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US 2020/0369788 A1Published application
Physically modified sago starch
AssigneeCorn Products Development, Inc.
InventorTARAK SHAH
Life of this patent
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Abstract
The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers.
Claims11
1-20. (canceled)
A food product comprising:
- a physically modified sago starch in an amount from 5% to 80% (w/w) of the food product and a second edible ingredient
- wherein the physically modified sago starch is made in a process comprising heating a native sago starch slurry at a temperature of from at least 70° C. to no more than 100° C. for at least 2 hours in the presence of a swelling inhibition agent, thereby annealing the sago starch.
A method of making food product comprising:
- Mixing a physically modified sago starch in an amount from 5% to 80% (w/w) of the food product with a second edible ingredient
- wherein the physically modified sago starch has
- i) substantially the same molecular weight as a native sago starch;
- ii) an onset of gelatinization temperature as measured by DSC in dionized water of at least 71° C.,
- iii) a controlled viscosity developed from 100-600 MVU of less than 15 MVU/second,
- iv) a peak viscosity of a least 400 MVU, and v) a viscosity break down of less than 40% from peak viscosity.
3 more elements
Dependencies are inferred from the claim text.