IMPROVED STARCH PHOSPHATE ESTER COMPOSITION PROCESS AND METHOD OF USE IN FOOD

PURPOSE: A process of preparing starch phosphate monoester having improved reaction efficiency and reduced side reactions, optionally in the presence of oligosaccharides is provided. Whereby, the starch phosphate monoester has a variety of desired texture, flavor, color and moisture retention in a f...

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Bibliographische Detailangaben
Hauptverfasser:	TRZASKO PETER T, BINDZUS WOLFGANG, KASICA JAMES J, ALTIERI PAUL A
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES 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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Beschreibung
Zusammenfassung:	PURPOSE: A process of preparing starch phosphate monoester having improved reaction efficiency and reduced side reactions, optionally in the presence of oligosaccharides is provided. Whereby, the starch phosphate monoester has a variety of desired texture, flavor, color and moisture retention in a food containing low moisture to medium moisture. CONSTITUTION: This mono-phosphorylating process comprises the following steps of: forming impregnated starch by impregnating starch with a phosphate reactant; drying the impregnated starch at below 140deg.C in a fluidized state to a moisture content of below 1% by weight; and heating to phosphorylate the starch. By this process, improved starch phosphate monoester products characterized by high viscosity and low level of residual salts are produced and the enhanced food compositions are produced from them. 본 발명은 선택적으로 올리고당 존재 하에 반응 효율이 향상되고 부반응이 감소된 인산 전분 모노에스테르의 제조 방법을 제공한다. 또한 점도가 높고 잔류 염의 함량이 적은 것을 특징으로 하는 개선된 인산 전분 모노에스테르 제품, 그러한 제품의 식품에서의 용도 및 그것을 재료로 하여 제조되는 향상된 식품 조성물을 제공한다.