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WO1997000620A1 - Succedane de gomme naturelle - Google Patents

Succedane de gomme naturelle Download PDF

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Publication number
WO1997000620A1
WO1997000620A1 PCT/US1996/010707 US9610707W WO9700620A1 WO 1997000620 A1 WO1997000620 A1 WO 1997000620A1 US 9610707 W US9610707 W US 9610707W WO 9700620 A1 WO9700620 A1 WO 9700620A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
converted
high amylopectin
waxy
dull
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1996/010707
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English (en)
Inventor
Richard Hauber
Carol Stankus
Susan Furcsik
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cerestar USA Inc
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Cerestar USA Inc
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Filing date
Publication date
Application filed by Cerestar USA Inc filed Critical Cerestar USA Inc
Publication of WO1997000620A1 publication Critical patent/WO1997000620A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • A23L35/20—No-fat spreads
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

  • This invention relates to starch and, more particularly, to the use of a converted starch as a replacement for natural gums in food formulations.
  • modified starches include cross-linked starches, acetylated starches, hydroxypropylated starches and phosphorylated starches. These modifications typically add chemical constituents to the polymeric structure of the starch and are often referred to as chemically modified starch.
  • chemically modified starch There are also physical modified starches, commonly called converted starches. Converted starches are made by using chemical and/or physical means to weaken or destroy the granular structure of the starch without the addition of major chemical groups to the starch polymer. The conversion process usually causes some hydrolysis of the alpha 1-4 and/or alpha 1-6 bonds of the starch polymers. According to urzburg, O.B. "Converted Starches", Modified Starches: Properties and
  • converted starches can be made by an extrusion process, see for example, Orford, P.D. et al. "The Functional Properties of Extrusion-cooked waxy-Maize Starch", Journal of Cereal Science 18 (1993) 277-286. Depending on the conversion process employed, the properties of the converted starch will vary widely not only in their physical and chemical properties but also in their organoleptic properties.
  • Another attribute important in food applications is the absence of granular structure. Presence of granular structure produces an undesirable granular flavor and mouth feel as well as reducing the clarity of any solution containing the same. Dextrins and thin boiled starches often possess a granular structure making them unacceptable in food applications.
  • Another important attribute in food formulations is the ability to form a film and adhere to a substrate. This attribute is especially advantageous in candy coating.
  • natural gums such as pectin, gelatin, gum arabic, guar gum, agar, locust bean, carrogeenan and xanthan gum are used to bind water, provide increased viscosity, suspend solids, stabilize emulsions and retard ice crystal growth in frozen foods.
  • Natural gums tend to be expensive and are often not readily available in the marketplace in large quantities. There is a need to find a composition that can be used as a gum replacement in food formulations.
  • the converted, high amylopectin starch made by extruding a cross-linked, hydroxyalkylated high amylopectin starch can produce an aqueous solution of excellent clarity with long term stability.
  • the converted high amylopectin starch made from a cross-linked, hydroxyalkylated, high amylopectin starch can produce aqueous solutions with clarity and stability greater than aqueous solutions containing conventional converted starches or similar to low DE maltodextrins (DE 5) .
  • aqueous solutions of the converted, high amylopectin starch made by extrusion has surprising and unexpected clarity and stability when compared to aqueous solutions containing conventional converted starches, as well as a clean flavor compared to conventional converted starches.
  • the converted, high amylopectin starch made by extrusion has been found to have good film forming properties which makes it well suited for use in candy applications.
  • the present invention is directed to a method for preparing a foodstuff wherein said foodstuff is prepared from a formulation containing a foodstuff, and a natural gum, the improvement comprising replacing at least a portion of said natural gum with water and an effective amount of a converted starch characterized by having a dextrose equivalent of below about 1, said converted starch being obtained from a high amylopectin starch which has been extruded at a specific mechanical energy of about 600 to about 1050 Kj/Kg, said converted starch being devoid of granular structure, said converted starch producing an aqueous solution when added to water having an initial clarity of at least about 80%T at about 10% solids, when measured spectrophotometrically at 650 ⁇ m through 1 cm cell.
  • the converted, high amylopectin starch used in the present invention is obtained by extruding a granular high amylopectin starch having a total moisture content of about 15 to about 25% by weight through a co- rotational twin screw extruder wherein the exturder imparts a specific mechanical energy (SME) of about 600 to about 1050 KJ/Kg to said starch, said extruder having a barrel with a length to diameter ratio (L/D) of about 15 to about 20, said starch having a residence time in said barrel of said extruder of about 20 seconds to about 35 seconds, and a die temperature of about 175 to about 225°C.
  • SME specific mechanical energy
  • the resulting converted, high amylopectin starch has a measurable dextrose equivalent (DE) of less than about 1 and is completely devoid of granular structure.
  • DE dextrose equivalent
  • An aqueous solution of the converted, high amylopectin starch at 10% solids has an initial clarity of greater than about 80%T when measured spectrophotometrically at 650 ⁇ m; and a long term clarity of greater than about 80%T when measured spectrophotometrically at 650 ⁇ m. It has been found that the converted, high amylopectin starch has a number of uses in food. In one application it is used as a replacement for natural gums.
  • converted, high amylopectin starch has a number of characteristics which make it suitable as a gum replacement, namely, the converted, high amylopectin starch has been found to bind water, provide increased viscosity, suspend solids, and retard ice crystal growth in frozen foods.
  • the converted, high amylopectin starch is preferably employed on about 1:1 to about 1:3 weight ratio for the natural gum.
  • the converted, high amylopectin starch is used to replace all or some of the natural gum.
  • the converted, high amylopectin starch can be used in fried food coating, as a shellac in sauces and gravies, as glazes in frozen and non-frozen foods, and as a moisture barrier.
  • gelatin type desserts the converted, high amylopectin starch is used to replace gelatin.
  • a suitable formulation of a gelatin-like dessert is made with the converted, high amylopectin starch in an amount of about 5 to about 15% by weight and, more preferably, about 10% by weight.
  • a sweetener in an amount of about 2 to about 25% by weight and, more preferably, about 5 to about 15% by weight is also incorporated into the desert formulations. Any conventional sweetener can be used to include artificial sweeteners.
  • a natural gum with gum gelling characteristics is employed in the gelatin-like dessert.
  • Suitable gums include carrageenan, and locust bean with xanthan.
  • the amount of natural gum is about 2% or less and, more preferably, about 1% or less. Good results are obtained with about 0.5% by weight natural gum.
  • the remainder of the formulation is water. Typically, water is present in an amount of about 60 to about 80% and, more preferably, about 75% by weight.
  • the converted, high amylopectin starch can also be used to prevent ice crystal growth in ice cream and bind water (prevent weeping) in dairy products such as yogurt and sour cream.
  • dairy products such as yogurt and sour cream.
  • gums and/or maltodextrins had been used in such applications.
  • the converted, high amylopectin starch can also be used to replace those gums and waxes used to clear coat candies.
  • waxes such as carnauba wax is used to clear coat candies to make them shine. It has been found that the converted, high amylopectin starch can be used to clear coat candy.
  • the clear coating of candies is done in a conventional way by making up an aqueous slurry containing the converted, high amylopectin starch and tumbling the candy in a pan. Subsequently, the coated candy is air dried.
  • the converted, high amylopectin starch adheres very well to nuts and prevents the migration of nut oil out of the nut into the candy coating, thus making the converted, high amylopectin starch a good coating for nut centers used in candy. Conventionally, gum arabic had been used in such applications.
  • a coating comprising the converted, high amylopectin starch to nut centers the nuts are tumbled in a pan and a slurry comprising the converted, high amylopectin starch is applied to the surface of the nuts. Then the coated nuts are allowed to air dry.
  • the converted, high amylopectin starch used in the present invention is made from a high amylopectin starch.
  • the term "high amylopectin starch” as used in the specification and claims means that the starch has an amylopectin content of about 80% and above when measured by a conventional Iodine binding technique. More preferably, the high amylopectin starch has an amylopectin content of about 95% and above and good results have been obtained with starches having an amylopectin content of about 99% and above. Starches having such a high amylopectin content are conventionally referred to as waxy starches and root starches.
  • Starch is obtained from plants and suitable plants for obtaining high amylopectin starch include sorghum, rice, potato, tapioca and maize. Good results have been obtained with high amylopectin starch obtained from maize .
  • the high amylopectin starch is extracted from a plant that has the triple recessive waxy gene or a triple dose of dull recessive gene combined with a triple dose of waxy recessive gene.
  • Plants having the triple dose of waxy genes are conventionally referred to as waxy, e.g. waxy rice, waxy sorghum, and waxy maize.
  • plants with the combined dull and waxy genotype are referred to as dull waxy, e.g. dull waxy maize.
  • the starch obtained from these plants are likewise given a prefix based on the genotype of the plant, e.g. waxy starch and dull waxy starch.
  • the converted, high amylopectin starch used in accordance with the present invention is preferably made from dull waxy starch or waxy starch with good results having been obtained from dull waxy starch.
  • the granular starch which is fed to the extruder is preferably either an unmodified granular starch or a chemically modified granular starch.
  • Suitable chemically modified granular starches for making the converted, high amylopectin starch used in the present invention include etherified starches, cross-linked starches, acetylated starches, etherified, cross-linked starches, acetylated cross-linked starches, and phosphorylated monoester starches.
  • These chemically modified starches which are used as starting materials in the present invention are granular and made in a conventional manner using conventional chemical reagents.
  • the converted, high amylopectin starch is made from a high amylopectin starch selected from the group consisting of dull waxy corn starch, waxy corn starch, hydroxypropylated, crosslinked dull waxy corn starch and hydroxypropylated, crosslinked waxy corn starch.
  • a slurry of starch is made up having about 5 to about 40% by weight starch.
  • the pH of the slurry is adjusted to about 10 to about 12 preferably with sodium hydroxide.
  • an etherification agent such as ethylene oxide or propylene oxide is added to the slurry in an amount of about M to about 25% depending on the desired degree of substitution.
  • the reaction conditions are held for about 5 to about 30 hours at about 70° to about 120°F.
  • the slurry is then neutralized with any known acid, dewatered, washed and dried.
  • the preferred etherification agent is propylene oxide such that a hydroxypropyl high amylopectin starch is used to make the converted starch of the present invention.
  • the amount of the propylene oxide on the starch is preferably about 2 to about 4.5% and, more preferably, about 2.5%.
  • the degree of substitution (DS) of the hydroxypropylated starch is about 0.056 to about 0.126 and, more preferably, about 0.060 to about 0.080. Good results have been obtained with a DS of about 0.070.
  • a slurry of starch is made up of about 5 to about 40% by weight starch.
  • the pH of the slurry is adjusted to about 8 to about 12 preferably with sodium hydroxide.
  • a salt may be added to the slurry to affect swelling of the granules.
  • a crosslinking agent such as phosphorous oxychloride, trimetaphosphate salt, or epichlorohydrin at about 70 to about 120°F for about ⁇ to about 5 hours.
  • the length of time of the reaction will depend on the amount of crosslinking agent used and the specific crosslinking agent chosen.
  • the preferred crosslinking agent is phosphorous oxychloride.
  • phosphorous oxychloride is used at levels of about 0.02 to about 0.06 and, more preferably, about 0.035 to about 0.04.
  • a slurry of starch is prepared having about 5 to about 40% by weight starch.
  • the pH of the slurry is then adjusted to about 8 to about 10 and an acetylating agent is added to the slurry such as vinyl acetate or acetic anhydride.
  • the acetylating agent is added slowly while maintaining the pH of the slurry.
  • the reaction is continued for about ⁇ to about 5 hours at about 80° to about 120°F. Once the reaction is completed to the desired degree of substitution, the slurry is neutralized, dewatered, washed and dried.
  • the starch is first impregnated with a phosphate salt by suspending the mixing of the starch and the salt in an aqueous solution and then drying the impregnated starch to a moisture content of about 10% by weight and heating the dried, impregnated starch to a temperature of about 100°C to about 160°C for a period of about ⁇ to about 6 hours.
  • the pH of the dried impregnated starch should be about 5 to about 6.5.
  • the preferred phosphate salt is sodium tripolyphosphate. Maximum phosphate on the starch is preferably below 0.4% by weight calculated as phosphorous.
  • the starch can first be crosslinked and then either etherified or acetylated or the starch can be first either etherified or acetylated and then crosslinked.
  • the co-rotational twin screw extruder used to make the converted, high amylopectin starch is operated in a manner such that the extruder imparts a specific mechanical energy of about 600 to about 1050 KJ/Kg to the starch as it passes through the barrel. More preferably, about 700 to about 900 KJ/Kg of specific mechanical energy is imparted to the starch as it passes through the barrel.
  • the total moisture content of the feed starch is about 15 to about 25% by weight and, more preferably, about 20% by weight.
  • the twin screw is operated in a co-rotational manner, both screws turning in the same direction.
  • the screws preferably rotate at about 300 to about 550 rpm and, more preferably, at about 500 rpm.
  • the flow rate of the starch through the extruder is preferably about 225 to about 275 g/min and, more preferably, about 250 g/min. Both the speed of the screws and the flow rate relate to the residence time of the starch in the barrel. If the residence time is too long, the starch will burn. if the residence time is too short, the starch will have some granular structures remaining. Specifically, the residence time of the starch in the barrel is about 20 to about 35 seconds and, more preferably, about 25 to about 30 seconds.
  • the length to diameter ratio (L/D) of the barrel in the extruder is about 15 to about 20 and, more preferably, about 17.
  • the screw design is such that the screw configuration varies along the length of the barrel. Both screw designs were used with a Clextral BC45 Extruder, manufactured by Clextral Inc. of Tampa, Florida. Specifically, the BC45 has a barrel suited for twin screws that co-rotate wherein the screws are self- wiping and self-cleaning. The barrel length is approximately 1.2 meters and houses two screws having a screw diameter of about 55.5mm with a center to center screw distance of about 45mm. Two specific screw designs were found to provide good results. One of these, the T3 design, was found to give better results than the other, the T2 design.
  • the two screw designs for the Clextral Extruder from feed to die are as follows:
  • both the screw configuration and the screw pitch varied along the entire length of the barrel.
  • the T2F screw section has a trapezoidal shaped channel which means that the bottom of the channel makes a sharp angle with the wall of the flight, hence the name trapezoidal. Additionally, it has two screw elements or two separate screw threads in the section. These two threads are set off by 180° from each other. The pitch for each thread is given in the tables above. It will be recognized that the distance between the flight of one thread and the flight of the other thread is half of the pitch distance; the two threads are evenly placed, one inside the other.
  • the C2F screw section has a curved or arched transition between the wall of the flight and the bottom of the channel. It has two separate threads, like the T2F, which are set off by 180° from each other. The pitch for each thread is the same and the distance between the flight of one thread and the flight of the other thread is half the pitch distance.
  • the BLB section acts as a kneading element and is considered to have a negative or reverse pitch.
  • the BLB is made up of bilobal elements having a figure-eight cross-section and a thickness of 12.5mm.
  • the bilobal sections are arranged to provide a reverse or negative pitch to the section.
  • the CIF section is a screw which has only one thread for the section and a channel with a cross-section that is curved at the intersection of the flight and the bottom of the channel in the same manner as the C2F.
  • the die temperature of the extruder is about 175 to about 225°C and, more preferably, about 190 to about 200°C. Good results have been obtained at a die temperature of about 195°C.
  • the temperature along the barrel is important.
  • the feed starts at room temperature, about 25°C, and proceeds down the barrel such that during the last about 10 to about 15 seconds before exiting the die the starch is subjected to a temperature substantially similar to the die temperature, i.e. about 175 to about 225°C, with good results at about 195°C.
  • the feed starch is raised to a temperature starting at room temperature up to about 125 to about 150°C during the first about 10 to about 20 seconds in the barrel.
  • the operating conditions of the extruder impart a very high shear to the starch granule and cause the granular structure of the starch to be completely destroyed. It also causes a reduction in the molecular weight of the starch polymers.
  • DE Dextrose Equivalent
  • DP degree of polymerization
  • the DE of the converted, high amylopectin starch used in the present invention is less than about 1 and, more preferably, about 0.1 to about 0.2.
  • the DE is measured using a Nelson procedure as reported in the
  • an aqueous solution containing 10% by weight converted, high amylopectin starch has an initial clarity of greater than about 80%T when measured spectrophotometrically at 650 ⁇ m through a 1 cm cell at room temperature; and a long term clarity of greater than about 80%T after three days of storage at 4°C when measured spectrophotometrically at 650 ⁇ m through a 1 cm cell at room temperature.
  • an aqueous solution containing 10% by weight of the converted, high amylopectin starch has a clarity greater than about 80%T after 14 days of storage at 4°C.
  • EXAMPLE 1 This example illustrates making the converted, high amyloopectin starch used in the present invention from both a dull waxy corn starch and a hydroxypropylated, crosslinked dull waxy corn starch.
  • the hydroxypropylated, crosslinked dull waxy corn starch was prepared from propylene oxide in an amount of 2.5% on the starch (DS of 0.07) and a degree of crosslinking with phosphorous oxychloride of 0.035%.
  • a starch is commercially available from Cerestar USA, Inc. of Hammond, Indiana.
  • the dull waxy corn starch was in granular form and is commercially available from Cerestar USA, Inc.
  • the converted, high amylopectin starch made from the chemically modified granular, high amylopectin starch had a clarity of greater than 80%T after 14 days of storage at 4°C.
  • the DE was measured by the Nelson method referred to above.
  • the clarity was measured spectrophotometrically of a 10% solids solution.
  • EXAMPLE 2 This example compares the initial clarity of a number of aqueous solutions which contain various low DE converted starches.
  • the various aqueous solutions and their intial clarity are listed below:
  • the conventional converted starch was made by the action of alpha amylose on a starch slurry.
  • the maltodextrin was a waxy corn starch maltodextrin prepared by the action of alpha amylose on a starch slurry.
  • the clarities were measured spectrophotometrically at room temperature through a 1 cm cell at 650 ⁇ m. Each solution had a solids content of 10% by weight.
  • EXAMPLE 4 This example compares a gelatin-type dessert made with the converted, high amylopectin starch made in accordance with Example 1 above to a conventional commercial brand gelatin dessert, and to a gelatin-type dessert made with a non-extruded, hydroxypropylated, crosslinked waxy corn starch.
  • the formulations A and B were cooked up and chilled.
  • the commercial brand was prepared in accordance with the instructions on the box.
  • the commercial brand contained gelatin.
  • EXAMPLE 5 This example compares the converted dull waxy starch made by extrusion in accordance with Example 1 above in a doughnut glaze to a conventional doughnut glaze made with a carboxymethyl cellulose, a gum. Doughnuts were glazed with the following formulations:
  • EXAMPLE 6 This example compares a honey based doughnut glaze made with the converted, dull waxy starch made in accordance with Example 1 above to a honey based doughnut glaze made with carboxymethyl cellulose, a conventional gum. To make the bases for the two glazes, the following formulations were employed.
  • the converted, high amylopectin starch/sugar or gum/sugar was added and heated to 70°C, once the mixture cooled, the honey and potassium sorbate were added.
  • the ingredients were combined and then whipped into a glaze.
  • the honey glaze made with the converted, high amylopectin starch had better clarity to the eye, less opaque than the glaze made with the gum. Both glazes had similar flow characteristics and the two glazes had similar viscosities, 1500 cps. Brookfield Viscosity for the glaze made with the convertd, high amylopectin starch, as opposed to 1700 cps Brookfield Viscosity for the glaze made with the gum.
  • the flavor of the two glazes was essentially the same to a taste panel, but the glaze made with the converted, high amylopectin starch cleared from the palate before the conventional glaze.
  • honey glaze compared to a conventional doughnut glaze, e.g. Example 5
  • a honey glaze should be stable over long periods of time either in a refrigerator and at room temperature. It was found that a honey glaze made with the converted, high amylopectin starch was stable for 60 days after storage at 4°C. Thus, the stability of the honey glaze made with the converted, high amylopectin starch is comprable to a conventional honey glaze made with a gum.
  • EXAMPLE 7 This example compares a clear pastry glaze made with the converted dull waxy starch made in accordance with
  • Example 1 above to a conventional clear pastry glaze made with pectin. Both formulations also contained carrageenan, a natural gum. The two glazes had the following formulations. Percent bv Weight
  • the dry ingredients were blended and then heated in the water to a boil.
  • the glaze was allowed to cool to 55°C before applying it to cold fruit.
  • the glazed fruit was then refrigerated.
  • This example illustrates the use of the converted, dull waxy starch made in accordance with Example 1 above in ice cream to replace a gum and prevent ice crystal growth.
  • ice creams use a gum such as agar, locust bean, guar gum, xanthan, carboxymethyl cellulose and carrageenan to prevent or retard ice crystal growth.
  • a gum such as agar, locust bean, guar gum, xanthan, carboxymethyl cellulose and carrageenan to prevent or retard ice crystal growth.
  • the converted, high amylopectin starch when used in ice cream in place of the natural gum functioned to prevent ice crystal growth better than a control which was made with locust bean gum.
  • the conventional ice cream was made with a formulation containing 0.3% by weight of a gum formulation comprising locust bean gum and carrogeenan, while the ice cream made in accordance with the present invention used the same formulation except the gum formulation was replaced with
  • This example illustrates using the converted, high amylopectin starch made in accordance with Example 1 to replace a natural gum in a light fruit spread.
  • the table below illustrates the formulation of both spreads:

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Abstract

De l'amidon converti utilisé en tant que succédané de gomme naturelle est obtenu à partir d'un amidon de grain cireux ou d'un amidon de grain cireux mat par extrusion de l'amidon à travers une extrudeuse à deux vis co-rotatives, qui lui applique une énergie mécanique spécifique de 600 à 1050 KJ/Kg. L'amidon réside dans le cylindre de l'extrudeuse pendant une durée de 20-35 secondes et la filière de l'extrudeuse est à une température de 175-225 °C. L'amidon converti possède un équivalent de dextrose (DE) inférieur à 1 et produit une solution aqueuse à 10 % de solides, dont la transparence est supérieure à 80 % après trois jours de conservation.
PCT/US1996/010707 1995-06-23 1996-06-21 Succedane de gomme naturelle Ceased WO1997000620A1 (fr)

Applications Claiming Priority (2)

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US83895P 1995-06-23 1995-06-23
US60/000,838 1995-06-23

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WO1997000620A1 true WO1997000620A1 (fr) 1997-01-09

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1148067A1 (fr) * 2000-04-18 2001-10-24 Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. Extrusion d'un amidon possedant une teneur elevee en amylopectine
EP1316615A1 (fr) * 2001-11-13 2003-06-04 National Starch and Chemical Investment Holding Corporation Utilisation d'amidon converti de faible viscosité et à haute teneur en solides dans des produits alimentaires
EP1334663A1 (fr) * 2002-02-06 2003-08-13 Indopco, Inc. Agent stabilisant pour boissons lactées acidifiées
WO2004084649A1 (fr) * 2003-03-24 2004-10-07 Nestec S.A. Produit alimentaire gelifie dont le centre est liquide
WO2009026948A1 (fr) 2007-08-31 2009-03-05 Syral Belgium Nv Procédé de préparation d'amidon gélatinisé réticulé par des liaisons phosphatées et gonflant à l'eau froide
JP2013081432A (ja) * 2011-10-12 2013-05-09 Matsutani Chem Ind Ltd グミキャンディ
US8710212B2 (en) 2003-03-26 2014-04-29 Archer Daniels Midland Company Starch networks as absorbent or superabsorbent materials and their preparation by extrusion
WO2019239073A1 (fr) * 2018-06-15 2019-12-19 Roquette Freres Confiserie gelifiee exempte de gelatine et procede de preparation d'une telle confiserie
WO2023148393A1 (fr) * 2022-02-07 2023-08-10 Puratos Nv Compositions de glaçage

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3632425A (en) * 1969-11-24 1972-01-04 Monsanto Co Polymer modified starch compositions
US3865603A (en) * 1972-07-17 1975-02-11 Nat Starch Chem Corp Modified starch-extended gelatin compositions
US5185176A (en) * 1988-03-11 1993-02-09 National Starch And Chemical Investment Holding Corporation Food products containing modified starch emulsifier
US5279844A (en) * 1992-06-16 1994-01-18 Van Den Bergh Foods Company Edible plastic dispersion having a rapid gel-setting starch
US5512311A (en) * 1992-07-21 1996-04-30 National Starch And Chemical Investment Holding Corporation Starch based lipid mimetic for foods

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3632425A (en) * 1969-11-24 1972-01-04 Monsanto Co Polymer modified starch compositions
US3865603A (en) * 1972-07-17 1975-02-11 Nat Starch Chem Corp Modified starch-extended gelatin compositions
US5185176A (en) * 1988-03-11 1993-02-09 National Starch And Chemical Investment Holding Corporation Food products containing modified starch emulsifier
US5279844A (en) * 1992-06-16 1994-01-18 Van Den Bergh Foods Company Edible plastic dispersion having a rapid gel-setting starch
US5512311A (en) * 1992-07-21 1996-04-30 National Starch And Chemical Investment Holding Corporation Starch based lipid mimetic for foods

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1148067A1 (fr) * 2000-04-18 2001-10-24 Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. Extrusion d'un amidon possedant une teneur elevee en amylopectine
WO2001079301A1 (fr) * 2000-04-18 2001-10-25 Coöperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. Extrusion de l'amidon
EP1316615A1 (fr) * 2001-11-13 2003-06-04 National Starch and Chemical Investment Holding Corporation Utilisation d'amidon converti de faible viscosité et à haute teneur en solides dans des produits alimentaires
US6896915B2 (en) 2001-11-13 2005-05-24 National Starch And Chemical Investment Holding Corporation Use of converted low-viscosity, high solids starch in foods
EP1334663A1 (fr) * 2002-02-06 2003-08-13 Indopco, Inc. Agent stabilisant pour boissons lactées acidifiées
WO2004084649A1 (fr) * 2003-03-24 2004-10-07 Nestec S.A. Produit alimentaire gelifie dont le centre est liquide
US8710212B2 (en) 2003-03-26 2014-04-29 Archer Daniels Midland Company Starch networks as absorbent or superabsorbent materials and their preparation by extrusion
US8420803B2 (en) 2007-08-31 2013-04-16 Syral Belgium N.V. Process for preparing cold water swelling phosphate-cross-linked gelatinised starch
WO2009026948A1 (fr) 2007-08-31 2009-03-05 Syral Belgium Nv Procédé de préparation d'amidon gélatinisé réticulé par des liaisons phosphatées et gonflant à l'eau froide
JP2013081432A (ja) * 2011-10-12 2013-05-09 Matsutani Chem Ind Ltd グミキャンディ
WO2019239073A1 (fr) * 2018-06-15 2019-12-19 Roquette Freres Confiserie gelifiee exempte de gelatine et procede de preparation d'une telle confiserie
FR3082390A1 (fr) * 2018-06-15 2019-12-20 Roquette Freres Confiserie gelifiee exempte de gelatine et procede de preparation d'une telle confiserie
CN112334009A (zh) * 2018-06-15 2021-02-05 罗盖特公司 不含明胶的胶化糖果以及制备这种糖果的方法
WO2023148393A1 (fr) * 2022-02-07 2023-08-10 Puratos Nv Compositions de glaçage
BE1030253B1 (nl) * 2022-02-07 2023-09-04 Puratos Glazuur samenstellingen

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