SE2051419A1

SE2051419A1 - Method for preparing inhibited starch

Info

Publication number: SE2051419A1
Application number: SE2051419A
Authority: SE
Inventors: Åke Ståhl; Mathias Samuelsson; Mikael Brynolf
Original assignee: Sveriges Staerkelseproducenter Foerening U P A
Priority date: 2019-02-01
Filing date: 2019-02-01
Publication date: 2020-12-04
Also published as: SE544500C2

Abstract

A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a granular starch obtained from a starch containing raw material,b) alkalizing the slurry directly to a pH between 10.0 and 12.0, andc) adding chloramine or dichloramine to the slurry, is disclosed, as well as an inhibited starch made with said method, use of the inhibited starch as an ingredient in a food product, and a food product containing said inhibited starch.

Description

METHOD FOR PREPARING INHIBITED STARCH Technical Field of the lnvention The present invention refers to a method for preparing inhibited starch with improvedwarehouse storage stability, to a starch having increased viscosity when cooked in hardwater compared to when cooked in distilled water, to an inhibited starch prepared with themethod according to the present invention, to use of said inhibited starch in a food product, and to a food product containing said inhibited starch.

Background Art Starch is an important ingredient for the food industry and is commonly used in applicationswithin industrial food manufacturing processes to impart thickening and maintain texture tothe food, as well as to stabilize the water binding in the food product during the time of itsshelf life. Natural, non-modified starches known as ”native starches" are sometimes used assuch, but has several drawbacks in terms of maintaining a short, heavy bodied texture forindustrially processed food products due to the extra energy input from shear and the highheat input needed in the process to maintain enough of microbial sanitation after the fullheating cycle of such products. To overcome the negative cohesiveness and long stringytextures after such processes it is common to inhibit the granule swelling of the starch anddelay it so that when reaching full heating in the process the granular structure of the starchis kept, and therefore a short heavy bodied structure remains after such a heating cycle. Thisis today achieved by using reactive chemical crosslinking agents which are connected ontothe starch molecules by a covalent bonding before it is used in the food industry. This resultsin a change in its chemical structure, thus making the starch an additive and rendering it tobe declared as such under the term "Modified starch" or ”Food starch-modified", eventually with its E-number or |ns. No. on the final food product. ln recent years the final ready-made food consumer's attitude towards additives and E-numbers have become more and more negative, and therefore the food industry wants toswitch over to use ingredients which do not need to be declared as additives on the packageof the final consumer product, rather only as ingredients and thus no need to put up the E-number, lns-number, ”modified starch" or ”food starch-modified" declaration, only "starch" or eventually together with its botanical source like "maize starch" or "wheat starch".

The primary technical function of starch in food manufacturing is as a thickening agent witha view to providing the requested viscosity, texture, and mouthfeel of the food product. The texture and viscosity properties are built up by hydration of the starch granules obtained when the starch is heated in an aqueous suspension. The granular starch absorbs waterwhen the temperature is increased above its gelatinization temperature, i.e. the starchgranule starts to become hydrated and swollen and its viscosity is considerably increased. lnthe case of using native starch the hydrated and swollen starch granule is fragile. lf thetemperature is kept for longer periods of time or is increased to higher temperatures, theviscosity will reach its so called ”peak viscosity". Accordingly, the granular structure will startto be disrupted and disintegrate after reaching this point and the viscosity will besignificantly reduced. Besides the reduced viscosity, another unwanted result is anunpleasant long and cohesive texture. When the heating is performed in an acidenvironment and/or together with mechanical shearing actions, the breakdown process of the granular structure is further accelerated.

As a result of the above-mentioned problems the most important parameters to control orto avoid are high temperatures, shear forces and acidic conditions. lt is desirable to changethe property of the starch so that the viscosity is stable, or even that it increases during theheating time, thus avoiding the viscosity decrease and granule breakdown when beingprocessed under high heat, strong shear forces, and/or acidic conditions, and also maintaining the integrity of the starch granule in a hydrated and highly swollen state.

The requested effect is often referred to as increased starch robustness. Thus, such a starchis more resistant to high temperatures, longer heating times, high shear forces and to acidic conditions, or combinations of these parameters.

The most commonly used method to increase process tolerance into a starch is to use thetechnique known as chemical crosslinking utilizing reactive bi-functional reagents which results in chemical modification of the starch molecular structure.

Chemical crosslinking inhibits the granule swelling so that when it is heated in water, theswelling of the granule is delayed after it reaches the gelatinization point. lf the level ofcrosslinking is too low a continued heating combined with strong mechanical shearing forceswill make the starch to end up in a total or partial solution. Chemical crosslinking preventsgranular breakdown under such treatments. The chemical crosslinking is achieved bysubstituting hydroxyl groups in the starch molecule with bi-functional reagents which giverise to a covalent bond between the starch molecules. This can be done with certainapproved chemicals for making modified food starch additives, e.g. phosphorus oxychloride,STMP (sodium trimetaphosphate), adipic-acetic mixed anhydride and epichlorohydrin (nowadays not used for food purposes anymore but was so in the past). The different approved chemical methods for crosslinking are well described in the literature and arecommonly used by the starch industry to inhibit the starch granule swelling. ln practice, thismeans that the starch granule is capable of maintaining its granular integrity by crosslinkingthe starch granule when it shall be exposed to high temperatures, high shear forces, or hightemperatures, together or without shearing actions, as well as an acidic environment. Thehigher the degree of crosslinking, the more robust the starch will be against those pafametefS. ln practice, by using the chemical crosslinking modification technique, the starch granuleswelling can be adapted to the application and the process in which the starch is to be used,so that optimal properties in form of viscosity and texture are obtained from the starch as such.

There is a great desire among the industry and final consumers to replace chemicallymodified starches with starches that are not chemically modified, but still behaves like suchones in terms of the swelling of the granule when being heated. This is driven by the trend III to go "natura among food ingredients and not using additives in the formulations and recipes for the final food products, but rather using only ingredients and no additives. |nhibition of starch granules without the use of chemical crosslinking reagents are knownbefore and can be performed by dry heat inhibition at alkaline conditions, called alkaline dryroasting, which is similar to the manufacturing of so called British Gums. ln this method thestarch is subjected to high temperatures at almost moisture free conditions at an alkalinepH, which is reached by addition of e.g. sodium hydroxide, soda or ammonia. Temperaturesof 120-160°C at a pH of 8.0-11.0 and a reaction time of 2-120 h give different inhibitionlevels. This technique is well known and disclosed in the literature (Crosslinking of starch byAlkali Roasting, Journal of Applied Polymer Science Vol. 11 PP 1283-1288 (1967); IRVINMARTIN, National Starch & Chemical Corporation), and also in several patents (US 8,268,989B2; EP 0 721 471; EP 1 0382 882; US 3,977,897; US 4,303,451; Japanese Patent No 61-254602; US 4,303,452; and US 3,490,917).

The problem with dry heat inhibition of the starch granule is that it undergoes side reactionsduring the inhibition step and gives undesirable taste and colour to the starch, i.e. a tastelike stamp glue. Discoloration of dry starch at alkaline pH occurs at temperatures aboveapproximately 130°C. To avoid the problems with side reactions the temperature can bereduced, but this causes the reaction time to be prolonged, thereby increasing the production cost significantly. Furthermore, the heat inhibition technology requires high energy costs as almost all moisture has to be driven away and this step absorbs a lot ofenergy. On top of this, high investment costs are needed as special processing equipmentneeds to be used, and the hazard for dust explosion means that special security equipment needs to be used as well. Dry starch is prone to cause dust explosion.

Another variant of the technique in the above-mentioned patents focused on dry thermalinhibition is disclosed in WO/2013/173161 (and US 2013/0309386 A1), in which alcohol isused to dehydrate the starch. The alcohol serves as an inhibitor for the starch granulegelatinization during the high heat treatment. The starch/alcohol suspension is then heatedunder very high pressure to keep the alcohol in a liquid condition above its boiling point. Theenvironment is kept on the alkaline pH scale by addition of soda. Similar treatmenttemperatures are used as when performing an alkaline dry roasting, as described in thepatents above for dry thermal inhibition. The colour of the starch is improved comparedwith the dry alkaline roasting. The coloured compounds formed during the high heattreatment will be solvent extracted out of the starch by the use of the solvent, i.e. liquidalcohol, at the same time as the inhibition and colour forms. However, as a flammablesolvent is used under high pressure and temperature according to this alcohol patent, thereis a high hazard for creating an explosion or fire during the treatment. The process needsvery expensive pressure reactors to keep the alcohol in a liquid state at the very high temperatures used which makes the process costly.

Hypochlorite may be used in native starch extraction to achieve four results, namely to killthe surplus of bisulphite regularly being used in the starch extraction process, as anantimicrobial substance to control germ growth during extraction, as an inhibitor forenzymatic browning reactions, and also as a microbial sanitizer of the starch due to theoften high microbial load resulting from soil contaminated raw material coming at theharvest. To keep the hygienic levels in the starch produced it is necessary to add something to control the hygienic standard of the produced starch. lt is further known that weak inhibition can be achieved by subjecting the starch granule tolow concentrations of a bleaching agent, i.e. an active chlorine oxidant like hypochlorite atan alkaline pH together with protein residuals remaining in the starch. ln some cases, theresidual protein remaining in the starch after the extraction process can be used, butgenerally less pure starches than commercially pure starches nowadays are produced to areneeded, i.e. above 0.4% protein content of starch dry matter, to incorporate enough of inhibition into the starch granule. This inhibition technology is known and is disclosed in US 2,317,752 and in GB 2506695 (also published as US 2015/0239994 A1). However, the lattermethods for inhibiting starch can be performed only to limited levels. lf higher levels ofoxidant are added to the starch, it will become oxidized and instead lead to a depolymerisa-tion which results in reduced viscosity and easier disruption of the granular structure duringthe heating of it. The technology in these patents also has the drawback that the inhibitionis not storage stable during the time it is stored in the warehouse before it is used by thefood manufacturer, thus leading to variable results. The inhibition level changes during suchstorage times. Also adding the oxidant hypochlorite to a starch which has higher levels ofprotein residuals leaves more off-tastes and pool water smell caused by formation of sidereaction products like chloramines and haloalkanes, thus making the starch less useable as a food product.

When using purer starches, i.e. containing residual protein with less than 0.4%, an inhibitionis still achievable as known from EP 1 664 126 B2, but the level of inhibition is rather lowcompared to what is needed during an industrial food manufacturing as there are too littleavailable nitrogenous oxidation modifiers available. Therefore, it does not fully solve theneed to inhibit the starch to sufficient levels, even though the lower amount of residualprotein will give better flavour and taste to the starch compared to what is obtainableaccording to the patent documents disclosed above when using less pure starch whencontacting it with hypochlorite. Also, in the latter document it is not solved how to stabilizethe obtained inhibition after the treatment during the storage time in the warehouses before it is used by the food industry. lt is also known that inhibition of granular starch can be achieved by combining the activechlorine oxidant hypochlorite and the amino acid glycine. This process is disclosed in US3,463,668. By adding glycine to a pure starch it is possible to add enough of nitrogenousoxidation modifier to obtain higher levels of inhibition without adding fatty compounds,which are prone to oxidize and is catalysed by the oxidation from hypochlorite thus causinga smell of fatty acid oxidative rancidity to the starch. However, this method results in atemporary inhibition which is unstable and is thereby not capable of replacing chemicallycross-linked granular starches as used by the food industry. lt will be stored for longer orshorter times in the warehouses before it is used by the industry. The inhibition is notstabilized during this storage time. lt will therefore give variable results when used by the food industry as it varies with the storage time. ln WO 2016/133447 A1 it is disclosed how to stabilize such proteinaceous /aminoacid/peptide nitrogenous oxidation modifiers with hypochlorite as an oxidant with a view toinhibit the starch granule swelling for extended storage times in the warehouses until it isused by the food industry, i.e. not changing its swelling behaviour during different storagetimes. The described procedures as used in e.g. US 3,463,668, EP 1 664 126 B2, US2,317,752, GB 2506695 and US 2015/0239994 A1 will give variable inhibition duringdifferent storage times. ln the document WO 2016/133447 A1 residua| proteins in thestarch and/or added amino acids or other low mo|ecu|ar weight peptides are used forobtaining the inhibition together with a low level of sodium hypochlorite. The obtainedinhibition is stabilized for extended storage times in the warehouses by adding antioxidants to the starch, thus changing the temporary labile inhibition to become storage stable.

However, to rely upon the residua| protein content in the starch, or to add foreign proteinmaterial to it for obtaining the inhibition reaction is a hazard. The reason is that it may turnout that the starch must be labelled as an allergen on the label of the final food products asit may be regarded to be an allergen. lt is difficult to fully wash such added protein sourcesaway after the addition to a level where it is not regarded to be an allergen anymore.Relying upon the starch own residua| protein level will give different inhibition levels fromtime to time as this level changes from batch to batch in the production of the extractedstarch. This problem shows that there is still a need to develop methods for inhibitingstarches to higher levels of the starch granule swelling without the need to addproteinaceous or protein derived materials as nitrogenous oxidation modifiers. Suchmethods should result in inhibited starches which have improved properties like taste, smelland colour and which at the same time are more cost effective than traditional techniquesto produce and overcome the drawbacks with the earlier described techniques without anyneed for addition of potentially allergenic protein materials to the suspension. Proteins,peptides, and amino acids are also costly materials, so eliminating the need of adding these ones will automatically reduce the production cost for such starch types.

Hypochlorite salts, solutions of such salts or hypochlorous acid intended to oxidize or bleacha starch in water suspension are used at an alkaline pH (i.e. at a pH above 7.0) in order tocontrol the hazard of forming toxic chlorine gas, which otherwise will be formed underacidic conditions. The alkaline agent used is generally some kind of hydroxide solution, eventhough hypochlorite salt solutions are alkaline on their own. This measure is taken due tothe fact that the pH drops when using only hypochlorite as the alkalizing agent after addition. The reason for the pH drop is that the produced carboxylic acids in the starch, which forms when the starch molecule becomes oxidized, yields acids which lowers the pH during the reaction.

Another approach for inhibiting the starch is disclosed in the pending PCT application SE 2018/050759. ln this application the starch is inhibited by using e.g. hypochlorite as anoxidation agent, and the above-mentioned needed alkalinity is obtained by adding ammoniaor one or more ammonia re|easing or generating compound at slightly alkaline conditions.The storage stability which is advantageous during the warehouse storage times is obtainedby stabilizing the inhibition in a similar way as in WO 2016/133447 A1. The pH is kept in therange where hypochlorous acid can be found in the system, as calculated from the aciddissociation constant of hypochlorous acid, i.e. with a pKa constant of about 7.5. Thus, in SE2018/050759 it is specified that the pH range must be between 7.0 and 10.0 in order toobtain the inhibition of the starch, i.e. in the pH area where chloramines can be formedfrom the reaction between ammonia and hypochlorous acid and at the same time differenthaloalkanes might be formed. As no foreign proteinaceous material is added, no allergensare added. Very pure starches can be used with a residual protein content of well below 0.4 %. As only easily removable ammonia or ammonia generating compounds, e.g. salts, areused as the nitrogenous oxidation modifier, the addition level can be as high as needed toobtain the desired inhibition level. Said compounds are easily removed during the washingstep of the starch after the treatment. As the procedure do not add any fatty materials, nooff-smells from oxidative rancidity caused by unsaturated fatty acids occur, and a goodflavour of the starch is maintained. However, there is a need to further increase the inhibition of starch for use in food and thereby also the warehouse storage stability.

A method for preparing of inhibited starch is disclosed in the mother application to the present divisional application, wherein it comprises the steps of a) providing a slurry containing a granular starch obtained from a starch containing rawmaterial, b) alkalizing the slurry by adding ammonia or by adding one or more compounds having theability to release or produce ammonia in the slurry, c) adjusting the pH of the slurry to a value above 10.0, preferably up to 12.0, and d) adding at least one oxidant to the slurry for a reaction with said ammonia, or wherein step c) is replaced with the step of adjusting the pH of the slurry to a value ofbetween 7.0 and 10.0, and wherein step d) is followed by a step of adjusting the pH of theslurry to a value above 10.0, preferably up to 12.0.

Summary of the lnvention The object with the present invention is to fulfil the above-mentioned needs, and to providean inhibited starch having the desired advantageous properties disclosed. This object isachieved with the method according to the present invention as defined in claim 1. Thisobject is also achieved with the inhibited starch with use thereof as an ingredient in foodproducts and with a food product containing said inhibited starch as defined in thesubsequent independent claims. Specific and preferred embodiments are disclosed in the dependent claims. ln one aspect the present invention refers to a method for preparation of inhibited starch,wherein it is based on the method disclosed above in the mother application, wherein steps b) and c) are replaced with the step of alkalizing the slurry directly to a pHbetween 10.0 and 12.0, and adding chloramine or dichloramine to the slurry, and wherein step d) is omitted.

More precisely, the method according to the present invention comprises the steps of a)providing a slurry containing a granular starch obtained from a starch containing rawmaterial, b) alkalizing the slurry directly to a pH between 10.0 and 12.0, and c) adding chloramine or dichloramine to the slurry. ln one embodiment the method according to the present invention also comprises a step ofadding at least one organic acid, a bisulphite or hydrogen peroxide, to the slurry with a view to eliminating any residual oxidant, off-taste and/or undesired smell. ln one embodiment the method according to the present invention also comprises the stepof washing away undesired remaining components in the starch slurry after the reaction inclaim 1 while maintaining the pH at above 10.0, followed by a neutralization step in which the pH of the starch slurry is reduced to a pH of 5-7. ln still another aspect the present invention refers to the use of said inhibited starch as an ingredient in food products. ln a further aspect of the present invention refers to a food product containing said inhibited starch.

Thus, with the method disclosed in the mother application an increased inhibition ofgranular starch may be achieved with an alkali treatment at a pH of above 10.0 using smallamounts of ammonia added to or released/produced in the starch slurry as an alkalizingagent in combination with an oxidant, such as a hypochlorite, hypochlorous acid or chlorinedissolved in water. At the same time the undesired formation of carboxylic acids in the starch is reduced.

Thus, the method disclosed in the mother application for increased inhibition of granularstarch with low cost inorganic ammonia or with one or more compounds which have theability to, via an alkalization step, release bound ammonia or produce ammonia,alternatively or in combination, via a deamination of an amino acid using enzymes or via a deamidation of an amide with a strong alkali or acid.

The present invention provides a method for inhibition of granular starch with chloramine or dichloramine.

More precisely, said one or more compounds having the ability to release or produceammonia in the slurry in the method disclosed in the mother application is/are i) an ammonium compound, preferably an ammonium salt of an acid, preferably anammonium acetate, chloride, or citrate, and a hydroxide compound, preferably a hydroxideof an alkali metal or an alkali earth metal, to be reacted for releasing ammonia from saidammonium compound, ii) an enzyme for releasing ammonia from amino acids already present in the slurryfrom the rest proteins in the starch used, iii) an oxidant for releasing ammonia from oL-amino acids already present in theslurry in rest proteins from the starch used, or iv) an amide, and optionally an alkali or an acid, for releasing ammonia from said amide in the slurry.

Thus, the ammonia required as reactant in the starch slurry may be provided in severaldifferent ways, as disclosed under i) - iv) above. Further, amino acids may be addedseparately or via proteins to the slurry with a view to serving as a source for ammonia for the reaction with the enzyme under ii) above and the oxidant under iii) above.

Thus, with the method disclosed in the mother application an even higher starch inhibitionlevel is obtained when using the above-defined ammonia/ammonia releasing compoundsystem, which also is disclosed in SE 2018/050759, in combination with an oxidant, e.g. ahypochlorite, at a higher level of alkalinity than pH 10.0, i.e. at a pH above 10.0, wherepractically no hypochlorous acid arising from the added hypochlorite exists in the system. Atthis high pH the formation of haloalkanes, e.g. trihalomethan, and chloramines, whichcauses e.g. pool water smell, can be avoided as the formation of these needs reaction withfree hypochlorous acid to be formed. The higher pH also hydrolyses any bound chlorinefrom chlorinated haloalkanes, thereby destroying such compounds if they ever have beenformed. At the same time higher levels of starch inhibition are generated than obtainedwhen the pH is in the range of 7.0-10.0, as used in SE 2018/050759. The pool water smellfrom the reaction which form chloramines is also inhibited, thus improving the organolepticproperties of the final starch. Using the higher pH range of above 10.0 and washing thestarch at this alkaline pH, before adding acids to neutralise it, direct after the reactionbetween ammonia/ammonia releasing or producing compound and the oxidanthypochlorite has been ended eliminates the need for adding one or more organic acids,bisulphite or hydrogen peroxide as reducing substances for eliminating residual hypochloritewhich otherwise serves as precursor of undesired side reaction compounds when loweringthe pH through the range in which they otherwise can be formed during the neutralisationstep with acid addition. Further, any non-reacted hypochlorite which still can remain afterthe inhibition reaction has been ended is eliminated by the alkaline wash. Such an alkalinewash at the maintained pH level will give a residual protein content of the starch at aminimum content level possible to reach, thus making the starch better suited as anallergen free starch. At the same time the warehouse storage stability will also be improved,and the stability is almost total. Only a minimal variation occurs during the storage time in the warehouses, and this variation can be accepted.

The obtained inhibited starch can also be treated with a stabilizing antioxidant before finaluse by the food industry as in SE 2018/050759, disclosing how to make starches treatedwith hypochlorite and nitrogenous oxidation modifiers, i.e. ammonia/ammonia releasing orproducing compounds, storage stable during the warehouse times before they are used inthe industry. However, this is not necessarily needed, as the higher alkalinity during thetreatment tends to make a more stable inhibition with only minor changes during thestorage time, without the need for the extra stabilization step being performed with antioxidants. 11 Brief Description of the Drawings Fig. 1 shows a diagram of the acid/base ratio, in which the % free hypochlorous acid of thetotal amount added is plotted against the pH value in both the pH area representing themethod disclosed in SE 2018/050759 and the pH area representing the method according to the present invention using a zoomed in y-axis setting.

Fig. 2 shows a diagram illustrating the degree of dissociation of the acid/base forms of the two reactants, wherein the %-age of the non-dissociated form of the substance in questionis plotted against the pH value in both the pH area representing the method disclosed in SE2018/050759 and the pH area representing the method according to the present invention using normal x- and y-axis settings.

Fig. 3 shows the difference in oxidation of starch in Examples 1 a)-1 d), wherein the viscosityof the starch products obtained is plotted against time together with the temperature slope during the run.

Fig. 4 shows the difference in oxidation of starch in Examples 1 c), 1 d), and 2 at neutral pH,wherein the viscosity of the starch products obtained is plotted against time together with the temperature slope during the run.

Fig. 5 shows the difference in oxidation of starch in Examples 1 c), 1 d), and 2 at pH of 3.0,wherein the viscosity of the starch products obtained is plotted against time together with the temperature slope during the run.

Fig. 6 shows the results of a stability test, wherein the viscosity is plotted against time forstarch products together with the temperature slope during the run, wherein they eitherare freshly made or have been stored during 2 months, and wherein the starch slurry previously had been adjusted to neutral pH-value.

Fig. 7 shows the results of a stability test, wherein the viscosity is plotted against time forstarch products together with the temperature slope during the run, wherein they eitherare freshly made or have been stored during 2 months, and wherein the starch slurry previously had been adjusted to a pH-value of 3.

Fig. 8 shows the viscosity plotted against the temperature together with the temperatureslope during the run for the product obtained in Example 1 d) at either 15 or 30 °C at a neutral pH-value.

Detailed Description of the lnvention and Preferred Embodiments Thereof 12 First, some expressions present in the application text are defined below.

The expression "inhibition of starch" used throughout the application text is intended tomean inhibition of the swelling of a starch granule when it is heated in water, after reaching its gelatinization point.

The expression ”native starch" used throughout the application text is intended to mean anextracted and purified starch, i.e. having a residual protein content of maximum 0.4 % ofDM starch, preferably lower than this value, for which the naturally occurring propertieshave not been changed, either chemically or physically. Thereby the starch is still in itsnative state as it is in the plant it is extracted from and has unchanged properties. The term native starch is well-known by a man skilled in the art.

The expression "warehouse storage stability" used throughout the application text isintended to mean that such an inhibited starch maintains its inhibition level during storageat typical conditions in warehouses and transports before the starch is used in the foodindustry to manufacture the food and therefore has the same starch granule swelling characteristics stored as when it was freshly made.

The expression ”calculated as active chlorine" used throughout the application text isintended to mean the amount of chlorine bound in its active oxidation state, e.g. theamount of chlorine bound and added in the form of hypochlorite (CIO') ions in sodium hypochlorite.

The expression ”DM” used throughout the application text is intended to mean ”DryMatter", which is a measure of total solids obtained by evaporating a solution undervacuum to dryness or dried in a drying oven at 135°C to a constant weight. DM may also bereferred to as ”total solids by drying" or ”dry solids". Alternative expressions with an equivalent meaning are ”dry substance" and ”dry weight”.

The expressions ”containing active chlorine (x g/l)" and "% w/w active chlorine of DMstarch" used throughout the application text is intended to mean the quantity of activechlorine bound and added as e.g. sodium hypochlorite (NaClO) as the active oxidant in gram per litre and in weight percentage per gram DM starch.

The expression "% w/w DM starch" used throughout the application text is intended to mean the percentage of a defined substance calculated as gram per gram of DM starch. 13 The expression "torsion spring of 350 cmg" used in the examples of the application text isintended to mean the Brabender Amyloviscograph torsion spring setting when evaluatingthe viscosity profile for such a starch paste. Different torsion springs give differentresponses due to the sensitivity of the spring load and therefore it is needed to be definedwhat torsion spring has been used in order to understand the viscosity response level and tobe able to compare different Brabender curves. The expression and meaning of "torsionspring cmg" is well-known by a man skilled in the art and is often used in the measurement of starch pastes.

The expression "alkalizing" is meant a pH above 10.0, but below the point when the starchalkali-peptizes and the starch granule lose its granular property and becomes cold watersoluble, which without addition of a gelatinization inhibitor, like sodium sulphate, generallystarts at room temperature at a pH above 12.0. Thus, in the method according to thepresent invention a pH of up to 12.0 may be used during the alkalization, still giving satisfactory starch inhibition results.

The expression "slightly alkalizing", is meant that the pH is adjusted to the range of 7.0 -10.0, i.e. only slightly above the neutral pH of 7.0.

The starch to be inhibited may be native or modified granular starch. ln one embodimentmodified starch is provided in the slurry used in the initial step a) of the inventive method. ln another embodiment the starch is modified after it has been inhibited.

The native or modified granular starch to be inhibited in the inventive method may beextracted from any variety of starch bearing raw material, such as potato, maize (corn),tapioca (cassava or manioc), barley, rice, wheat, rye, oat, amaranth, quinoa, sago, bean,pea, starch containing algae including different varieties thereof, waxy potato, waxy maize(corn), waxy tapioca, waxy barley, waxy rice, waxy sorghum, waxy wheat, waxy pea and high amylose starches, etc. ln the starch production process the starch is initially extracted from the raw material,purified, and dried into a powder, so called native starch. Starch from all kinds of origin,such as the above-listed raw materials, may be used in food applications, either in its nativestate or further modified with different technologies, to give desirable properties. Theproduction of native starch from different sources, the methods of modification of thenative starch, and its accompanying properties are well-known in the art. The starch used to undergo the inhibition with the inventive method can be produced directly from the starch 14 extraction slurry before it is dried and instead be dried to a powder after the inhibition treatment, as described in the present application. ln one embodiment of the method according to the present invention is a waxy starch, i.e.an amylopectin rich starch with an amylopectin content of the starch DM of more than 90%used. Amylopectin rich starches are considered to be more stable and do not have the needof stabilization by chemical mono-substituents, such as by acetylation, mono-phosphorylation, hydroxypropylation or 2-octenylsuccinylation, to hinder retrogradationfrom water solutions. lt is well-known that the so called waxy starches have better stabilityproperties compared with starches with higher amounts of amylose (non-waxy starches)when it comes to the stability of hydrated starch pastes achieved by gelatinization thereof inwater. The stability property is also better for waxy starches when it comes to freeze andthaw stability. Therefore, by combining the present invention with a waxy starch, i.e. waxymaize (corn), waxy tapioca, waxy barley, etc., it is possible to achieve a starch product withproperties that are comparable with those of chemically modified amylose containingstarches. ln this perspective it is possible to create a starch product that can compete withchemically modified cross-linked and stabilized starches, i.e. acetylated, mono-phosphorylated or hydroxypropylated starches made with a crosslink, especially whenchoosing a naturally freeze/thaw stable starch base like waxy rice, amaranth, waxy barley,waxy tapioca, or other amylopectin starches which are described as having short outerchains (A chain with less than 12 glucose units) in the amylopectin starch structure.However, the stabilization of the starch by mono-substitution is something else than thestabilization obtained with the present invention. Stabilization by mono-substitution of thestarch is performed in order to improve the solution stability against retrogradation and not to stabilize the granule swelling. ln the method according to the present invention the granule swelling properties of a nativestarch, or optionally a chemically modified stabilized mono-substituted starch, i.e. withhydroxypropyl or mono-phosphate groups obtained without using a chemical crosslinkingagent, are changed. An acetyl or 2-octenylsuccinyl group substituent reaction has to beperformed after the inhibition, as these otherwise will hydrolyse due to the instability ofcovalent ester bonds to the starch in these kinds of starches. The organic ester-bond is notstable at a pH of above about 8.0-8.5 at room temperature. The higher the temperature, the lower the pH needs to be in order to keep the bond intact in such esterified starches.

The treatment with the method disclosed in the mother application in combination with aretrogradation stabilizing mono-substitution reaction with hydroxypropylation or mono-phosphorylation is performed as in SE 2018/050759 by inhibiting the starch granule byalkalizing the starch suspension with ammonia or adding one or more compounds havingthe ability to release or produce ammonia, e.g. an ammonium compound, such as anammonia salt, and then alkalizing the slurry or suspension with a base, such as a hydroxide,e.g. sodium hydroxide or potassium hydroxide or the like, in order to liberate the boundammonia. lf the treatment is combined with an acetylated or a 2-octenylsuccinylated starch,the treatment method disclosed in the mother application is carried out first and then thereaction with the esterifying reagent is performed at the proper pH value after the inhibition reaction has been performed.

As noted above, it has now surprisingly been found that when the pH is increased above theupper level of 10.0 during the reaction in the method disclosed in the mother application,an even higher degree of inhibition is obtained at the same dosages of ammonia andhypochlorite than in SE 2018/050759, although the pH is outside the range wherehypochlorous acid can react with ammonia. ln SE 2018/050759 the reactive chloramine, i.e.the active reactant, can be formed in the reaction chamber. One or more washing steps canbe performed directly at the higher pH after the ending of the reaction, and all non-reactedhypochlorite ions can be removed before the pH is neutralized and thus comes into therange where free hypochlorous acid are be formed from the hypochlorite ion. Therefore, asmentioned above, there is no need for adding any organic acid, such as ascorbic acid,bisulphite or hydrogen peroxide to destroy the active chlorine. As no hypochlorite ions areleft when the pH comes into the range of 7.0-10.0 during the neutralisation step, nochloramines or haloalkanes are produced. Thus, they cannot impart bad smell or taste in thefinal product. Therefore, the starch is provided with an improved flavour profile with less chemicals added.

The inhibited starch is in one embodiment of the present invention obtained by using anextracted and purified native starch to the level where the amount of residual protein isbelow 0.4 % w/w, wherein said starch is considered as a protein free starch. This is like mostnowadays commercially available starches are produced. lt can also be a less pure starch asthe proteins will be removed during an alkaline washing step after ending the reaction. Thenative starch is further mixed with water resulting in a starch slurry having a concentrationof 5-45 % w/w, more preferably 20-45 % w/w, even more preferably 30-40 % w/w.

Ammonia, or a compound from which it can be released or liberated, is first added to the 16 slurry. The starch slurry is then heated to 5-70 °C, i.e. below the gelatinization temperaturefor the particular starch used at the surrounding pH condition in the slurry, preferably 10-45°C, more preferably 15-35 °C, during continuous agitation with a view to avoid sedimenta-tion of the starch granules and maintaining a homogenous suspension. The pH value is thenadjusted to be above 10.0, but at most up to 12.0, preferably 11.0-11.5, by adding an alkali.lf the pH is not high enough only from the added or produced amount of ammonia, astronger alkali, e.g. a hydroxide in water solution, is added in order to obtain the correct pHin the reaction suspension. By keeping the pH above 10.0 during the whole reaction cycleafter the addition of the oxidant, the formation of chloramines can be kept negligible. Thus, it does not impart the negative pool water smell which otherwise might occur.

The oxidant, which also acts as a bleaching agent, in the method disclosed in the motherapplication is added to the starch slurry, which then is kept under agitation. The oxidant is asource of active chlorine, and is in one embodiment a hypochlorite. ln a particularly usefulembodiment the oxidant is sodium hypochlorite, but it may also be another kind of alkalimetal or alkali earth metal hypochlorite, such as potassium hypochlorite, calciumhypochlorite, or magnesium hypochlorite. Although different kinds of hypochlorite's can beused, the present invention is not limited to these. Other sources of active chlorine can beused separately or as a mixture of such different kinds of oxidants providing active chlorine.Thus, one or more different oxidants can be added to the starch slurry. Examples of suchcompounds are hypochlorous acid or chlorine gas dissolved in water giving hypochlorous acid, which then may be alkalized by addition of a suitable base. ln the method according to the present invention chloramine or dichloramine is addeddirectly to the alkalized starch suspension. The steps disclosed in the mother application ofadding ammonia or a compound having the ability to release or produce ammonia, andadding an oxidant, will then not be needed in the method according to the presentinvention. Chloramine is more preferred than dichloramine, as the latter is a gas at normaloperating temperatures. Chloramine is the active reactant formed in SE 2018/050759,resulting from the reaction between ammonia and hypochlorite in situ. Thus, it can beadded directly as the pure reactive compound instead of adding the two above-mentionedreactants. ln the method according to the present invention added chloramine ordichloramine will directly be hydrolyzed by the high alkalinity and will thus not be the activereactant here, although an inhibition is still obtained and surprisingly to a higher degree.Thus, the slurry is directly alkalized to a pH between 10.0 and 12.0, followed by the step of adding chloramine or dichloramine to the slurry. 17 The effect of the oxidant in the method disclosed in the mother application during theoxidation is not fully understood, but it is clear that the active chlorine serving as oxidant isrequired. lt is assumed that it in some way interacts with the ammonia source so that itcatalyses internal cross bonds inside the starch granule but without any direct chlorinationof the ammonia, as the higher pH level is outside the range in which such reaction productscan occur. The assumed theory is that the oxidant in combination with ammonia is workingas a catalyst, so that the starch molecules directly can interact with each other to react andform cross bonds, optionally via formation of a starch alkoxide, which is more accentuatedat higher alkalinity and thus also at higher pH values. The added amount of oxidant is in thecase of sodium hypochlorite as oxidant, calculated as the added amount as active chlorine,0.03-30 % w/w, preferably 005-10 % w/w, more preferably 01-4 % w/w. The slurry is thenleft under stirring so that the inhibition reaction can occur. This reaction is almostinstantaneous at a temperature around 30°C. At 15°C the reaction speed is slowed downand takes some hours, but still occurs. Of practical reasons it is more convenient to let thereaction proceed for a longer time than needed for reaching full inhibition level with a viewto securing stable batch to batch results. The reaction time is therefore 1-1500 min,preferably 30-600 min, more preferably 30-240 min. The reaction conditions at a pH ofabove 10.0 up to 12.0 are such that the amount of free hypochlorous acid is practically zeroand most of the ammonia is in its free base form. As there is no free hypochlorous acid, areaction with free ammonia will not be possible and thus no formation of chloramines orhaloalkanes results. lf any of these would be formed, they will automatically be hydrolyseddue to the high alkalinity during the reaction. As ammonia is a volatile gas with a low smellthreshold value, it will have a stronger smell at higher temperatures than at lower oneswhen being dissolved in water forming ammonia hydroxide. Thus, if this smell is a problem,it is possible to carry out the reaction at a reduced temperature of 15°C, where the smell islow, and to compensate by increasing the reaction time due to the slowed down speed of reaction.

Due to the different pKa values for hypochlorous acid and the ammonium ions, i.e. 7.5 forhypochlorous acid and 9.3 for ammonium ions, different amounts of the added chemicalsare available for reaction with each other at different pH values, as calculated from theirdissociation in water to the corresponding salt/acid/base forms at different pH values. Thismeans that at a pH of above 10.0 there are practically no available free hypochlorous acid left, only hypochlorite ions. By keeping the pH range at above 10.0 and up to 12.0 it is 18 possible to keep the two reactants in a non-reactive condition with each other withoutbeing capable of reacting to form chloramine or haloalkanes, only with the result of an inhibition of the starch granule swelling.

Fig. 1 shows a graph with a zoomed in y-axis setting illustrating the extremely low %-agevalues of remaining free hypochlorous acid of the total amount added versus pH for theused system in the pH area representing the method in SE 2018/050759 and in the pH area representing the method according to the present invention.

Fig. 2 shows both the ammonium ion and the hypochlorous acid dissociation systemtogether in the same graph with normal x- and y-axis settings. The pH area representing themethod according to the present invention is compared with the pH area representing the method disclosed in SE 2018/050759. lt is well-known by the man skilled in the art that treatment of starch with hypochlorite willoxidize the starch. This results in breakdown of the starch molecule if the starch is contactedwith only hypochlorite and an alkalizing hydroxide to obtain an alkaline pH environment.This reduces the molecular weight of the starch with a consequent reduction of its viscosity.Oxidation with hypochlorite will slightly stabilize the starch against retrogradation from a water solution of the starch. lt is of importance to make clear that according to the method disclosed in the motherapplication the incorporation of carboxylic groups resulting from oxidation of the starch isreduced, and the associated result in breakdown of the starch structure is minimized. Whenan oxidation is made with an oxidation agent, e.g. hypochlorite, it creates carboxyl groups, -COOH, in the starch molecule. This is well-known, and further specific information can befound in the literature about oxidation of starch. An analysis of the level of carboxyl groupscan therefore be used as a method to determine if a starch product has been oxidized or not, and also as a method to define the level of oxidation after such a reaction.

The method of analysis of carboxyl group contents used in connection with the methodaccording to the present invention is performed in accordance with the official methoddescribed in ”Purity criteria for modified food starches", found in FAO/WHO papers or in the EU legislation. The method is performed in the following way: The titration is carried out in an ambient tempered solution rather than in a hot solutionand by using 0.025 M NaOH titrant solution instead of 0.1 M NaOH, as used in the official procedures. To obtain a higher accuracy, the sample pre-treatment is performed on a larger 19 amount of starch sample so that no losses of starch material results during the filtration step during the sample preparation step of the starch scaled in for the actual titration. Thescaled in amount of starch DM for the titration is obtained from the larger prepared anddried sample, thus avoiding losses during filtration of the material being titrated, with a viewto obtaining the true amount of starch content for the titration analysis which thus yields higher accuracy from the titration determination.

According to the International purity criteria by JECFA but also to the EU legislation, themaximum level of carboxyl groups which can be added to a starch and still being classifiedas bleached starch, thus not being regarded as oxidized, is 0.1% w/w DM of starch. As aconsequence, it is possible to determine if a starch product has been treated by an oxidation agent and become oxidized or only bleached. lt has been clarified that according to the method disclosed in the mother applicationcarboxyl groups are not formed in the starch when the oxidant is combined with ammonia,compared to when the starch is oxidized by reacting it with the oxidant on its own withoutammonia addition. Thereby, it is clear that no oxidation of the starch molecule has occurred,i.e. below 0.1% carboxyl groups of the starch DM being added, and is at a similar level as found in the native starch before the treatment. mSAMPLE % CARBOXYLIC ACIDS(w/w DM starch)Native waxy maize starch 0.011Starch from example 1a 0.071Starch from example 1b 0.041Starch from example 1c 0.015Starch from example 1d 0.010Starch from example 2 0.018Starch from example 3 0.010Starch from example 4 0.012 The amount of carboxylic groups resulting from the different experiments in the examples isshown in Table 1 above for the used native waxy maize (corn). The level of naturallyoccurring carboxylic groups in the native starch being used is 0.011% w/w. lt can also beseen in Table 1 that the amount of carboxylic groups added to the starch by the treatmentwith 0.70% w/w of active chlorine alone, as added from hypochlorite (Example 1 a)), ishigher than when the same native starch is treated with 0.70% w/w active chlorine togetherwith 0.13% w/w ammonia (Example 1 c)) in a 2.1/1 mole relation between active chlorineand ammonia at a pH of 9.0 (0.071% instead of 0.015% w/w). lncluded in Table 1 are alsothe same treatment levels at the higher pH of 11.5 in the present application with a value of0.010% w/w (Example 1 d)) and only hypochlorite added at the higher pH of 11.5, giving avalue of 0.041% (Example 1 b)). Thus, the increase of carboxylic groups is lower whencombining ammonia and hypochlorite than what is obtained when using the same amountof hypochlorite only without any ammonia added. No extra oxidation occurs at the higheralkalinity during the reaction when combined with ammonia. Thereby, it is clear that bycombining active chlorine with ammonia, an oxidation of the starch molecule is avoided, butinstead an inhibition of the starch granule swelling in water during a heating cycle is obtained.

When the inhibition reaction has been completed the starch suspension is washed with puretap water directly after the treatment time at the alkaline high pH used, i.e. at the pH atwhich the reaction has taken place. ln order to wash out all residual chemicals before pHneutralization a check for proper washing out of hypochlorite ions using a Kl test isperformed on the starch to confirm that there is no residual active chlorine left anymore.This eliminates the need to add an active chlorine destroying chemical, such as an organicacid, bisulphite or hydrogen peroxide. However, an optional addition of an organic acid; e.g.ascorbic acid, erythorbic acid, citric acid, adipic acid, lactic acid, or succinic acid, as well assalt forms of these; hydrogen peroxide or a bisulphite, e.g. a bisulphite salt, is neverthelesspossible, but generally not needed. The alkaline washing before the pH neutralisation givesa clean neutral tasting starch powder after being pH neutralised by addition of acid, dewatered and washed.

Thus, it is possible, but not deemed necessary, unless the pH neutralisation step startswithout an alkaline washing step, to add an organic acid prior to washing and dewateringthe starch with a view to eliminating any active chlorine residuals. Such residuals wouldotherwise give the starch product an unpleasant off-taste or smell of pool water, i.e. chlorinated water, which is common for starches that have been treated with hypochlorite. 21 The kind of organic acid may be chosen from any one of the organic acids listed above andthat normally are used in food products, but preferred are acids which have the ability to actas both reducing agents and oxidizing agents at different environments, like ascorbic acid orerythorbic acid, which in the past have been used to reduce the formation of chloramines indrinking water after treating the water with sodium hypochlorite or chlorine gas. Asmentioned above, hydrogen peroxide and bisulphite are also possible to use to destroy the active chlorine if an alkaline washing step is not performed.

The organic acid may be added separately or in a combination of two or more of these. Theamount of added organic acid is 0.001-5% w/w DM starch, preferably 0.01-3% 10 w/w DMstarch, more preferably 0.05-1% w/w DM starch. The same amounts apply for bisulphite and hydrogen peroxide. The slurry is left under stirring, e.g. for 15-60 min.

The optionally used methods disclosed above of eliminating chlorine taste and smellproblems involving adding bisulphite or hydrogen peroxide are well-known procedures forthose skilled in the art to use to destroy an excess of hypochlorite ions or chlorine gas sothat it no longer possesses any oxidation capability. However, using bisulphite may not bepreferred, as it in International food legislation is regarded to be a potent allergen, and ifthere are more than 10 ppm residual levels in the starch it must be labelled as an allergenwhen used in food products. Hydrogen peroxide is used to destroy active chlorine at pHlevels above 8.5. Below pH 7.0 it does not act as such anymore, but instead as an oxidizing agent, thus increasing the oxidation of the starch molecule instead.

The inhibited starch produced according to the inventive method is almost totally ware-house storage stable. lt only shows minor viscosity changes during warehouse storagetimes. lt has been found that the inhibition disclosed in these patent documents will breakdown rather rapidly with such techniques, and after only a few weeks' storage time in thewarehouse under normal conditions the inhibition is significantly lower compared to what isobtained when the starch was freshly made. How to stabilize such inhibited starches with anantioxidant during the warehouse storage times is described in WO 2016/133447 A1 and SE2018/050759. ln the method according to the present invention such a step can be performed as well, but is not needed.

The temperature at which the inhibition reaction takes place is non-thermal. This meansthat the reaction is performed at a temperature which not is so high that water-free starchis obtained. Thus, the temperature is held below 100 °C, e.g. between 5 and 70°C. Such an inhibition is possible for slurries, in contrast to the dry heat inhibition process in which the 22 inhibition takes place at an almost moisture free condition of the starch together with analkaline substance, like as described in WO 2013/173161 A1, US 8,268,989 BZ; EP 0 721 471;EP 1 0382 882; US 3,977,897; US 4,303,451; Japanese Patent No 61-254602; US 4,303,452;and US 3,490,917. The stabilized inhibited starch as done in the slurry treatment processdescribed may be further modified by use of any known modification methods used instarch chemical modification, e.g. approved food additive chemical modifications, such asacetylation, hydroxypropylation, chemical crosslinking, OSA modification, and/or physicalmodifications like enzymatic treatments, dextrinization, gelatinization with a view to makingthe starch cold water soluble, and pre-gelatinization after inhibition with a view to makingthe starch able to swell in cold water, and/or combinations of two or more thereof.Thereafter, it can be recovered and added as an ingredient for food production.Alternatively, the stabilized inhibited starch may be recovered from the slurry byjust further washing and drying and can then be added as an ingredient when making a food product.

Examples of food products in which the inhibited starch may be used are different kinds ofsauces, soups, dairy products, e.g. fermented Crème Fraiche and yoghurt; batters andbreading; fruit preparations for dairy products and/or baked products, e.g. bake stable fruitpreparations; and milk based desserts, e.g. different puddings, vanilla sauces, ice cream, and mOUSSe, etC.

The inhibition level obtained when performing the method disclosed in the motherapplication in such a way that after the step of adding ammonia or an ammonia producingor releasing compound, the pH of the slurry is adjusted to a value between 7.0 and 10.0,followed by the step of adding an oxidant, as done in SE 2018/050759, and after thereaction has ended at this pH further adjusting the pH to a value of above 10.0, preferablyup to at most 12.0, more preferably 11.0-11.5, a further inhibition is obtained. After such analkalinity treatment a more inhibited starch results that equals the level of inhibition that isobtained when performing the treatment at a pH of above 10.0 directly. This is differentfrom the theory in SE 2018/050759 that the pH needs to be kept in the area wherechloramine's can be formed, i.e. 7-10.0. The effect that the inhibition level can be furtherincreased after the reactants have been consumed just by increasing the pH above the levelwhere the reaction has taken place, yields an unexpected further increase in inhibition levelis surprising and earlier not been expected. This two-step pH treatment constitutes one alternative embodiment of the method disclosed in the mother application. 23 Examples Example 1 Examples 1 a) and 1 b) show the effect from a hypochlorite treatment only on the starch ata pH of 9.0 and at pH of 11.5 without the oxidation modifier/inhibitor ammonia. Example 1c) shows how the starch produced in accordance with SE 2018/050759 maintains resistancefrom oxidation by the addition of ammonia and how, at the same time, an inhibition isobtained of the granular starch using the same active ch|orine level from sodiumhypochlorite as in Example 1a). Example 1 d) shows the effect of the present invention thatby using the same levels of sodium hypochlorite and ammonia at the higher pH of 11.5, ahigher inhibition level, without any oxidation of the starch molecule, is obtained. Thegranular starch raw material is waxy maize (corn) starch with a residual protein content ofless than 0.4 %, as analysed by the Kjeldahl method and calculated with a protein conversion factor of 6.25. 1 a) 0.70% active ch|orine at pH 9.0 869.1 g of DM waxy corn starch (1kg as is weight) was mixed with 1600 g cold tap water in areaction vessel. The pH was adjusted to 9.0 with a diluted sodium hydroxide solution inwater with a concentration of 3% w/w. The temperature was adjusted to 30°C. 56.9 mlsodium hypochlorite solution with active ch|orine (107 g/l; density: 1.19 g/cm3) was slowlyadded during agitation to keep the pH as close as possible to 9.0. Any needed pH adjust-ment was performed by adding sulphuric acid or NaOH solution during the hypochloriteaddition. The added amount of hypochlorite solution contained totally 6.1 g active ch|orine.This corresponds to an addition of 0.70% w/w active ch|orine of DM starch. The vessel wasleft under agitation for 180 min after all hypochlorite had been added, and the temperaturewas kept at 30°C. The starch was directly dewatered on a vacuum filter and washed cleanwith fresh tap water. The starch filter cake was suspended again in fresh tap water, and theelimination of all hypochlorite during the reaction was checked before the starch wasneutralized to a pH of 6.0 with sulphuric acid using a Kl test. The starch was further dewatered and dried to a powder with a moisture content of below 15%.1 b) 0.70% active ch|orine at pH 11.5 869.1 g of DM waxy corn starch (1kg as is weight) was mixed with 1600 g cold tap water in areaction vessel. The pH was adjusted to 11.5 using a diluted sodium hydroxide solution in water with a concentration of 3% w/w. The temperature was adjusted to 30°C. 56.9 ml 24 sodium hypochlorite solution with active chlorine (107 g/l; density: 1.19 g/cm3) was slowlyadded during agitation to keep the pH as close as possible to 11.5. Any needed pH adjust-ments were performed by adding sulphuric acid or NaOH solution during the hypochloriteaddition. The added amount of hypochlorite solution contained totally 6.1 g active chlorine.This corresponds to an addition of 0.70% w/w active chlorine of DM starch. The vessel wasleft under agitation for 180 min after that all hypochlorite had been added, and thetemperature was kept at 30°C. The starch was directly dewatered on a vacuum filter andwashed clean with fresh tap water. The starch filter cake was suspended again in fresh tapwater, and the elimination of all hypochlorite during the reaction was checked with a Kl testbefore the starch was neutralized to a pH of 6.0 with sulphuric acid. The starch was further dewatered and dried to a powder with a moisture content of below 15%.

Examples 1 a) and 1 b) show that an oxidation of the starch is obtained at both pH valueswhen only hypochlorite is added during the reaction. This yields carboxyl groups and resultsin a certain oxidation of the starch, as seen in Table 1 and Fig. 3. The oxidation of the starchis seen in the Brabender profile in Fig 3 as a reduction of the viscosity response. When theviscosity of the starch after reaching the peak viscosity drops drastically during the heatingcycle it is due to that the swollen starch granule is disintegrated, falls apart, and goes into solution in the water. 1 c) 0.70% active chlorine of DM starch together with ammonia (0.13% nitrogen/ DM starch)in a 2.1/1 mole ratio between active chlorine and ammonia in a test performed as exemplified in Example 3 b) in SE 2018/050759 at a pH of 9.0 This test exemplifies that no oxidation of the starch is achieved and that, at the same time, acertain inhibition level is obtained when using the combination of hypochlorite andammonia at slight alkaline condition, as described in SE 2018/050759 and is seen in Table 1and Fig. 3. 869.1 g DM waxy maize (corn) starch was mixed with 1600 g cold tap water in a reactionvessel. 4.3 g NH4CI was added and dissolved. After this the pH was adjusted to 9.0 using a3% sodium hydroxide solution. The temperature was adjusted to 30°C. 56.9 ml sodiumhypochlorite with active chlorine (107 g/l; density: 1.19 g/cm3) was added during agitation.The added amount of hypochlorite solution contained totally 6.1 g active chlorine. Thiscorresponds to an addition of 0.70% w/w active chlorine of DM starch. The vessel was leftunder agitation for 180 min, and the temperature was kept at 30°C. 2.6 g of an antioxidant, i.e. ascorbic acid, was added during agitation. The starch slurry was left under agitation for min, and was then dewatered to 55% DM and further washed with fresh tap water. ltwas then mixed again with 890 g fresh cold tap water. 10.4 g of citric acid was added duringagitation. The starch slurry was left under agitation for 30 min, and the pH was furtheradjusted to 6.0 with sodium hydroxide. The starch product was dewatered and dried to a dry powder with a moisture content of below 15%. 1 d) 0.70% active chlorine of DM starch together with ammonia (0.13% nitrogen/ DM starch) in a 2.1/1 mole ratio between active chlorine and ammonia at a pH of 11.5 This test exemplifies that no oxidation of the starch is achieved and that a higher inhibitionlevel is achieved when using hypochlorite and ammonia at higher alkaline conditions thanbetween 7.0 and 10.0. This results in a higher inhibition level after the treatment at thehigher pH of 11.5, as seen in Table 1 and in Fig. 3, where the products achieved fromExamples 1 a), 1 b), 1 c), and 1 d) are evaluated using a Brabender Amyloviscograph model Erun with 75 rpm and a dry solids level of 5% w/w using distilled water and a torsion spring of350 cmg. The evaluation was made at a neutral pH, wherein the results are shown in an overlay of the profiles in Fig. 3. 869.1 g DM waxy maize (corn) starch was mixed with 1600 g cold fresh tap water in areaction vessel. 4.3 g NH4CI was added and dissolved. After this the pH was adjusted to 11.5using a sodium hydroxide solution. The temperature was adjusted to 30°C. 56.9 ml sodiumhypochlorite with active chlorine (107 g/l, density: 1.19 g/cm3) was added during agitation.The added amount of hypochlorite solution contained totally 6.1 g active chlorine. Thiscorresponds to an addition of 0.70% w/w active chlorine of DM starch. The vessel was leftunder agitation for 180 min, and the temperature was kept at 30°C. 2.6 g of an antioxidant,i.e. ascorbic acid, was then added. The antioxidant was added with a view to comparing theeffects of the pH value between the present invention and the invention disclosed inSE2018/050759 at similar conditions, as well as for comparing purposes in the taste test inExample 5. The starch slurry was left under agitation for 30 min. The starch slurry wasdewatered to 55% DM and was further washed with fresh tap water. Then it was mixedagain with 890 g cold fresh tap water. 10.4 g of citric acid was added during agitation. Thestarch slurry was left under agitation for 30 min and was then adjusted to a pH of 6.0 withsodium hydroxide solution. The starch product was further dewatered and dried to a dry powder with a moisture content of below 15%.

The results shown in Table 1 and in Fig. 3 illustrates that no oxidation of the starch is obtained when treating the starch with hypochlorite in combination with ammonia or an 26 ammonia releasing compound. The level of added carboxyl-groups when adding anammonia compound is at the native starch level even though hypochlorite has reacted. lnFig. 3 the inhibition of the starch granule is seen as a less viscosity breakdown after reachingthe peak viscosity for the pH 9 example (1 c)), and after the cooling cycle the viscosity issignificantly higher. The achieved inhibition is further increased when adding more hydroxylions before the treatment with hypochlorite so that the pH increases to above 10.0. ln theexample for the pH of 11.5 (1 d)) the extra inhibition obtained is seen from that a peakviscosity is not obtained due to that the granule integrity is kept and it continues the swellduring the heating cycle showing much more granule integrity from the starch granuleswelling inhibition. This demonstrates that a higher inhibition level is reached by combiningammonia with active chlorine at a higher hydroxide ion level, i.e. at a higher pH, than earlierknown. This will increase the inhibition of the starch granule swelling to a higher degree than compared with a lower level of hydroxide ions, as described in SE 2018/050759.

Example 2 This example shows one of the alternatives of the method disclosed in the motherapplication, i.e. that it is possible to first carry out the treatment with added ammonia andoxidant at a pH of 9.0, i.e. at a pH of between 7.0 and 10.0. After this treatment, when allthe oxidant hypochlorite has been consumed, it is possible to achieve a higher inhibitionlevel by increasing the pH further by adding more alkali so that a pH of above 10.0 and up to12.0 is obtained, then keeping the slurry at that pH for a time, and then obtaining a similarhigher level of inhibition as if the reaction had been performed directly from start at the higher pH.

After the reaction done in Example 1 c) at 30°C and pH 9.0 extra alkali was added to obtain apH of 11.5 using a 3% w/v NaOH solution. The temperature was kept at 28°C for a further120 min. After this step the starch was directly dewatered on a vacuum Büchner funnel andwashed clean with fresh tap water from any remaining hypochlorite solution, as checkedwith a Kl test on a small sample from the wet starch cake. When the starch filter cake wasclean it was suspended in fresh tap water and then neutralised using a sulphuric acidsolution. After this it was once again dewatered on a vacuum Büchner funnel, andneutralisation salts were washed out with fresh tap water. After this the starch were dried to a moisture level of below 15 %.

The products from Examples 1 c), 1 d), and 2 were evaluated using a Brabender Amyloviscograph model E run with 75 rpm and a dry solids level of 5% w/w using distilled 27 water and a torsion spring of 350 cmg. The evaluation was made at both neutral pH and atan acid pH of 3.0, wherein the results are shown in an overlay of the profiles in Fig. 4(neutral pH) and Fig. 5 (pH 3.0). lt is seen in Fig. 4 that the product using a pH of 9.0 givesthe lowest degree of inhibition of the three runs. When the reaction is carried out at a pH of11.5 instead of 9.0 a higher level of inhibition is obtained, as described earlier. Whencombining the treatment by first performing the reaction at a pH of 9.0 and then increasingthe pH to 11.5, the slope gets more like when the reaction is performed directly at a pH of11.5, but even a bit higher level of inhibition is obtained as the granule swelling is kept backa bit more in Example 2 than in Example 1 d). ln Fig. 5 the same result is also exemplified butusing a pH of 3.0 in the test instead. A lowering of the pH value during a starch cook is a wayto speed up the granule swelling of the starch when full granule swelling is not obtained at aneutral pH. The increase in the degree of inhibition is seen in Fig. 5 in that the temperaturewhen the starches reach full peak viscosity is higher at a pH of 11.5 than at a pH of 9.0 andin that the double treatment product from Example 2 has the highest temperature when itreaches full swelling. They are also more stable towards acidic hydrolysis as the viscosity iskept better than the pH 9.0 material, which also is an indication for a higher degree of starch granule swelling inhibition.

Example 3 This example shows that the starch is almost fully stable and shows only minor viscosity changes during the warehouse storage time without any extra additions of antioxidants. 0.70% active chlorine + 4.3 g NH4CI (0.13% nitrogen/DM starch) in a 2.1/1 mole ratio between active chlorine and ammonia. 869.1 g of DM waxy corn starch was mixed with 1600 g cold tap water in a reaction vessel.4.3 g NH4CI was added during agitation. The pH was adjusted to 11.5 with a 3% w/v NaOHsolution. The temperature was adjusted to 30°C. 56.9 ml sodium hypochlorite with activechlorine (107 g/l; density: 1.19 g/cm3) was added during agitation. The added amount ofhypochlorite solution contained totally 6.1 g active chlorine. This corresponds to an additionof 0.70% w/w active chlorine of DM starch. The vessel was left under agitation for 180 min,and the temperature was kept at 30°C. The starch slurry was dewatered to 55% DM and waswashed clean with fresh tap water until a Kl test showed that the starch filter cake was freefrom residual hypochlorite. After this the starch filter cake was further mixed with 890 g fresh cold tap water. The starch slurry was adjusted to a pH of 6.0 with sulphuric acid. The 28 starch product was dewatered and dried to a dry powder with a moisture content below15%.

The product was run with the Brabender test described in the previous examples, both as afreshly made product as well as after a storage time of 2 months as a dry powder. Thestability of the product is shown in Fig. 6 at a neutral pH. The same products when run at apH of 3.0 are shown in Fig. 7. lt is seen in these two figures that no drastic viscosity change isobtained during the two months' storage time. There was only a slight change which is sosmall that it can be accepted without a need for adding the extra antioxidant system as used in SE 2018/050759 at a pH of 9.0. lt is seen in the Figs. 6 and 7 from the viscosity profile during the heating and the coolingcycles that the viscosity response is almost the same with only a slightly lower degree ofinhibition after 2 months' storage time. ln the pH 3.0 run in Fig. 7 a slight viscositydegradation is obtained during the hot temperature holding time. This is seen in the neutralrun in Fig. 6 as a slightly more rapid viscosity build-up in the beginning of the swelling of the granule after being stored, however to a very limited level of change.

Example 4 This example shows that the treatment can be carried out at lower temperatures but with longer reaction times. 869.1 g DM waxy maize (corn) starch was mixed with 1600 g cold fresh tap water in areaction vessel. 4.3 g NH4CI was added and dissolved. After this the pH was adjusted to 11.5using a 3% sodium hydroxide solution. The temperature was adjusted to 15°C. 56.9 mlsodium hypochlorite with active chlorine (107 g/l; density: 1.19 g/cm3) was added duringagitation. The added amount of hypochlorite solution contained totally 6.1 g active chlorine.This corresponds to an addition of 0.70% w/w active chlorine of DM starch. The vessel wasleft under agitation from the afternoon until the morning the next day (16 h) while keepingthe temperature constant at 15°C. 2.6 g of an antioxidant, i.e. ascorbic acid, was addedduring agitation. The starch slurry was left under agitation for 30 minutes. The starch slurrywas dewatered to 55% DM and was further washed with fresh tap water. Then it was mixedagain with 890 g cold fresh tap water. 10.4 g of citric acid was added during agitation. Thestarch slurry was left under agitation for 30 min and was further adjusted to a pH of 6.0 withsodium hydroxide. The starch product was further dewatered and dried to a dry powder with a moisture content of approximately 15%. 29 This product was run and evaluated with the Brabender test described in the previousexamples with the same product made at 30°C, i.e. the product from Example 1 d), with areaction time of 180 min. The result is shown in Fig. 8. lt is seen in Fig. 8 that almostidentical profiles are obtained when the reactions have been performed at 30°C or 15°C but extending the reaction time at the lower temperature.

Example 5 The products made according to Examples 1 d) and 3, in which the addition of ascorbic acidhas been eliminated, showed that the starch made with this reaction will have a good tasteprofile without the need to eliminate chloramines or haloalkanes by extra additions ofchemicals. As the reaction is performed outside the pH range in which such compounds canbe formed, and also as the washing out of the hypochlorite ions is performed before the pHneutralisation, this will give a product with equivalent taste as if ascorbic acid as taste improver had been added or not.

Fruit preparations were made according to the following basic formulation with the starches produced from Examples 1 d), and 3 above: ° Raspberry 30%° Sugar 30%° Starch 5% ° Water 35% The starch was suspended in the water and the raspberries were mixed in. The mix washeated to boiling under agitation on a stove. When the mix started to boil the sugar wasadded and dissolved. The fruit preparation was cooled down and tested by a trained taste panel Only one test person commented on a maize/corn flavour on the fruit preparation preparedfrom this example. 9 persons had no comments at all for off-taste or off-flavours for the twofruit preparations made with the different ways of eliminating the active chlorine from thereaction mixture. The comment on maize flavour is understandable as the starches aremade from a maize starch, which is known to interact with the flavour release in delicatelyflavoured food preparations. The conclusion is that by ending the reaction at a high pH and washing out residual hypochlorite ions directly at the high pH before any pH neutralisation is performed, the hazard for producing off-flavours from haloalkanes and chloramines willbe eliminated. By doing it in this way one washing step can be saved in the manufacturing of the starches, and less chemica|s may be used.

Claims

31 Claims

1. . A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a granular starch obtained from a starch containingraw material,b) alkalizing the slurry directly to a pH between 10.0 and 12.0, and c) adding chloramine or dichloramine to the slurry.

2. . The method according to c|aim 1, wherein at least one organic acid, a bisulfite, or hydrogen peroxide is added to the slurry with a view to eliminating any residual oxidant, off-taste, and undesired smell.

3. . The method according to c|aim 1 or 2, wherein the starch to be inhibited is native or modified granular starch chosen from the group of potato starch, maize (corn)starch, tapioca starch, barley starch, rice starch, wheat starch, rye starch, oat starch,amaranth starch, quinoa starch, sago starch, bean starches, pea starch, Floridianstarch, waxy potato starch, waxy corn starch, waxy tapioca starch, waxy barleystarch, waxy rice starch, waxy sorghum, waxy wheat starch, waxy pea starch, and high amylose starches, or a combination of two or more of these.

4. . The method according to any one of the preceding claims, wherein the starch may be modified before it is provided in the slurry in step a) of c|aim 1 or may bemodified after the inhibition, wherein it is modified by acetylation,hydroxypropylation, chemical cross-linking, OSA modification, enzymatic treatment,dextrinization, gelatinization with a view to making the starch cold water soluble,pre-gelatinization before inhibition with a view to making the starch cold water swelling, and a combination of two or more thereof.

5. A starch made with the method according to any one of the previous claims andwhich is distinguished as having an increased viscosity when being cooked in hard water compared with when it is cooked in distilled water.

6. An inhibited starch prepared with the method according to any one of claims 1-5. 32

7. Use of the inhibited starch according to claim 5 or 6 as an ingredient in a food product.

8. Food product containing the inhibited starch according to claim 6, wherein saidfood product may be chosen from different kinds of sauces; soups; dairy products,preferably fermented Crème Fraiche and yoghurt; batters and breading; fruitpreparations for dairy products and/or baked products, preferably bake stable fruitpreparations; and milk based desserts, preferably puddings, vani||a sauces, ice cream, and mousse.