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US20090311408A1 - Low swelling starch - Google Patents

Low swelling starch Download PDF

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Publication number
US20090311408A1
US20090311408A1 US12/468,619 US46861909A US2009311408A1 US 20090311408 A1 US20090311408 A1 US 20090311408A1 US 46861909 A US46861909 A US 46861909A US 2009311408 A1 US2009311408 A1 US 2009311408A1
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United States
Prior art keywords
starch
retort
viscosity
starches
samples
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US12/468,619
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English (en)
Inventor
Erhan Yildiz
Ralph Trksak
Yi Yang
Ron Pagaoa
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Corn Products Development Inc Brazil
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Brunob II BV
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Publication date
Priority to US12/468,619 priority Critical patent/US20090311408A1/en
Application filed by Brunob II BV filed Critical Brunob II BV
Priority to AU2009202031A priority patent/AU2009202031B2/en
Priority to RU2009120217/13A priority patent/RU2496791C2/ru
Priority to MX2009005765A priority patent/MX2009005765A/es
Assigned to BRUNOB II B.V. reassignment BRUNOB II B.V. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: YILDIZ, ERHAN, YANG, YI, Pagaoa, Ron, TRKSAK, RALPH
Priority to EP18173653.9A priority patent/EP3381950A1/en
Priority to EP09007314.9A priority patent/EP2135882B1/en
Priority to PL09007314T priority patent/PL2135882T3/pl
Priority to CA2668242A priority patent/CA2668242C/en
Priority to JP2009134697A priority patent/JP5727129B2/ja
Priority to CN200910147479A priority patent/CN101671398A/zh
Priority to BRPI0911417-3A priority patent/BRPI0911417B1/pt
Publication of US20090311408A1 publication Critical patent/US20090311408A1/en
Assigned to CORN PRODUCTS DEVELOPMENT, INC. reassignment CORN PRODUCTS DEVELOPMENT, INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: BRUNOB II B.V., NATIONAL STARCH LLC
Priority to US14/676,897 priority patent/US10085475B2/en
Priority to US16/117,904 priority patent/US20180368455A1/en
Abandoned legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/003—Crosslinking of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/003—Crosslinking of starch
    • C08B31/006—Crosslinking of derivatives of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/02—Esters
    • C08B31/06—Esters of inorganic acids
    • C08B31/066—Starch phosphates, e.g. phosphorylated starch

Definitions

  • This invention relates to a low swelling starch and its use as a food texture modifier.
  • Starch products are an important and major component of the diet. Starches are used to provide a multitude of functional aspects to a variety of food products. One of the most common functional aspects of starch is its ability to thicken foods. In addition, modified starches are widely used to impart tolerance to commercial processing in foods and to ensure shelf stability.
  • low swelling starches can be used in food products as texture modifiers. Surprisingly, they achieve this texture modifying effect without imparting significant thickness to the food.
  • the low swelling starches provide opacity and mouth-coating to foods while having minimal powdery-ness and minimal thickness.
  • the low swelling starches may be used as fat substitutes. Additionally, the low swelling starches may be used to reduce processing times while delivering the textural aspects described above. Further, the low swelling starches may be used to achieve the same texture under a range of conditions, including high and low solids formulation, high and low shear processing, and high and low pH formulation.
  • the term opacity is intended to mean the lack of transparency of the material as determined visually and is measured by the test outlined in the Examples section.
  • mouth-coating is intended to mean the amount of residual coating perceived in the mouth after mastication and swallowing and is measured by the test outlined in the Examples section.
  • creaminess is intended to mean that the product has textural characteristics typically imparted by cream; in each food this is inferred from the combined perception of multiple sensory attributes, including powdery-ness, melt-away, rate of breakdown, opacity, and residual mouth-coating as defined in the Examples section.
  • thickness is intended to mean the viscosity of the sample as defined in the Examples section.
  • process flexibility is intended to mean that the low swelling starches can be used to achieve the same texture under a range of conditions, including high and low solids formulation, high and low shear processing, and/or high and low pH formulation as defined in the Examples section.
  • fat is intended to include both fat and oil.
  • swelling volume (Q) is intended to mean the total volume occupied by the settled starch granules in a 1% solids cook of starch in a salt solution as defined in the Examples section, test B.
  • granular is intended to mean that the starches have the intact structure of a native starch granule, but their Maltese cross (under polarized light) is less defined due to compromised crystallinity.
  • FIG. 1 depicts the starch concentration at a viscosity of 1 Pa.s
  • FIG. 2 depicts the powdery-ness and mouth-coating of different swelling volumes at a viscosity of 1 Pa.s
  • FIG. 3 depicts contour plots of viscosity as a function of Starch A and Starch B levels.
  • FIG. 4 depicts contour plots of retort time as a function of Starch A and Starch B levels.
  • FIG. 5 depicts the variation of swelling volume under a range of conditions; including high and low solids formulation, high and low shear processing.
  • This invention pertains to low swelling starches and their use as food texture modifiers.
  • the invention further pertains to the method of using low swelling starches as fat substitutes in foods.
  • the invention further pertains to the method of using low swelling starches to reduce processing times in foods.
  • the invention further pertains to the method of using low swelling starches to impart superior process flexibility in foods.
  • the low swelling starches provide opacity, mouth-coating, and creaminess to foods.
  • the starch may be made using any starch, such as one found in nature.
  • a native starch as used herein, is one as it is found in nature.
  • starches derived from a plant obtained by standard breeding techniques including crossbreeding, translocation, inversion, transformation or any other method of gene or chromosome engineering to include variations thereof.
  • starch derived from a plant grown from induced mutations and variations of the above generic starch which may be produced by known standard methods of mutation breeding are also suitable herein.
  • Typical sources for the starches are cereals, tubers, roots, legumes and fruits.
  • the native source can include corn (maize), pea, potato, sweet potato, banana, barley, wheat, rice, sago, amaranth, tapioca, arrowroot, canna, or sorghum, as well high amylopectin or high amylose varieties thereof.
  • high amylopectin is intended to include a starch containing at least about 90%, particularly at least about 95%, more particularly at least about 98% amylopectin by weight.
  • high amylose is intended to include a starch containing at least about 27% amylose for wheat or rice flour and at least about 50% amylose for other sources, particularly at least about 70%, more particularly at least about 80% amylose by weight.
  • the percent amylose (and therefore amylopectin) is determined by using the potentiometric method set forth in the Examples section.
  • the starch In order to control the swelling volume of the starch, it is typically inhibited by any method. In one aspect of the invention, inhibition is by thermal inhibition and in a second aspect of the invention, inhibition is by chemical crosslinking. Thermal inhibition is known in the art, and is described for example in WO 95/04082 and WO 96/40794. In one embodiment, the starch is dehydrated to less than 1% moisture and then thermally treated.
  • the starch is crosslinked using at least one reagent selected from sodium trimetaphosphate (STMP), a mixture of sodium trimetaphosphate and sodium tripolyphosphate (STPP), phosphorous oxychloride, epichlorohydrin, and adipic-acetic anhydride (1:4) using methods known in the art.
  • STMP sodium trimetaphosphate
  • STPP sodium trimetaphosphate
  • STPP sodium tripolyphosphate
  • phosphorous oxychloride epichlorohydrin
  • epichlorohydrin phosphorous oxychloride
  • adipic-acetic anhydride (1:4)
  • the amount of inhibition may be varied to get the desired amount of swelling volume which in one embodiment is from about 7 to 12 ml/g, in another embodiment is from 9 to 12 ml/g and in a further embodiment is 9 to 10 ml/g, while keeping the fraction of soluble starch to less than 20% wt/wt.
  • the amount of inhibition to obtain a given swelling volume will depend upon a number of factors including the reagent used (if any), the conditions of modification, and the starch used.
  • the starch is modified using sodium trimetaphosphate, or a combination of sodium trimetaphosphate and sodium tripolyphosphate.
  • the phosphorylation is conducted using methods known in the art and the amount of modification may be varied to get the desired swelling volume.
  • the starches are chemically modified by reacting the starch in the presence of water and with the STMP and/or the STPP under conditions of pH and temperature to yield a modified starch.
  • One method of reaction involves initially forming a slurry of the starch in water and adding the crosslinking agent to the slurry.
  • the slurry may be from about 15-60% starch, and in one case from about 30-50% starch, by weight.
  • reaction conditions include a basic pH of greater than 10.0 and in one case greater than 10.5. In another embodiment, reaction conditions include a pH of from about 10-13 and in one case from about 11-12. The pH may be adjusted, as necessary, during the reaction to maintain it at the desired basic pH levels mentioned.
  • the reaction temperature is from about 25° C. to 70° C., and in one case from about 30° C. to 50° C.
  • the reaction needs to be carried out only for a sufficient time to provide a sufficient degree of crosslinking to obtain the desired swelling volume, conventionally from about 10 minutes to 24 hours and in one case from about 1-3 hours.
  • a sufficient time to provide a sufficient degree of crosslinking to obtain the desired swelling volume, conventionally from about 10 minutes to 24 hours and in one case from about 1-3 hours.
  • from about 0.1-20% sodium sulfate and/or sodium chloride by weight of the starch is added to the slurry.
  • the presence of these salts serves to retard gel formation during the reaction and to accelerate the reaction by increasing the base adsorbed by the starch granules.
  • the starches are crosslinked by phosphorylation to form distarch phosphate esters, although mono-substituted phosphate groups may increase as well.
  • the reaction is conducted so as to favor crosslinking over substitution.
  • a mixture of STMP and STPP it should comprise from about 1-20% by weight STMP and in one case from about 5-16% weight STMP, and from about 0.01-0.2% by weight STPP and in one case from about 0.05-0.16% by weight STPP.
  • the STMP/STPP mixture is advantageously used at a level of from about 1-20% by weight and in one case from about 5-16% by weight, based upon the weight of the starch. Where STMP or STPP is used alone, the above ranges may also be employed.
  • starch is crosslinked with phosphorus oxychloride (POCI 3 ) to substantially the same residual phosphorous levels to result in starches with similar swelling volumes.
  • POCI 3 phosphorus oxychloride
  • the crosslinked starch is additionally stabilized by etherification or esterification such as by alkylene oxides e.g., ethylene and propylene oxide, or acetic anhydride, and in a yet further embodiment is stabilized by propylene oxide.
  • alkylene oxides e.g., ethylene and propylene oxide, or acetic anhydride
  • propylene oxide in a yet further embodiment is stabilized by propylene oxide.
  • starch is crosslinked with adipic acetic anhydride reagents to result in starches with similar swelling volumes.
  • starch is crosslinked with epichlorohydrin to result in starches with similar swelling volumes.
  • starch is thermally processed to result in starches with similar swelling volumes.
  • the resultant starch has a bound phosphorous level due to distarch phosphate crosslinks and mono-substitution) of from about 0.01 to 0.24%, in another embodiment from 0.02-0.10%, and in still another embodiment 0.03 to 0.06%, all by weight of the starch.
  • the starch may, in addition to inhibited, be pregelatinized (a precooked, cold-water-swelling starch) using methods known in the art to substantially retain the granular structure and minimize fragmentation.
  • the inhibited starch may be converted by mild acid degradation, heat dextrinization, alpha-amylase degradation or any one of several methods that are well known in the art. See for example, M. W. Rutenberg, “Starch and Its Modifications” P. 22-36, in Handbook of Water-Soluble Gums and Resins, R. L. Davidson, editor, McGraw Hill, Inc., New York, N.Y., 1980. A combination of one or more of these conversion techniques may be used. These optional methods may be conducted before or after the inhibition step.
  • the starch may be purified to remove impurities, by-products, off-flavors and colors by methods known in the art such as dialysis, filtration, ion exchange processes, or centrifugation. Such purification may be done on the base starches or the inhibited starches as long as the methodology does not adversely affect the requirements of the starch.
  • the starch may further be pH adjusted and/or dried using methods known in the art such as drum drying, spray-drying, freeze-drying, flash drying, or air-drying.
  • the resultant starches will have an average particle size of from 1 to 10 microns, and in another embodiment will have an average particle size of from 5 to 10 microns. In yet another embodiment the resultant starches will have an average particle size greater than 10 microns. In a further embodiment, the resultant starch will have an average particle size of from 10 to 30 microns. In still yet another embodiment, the resultant starches will have a particle size which does not differ significantly (no more than 10%) from that of the unmodified starch.
  • the resultant starches will provide opacity, mouth-coating properties and/or creaminess to products.
  • at least one of these textural properties will be provided without building significant viscosity (less viscosity than that of the unmodified starch which has been cooked out).
  • the resultant starch may be used to at least partially substitute for the fat typically in a food composition.
  • the starch is used to replace up to 100%, in another embodiment is used to replace from 25-75%, and in yet another embodiment is used to replace from 40-60% of the fat by weight typically used in the composition.
  • the starch of this invention may be used in any food or beverage composition (hereinafter collectively referred to as foods).
  • the food composition is a cultured dairy product such as yogurts, cheeses, and sour creams and in another embodiment is a dairy product such as puddings and custards.
  • the starch is used in a soup, sauce or gravy such as a tomato soup or cream of mushroom soup, salad dressing, frozen confections such as ice cream, mayonnaise, cream cheese, whipped topping, coffee whiteners, and spreads such as margarines.
  • the starch may be added at any amount which is acceptable to the consumer from an organoleptic standpoint and in one embodiment is used in an amount of from about 0.1 to 50%, and in another embodiment in an amount of from about 1 to 25%, by weight of the food.
  • the starch may be added as the sole viscosifier or additional viscosifiers may be added, such as gums and starches well known in the art for this purpose.
  • the resultant starches may also have the added benefit of providing significant viscosity for retorted liquids, such as soups, with reduced processing time.
  • the reduction of retort time is at least 20%, in another at least 25%, and in a third at least 30% reduction of retort time compared to using conventional retort starches.
  • the resultant starch may be used to at least partially substitute for such conventional retort starches in a food composition.
  • the starch is used to replace up to 100%, in another embodiment is used to replace from 25-75%, and in yet another embodiment is used to replace from 40-60% of the retort starches by weight used in the composition.
  • the resultant starches may also have the added benefit of increasing the process tolerance of a food composition, such as a dressing, sauce or gravy. Increased process tolerance is intended to mean that the starches are insensitive to changes in processing due to concentration and viscosity.
  • Waxy corn starch commercially available from National Starch LLC, USA
  • Waxy rice starch commercially available from National Starch LLC, USA.
  • SU2 starch a specialty waxy corn (maize) starch from a plant which is heterozygous for the recessive sugary-2 allele, as disclosed in U.S. Pat. No. 5,954,883, commercially available from National Starch LLC, USA.
  • NOVELOSE® 480 HA starch (distarch phosphate, INS No. 1412), commercially available from National Starch LLC, USA.
  • THERMTEX® starch (hydroxypropyl distarch phosphate: iNS No, 1442), commercially available from National Starch LLC, USA.
  • PURITY® 87 starch (hydroxypropyl distarch phosphate: INS No. 1442), commercially available from National Starch LLC, USA.
  • NATIONAL 465 starch (hydroxypropyl distarch phosphate: INS No. 1442), commercially available from National Starch LLC, USA.
  • NATIONAL 1457 starch (hydroxypropyl distarch phosphate: INS No. 1442), commercially available from National Starch LLC, USA.
  • a starch (1.0 g of a ground grain) sample was heated in 10 mls of concentrated calcium chloride (about 30% by weight) to 95° C. for 30 minutes.
  • the sample was cooled to room temperature, diluted with 5 mls of a 2.5% uranyl acetate solution, mixed well, and centrifuged for 5 minutes at 2000 rpm. The sample was then filtered to give a clear solution.
  • the starch concentration was determined polarimetrically using a 1 cm polarimetric cell. An aliquot of the sample (normally 5 mls) was then directly titrated with a standardized 0.01 N iodine solution while recording the potential using a platinum electrode with a KCl reference electrode. The amount of iodine needed to reach the inflection point was measured directly as bound iodine. The amount of amylose was calculated by assuming 1.0 gram of amylose will bind with 200 milligrams of iodine.
  • min refers to minimum
  • max refers to maximum
  • ⁇ refers to frequency
  • ⁇ refers to strain
  • ⁇ cr refers to critical strain
  • rad refers to radians
  • s refers to seconds.
  • the viscosity data at 10/s in units of Pa.s was obtained from the steady shear rate sweep on the ARES or the steady state flow step on the AR-G2 ( ⁇ at 10/s).
  • Opacity was noted visually on aqueous cooks, cream-of-mushroom soup, and tomato soup. Low swelling samples were simply rated as ‘more opaque’ or ‘less opaque’ than the control samples for the aqueous cooks and cream-of-mushroom soup. For tomato soup, the samples were rated as ‘more orange’ or ‘equally red’ to the control tomato soup.
  • Retort time data was collected while processing in the retort.
  • the retort time is the time the sample stays in the retort.
  • sample attribute mean scores were calculated by averaging the responses from the panelists using XLSTAT version 2008.3.02. The following attributes were used in the descriptive evaluation of the samples.
  • Samples were randomized using a random number generator and accordingly samples were prepared prior to the day of sensory evaluation and stored at refrigerated temperature (32-35° F., 0-2° C.). For each session, all the samples were presented monadically in random order obtained by following a Williams Latin square design generated by Compusense® Five. Release 4.8 version.
  • samples were removed from the refrigerator and heated to 165° F. (74° C.) and maintained at this temperature using a steam bath throughout the evaluation period. Panelists were instructed to evaluate the samples between 135° F. to 145° F. (57-63° C.) and panelists monitored the sample temperature using a digital thermometer during the evaluation period. All the samples were labeled with three digit random codes.
  • sample attribute mean scores were calculated by averaging the responses from the panelists using XLSTAT version 2008.3.02.
  • Descriptive analysis was conducted by 8-10 in-house panelists using Spectrum is descriptive methodology (Stone H & Sidel J., 2004). All the panelists were trained on the sensory textural attributes and used a sensory universal continuous line scale which ranges from 0 to 15. A total of 24 tomato soup samples prepared by kettle using different starches and starch-hydrocolloid blends were evaluated in three sessions. Each panel session was divided into two sub-sessions in which 4 tomato soups were evaluated. Samples were randomized using a random number generator and accordingly samples were prepared prior to the day of sensory evaluation and stored at refrigerated temperature (32-35° F., 0-2° C.).
  • sample attribute mean scores were calculated by averaging the responses from the panelists using XLSTAT version 2008.3.02 The following attributes were used in the descriptive evaluation of the soup samples
  • Descriptive analysis was conducted by 8-10 in-house panelists using Spectrum descriptive methodology (Stone H., & Sidel J., 2004). All the panelists were trained on the sensory textural attributes and used a sensory universal continuous line scale which ranges from 0 to 15. A total of 26 tomato soup samples prepared by retort process using different starches and starch-hydrocolloid blends were evaluated in three sessions. Each panel session was divided into two sub sessions in which 4 tomato soups were evaluated. Samples were randomized using a random number generator and accordingly samples were prepared 10 days prior to the day of sensory evaluation and stored at refrigerated temperature (32-35° F., 0-2° C.).
  • sample attribute mean scores were calculated by averaging the responses from the panelists using XLSTAT version 2008.3.02. The following attributes were used in the descriptive evaluation of the soup samples
  • STMP sodium trimetaphosphate, 14.85 gm, 1.485%, based on dry starch
  • STPP sodium tripolyphosphate
  • STPP 0.15 gm, 0.015% on dry starch
  • sodium sulfate 200 gm, 20% based on dry starch
  • the alkalinity of the slurry was adjusted to 50 mL (that is, 50 mL of 0.1 N HCl was required to neutralize the alkali in a 50 mL slurry sample). This resulted in a pH of 11.5.
  • the temperature of the slurry was adjusted to 42-45° C.
  • the pH was then maintained at the starting pH of 11.5 during the entire 24 hours of the reaction with a pH controller (Barnant Digital pH Controller Model No. 501-3400) that controlled a peristaltic pump that added a 3% NaOH solution to maintain the pH at the set point.
  • E399:53 SU2 starch (1000 gm, dry basis), water (2000 mL), STMP (sodium trimetaphosphate, 14.85 gm, 1.485%, based on dry starch), sodium tripolyphosphate (STPP, 0.15 gm, 0.015% on dry starch) and sodium sulfate (50 gm, 5% based bn dry starch) were combined.
  • STMP sodium trimetaphosphate, 14.85 gm, 1.485%, based on dry starch
  • STPP sodium tripolyphosphate
  • STPP sodium tripolyphosphate
  • sodium sulfate 50 gm, 5% based bn dry starch
  • the formulation used for cream-of-mushroom soup is shown in the table below.
  • Cream-of-Mushroom Soup Formulation - Kettle AMOUNT (% w/w) Ingredients Experimental Control Water 73.11 79.61 Heavy Cream 36% fat 15.00 15.00 Mushrooms 0.00 0.00 Starch A 1 — 3.50 Starch B 2 10.00 — Sugar 0.70 0.70 Salt 0.70 0.70 Onion Powder 3 0.25 0.25 Mono & Diglycerides 4 0.20 0.20 White Pepper 5 0.04 0.04 1 NATIONAL 465 ® starch, commercially available from National Starch 2 Low Swelling Starch - E399:33 3 Commercially available from McCormick 4 Myvacet 945-K from Kerry Bioscience 5 Commercially available from McCormick
  • the dry ingredients (sugar, salt, onion powder, white pepper, and starch) were blended thoroughly.
  • the blend was added to the water and heavy cream in a stainless steel beaker using a whisk to incorporate thoroughly.
  • the mono- and di-glycerides were then added to this mix using a pipette. This mixture was then transferred into the Thermomix kettle.
  • the mix was cooked at 200° F. (93° C.) at Shear 1 for 45 minutes. After the cooking, the mix was poured back into stainless steel beakers, cooled slightly and placed into the refrigerator until evaluation.
  • the cream-of-mushroom soups were evaluated. Both soups were reheated to a serving temperature between 120° F.-130° F. (49-54° C.). It was observed that the key difference between the experimental starch and the control starch was that the experimental starch provided significantly increased residual mouth-coating while maintaining low powdery-ness at equivalent viscosity to the control. This imparted a desirable creaminess to the soup.
  • Viscosity and sensory data was collected on the soups as described in the Examples. The viscosity and sensory data is summarized as follows.
  • Cream-of-Mushroom Soup Formulation - Retort AMOUNT (% w/w) Ingredients Experimental Control Water 73.11 79.61 Heavy Cream 36% fat 15.00 15.00 Mushrooms 0.00 0.00 Starch A 1 — 3.50 Starch B 2 10.00 — Sugar 0.70 0.70 Salt 0.70 0.70 Onion Powder 3 0.25 0.25 Mono & Diglycerides 4 0.20 0.20 White Pepper 5 0.04 0.04 1 NATIONAL 465 starch - starch commercially available from National Starch 2 Low Swelling Starch - E399:26 3 Commercially available from McCormick 4 Myvacet 945-K from Kerry Bioscience 5 Commercially available from McCormick
  • the dry ingredients were blended thoroughly in a Ziploc bag.
  • the water, heavy cream and mono- and di-glycerides were added.
  • the container was placed under a Baldor industrial high shear mixer. The mixer was turned on to create a vortex.
  • the dry blend was added to the vortex to incorporate thoroughly (about 3 minutes).
  • This mixture was then transferred into a Groen kettle. This mix was heated to about 190° F. (88° C.) for 10 minutes under constant agitation.
  • 3 retort probe cans were filled according to the specified weight and headspace as determined by the process authority. The rest of the mixture was filled into the product cans and sealed.
  • Viscosity and sensory data was collected on the soups as described in the Examples. The viscosity and sensory data is summarized as follows.
  • the formulation use for tomato soup is shown in the table below.
  • Tomato Soup Formulation - Kettle AMOUNT (% w/w) Ingredients Experimental Control Water 73.90 76.40 Tomato Paste 1 13.30 13.30 High Fructose Corn Syrup 42 2 6.60 6.60 Starch C 3 — 2.50 Starch B 4 5.00 — Salt 1.20 1.20 1 Commercially available from Contadina 2 Commercially available from Golden Barrel Baking Products 3 THERMTEX ® starch, commercially available from National Starch 4 Low Swelling Starch - E399:33
  • the dry ingredients were blended thoroughly.
  • the blend was added to the water, tomato paste and high fructose corn syrup in a stainless steel beaker using a whisk to incorporate thoroughly. This mixture was then transferred into the Thermomix kettle.
  • the mix was cooked at 200° F. (93° C.) at Shear 1 for 40 minutes. After the cooking, the mix was poured back into stainless steel beakers, cooled slightly and placed into the refrigerator until evaluation.
  • the tomato soups were evaluated. Both soups were reheated to a serving temperature between 120° F.-130° F. (49-54° C.).
  • the control soup had a reddish color typical of a tomato soup.
  • the experimental soup had an orange color more typical of a creamy tomato soup. Both soups had similar viscosity, powdery-ness and residual mouth-coating.
  • the experimental soup had a delayed rate of breakdown compared to the control, typical of fat containing foods.
  • the key difference between the experimental starch and the control starch was that the experimental starch provided significant opacity to the tomato soup that changed the color and imparted a desirable creamy tomato soup appearance even thought the formulation contained no cream.
  • Viscosity and sensory data was collected on the soups as described in the Examples. The viscosity and sensory data is summarized as follows.
  • the formulation use for tomato soup is shown in the table below.
  • Tomato Soup Formulation - Retort AMOUNT (% w/w) Ingredients Experimental Control Water 73.90 76.40 Tomato Paste 1 13.30 13.30 High Fructose Corn Syrup 42 2 6.60 6.60 Starch C 3 — 2.50 Starch B 4 5.00 — Salt 1.20 1.20 1 commercially available from Contadina 2 commercially available from Golden Barrel Baking Products 3 THERMTEX ® starch, commercially available from National Starch 4 Low Swelling Starch E398:68
  • the dry ingredients were blended thoroughly in a Ziploc bag.
  • the water, tomato paste and high fructose corn syrup were added.
  • the container was placed under a Baldor industrial high shear mixer.
  • the mixer was turned on to create a vortex.
  • the dry blend was added to the vortex to incorporate thoroughly (about 3 minutes).
  • This mixture was then transferred into a Groen kettle. This mix was heated to about 190° F. (88° C.) for 10 minutes under constant agitation.
  • 3 retort probe cans were filled according to the specified weight and headspace as determined by the process authority. The rest of the mixture was filled into the product cans and sealed. The product cans were filled 3 grams less than the probe cans.
  • product cans were held at the retort facility for an incubation period of 10 days before release and evaluation.
  • the tomato soups were evaluated.
  • Product cans were opened and the contents poured into stainless steel beakers. Both soups were reheated to a serving temperature between 120° F.-130° F. (49-54° C.).
  • the control soup had a dark reddish color typical of a tomato soup.
  • the experimental soup had an orange color more typical of a creamy tomato soup.
  • the experimental soup had higher viscosity and powdery-ness compared to the control.
  • the key difference between the experimental starch and the control starch was that the experimental starch provided significant opacity to the tomato soup that changed the color and imparted a desirable creamy tomato soup appearance even thought the formulation contained no cream.
  • Viscosity and sensory data was collected on the soups as described in the Examples. The viscosity and sensory data is summarized as follows.
  • the dry ingredients Starch A, Starch B and sugar were blended well.
  • the blended dry ingredients were added to skim milk under medium agitation and made into a slurry.
  • the slurry was transferred in to a Groen kettle covered with aluminum foil and heated up to 200° F. (93° C.) with agitation at 25 rpm.
  • the temperature was held at 200° F. ⁇ 3° F. (93° C. ⁇ 1° C.) for 25 minutes; after the holding the pudding was cooled for 5 minutes and cups were filled to 135 to 145° F. (57-63° C.), then chilled over ice and refrigerated at 40° F. (4° C.).
  • the sample was compared to the control.
  • the experimental sample and control both had similar viscosity, spoon indentation, surface grain (before stir), jiggle, surface grain on spoon, firmness before stir, viscosity off spoon, cohesiveness, evenness of mouth-coating, and slipperiness
  • the experimental sample had greater residual mouth-coating and firmness after stir and delayed melt-away compared to the control.
  • the key difference between the experimental starch and the control starch was that the experimental starch provided reduced melt-away and increased mouth-coating which imparted a creamier pudding texture.
  • Viscosity and sensory data was collected on the pudding as described in the Examples. The viscosity and sensory data is summarized as follows.
  • This example illustrates the behavior of low swelling starches in aqueous dispersions. Preparation of the low swelling starches is described in the Examples.
  • starches with varying swelling volume were selected and there viscosity and sensory properties were evaluated.
  • the starches were prepared as aqueous dispersions at the concentrations shown in the table below.
  • the solution was poured into a pre-sanitized 2000 ml stainless steel beaker, then covered with aluminum foil and let cool for about 10 minutes. Then the solution was poured in 4 oz plastic jars for sensory and viscosity measurements and placed into the refrigerator for 8 hours. Prior to characterization, samples were taken out from the refrigerator and brought to room temperature (72° F., 22° C.).
  • the very low swelling starches with Q ⁇ 7ml/g have a higher powdery-ness which is undesirable. Additionally, it can be seen that high swelling starches with Q>12 ml/g have a low mouth-coating.
  • the starches of the current invention are in the range of Q ⁇ 7 ml/g and Q ⁇ 12 ml/g. In this range the residual mouth-coating remains higher above a Q of 7 while the powdery-ness remains lower at a Q lower than 5. As a result, the low swelling starches of the invention impart a creamier texture. This is shown graphically on FIG. 2 .
  • This example describes the use of low swelling starches in cream-of-mushroom soups to reduce retort times.
  • Soups were prepared as described in the example on retorted cream-of-mushroom soups above.
  • Experiments were designed using Design Expert 7.0 (Stat-Ease Inc., Minneapolis, Minn.).
  • a binary mixture design with nine cream-of-mushroom soups containing different ratios of Starch A and Starch B was created. Water was adjusted in the formula to offset starch use levels with the quantity of all other ingredients being kept the same as in the prior example for retorted cream-of-mushroom soup.
  • the compositions of the soups are shown in the table below with Starch A being the control starch and Starch B being the experimental low swelling starch.
  • Viscosity and retort time data were collected on the cream-of-mushroom soups as described in the retorted cream-of-mushroom soup example.
  • the viscosity and retort time data is summarized as follows.
  • Viscosity and retort time of retorted cream-of-mushroom soups Starch A Starch B Viscosity Retort Time Number (control) % (experimental) % [Pa ⁇ s] [min] 1 0.00 0.00 0.030 10.86 2 0.00 5.00 0.041 11.92 3 0.00 10.00 0.440 22.41 4 2.22 7.78 5.730 19.32 5 3.34 4.96 6.940 15.09 6 3.50 0.00 1.015 16.25 7 3.50 10.00 10.210 54.37 8 7.00 0.00 9.650 18.88 9 7.00 0.00 10.600 20.76
  • the data was entered into Design Expert 7.0 and fit using the software recommended fits.
  • a log 10 transform was used and the viscosity data was fit with a linear model. From the viscosity data model, contour plots of viscosity as a function of Starch A and Starch B levels was generated as shown in FIG. 3 .
  • the retort time data was fit using the Design Expert 7.0 recommended fits.
  • no transform was used and the data was fit with a special cubic model.
  • contour plots of retort time as a function of Starch A and Starch B levels was generated as shown in FIG. 4 .
  • the Design Expert 7.0 numerical optimization module was used for the predictions.
  • the target viscosity values were input to the module and the retort time was set to ‘minimize’.
  • the viscosity target was weighted as an importance of 5 crosses and the retort time minimization was weighted as an importance of 3 crosses in the settings.
  • the module was used to predict the retort time of the control starch if it were used alone to achieve the target viscosity.
  • the module projected the following compositions to deliver minimum retort times.
  • the dry ingredients Starch A, Starch B and Non Fat Dry Milk were blended well.
  • the blended dry ingredients were added to skim milk under medium agitation (500 rpm) in a liquefier and made into a slurry by mixing for 5 minutes.
  • Heavy cream was added and blended for 30 seconds and collected immediately to avoid creating foam.
  • Microthermics model HVHW pilot scale HTST pasteurizer was used to process the mix.
  • the mix was processed at 185° F. (85° C.) with a holding time of 5 minutes and homogenized in line, upstream with 2500 psi (17237 kPa) at 1st stage and 500 psi (3447 kPa) at 2nd stage.
  • the mix was cooled to 72° F.
  • Viscosity and sensory data was collected on the sour cream as described in the to Examples.
  • the viscosity and sensory data is summarized as follows.
  • This example illustrates the enhanced process resistance of the low swelling volume starches.
  • the measured swelling volume for each starch after cooking and its variation from the reference swelling volume can be considered as an indicator of the starch sensitivity to the cooking process conditions.
  • the “measured swelling volume” is the swelling volume as measured in section B with the sample preparation process outlined in section “Preparation of Aqueous Dispersions”.
  • the actual cooking protocol is constant but for a given starch the process conditions specifically concentration, resulting viscosity and hence stress on the cook are at a variable severity.
  • the “reference swelling volume” is the swelling volume as measured in section B including the sample preparation steps.
  • the process conditions for a given starch including actual cooking protocol are constant for all samples when made by the process relevant to Q reference.
  • starch is stabilized by reaction with propylene oxide and then cross-linked with phosphorus oxychloride (POCl3) to result in starches with claimed swelling volumes.
  • POCl3 phosphorus oxychloride
  • the stabilization with propylene oxide is carried out by adding a total of 1000 parts tapioca starch to a reaction vessel containing a solution of 180 parts sodium sulfate in 1250 parts water. To this solution, 1.3 parts of sodium hydroxide (added as a 3% solution) was added to provide an alkalinity of 64 mL (mL 0.1 N HCl required to neutralize 50 mL of slurry), followed by 48 parts of propylene oxide. This was added to a plastic bottle which was sealed and allowed to react at 40° C. while being continuously tumbled to assure uniform suspension of the starch throughout the mixture. After 16 hours the temperature was reduced to 30° C.
  • POCl 3 was then added at a 0.040% level on starch weight and allowed to react for 30 minutes.
  • the pH of the resultant suspension was then adjusted to 3.0-3.5 with 25% sulfuric acid solution, held for 1 hour and then adjusted to pH 5.5 by the addition of 3% NaOH.
  • the hydroxypropylated 1 cross-linked starch was then recovered by filtration, washed with 1000 parts water, and dried. The swelling volume of this sample was determined to be 9 mL/g.

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US12/468,619 US20090311408A1 (en) 2008-06-17 2009-05-19 Low swelling starch
AU2009202031A AU2009202031B2 (en) 2008-06-17 2009-05-22 Low swelling starch
RU2009120217/13A RU2496791C2 (ru) 2008-06-17 2009-05-27 Малонабухающий крахмал
MX2009005765A MX2009005765A (es) 2008-06-17 2009-05-29 Almidon de bajo hinchamiento.
EP18173653.9A EP3381950A1 (en) 2008-06-17 2009-06-02 Low swelling starch
EP09007314.9A EP2135882B1 (en) 2008-06-17 2009-06-02 Low swelling starch
PL09007314T PL2135882T3 (pl) 2008-06-17 2009-06-02 Słabo pęczniejąca skrobia
CA2668242A CA2668242C (en) 2008-06-17 2009-06-03 Low swelling starch
JP2009134697A JP5727129B2 (ja) 2008-06-17 2009-06-04 低膨潤性デンプン
CN200910147479A CN101671398A (zh) 2008-06-17 2009-06-05 低膨胀淀粉
BRPI0911417-3A BRPI0911417B1 (pt) 2008-06-17 2009-06-05 Low intumescent starch, food composition, method of preparing food composition and use of low intumescent starch
US14/676,897 US10085475B2 (en) 2008-06-17 2015-04-02 Low swelling starch
US16/117,904 US20180368455A1 (en) 2008-06-17 2018-08-30 Low Swelling Starch

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CN103232549A (zh) * 2013-04-10 2013-08-07 吉林农业大学 一种改性荞麦淀粉及其制备方法
US20140287131A1 (en) * 2013-03-25 2014-09-25 Corn Products Development, Inc. Thermally inhibited flours for improved retort efficiency
US20140287130A1 (en) * 2013-03-25 2014-09-25 Corn Products Development, Inc. Heat-moisture treated flours for improved retort efficiency
US20150216211A1 (en) * 2012-08-21 2015-08-06 Compagnie Gervais Danone Food composition including a mixture of milk permeate and vegetable meal
WO2018112383A1 (en) * 2016-12-15 2018-06-21 Tate & Lyle Ingredients Americas Llc Inhibited waxy starches and methods of using them
US20200392256A1 (en) * 2018-02-22 2020-12-17 Sanwa Starch Co., Ltd. Starch with high dietary fiber content suitably usable in foods and beverages
AU2017297512B2 (en) * 2016-07-14 2022-03-31 Tate & Lyle Solutions Usa Llc Delayed-gelling, inhibited starches and methods of using them
RU2775714C2 (ru) * 2016-12-15 2022-07-06 ТЭЙТ ЭНД ЛАЙЛ СОЛЮШНЗ ЮЭсЭй ЭлЭлСи Сшитые восковые крахмалы и способы их применения
US12338298B2 (en) 2019-08-09 2025-06-24 Tate & Lyle Ingredients Americas Llc Waxy maize starches and methods of making and using them

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AU2013207547B2 (en) * 2013-07-11 2017-09-07 Pamela Elizabeth Hume Aqueous starch-containing compositions for coating food products
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PL3259289T3 (pl) 2015-02-16 2021-05-31 Sveriges Stärkelseproducenter, förening u.p.a. Sposób wytwarzania hamowanej skrobi o ulepszonej stabilności przechowywania w magazynie
US10143224B2 (en) 2015-07-24 2018-12-04 Corn Products Development, Inc. Low protein yogurts containing modified starches
EP3380577A4 (en) 2015-11-23 2019-04-17 Tethis, Inc. COATED PARTICLES AND METHODS OF PRODUCTION AND USE
JP7315156B2 (ja) * 2016-08-10 2023-07-26 ポッカサッポロフード＆ビバレッジ株式会社 きのこ含有レトルト容器入り液状食品
EP3466272B1 (en) 2017-10-03 2020-06-10 Roquette Freres Glass noodle with low cross-linked pea starch
JP7129191B2 (ja) * 2018-03-28 2022-09-01 三栄源エフ・エフ・アイ株式会社 改質キサンタンガムの製造方法及び改質キサンタンガム
RU2771048C1 (ru) * 2020-10-29 2022-04-25 Федеральное государственное бюджетное образовательное учреждение высшего образования "Липецкий государственный технический университет" Способ получения фосфорилированного резистентного крахмала
CN112898602B (zh) * 2021-01-14 2022-06-28 山东蔚来新材料有限公司 一种可食用吸管的制备方法及原料混合装置
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US20150216211A1 (en) * 2012-08-21 2015-08-06 Compagnie Gervais Danone Food composition including a mixture of milk permeate and vegetable meal
US20140287131A1 (en) * 2013-03-25 2014-09-25 Corn Products Development, Inc. Thermally inhibited flours for improved retort efficiency
US20140287130A1 (en) * 2013-03-25 2014-09-25 Corn Products Development, Inc. Heat-moisture treated flours for improved retort efficiency
CN103232549A (zh) * 2013-04-10 2013-08-07 吉林农业大学 一种改性荞麦淀粉及其制备方法
AU2017297512B2 (en) * 2016-07-14 2022-03-31 Tate & Lyle Solutions Usa Llc Delayed-gelling, inhibited starches and methods of using them
WO2018112383A1 (en) * 2016-12-15 2018-06-21 Tate & Lyle Ingredients Americas Llc Inhibited waxy starches and methods of using them
US11129402B2 (en) 2016-12-15 2021-09-28 Tate & Lyle Ingredients Americas Llc Inhibited waxy starches and methods of using them
KR20190099003A (ko) * 2016-12-15 2019-08-23 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 억제 찰전분 및 그의 사용 방법
AU2017377073B2 (en) * 2016-12-15 2022-04-21 Tate & Lyle Solutions Usa Llc Inhibited waxy starches and methods of using them
RU2775714C2 (ru) * 2016-12-15 2022-07-06 ТЭЙТ ЭНД ЛАЙЛ СОЛЮШНЗ ЮЭсЭй ЭлЭлСи Сшитые восковые крахмалы и способы их применения
IL267205B (en) * 2016-12-15 2022-10-01 Tate & Lyle Ingredients Americas Llc Inhibited waxy starches and methods of using them
IL267205B2 (en) * 2016-12-15 2023-02-01 Tate & Lyle Ingredients Americas Llc Inhibited waxy starches and methods of using them
US11896038B2 (en) 2016-12-15 2024-02-13 Tate & Lyle Solutions Usa Llc Inhibited waxy starches and methods of using them
KR102653301B1 (ko) 2016-12-15 2024-04-02 테이트 앤드 라일 솔루션스 유에스에이 엘엘씨 억제 찰전분 및 그의 사용 방법
US20200392256A1 (en) * 2018-02-22 2020-12-17 Sanwa Starch Co., Ltd. Starch with high dietary fiber content suitably usable in foods and beverages
US12338298B2 (en) 2019-08-09 2025-06-24 Tate & Lyle Ingredients Americas Llc Waxy maize starches and methods of making and using them

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US20180368455A1 (en) 2018-12-27
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US20150201653A1 (en) 2015-07-23
US10085475B2 (en) 2018-10-02
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RU2496791C2 (ru) 2013-10-27
RU2009120217A (ru) 2010-12-10

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