US-12616221-B2 - Lipid-modified starches

US12616221B2US 12616221 B2US12616221 B2US 12616221B2US-12616221-B2

Abstract

The present invention relates to lipid-modified starches. It provides a process for preparing a lipid-modified starch paste, which includes the steps of combining starch with a lipid component, the lipid component being selected from any one of monoglyceride and ascorbyl palmitate, to provide a suspension, and heat processing the suspension to form the lipid-modified starch paste. The invention also provides a lipid-modified starch paste, which includes a plurality of spherical micro-particles, each spherical micro-particle having a starch core with an amylose-lipid complex layer on an outer surface of the starch core, the amylose-lipid complex layer operable to regulate water absorption capability of the starch core. The invention further extends to provide various uses of a lipid-modified starch paste as a partial or total fat and/or oil replacement in a foodstuff, an improved fat- and/or oil-containing foodstuff and in particular, a low-calorie mayonnaise.

Inventors

Mohammad Naushad EMMAMBUX
Humbulani Emmanuel NEKHUDZHIGA

Assignees

UNIVERSITY OF PRETORIA

Dates

Publication Date: 20260505
Application Date: 20200618
Priority Date: 20190618

Claims (8)

1 . A process for preparing a lipid-modified starch paste, comprising the steps of: (a) combining starch with a lipid component to provide a suspension, wherein the lipid component is dissolved in a solvent before combining with the starch, the lipid component being in the form of monoglyceride; and (b) wet heat processing the suspension to form the lipid-modified starch paste, wherein the solvent is an alcohol.
2 . The process as claimed in claim 1 , wherein step (a) comprises dissolving the lipid component in a solvent to form a lipid component-solvent solution; adding the starch to the lipid component-solvent solution to form a slurry; and evaporating excess solvent from the slurry to provide the suspension.
3 . The process as claimed in claim 2 , in which the lipid component-solvent solution has a concentration in the range of approximately 5% to 10% lipid component w/w of the starch added.
4 . The process as claimed in claim 1 , in which the step of wet heat processing the suspension is in the form of pasting the suspension.
5 . The process as claimed in claim 4 , in which the pasting includes heating the suspension to a predetermined temperature which is above the gelatinisation temperature of starch and stirring the hydrated suspension at a predetermined stirring speed for a predetermined amount of time, to effect pasting.
6 . The process as claimed in claim 5 , in which the predetermined temperature is between 80° C. and 95° C. and the predetermined amount of time is at least 10 minutes.
7 . The process as claimed in claim 1 , in which the starch is in the form of maize starch.
8 . The process as claimed in claim 1 , wherein the lipid-modified starch paste obtained through the process of claim 1 functions as a fat replacement in foodstuffs.

Description

FIELD OF THE INVENTION This invention relates to lipid-modified starches. In particular, the invention relates to a process for preparing a lipid-modified starch paste, a lipid-modified starch paste, a use of a lipid-modified starch paste as a partial or total fat and/or oil replacement in a foodstuff, an improved fat- and/or oil-containing foodstuff and a low-calorie mayonnaise. BACKGROUND OF THE INVENTION Fat is one of the main macro-nutrients found in food, forming an integral part of the food system by serving specific functions. Fat can have an impact on the colour, texture, flavour, palatability and lubricity of food. Additionally, fat provides essential fatty acids, namely linolenic and linoleic acids, and assists in the adsorption of fat-soluble vitamins (A, D, E and K) by the body. The growing occurrence of obesity has made the public conscious of the fat content in food. As a result, foods with low fat content have become increasingly popular. The formulation of these low-fat foods is a challenge however, as the functionalities of fat need to be carefully considered before fat replacement occurs in a food system. Fat replacers are categorised either as fat substitutes, which have a physical structure similar to that of fat, or fat mimetics, which can mimic sensory and physical properties of fat. Fat replacers often fall short of mimicking the functional characteristics of fat which can negatively impact the physical stability, quality and in some cases, the microbiological stability, of the final low-fat product. The inventor is aware of the variety of fat replacers presently available. As of yet, no single fat replacer has been developed with the ability to emulate all the properties of fat, address the concerns regarding product quality, microbiological aspects and safety, and satisfy the market. The inventor aims to address these needs by providing a novel fat replacer which mimics fat in low-fat food systems and is less costly to manufacture. In this specification, reference is made to the following sources: BARNES, H. A. 1995. A review of the slip (wall depletion) of polymer solutions, emulsions and particle suspensions in viscometers: its cause, character, and cure. Journal of Non-Newtonian Fluid Mechanics, 56, 221-251.BARNES, H. A. & NGUYEN, Q. D. 2001. Rotating vane rheometry—a review. Journal of Non-Newtonian Fluid Mechanics, 98, 1-14.BILIADERIS, C. G. & GALLOWAY, G. 1989. Crystallization behaviour of amylose-V complexes: structure-property relationships. Carbohydrate Research, 189, 31-48.ELIASSON, A. C. 1994. Interactions between starch and lipids studied by DSC. Thermochimica Acta, 246, 343-356.FANNON, J. E., HAUBER, R. J. & BEMILLER, J. N. 1992. Surface pores of starch granules. Cereal Chemistry, 69, 284-288.GALLANT, D. J., BOUCHET, B. & BALDWIN, P. M. 1997. Microscopy of starch: evidence of a new level of granule organization. Carbohydrate Polymers, 32, 177-191.GALLOWAY, G., BILIADERIS, C. & STANLEY, D. 1989. Properties and structure of amylose-glyceryl monostearate complexes formed in solution or on extrusion of wheat flour. Journal of Food Science, 54, 950-957.GIDLEY, M. J. 1989. Molecular mechanisms underlying amylose aggregation and gelation. Macromolecules, 22, 351-358.HOHNE, G. W., KURELEC, L., RASTOGI, S. & LEMSTRA, P. J. 2003. Temperature-modulated differential scanning calorimetric measurements on pre-melting behavior of nascent ultrahigh molecular mass polyethylene. Thermochimica Acta, 396, 97-108.HUBER, K. & BEMILLER, J. 2000. Channels of maize and sorghum starch granules. Carbohydrate Polymers, 41, 269-276.KARKALAS, J., M A, S., MORRISON, W. R. & PETHRICK, R. A. 1995. Some factors determining the thermal properties of amylose inclusion complexes with fatty acids. Carbohydrate Research, 268, 233-247.LARSSON, K., FONTELL, K. & KROG, N. 1980. Structural relationships between lamellar, cubic and hexagonal phases in monoglyceride-water systems. Possibility of cubic structures in biological systems. Chemistry and Physics of Lipids, 27, 321-328.LIU, H., LELIEVRE, J. & AYOUNG-CHEE, W. 1991. A study of starch gelatinization using differential scanning calorimetry, X-ray, and birefringence measurements. Carbohydrate Research, 210, 79-87.PUTSEYS, J., LAMBERTS, L. & DELCOUR, J. 2010. Amylose-inclusion complexes: Formation, identity and physico-chemical properties. Journal of Cereal Science, 51, 238-247.SEIN, A., VERHEIJ, J. A. & AGTEROF, W. G. 2002. Rheological characterization, crystallization, and gelation behavior of monoglyceride gels. Journal of Colloid and Interface Science, 249, 412-422.TAGGART, P. & MITCHELL, J. 2009. Starch. In: Philips, G. O. and Williams, P. A. (eds.) Handbook of Hydrocolloids (Second Edition). Cambridge, Woodhead Publishing Ltd. 108-141. SUMMARY OF THE INVENTION Broadly according to one aspect of the invention there is provided a process for preparing a lipid-modified starch paste, which includes the steps of: combining starch with a lipid component, the l