Highly soluble pea starch as replacer of maltodextrin
AssigneeRoquette Freres
InventorsRongzhu CHENG, Liuning ZHOU, Cameron POMBERT
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Abstract
The invention is related to a high soluble leguminous starch having a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 10% in weight, more preferably less than 6%, a content of oligosaccharides with a DP of 3 to 20 of more than 50% in weight, more preferably more than 70%, a water solubility of more than 90% in weight, more preferably more than 95%, a viscosity of less than 500 cP, more preferably of less than 100 cP, and characterized by an α 1,4/α 1,6 ratio determined by 13C NMR between 23 to 32%.
Claims20
A highly soluble leguminous starch having:
- A content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 10% in weight, preferably of less than 7% in weight,
- A content of oligosaccharides with a DP of 3 to 20 of between 30% and 40% in weight,
- A water solubility of more than 95% in weight, more preferably more than 98% in weight,
- A viscosity of less than 500 cP, more preferably of less than 200 cP
- and characterized by:
- An α-1,4/α-1,6 ratio determined by 13C NMR between 23 to 32%.
A method of preparation of a highly soluble starch, said method comprising the steps of:
- Preparation of a starch slurry,
- Gelatinization of the starch slurry,
- Cooking of the gelatinized starch,
- Refining of the thermally decomposed solution such obtained with active carbon, filtration and evaporation, and
- drying of the concentrated solution to obtain a powder product.
Dependencies are inferred from the claim text.