salt is relatively well understood, the problem remains, starches currently used in the food industry generally have low salt stability compromising at least flavor, texture, appearance and others. related aspects of food products.

Description of the invention The invention provides a modified starch, and derivatives thereof, which have improved salt stability (salt stable starch), the use of such modified starch or derivatives of said starch in food products, a method of providing stability to the salt of a food product comprising the use of such modified starch or derivatives of such starch, and food products comprising said modified starch or derivatives of said starch.

The invention provides a method for improving a food product, which comprises adding to said food product a starch stable to the salt. Such starch has improved stability to salts and other components that are detrimental to the stability of a common starch. The invention, for example, provides a method for improving the texture of a food product, for example, the cohesiveness of relatively solid foods such as meats or meat products or puddings, or the softness of relatively liquid products such as soups. , sauces, creams or fillings. The invention provides a method wherein said salt-stable starch is not a cereal starch, for example derived from tubers or roots, essentially containing only amylopectin molecules.

The invention provides a method for providing a food product with a texture The present invention is directed to adding a modified starch obtained from said foodstuff to said foodstuff by adding a modified starch obtained therefrom to said foodstuff. For example, tubers or roots, said starch essentially contains only molecules of amylopectin.A modified starch is a native starch treated in such a way that one or more of its physical or chemical properties are modified.The modified starches still have their character of starch: native or pure starches are modified to produce starch products with desirable properties, starches, both those of common variety that contain either amylose and amylopectin, obtained from either cereals and tubers or roots, and from a waxy variety, they contain essentially essentially amylopectin molecules (for example 0-5% amylose), obtained from cereals, and widely used in food products.

A common starch consists of two major components, an essential, linear polymer cc (l-4) D-glucan (branching is at a low level) and a polymer a (1-4 and 1-6) D-glucan elaborately branched, called amylose and amylopectin, respectively. Amylose has, in solution, a helical conformation with a molecular weight of 104-105. Amylopectin consists of short chains of a-D-glucopyranose units primarily linked by links (1-4) with branches (1-6) and with a molecular weight of up to 107.

The amylose / amylopectin ratio in native starches in plants can generally be 10-40 amylose / 90-60% amylopectin, also depending on the variety of plant studied. In a number of mutant plant species it is known that they deviate significantly from the aforementioned percentages. These mutants are well identified in maize and some other cereals. Waxy corn has been studied since the beginning of this century. Therefore, the term "waxy starch" often equates to an amylose-free starch, despite the fact that such starch is not generally known from other sources of starch such as potatoes, but mainly derived from corn. Additionally, the industrial use of an amylose-free potato starch never occurs on a large scale and with a . wide range of applications such as waxy starch. The invention provides a method according to the invention wherein said starch has superior salt stability over a common starch. For example, the invention provides a modified cross-linked starch that has superior stability over a common starch when tested in a sodium chloride solution, or when tested in a solution containing calcium ions, which seriously affects the viscosity of a common potato starch. Additionally, the invention provides a crosslinked starch having superior salt stability, even at low viscosity, and its use does not depend in this way on the high viscosity conditions as for example those used in EP 0796868. Another example of the invention is a modified starch according to the invention which provides a meat brine, a food product used in the preparation of meat products, with increased water binding properties and more stable properties than a common starch. Also, the addition of a milk protein, such as casein having viscosity inhibiting properties, or a derivative thereof, to a food product does not substantially compromise the texture of said food product when a modified starch is added in accordance with invention to said food product.

The invention provides a method wherein said modified starch contains essentially amylopectin molecules derived from genetically modified plants. The production of amylose in a plant is, among others, regulated by the granulated enzyme binding starch (GBSS) synthase, which is involved in the generation of the amylose content of starch, and which is found mainly in cereals. mutant warts described above, lacking this enzyme or its activity, thus causing the exclusive character of amylopectin of these mutants. An example of salt-stable starch provided by the invention is a starch obtained from an amylose-free potato plant that is, for example, lacking GBSS activity or completely from the GBSS protein, hence yy * and < ^ * fc-sw », ... *. -. .. ... .. - .- - -, »'- _! = 4 * - -n - ^? R? - lacking amylose and essentially having only amylopectin molecules.

In a preferred embodiment of the invention, a method is provided wherein the starch is derived from a genetically modified plant such as a potato, sweet potato, cassava or cassava. Genetic modification of such tubers or root plants is a skill available to the artisan, and, for example, involves the modification, removal or insertion in or (antisensitive) reversion of (parts of) a gene, such as a gene. which encodes the granule-bound starch (GBSS) synthase, which is involved in determining the amylose content of the starch. In order to manipulate such crop plants, isolated genes and efficient transformation systems, especially potato, and others found analogously are available. Characteristics, such as absence of amylose, which are introduced into a variety of a crop plant, can easily be introduced into another variety by cross-sowing. 25 -fijüM-rim * 8 * "*" ^ '- * .¿rit & ií * - In the experimental part of this description, a method is provided wherein said modified starch is obtained from a genetically modified potato.

In a preferred embodiment, a method and a modified starch are provided wherein said starch is a crosslinked starch. The crosslinked starch is, in itself, a method available to the artisan, various crosslinking agents are known, examples being epichlorohydrin, sodium trimetaphosphate, phosphorus oxychloride, chloroacetic acid, acrolein, dichloroacetic acid, anhydrideadipic or other reagents. two or more anhydrides, halogen, halohydrin, epoxide or glycidyl groups or combinations thereof, all of which may be used as crosslinking agents. A typical example of such a crosslinked starch is a monophosphate starch.

Additionally, the invention provides a starch that is stabilized. Stabilization by hydroxyalkylation or carboxymethylation of the starch 25 is obtained, for example, with reagents that ^ j ^ ¿tom¡¡í »? ?? i ?? ll eutlm. ... ..... t ft-ftr miirr contain a halogen, halohydrin, epoxide or glycidyl group as a reactive site. Chloroacetic acid (or its salt) is used as a carboxymethylation reagent. In an embodiment of the invention, said starch is stabilized by hydroxypropylation, hydroxybutylation, hydroxyethylation and / or carboxymethylation.

In yet another embodiment of the invention, said starch is a stabilized starch in which some or all of the available hydroxyl groups of the amylopectyla molecules have been esterified by acetyl groups. The addition of acetyl groups is generally given in aqueous suspensions of starch using acetic anhydride or vinyl acetate as the reactants under alkaline conditions.

A modified starch as provided by the invention is preferably derived from amylose free starches derived from root or tubers or native amylopectin such as those obtained from potato starch, tapioca, sweet root starch, sweet potato starch, cane starch or cassava starch. In a preferred embodiment of the invention, a starch such as root or tuber, is derived from a genetically modified plant, for example a variety of genetically modified potato plant. Examples of such variety of potato plant are the Apriori or Apropßc ± variety, or varieties derived from them.

In a much more preferred embodiment, the invention provides a modified starch comprising a starch which is obtained from tubers or roots, said starch contains only essentially amylopectin molecules, and derivatives thereof, having an improved salt stability ( salt-stable starch), the use of such modified starch or derivatives of said starch in a food product, a method of providing a salt stability in the food product comprising the use of such modified starch or derivatives of such starch and a food product comprising said modified starch or derivatives of said starch.

The use of genetically engineered materials has been determined by the possibility of genetically modifying such crops (see, for example, Bruinenberg et al., Chemistry and Industry, November 6, 1995, page 881-884).; de Vries, 5 Foodmarketing and Technology, April 1997, page 12-13). The specific use of amylopectin type potato starch as filling agent or canning viscosity, has been suggested in WO / 97/03573 to prevent excess or unwanted viscosity observed with the commonly used starch. Additionally, EP 0 796 868 suggests the use of a highly crosslinked and hydroxypropylated waxy potato starch to increase the viscosity of a food product. However, none of these provides indications of how the use of starches in the food industry is avoided which generally have low salt stability and compromise at least the taste, texture, appearance or other related aspects of the food products. On the contrary, for example, WO / 97/03573 suggests an amylopectin type potato starch which maintains its viscosity only for a certain period, after which there is no residual viscosity, 5 suggesting that these products are instead , jü £ S ^. less stable, and EP 0 796 868 suggests the use of said highly cross-linked and hydroxypropylated waxy potato starch under conditions of high temperature, low temperature and high slip, against conditions, such as aseptic filling, again stuck or freezing, where the viscosity filling may be needed and the salt stability is not finished.

In a preferred embodiment, the invention provides a method according to the invention, wherein said modified starch is an instant starch. In general, starch and starch derivatives for the food industry are not soluble in cold water. The viscosity and agglutum to the water are made by heating or cooking. These starches are referred to as cooking starches. For the convenience of the starches, some of these are pre-gelat ini zan, that is, they are pre-cooked and dried. These starches are referred to as instant starches and are made without heating or cooking in the food product. The pre-gelatinization can be carried out by spray cooking, spray drying, roll drying, cylinder drying, extrusion, heating in water miscible organic solvents or under high pressure or other methods known in the art.

Additionally, the invention provides a method wherein said food product comprises at least 0.1% (w / w), preferably at least 0.5 or 1% (w / w) or even at least 2-10% (w / w) of a sodium salt or combinations of sodium salts, for example where said salt comprises sodium chloride or for example, in wherein said salt comprises monosodium glutamate (vetsin). Also, the invention provides a method wherein said food product comprises at least 0.5% (w / w), preferably at least 1 or 2% (w / w) or even at least 10-20% (w / w) of a protein of milk or derivative thereof, for example wherein said protein is casein.

Additionally, the invention provides a method wherein said food product comprises at least 0.5% (w / w), preferably at less 1% (w / w) or even at least 3-5% (w / w) of a calcium salt, for example where said salt is calcium chloride.

Additionally, the invention provides a method wherein said food product comprises at least 5% (w / w), preferably at least 10% (w / w), more preferably at least 20% (w / w) or even at least 30%. -70% (w / w) of a sugar, for example where said sugar is sucrose.

In the experimental part of this description, examples of improved food products according to the invention are given, wherein various salts or other components, such as milk proteins or sugars, or combinations thereof, are used in various concentrations in combination with a starch according to the invention which provides the desired texture to said food product.

Yet another embodiment of the invention is a method wherein said food product is a meat brine, which is a food product in itself (however, in general it is not intended for primary consumption) and its use for example to prepare a meat product. Such meat brine is generally used to improve the texture of a meat product.

The invention further provides a modified starch for use in a method according to the invention. Examples of such modified starch are described herein above and in the experimental part of the invention.

Additionally, the invention provides a food product obtained by a method according to the invention. For example, the invention provides a meat brine comprising a modified starch provided by the invention.

The invention is further described in the experimental part of the description, without thereby limiting the invention.

Experimental part Example 1 The stability of regular, cross-linked or crosslinked (PS) acetylated potato starch is negatively influenced when applied to food products with salt-containing formulations, however, the invention provides products based on amylopectin potato starch (APS) that are more viscous or stable to water retention than regular potato starch derivatives. Especially, the products that have been developed for meat or applications of meat products, such as beef injection brine, used for example to prepare or inject meat such as ham or poultry products, such as "Thanksgiving" turkey. The possible products are derived from regular potato starch, for example cross-linked with sodiot rimetaphosphate and acetylated with acetic anhydride, and are herein, compared with amylopectin potato starch (APS) derivatives. The APS are cross-linked with the same amount of NaTMP as the PS and it ^ * ^? 2 - "• '- stabilize with acetic anhydride The products are characterized in Brabender gelatinization in demineralised water (as is) and in a 1% NaCl solution.

Materials .

A - Derivative of regular potato starch B - Derivative of amylopectin C potato starch - Derivative of regular potato starch D - Derivative of amylopectin potato starch The cross-linking of A, B, C and D with NaTMP and esterification with acetic anhydride is given according to routine procedures.

E - Derivative of regular potato starch F - Derivative of amylopectin potato starch The cross-linking of E and F with POC13 is given in accordance with routine procedures.

The products are characterized by Brabender gelatinization. Gelatinization is measured from a 3% suspension (dry matter) with a Brabender viscograph, type E at 250 cg in demineralized water. The behavior of gelatinization is also measured in a 1% NaCl solution.

Table 1: Brabender gelatinization, as it is, and in a solution of 1% NaCl, Brabender type E, 250 cmg, 75 rpm, 3% (dry matter) iitós w ^ ^ PS = Potato starch, APS = Amylopectin potato starch.

The viscosity levels in demineralized water of products based on regular potato starch do not differ much. It also becomes clear that product D based on APS has the same final viscosity as its counterpart of potato starch, but the gelatinization temperature is much higher. Product B based on APS still has a peak viscosity. It can be seen from the table that APS-based products are more stable to salt than regular PS-based products. The final viscosity levels of the samples prepared with potato starch and the APS counterparts do not differ during gelation in demineralized water. Product B and D, based on amylopectin potato starch provide better stability in the salt solution than samples prepared with regular potato starch, and can, therefore, be used at low concentrations. ~ * ~ ^^ * < ** a *? ~ *. . . ",,,. . 4 i - »,. In Table 2, similar effects of crosslinked starch ethers of P0C13 are shown.

Table 2. Brookfield viscosity of products E 5 and F as they are, and in a Brookfield solution of 1% NaCl: RVDV 11+ # 5, 50 rpm The reduction in viscosity of the regular potato starch derivative: 70% The reduction in the viscosity of amylopectin potato starch: 40% - "~ * *» »» &** - ** iii ^^ ti ^ u ^^ íá. * AÉ * d ?? m ^ ¡? I ^ í ^^^ íim? ^ ^ .il .., .. yy ^^ A ^ The viscosity of the regular starch derivative in water (as it is) is greater than that of the APS derivative In a salt solution, it is observed in reverse.

Example 2 Viscosity measurement of crosslinked instant starch derivatives in deionized water, 5% sodium casein solution (w / w) and 1% CaCl solution (w / w). grams of the product was weighed. 212 ml of the desired solution was added while the mixture was stirred by hand. Then, the mixture was stirred for 1 minute using an Ultra-Turrax at a speed of 4000 rpm. After 29 minutes, the dispersion was again shaken by hand for 1/2 minute and then the viscosity was measured using a Brookfield LVF at 6 rpm with a number 4 pivot. The viscosity is determined by the increased degree of crosslinker. To compare the results, there are Figures 1, 3 and 4. ^ ¡^ ^ Í ^^^ t mtt Example 3.

Measurement of viscosity of instant starch derivatives in the presence of milk powder. grams of product and 28 grams of milk powder were weighed. 212 ml of deionized water was added while the mixture was stirred by hand. Then, the mixture was stirred for one minute using an Ultra-Turrax at a speed of 4000 rpm. After 29 minutes, the dispersion was again shaken by hand for half a minute, and then the viscosity was measured using a Brookfield LVF at 6 rpm with a number 4 pivot. The viscosity was determined by the increased degree of crosslinker. To compare the results, there are Figures 1 and 2.

Example 4 Water link Meat injection brines were injected into the entire meat muscles. This provided a desired texture to the meat by dissolving the meat proteins that coagulate during heating. The starch was used to bind the water in order to increase the "level of pumping" (the amount of water incorporated in the meat product) and the texture of the product. This also plays a conservative role due to the salt content of the brine. In these experiments, water was used to replace meat, in order to have a real approximation of the content of the different ingredients. The ingredients of the meat injection brine are the following: Demineralized water 480 g Salt 8 g Starch 5.5 g Dextrose 4 g Sodium phosphate 2.5 g The water binding capacity of the brine is measured as follows. The ingredients are mixed and placed on a Brabender viscometer. The initial temperature of the Brabender is placed at 30 ° C, the mixture is heated up to 75 ° C with a slope of 1.5 ° C / minut or. After standing 5 minutes at 75 ° C, the temperature is reduced to 25 ° C with a slope of 3 ° C / m. The mixture is removed from the Brabender and 400 ml are transferred into two transparent centrifuge tubes and centrifuged for 15 minutes at 894 g and 25 ° C. The separation line between the pellet and the sediment and the supernatant is marked and then the tubes are emptied and dried. When the tubes are filled with water to the mark; the weight of the water is the volume of sediment. The binding capacity of water can be expressed in ml of sediments per g of starch. At least two repetitions of each starch sample are given. The standard deviation is 5 ml sediment / 500 ml on average, which is reasonable 15 compared to a medium of 78 ml sediment / 500 ml.

In Figure 5, the water linkage of 3 crosslinked hydroxypropylated derivatives is shown. The water binding is expressed in ml per g of starch. Farinex VA 15 is a product based on regular potato starch. HW 3294 is a product based on amylopectin potato starch and B 990 is a product based on corn starch. The gray bars on the left are the 25 water binding capabilities in water ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ brine. As can be seen from the figure, the binding capacity in demineralized water of the products based on potato starch and amylopectin potato starch are similar, the water binding capacity of the product based on corn starch is much lower.

In brine, the binding capacity of the amylopectin-based derivative is essentially the same as in water. Only one drop of less than 9% in bonding capacity is observed. Potato-based products (30%) and corn-based products (23%) show a much greater drop in water binding capacity.

Example 6 Viscosity measurements of starch derivatives in the presence of sugar.

It has been found that neutral components such as saccharides (sugars) affect the viscosity of starch and its derivatives (I, D. Evans, D.R. Haisman, Die stearke 34, 224-231 iM &- "- *" **** "- * -» - * - "'- --S ^ - * ^" (1982)) Effects have contributed to the same phenomenon as in salts (structure of water.) Example 6 provides effects on viscosity using starch derived from APS in sugar solutions.

The addition of relatively large amounts of sucrose to the common starch causes a reduction in viscosity. Quite surprisingly, the amylopectin potato starch derivatives show an opposite effect, as shown in Table 3.

Table 3 Example 7 Loss of moisture from sausages during refrigerated storage.

Bolonia sausages are stored in refrigeration at a minimum of 5.5 ° C for one week. The sausages are weighed before and after storage, to calculate their moisture loss.

In the recipes for these sausages, 4 types of starch are used: - Farinex VA15 a cross-linked acetylated potato starch (sodium trimetaphosphate, acetic acid anhydride) Amylo VA15 an acetylated, cross-linked amylopectin potato starch (sodium trimetaphosphate, acetic acid anhydride) Perfectabind MÍO a hydroxypropylated potato starch, crosslinked, (POC13, propylene oxide) Amylo MÍO a starch of amylopectin hydroxypropylated, crosslinked, (P0C13, propylene oxide) Recipe for Bologna sausages: Lean meat 44.7% Meat with fat 11.2% Water 34.4% Salt 2.0% 10 Sodium tripolyphosphate 0.3% Sugar 1.7% Milwalkee seasoning S79608 2.3% Nitrate (150 ppm) 0.14% Starch 3.3% 15 Preparation of the sausage of Bologna The meat is ground and mixed with water, the ingredients, except the starch, are added and mixed again, the starch is added, it is mixed again until a homogeneous mass is obtained. This is emulsified and placed in Bologna sausage casings. Subsequently the sausages are smoked in a smoking oven. - «y-y .. yxAyzM **. ^ t »,. . . yy > , -Y *. "> ', .r - »r T t l < 1"'" * "* Table 4. Loss of humidity of the Bologna sausages after cooling for one week.

Type of starch Loss of moisture * Farinex VA15 2.0% Amilo VA15 1.5% Perfectabind MINE 3.8% Amilo MÍO 1.8% * These figures are an average of 6 individual sausages per type of starch.

Examples of improved food products according to the invention.

Instant fruit filling Ingredients Instant modified starch 33.3 15.0 Sugar powder 66.7 30.0 Preparation procedure The dry ingredients are mixed The powder mixture (45 g) is added to 200 ml of fruit juice and stirred (low speed) for 1 minute Dessert of instant lemon smoothie.

Ingredients: Sugar powder 32.0 Instant foamy milk powder 22.2 Powdered fat to beat 22.0 Starch derivative 22.0 Lemon flavor 1.0 Citric acid 0.5 Color 0.3 Use 50 g of the dry mix to 150 ml of cold water 0 Fat-free Bologna sausage Recipe for fat-free Bologna sausage Ingredients % Pork meat (1.2% fat -1.5%) 28.55 Turkey meat (0.7% fat) 24.37 ? j ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ -? A &m Water 27.30 Modified starch 7.62 Dextrose 3.13 Salt 2.12 Hydrosilated milk protein 2.06 Flavor / Bolognese seasoning 1.79 Sodium lactate 1.25 Turkey assortment (dry) 0.38 Sodium tripolyphosphate 0.25 Curator (6.25% NaN02) 0.12 Low-fat hot dogs Ingredients% Lean meat B90 39.17 Meat with fat B65 9.36 Water 1.27 Salt 2.05 Sodium tripolyphosphate (TSP) 0.243 Sucrose 1.69 Frankfurter meat seasoning 2.20 Salt curing (containing nitrate of 0.121 sodium at 6.25% ) Sodium erythorbate 0.022 Mustard grain 0.58 a'- * • > * ' * •• * •"•- - " "-*• - - '- ".*.- • - " .*. - ..his, .*,. , .... ... .. . », -rm, ~, -, - < frí» -. • - -frmff.j. - Modified starch 3.3: Total raw of the meat mixture 100.0 Vending soup Ingredients Instant modified starch 2.6 5.5 Bouillon powder 1.9 4.0 Water 95.5 200.0 Preparation procedure: Weigh the dry components in a 250 ml beaker. Add hot water and shake. 10 Instant pudding Ingredients g Instantaneous modified starch 24.2 20.0 Powdered sugar 48.5 40.0 Dextrose Monohydrate 24.2 20.0 Tetrasodium pyrophosphate 2.0 1.8 Calcium Acetate 1.0 0.8 Vanilla color / flavor 0.1 0.4 Preparation procedure The dry ingredients are mixed The powder mixture (80 g) is added to 500 ml of cold milk and stirred for one minute using an electric hand mixer (at high speed). The pudding is emptied into dessert trays and placed in the refrigerator for 30 minutes.

Stuffed cranberry cake Ingredients: ~ 6 g A Sugar 19.0 47.5 Modified starch 5.4 13.5 Salt 0.2 0.5 B Cranberry juice 30.0 75.0 Water 45.4 113.5 Total: 100.0 250.0 Preparation procedure mix the dry components (mixture A) ata £ MMadaa | k? a | aH || aÉMtai | ta tfiMKrißÉÉ aafttM-Mi. fták ^ b ^ MÉM mix cranberry juice and water in a pan (mix B) add mixture A in mixture B and suspend with a manual beater heat to boiling while stirring with a manual beater keep boiling for 1 minute Lobster soup UHT 10 ingredients Milk 12.1 Cream 6.0 Lobster mix ** 5.1 Lecimultin 100 * 0.02 Instant modified starch 4.3 Water 42.4! * distributed by Lucas Meyer ** distributed by Rieber & They are process steps for lobster soup Preheat to 70 ° C in a PHE Homogenization at 50 bar ^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^ ~? ^^ - ^ - ~ ^^^ - * - ^ - - ~ ^^ - ^ - J-i - ^^ --- 'ii ** - sterilization at 135 ° C resting for 28 seconds cool at 20 ° C in tubes (20 QC heb ik veranderg in ° C) fill temperature at 20 ° C Recipe for spicy soup UHT Ingredients Salt (NaCl) 0.8 Butter 0.6 Tomato paste 12.5 Instantaneous modified starch 2.0 Spicy mix 0.8 Chicken broth 0.2 Lecimultin 100 * 0.03 Water 83.07 distributed by Lucas Meyer Processing steps for tomato soup preheat at 70 ° C in a PHE 15 - homogenize at 50 bar sterilize at 135 ° C ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ B ^ -B ^ -1 ^ B ^ B ^ BB ^ B ^^^^^^^ ßfi? ^ I ^. ^. ßßßßßßßß? ß "" ^ wait for 20 seconds to cool to 20 ° C in tubes refilling temperature 20 ° C Instant bakery cream Ingredients: 'or g Instantaneous modified starch 20.0 80.0 Whole milk powder 30.0 120.0 Powdered sugar 47.5 130.0 Mixed alginate 2.25 20.0 Vanilla color / flavor 0.25 1.0 Preparation procedure: - the dry ingredients are mixed the powder mixture (400 g) is added to 1000 ml of tap water and stirred for 3 minutes using a Hobart mixer (high speed) "Hot Dogs" and Bologna (15% formulation low in fat) Food formulated for 50 Lbs (22.7 kgs) Ingredients% Lean meat B85 44.740% jyg ^ _ ^ _ * * * * - - * --- • * - 'M, McatMiaii Meat with Fat B50 11.180% Water 34.380% Salt 2.030% Sodium Tripolyphosphate 0.280% Sucrose 1.692% Milwaukee Seasoning * 2.280% Nitrate ( 150 PPM) 0.140% Sodium erythorbate (550 PPM of 0.000% Starch 3.288% Total 99.997% Figures: Figure 1 is a measurement of the viscosity of the instant starch derivatives crosslinked in deionized water.

Figure 2 is a measurement of the viscosity of the instant starch derivatives crosslinked in a milk solution, prepared herein by adding milk powder. ^^ gjj ^ gj &ggi Figure 3 is a measurement of the viscosity of the instant starch derivatives crosslinked in a 1% (w / w) CaC12 solution.

Figure 4 is a measurement of the viscosity of the crosslinked instant starch derivatives in a 5% (w / w) sodium casein solution.

Figure 5 shows the water binding properties of cross-linked hydroxylpropylated starch derivatives in water and brine.

It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.

Having described the invention as above, the content of the following is claimed as property.

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Claims (20)

Claims

1. A method for improving a food product, characterized in that it comprises adding a starch stable to the salt to the food product.

2. The method according to claim 1, characterized in that the texture 10 of the food product is improved.

3. The method according to claim 1 or 2, characterized in that the starch is a non-cereal starch, which contains, 15 essentially, only amylopectin molecules.

4. The method according to any of claims 1 to 3, characterized in that the starch is derived from a plant 20 genetically modified.

5. The method according to claim 4, characterized in that the plant is a potato. 25

6. The method according to any one of claims 1 to 5, characterized in that the starch is a crosslinked starch, such as a crosslinked starch of oxityl phosphorus ricoride or trimathous acid sodium.

7. The method according to any of claims 1 to 6, characterized in that the starch is a stable starch, such as a hydroxyalkylated or acetylated starch.

8. The method according to any of claims 1 to 7, characterized in that the starch is an instant starch.

9. The method according to any of claims 1 to 8, characterized in that the food product comprises at least 0.1% (w / w), preferably at least 0.5% (w / w), more preferably at least 1% (w / w) ) of a sodium salt.

10. The method according to claim 9, characterized in that the salt is sodium chloride. £ & ^ *

11. The method according to claim 9, characterized in that the salt is sodium monoglutamate.

12. The method according to any of claims 1 to 8, characterized in that the food product comprises at least 0.5% (w / w), preferably at least 1% (w / w) of a milk protein or derivative thereof.

13. The method according to claim 12, characterized in that the protein is casein.

14. The method according to any of claims 1 to 8, characterized in that the food product comprises at least 0.5% (w / w), preferably at least 1% (w / w) of a calcium salt. 15. The method according to claim 14, characterized in that the salt is calcium chloride.

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16. The method according to any of claims 1 to 8, characterized in that the food product comprises at least 5% (w / w), preferably at least 10% (w / w), more preferably at least 20% (w / w) ) of a sugar.

17. The method according to claim 16, characterized in that the sugar is sucrose.

18. The method according to any of claims 1 to 17, characterized in that the food product is meat brine.

19. A modified starch for use in a method according to any of claims 1 to 18.

20. A food product, characterized in that it is obtained by a method according to any of claims 1 to 18. • - - «-. - -fr - »- -« * - "- - * - > • ** -» - * Hft