Enzyme-resistant starch and method for its production
A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH...
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| creator | RICHMOND PATRICIA A.,YACKEL WALTER C.,HARRIS DONALD W.,EILERS THOMAS A.,MARION ERIC A.,STANLEY ETHEL D |
| description | A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170 DEG C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70 DEG C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150 DEG C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried. |
| format | Patent |
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The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170 DEG C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70 DEG C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150 DEG C. for about 0.1-10.0 hours. 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| subjects | CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Enzyme-resistant starch and method for its production |
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