ENZYME-RESISTANT STARCH AND METHOD FOR ITS PRODUCTION

PROBLEM TO BE SOLVED: To provide improved starches that are resistant to α-amylase and that can withstand severe food processing conditions of heating and shearing, and to provide processes for making such starches.SOLUTION: A process for producing an enzyme-resistant starch uses an aqueous feed com...

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Hauptverfasser:	KEITH D STANLEY, RICHMOND PATRICIA A, EILERS THOMAS A, ERIC A MARION, WALTER C YACKEL, HARRIS DONALD W
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide improved starches that are resistant to α-amylase and that can withstand severe food processing conditions of heating and shearing, and to provide processes for making such starches.SOLUTION: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50 wt.% amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5-50 wt.%, and the pH of the feed composition is between about 3.5-6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170°C for about 0.1-3.0 hours. The feed composition is then cooled to a temperature between about 4-70°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°C for about 0.1-10.0 hours. The improved starch is then separated from the majority of the water and alcohol and is dried.