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CA-3124566-C - THERMALLY INHIBITED STARCH AND PROCESS FOR MAKING

CA3124566CCA 3124566 CCA3124566 CCA 3124566CCA-3124566-C

Abstract

Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.

Inventors

  • Tarak Shah
  • Christopher Lane
  • Kamlesh Shah

Assignees

  • CORN PRODUCTS DEVELOPMENT, INC.

Dates

Publication Date
20260505
Application Date
20191227
Priority Date
20190517

Claims (20)

  1. 46 CLAIMS What is claimed is: 1. A thermally inhibited starch, being thermally inhibited and dehydrated in a dry process, and having a Hunter L and hot peak viscosity selected from the group consisting of: (a) a hot peak viscosity of a starch slurry using the thermally inhibited starch having 6% solids and pH 6 of 50 to 500 MVU and a Hunter L value from 91 to 94; and (b) a hot peak viscosity of a starch slurry using the thermally inhibited starch having 6% solids, and pH 6 of 500 to 1200 MVU and a Hunter L value from 93 to 95.
  2. 2. The thermally inhibited starch of claim 1, further having a viscosity that varies less than 200 MVU from 95o C to 95o C +15 minutes when the starch slurry has 6% solids and pH 3.
  3. 3. The thermally inhibited starch of claim 1 or 2 having a sedimentation volume of 10 to 50 mL/g.
  4. 4. The thermally inhibited starch of any one of claims 1 to 3 being obtained by thermally inhibiting a milled plant material to obtain a thermally inhibited milled plant material, the thermally inhibited starch being present in the thermally inhibited milled plant material.
  5. 5. The thermally inhibited starch of any one of claims 1 to 4 being obtained by thermally inhibiting a milled and fractionated plant material to obtain a thermally inhibited and fractionated plant material, the thermally inhibited starch being present in the thermally inhibited milled and fractionated plant material.
  6. 6. The thermally inhibited starch of any one of the claims 1 to 5 wherein the thermally inhibited starch is obtained from a milled and fractionated plant material having a starch content greater than 95% (w/w).
  7. 7. The thermally inhibited starch of any one of claims 1 to 6 being obtained from food grade starch.
  8. 8. The thermally inhibited starch of any one of claims 1 to 7 having been obtained from the group consisting of corn, waxy corn, high amylose corn, tapioca, waxy tapioca, potato, waxy potato, rice, waxy rice, sago, pea, chickpea, lentil, and fava bean. 47
  9. 9. An edible composition comprising the thermally inhibited starch as recited in any one of claim 1 through 8 and a second edible ingredient.
  10. 10. The edible composition of claim 9 being selected from the group consisting of pharmaceutical composition, nutraceutical composition, non-nutritive composition, and food composition.
  11. 11. A method for making a thermally inhibited starch comprising: a) providing a starch; b) adding a buffer and an acid to the starch to obtain a pH adjusted starch having an acidic pH; and c) thermally inhibiting the pH adjusted starch; wherein the pH adjustment in step b) occurs in an aqueous slurry; the aqueous slurry including the acid and the buffer, wherein the pH of the aqueous slurry is from 4.0 to less than 5.5, and wherein prior to step c) the pH adjusted starch is dehydrated to a moisture content below 5% by weight of the starch.
  12. 12. A method of preparing a thermally inhibited starch comprising the steps of: a) obtaining a starch slurry; b) adding a buffering agent to the starch slurry and soaking to obtain a buffered starch; c) adjusting the pH of the slurry to from more than 4.0 to less than 5.5 and continuing to adjust the pH of the slurry until the slurry’s pH stabilizes from more than 4.0 to less than 5.5 to obtain a pH adjusted starch; d) dehydrating the pH adjusted starch to obtain a dried starch; and 48 e) thermally inhibiting a dried starch to obtain a thermally inhibited starch; wherein the starch is heated above the starch’s gelatinization from 0.2 to 4 hours.
  13. 13. The method of 11 wherein the buffer is a citrate buffer.
  14. 14. The method of claim 12 wherein the buffering agent is a citrate buffering agent.
  15. 15. The method of any one of claims 11 to 14 wherein the method is carried out in a continuous process.
  16. 16. The method of any one of claims 11 to 15 wherein the pH adjusted starch is thermally inhibited in a fluid bed reactor.
  17. 17. The method of any one of claims 11 to 16 wherein the protein level of the starch is less than 1% (w/w).
  18. 18. The method of any one of claims 11 to 17 wherein the thermally inhibited starch is obtained from a starch selected from the group consisting of corn, waxy corn, high amylose corn, tapioca, waxy tapioca, potato, waxy potato, rice, waxy rice, sago, pea, chickpea, lentil, and fava bean.
  19. 19. The method of any one of claims 11 to 18 wherein the thermally inhibited starch has a peak hot viscosity of from 1200 to 2000 MVU and wherein thermally inhibiting the starch in step (f) is at a temperature from 150° C to 170° C for 25 to 150 minutes.
  20. 20. The method of any one of claims 11 to 18 wherein the thermally inhibited starch has a peak hot viscosity of from 600 to 1100 MVU of inhibition and wherein thermally inhibiting the starch in step (f) is at a temperature from 150° C to 180° C for 30 to 100 minutes.

Description

1 Thermally Inhibited Starch and Process for Making [0001] This is a PCT application which claims the benefit of U.S. Provisional patent application No.: 62/786,066, filed December 28, 2018; U.S. Provisional patent application No.: 62/846,941, filed May 13, 2019; and European patent application No.: EP19175255.9, filed May 17, 2019. [0002] This specification discloses improved thermally inhibited starch and more particularly improved dry thermally inhibited starch. [0003] Starch is glucose polymers, amylose and amylopectin, obtainable from plants. Amylose and amylopectin, however, do not exist free within a plant but instead exist in granules made of a plurality amylopectin (and usually) amylose polymers. The granule has crystalline and amorphous regions, and when heated in water the granule swells and eventually breaks down, a process called gelatinization. The swelling allows starch to act as a thickener, but that effect breaks down as the starch does. [0004] Within the art inhibition refers to any one of a set of processes that, among other things, are used to modify starch so that it resists gelatinization. One previous set of inhibition processes involve heating a dehydrated starch at temperatures above the starch's gelatinization temperature. Some previous thermal inhibition processes dehydrated starch in alcohol then heated the alcohol slurry (a wet process). Other previous processes dehydrate starch in air or vacuum(a dry process). Such processes commonly had various drawbacks, including but not limited, to progressing too slowly to run in a continuous process, producing noticeable flavors such as noticeable vinyl flavors or noticeable grainy flavors, and producing browner starch. This specification discloses improved methods for obtaining thermally inhibited starches that overcome the foregoing and other problems. BRIEF DESCRIPTION OF THE DRAWINGS [0005] Figure l(a) compares the viscosity profile plots of thermally inhibited starches made in some of the various embodiments of the improved method. [0006] Figure l(b) plots the end points the of the viscosity profiles plotted in Figure l(b). Date Re9ue/Date Received 2024-03-04 WO 2020/139997 PCT /0S2019/068663 2 [0007] Figure 1( c) plots the end points of the viscosity profiles of various thermally inhibited starches and compares the end point plots of thermally inhibited starches obtained using embodiments of the present technology as compared to some embodiments of thermally inhibited starch using prior art technology. [0008] Figure 2 plots the change in whiteness as thermal inhibition time increases and compares the whiteness for some of the various embodiments thermally inhibited starch made by the improved methods against various embodiments of thermally inhibited starch made by prior common methods. [0009] Figure 3 plots the viscosity profile, obtained at pH 6 slurry, of thermally inhibited starches obtained by some of the various embodiments of the improved method. [0010] Figure 4 plots the viscosity profiled, obtained at pH 3, of thermally inhibited starches obtained by some of the various embodiments of the improved method. [0011] Figure 5 plots the viscosity profile, obtained at pH 3, of thermally inhibited starches obtained by some of the various embodiments of the improved method (which differ from the embodiments of Figure 4). [0012] The present technology pertains to improved thermally inhibited starch and improved methods for making such starches, and in various non-limiting embodiments this specification discloses an improved method for making a thermally inhibited starch, and improved method for making a dry thermally inhibited starch, a continuous method for making an improved thermally inhibited starch, an improved thermally inhibited starch, an improved dry thermally inhibited starch, a thermally inhibited or dry thermally inhibited starch that is inhibited to have a desired peak hot viscosity, a whiter dry thermally inhibited starch, a thermally inhibited or dry thermally inhibited starch having improved taste. [0013] In any embodiment described in this specification thermally inhibited starch is obtained from a granular starch (meaning not gelatinized). In any embodiment described in this specification a thermally inhibited starch is a granular starch (meaning not gelatinized). In any embodiment a starch useful for thermal inhibiting may obtained from milling a starch containing plant part to obtain a milled plant material (e.g. a flour). Following milling a milled plant material may include starch and protein, which are present in the milled plant material in WO 2020/139997 PCT /0S2019/068663 3 essentially the same proportion (w/w) as they existed in the unmilled plant part. Following milling, a milled plant material may be fractionated (for example by a dry process using air classification, or a wet process using isoelectric point isolation or hydrocylonic separation) to adjust the weigh percentage proportion of one component o