Thermally inhibited starch and process for making
AssigneeCorn Products Development, Inc.
InventorsTarak SHAH, Christopher LANE, Kamlesh SHAH
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Abstract
Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.
Claims16
1-107. (canceled)
A method of preparing a thermally inhibited starch comprising the steps of:
- (a) obtaining a starch slurry;
- (b) optionally pH adjusting a pH of the starch slurry to obtain a starch having a pH substantially equivalent to the natural pH of starch;
- (c) adding a buffering agent to the starch slurry and soaking for more than a few minutes to obtain a buffered starch,
- (d) adjusting the pH of the slurry to from more than 4.0 to less than 6.0 for and soaking the starch in slurry and if necessary continuing to adjust the pH of the slurry until the slurry's pH stabilizes from more than 4.0 to less than 6.0 to obtain a pH adjusted starch;
- (e) dehydrating the pH adjusted starch to obtain a dried starch;
- and
- (f) thermally inhibiting the dried starch to obtain a thermally inhibited starch.
Dependencies are inferred from the claim text.