Modified starch emulsifier characterized by shelf stability
AssigneeNational Starch and Chemical Investment Holding Corporation
InventorChung-Wai Chiu
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Abstract
Modified starches useful for emulsifying industrial products, especially foods and beverages containing flavor oils, are prepared by enzymatic degradation of the 1,4-alpha-D-glucosidic linkages from the non-reducing ends of a starch molecule, preferably employing beta-amylase, which may be carried out before or after the preparation of a starch derivative containing a hydrophobic group or both hydrophilic and hydrophobic substituent groups. The enzymatic degradation provides a starch emulsifier whose emulsions are characterized by improved shelf stability, which emulsifier may be used as a replacement for gum arabic and in other industrial applications.
Claims25
A modified starch having emulsification properties whose emulsions are characterized by improved stability and resistance to oiling and gelling during storage, comprising a starch derivative containing a hydrophobic group or both a hydrophilic group and a hydrophobic group, of which up to 70%, by weight, has been degraded by an exo-enzyme capable of cleaving 1,4-alpha-D-glucosidic linkages from non-reducing ends of the starch but incapable of cleaving 1,6-alpha-D-glucosidic linkages of the starch.
A method for preparing a modified starch having emulsification properties whose emulsions are characterized by improved stability and resistance to oiling and gelling during storage, comprising the steps of (a) providing a gelatinized starch derivative, the derivative being characterized by each substituent radical containing a hydrophobic group or both a hydrophilic group and a hydrophobic group;
- and (b) degrading up to 70%, by weight, of the starch derivative to maltose with an exo-enzyme capable of cleaving the 1,4-alpha-D-glucosidic linkages from non-reducing ends of starch but incapable of cleaving 1,6-alpha-D-glucosidic linkages of starch.
A method for preparing a modified starch having emulsification properties whose emulsions are characterized by improved stability and resistance to oiling and gelling during storage, comprising the steps of:
- (a) degrading up to 70%, by weight, of a gelatinized starch to maltose with an exo-enzyme capable of cleaving the 1,4-alpha-D-glucosidic linkages from non-reducing ends of starch but incapable of cleaving 1,6-alpha-D-glucosidic linkages of starch;
- and (b) reacting the enzymatically degraded starch with a reagent to provide a starch derivative containing a hydrophobic group or both a hydrophilic group and a hydrophobic group.
Dependencies are inferred from the claim text.