Patent TW-412541-B (TW)
Title: A process for making a physically modified starch and physically modified starch composition, dry mix composition and aggiomerated composition and the method thereof
Inventor: DUDACEK WAYNE
IPC: A23L29/238
Filed: 1996-10-09
Granted: 2000-11-21
Abstract: A process for making a physically modified starch product by introducing into an extruder provided with a die plate starting materials comprising a starting material starch and optionally a gum and/or a surfactant, and sufficient added water to raise total moisture to a moisture content from 18% to 45% by weight, and extruding the starting materials and water at a die plate temperature from 140 DEG F to 285 DEG F and a die plate pressure from 200 to 2500 psig; wherein the starch is obtained from corn, waxy corn, wheat, potato, tapioca, manioc, grain sorghum, sago and rice; the gum is selected from the group consisting of locust bean gum, xanthan gum, guar gum, gellan gum, prehydrated gum; and the surfactant is selected from the group consisting of glycerol monostearate, sodium stearoyl-2-lactylate, calcium stearotl-2-lactylate and alkali metal salt stearoyl-2-lactylates, palmitic or stearic fatty acids, D-glucose 3-stearate, methyl alpha-D-glucoside-6-stearate, sucrose monostearate, sorbitan tetrastearate and sodium stearoyl fumarate. A process for making a physically modified starch product by introducing into an extruder provided with a die plate added water followed by starting materials comprising a starting material starch and optionally a gum and/or a surfactant, gradually reducing the amount of added water until a steady state continuous extrusion process is achieved at a total moisture content or from 18 to 45% based on starting material starch weight, a die plate temperature from 140 DEG F to 285 DEG F and a die plate pressure from 200 to 2500 psig; wherein the starch is obtained from corn, waxy corn, wheat, potato, tapioca, manioc, grain sorghum, sago and rice; the gum is selected from the group consisting of locust bean gum, xanthan gum, guar gum, gellan gum, prehydrated gum; and the surfactant is selected from the group consisting of glycerol monostearate, sodium stearoyl-2-lactylate, calcium stearotl-2-lactylate and alkali metal salt stearoyl-2-lactylates, palmitic or stearic fatty acids, D-glucose 3-stearate, methyl alpha-D-glucoside-6-stearate, sucrose monostearate, sorbitan tetrastearate and sodium stearoyl fumarate. A physically modified starch composition comprising a heterogeneous mixture of starch particles which are fully gelatinized, partially gelatinized and raw, and having a hydration capacity greater than 5 and percent solubles less than 2; wherein the starch is obtained from corn, waxy corn, wheat, potato, tapioca, manioc, grain sorghum, sago and rice. A dry mix composition comprising the ingredients of a sauce, gravy, salad dressing, pudding mix, soup, dough conditioner or beverage and a physically modified starch composition comprising a heterogeneous mixture of starch particles which are fully gelatinized, partially gelatinized and raw and having a hydration capacity greater than 5 and percent solubles less than 2; wherein the starch is obtained from corn, waxy corn, wheat, potato, tapioca, manioc, grain sorghum, sago and rice. An agglomerated composition which is homogeneous, flowable and easily dispersible in hot instantized applications comprising - a starch containing material which is a physically modified starch composition comprising a heterogeneous mixture of starch particles which are fully gelatinized, partially gelatinized and raw, and having a hydration capacity greater than 5 and percent solubles less than 2; - a core component selected from the group consisting of dextrose, sucrose, fructose, maltose, lactose, galactose, mono- and di-saccharides and sugar alcohols and the soluble non-crystalline material is selected from the group consisting of maltodextrins, corn syrup solids, polydextrose and soluble dextrins; and - a soluble non-crystalline material selected from the group consisting of maltodextrins, corn syrup solids, polydextrose and soluble dextrin; wherein the physically modified starch composition is present in an amount from 90% to 30%, the core component is present in an amount from 9% to 69% and the soluble non-crystalline material is present in an amount from 1% to 20%. A method of making an agglomerated composition which is homogeneous, flowable and easily dispersible in hot instantized applications, employing as ingredients a core component, a soluble non-crystalline material and a starch containing material, comprising the sequential steps of - adding a core component selected from the group consisting of dextrose, sucrose, fructose, maltose, lactose, galactose, mono- and di-saccharides and sugar alcohols and the soluble non-crystalline material is selected from the group consisting of maltodextrins, corn syrup solids, polydextrose and soluble dextrins to a mixer; - adding water in an amount from 0.5% to 3.5% by weight of the total weight of the ingredients; -mixing until completely blended; - adding a soluble non-crystalline material selected from the group consisting of maltodextrins, corn syrup solids, polydextrose and soluble dextrin while continuing mixing until completely blended; - adding a starch containing material which is a physically modified starch composition comprising a heterogeneous mixture of starch particles which are fully gelatinized, partially gelatinized and raw, and having a hydration capacity greater than 5 and percent solubles less than 2 while continuing mixing until completely blended, wherein the physically modified starch composition is present in an amount from 90% to 30%, the core component is present in an amount from 9% to 69% and the soluble non-crystalline material is present in an amount from 1% to 20%.