PHYSICALLY MODIFIED SAGO STARCH

The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold 5 viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers. Figure 1: Process flow diagram for physical modification of sago starch via hydrothermal technology (i.e. annealing). Make a 40% sago starch slurry at 25-50°C (dry basis) 10 Dissolve 0-25% sodium sulfate salt to the starch slurry (salt based on dry starch weight) Gradually increase the slurry temp to 75°C within 1 hour & maintain it for 2 hours Increase the slurry temp to 80°C & maintain it for 4 hours Increase the slurry temp to 85°C & maintain it for 4 hours Increase the slurry temp to 90°C & maintain it for 4 hours Cool the starch slurry below 45°C and Filter Filter and wash the starch cake to remove salt Recover the starch by drying the starch