MODIFIED-ACETYLATED DISTARCH ADIPATE AND PRODUCTS CONTAINING THEREOF

The present invention provides an improved production method of cross-linking modified acetylated distarch adipate inhibited by oil, sodium hypochlorite and heat by adjusting the conditions and preparation processes suitable for use as an adhesion agent in deep-fried food products and as a meat binder in processed meat products without the presence of acetaldehyde and phosphorus in the products. Acetylated distarch adipate from tapioca starch is prepared at a pH value of 8- 8.5 and the temperature in the range of 25-30 °C by dropping a mixture of adipic acid 0.25%-0.375% (w/w, on a dry starch basis) and acetic anhyd ride 2.52%-7.56% (w/w, on a dry starch basis) into the prepared starch suspension. Then, a treatment of the obtained acetylated distarch adipate is performed with a mixture of sunflower oil 0.25% (w/w, on a dry starch basis) and emulsifier 0.1% (w/w, on a dry starch basis) in order to obtain oil treated acetylated distarch adipate. Then, a treatment of the obtained oil treated-acetylated distarch adipate is performed by adding sodium hypochlorite at a pH value of 4. 5 and temperature of 37 °C. Then, stirring for 60 minutes to enhance an oil storage on starch molecules through covalent bonds to obtain the oil and sodium hypo chlorite treated-acetylated distarch adipate. Then, a heat treatment of the obtained oil and sodium hypochl orite treated-acetylated distarch adipate is performed at 130 °C for 30 minutes to obtain a cross-linking modified-acety lated distarch adipate inhibited by oil, sodium hypochlorite and heat with an adhesion ability when is used as pre-dust or to improve the stability of viscosity when is used as batter slurry. It also has an excellent binding property when is used as a meat binder in processed meat products. La présente invention concerne un procédé de production amélioré d'adipate de diamidon acétylé modifié réticulé inhibé par de l'huile, de l'hypochlorite de sodium et de la chaleur par ajustement des conditions et des processus de préparation appropriés à des fins d'utilisation en tant qu'agent d'adhérence dans des produits alimentaires frits et en tant que liant de viande pour des produits carnés traités sans la présence d'acétaldéhyde ni de phosphore dans les produits. L'adipate de diamidon acétylé issu d'amidon de tapioca est préparé à une valeur de pH de 8 à 8,5 et à la température s'inscrivant dans la plage de 25 à 30 °C en déposant un mélange d'acide adipique à 0,25 % à 0,375 % (poids/poids sur une base d'ami