METHOD FOR PRODUCING THERMALLY MODIFIED STARCH BLENDS

Preparing a blend of at least two thermally modified starches of different botanical origins, consisting in:(i) preparing a starch milk containing at least two starches of different botanical origins, having total solids content of between 30 and 40%, and preferably between 35 and 37% by weight,(ii)...

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Bibliographische Detailangaben
Hauptverfasser:	LEGRAND, Jacques, BOCK, Solène
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS 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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Beschreibung
Zusammenfassung:	Preparing a blend of at least two thermally modified starches of different botanical origins, consisting in:(i) preparing a starch milk containing at least two starches of different botanical origins, having total solids content of between 30 and 40%, and preferably between 35 and 37% by weight,(ii) adding an alkaline agent to obtain a final conductivity of the powder resuspended to 20% solids content of between 0.5 and 5 mS/cm,(iii) ensuring a contact time of between 0.5 and 5 hours,(iv) filtering and drying the starch milk to a moisture content of between 10.5 and 15%, to obtain a starch powder having a conductivity of between 0.5 and 2.5 mS/cm and a pH of between 9 and 10.5,(v) heating the dried starch powder to a temperature higher than 130° C., preferably between 130 and 220° C., for a residence time of between 10 minutes and 6 hours.