# US 7,744,944 B2 · Methods of producing resistant starch and products formed therefrom > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 7,744,944 B2 - Document ID: US7744944B2 - Status: Granted - Kind: B2 - Application number: 10/959,792 - Filed: 2004-10-06 - Published: 2006-04-06 - Granted: 2010-06-29 - Earliest claimed: 2004-10-06 - Assignees: Archer Daniels Midland Company - Inventors: Thomas P. Binder; James A. McClain - Web page: https://patentgrep.com/patent/US7744944B2 ## CPC - C08B 30/18: Dextrin {, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically} - A23L 29/219: Chemically modified starch; Reaction or complexation products of starch with other chemicals - C08B: POLYSACCHARIDES; DERIVATIVES THEREOF (polysaccharides containing less than six saccharide radicals attached to each other by glycosidic linkages C07H; fermentation or enzyme-using processes C12P19/00; sugar industry C13; production of cellulose D21) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) ## Abstract A method for the production of resistant starch comprising acidifying unmodified starch to an optimal pH with an acid-alcohol mixture to convert the unmodified starch to resistant starch when at a reaction temperature, heating the acidified unmodified starch to about the reaction temperature, and maintaining the acidified unmodified starch close to about the reaction temperature until the resistant starch has been obtained while maintaining a whiteness level within a predetermined range. Resistant starches and food products manufactured therefrom are also disclosed. ## Claims ### Claim 1 A method of producing dextrinized resistant starch comprising: acidifying unmodified starch to a selected pH of about 1 to about 4 with an acid-alcohol mixture, wherein the pH is selected to convert the unmodified starch to dextrinized resistant starch when at a reaction temperature in the range of 140° C. to 180° C.; heating the acidified unmodified starch to within the reaction temperature range; and maintaining the acidified unmodified starch within the reaction temperature range until a maximized yield of dextrinized resistant starch has been obtained while maintaining a whiteness level of at least 65. ### Claim 2 (depends on 1) The method of claim 1, wherein the reaction temperature is in the range of 140° C. and 150° C. ### Claim 3 (depends on 2) The method of claim 2, wherein the reaction temperature is 140° C. ### Claim 4 (depends on 1) The method of claim 1, wherein the selected pH of acidified unmodified starch is between about 1.9 and about 3.1. ### Claim 5 (depends on 4) The method of claim 4, wherein the selected pH of acidified unmodified starch is about 2.3. ### Claim 6 (depends on 1) The method of claim 1, wherein the acid-alcohol mixture includes an alcohol selected from the group consisting of ethanol, methanol, propanol, isopropanol, butanol, and combinations thereof, and wherein the amount of alcohol can be optimized to improve the yield of dextrinized resistant starch. ### Claim 7 (depends on 6) The method of claim 6, wherein the acid-alcohol mixture includes ethanol and wherein the optimal amount of ethanol at 190 proof ranges from 0.001 milliliters per gram starch to 0.4 milliliters per gram starch. ### Claim 8 (depends on 7) The method of claim 7, wherein the optimal amount of ethanol at 190 proof ranges from 0.023 milliliters per gram starch to 0.083 milliliters per gram starch. ### Claim 9 (depends on 8) The method of claim 8 wherein the optimal amount of ethanol at 190 proof is 0.043 milliliters per gram starch. ### Claim 10 (depends on 1) The method of claim 1, wherein the acid-alcohol mixture includes aqueous hydrochloric acid. ### Claim 11 (depends on 1) The method of claim 1, wherein the dextrinized resistant starch has an absorbance color of less than 20. ### Claim 12 (depends on 11) The method of claim 11, wherein the dextrinized resistant starch has an absorbance color of less than 15. ### Claim 13 (depends on 1) The method of claim 1, wherein the moisture content of the unmodified starch is between 1% and 15%. ### Claim 14 (depends on 1) The method of claim 1, wherein the moisture content of the unmodified starch is between 1% and 5%. ### Claim 15 (depends on 1) The method of claim 1, wherein the unmodified starch is acidified before the moisture content is reduced to between 1% and 15%. ### Claim 16 (depends on 1) The method of claim 1, wherein the maximized yield of dextrinized resistant starch is greater than 45%. ### Claim 17 (depends on 1) The method of claim 1, wherein the maximized yield of dextrinized resistant starch is greater than 50%. ### Claim 18 (depends on 1) The method of claim 1, wherein: the reaction temperature is in the range of 140° C. to 150° C.; the pH is between about 1.9 to about 3.1; and the whiteness level is at least 65. ### Claim 19 (depends on 1) The method of claim 1, wherein: the reaction temperature is 140° C.; the pH is about 2.3; and the whiteness level is at least 65. ### Claim 20 (depends on 1) The method of claim 1, wherein: the unmodified starch has a moisture content ranging from 1% to 15% and is acidified with an acid-alcohol mixture of ethanol and hydrochloric acid to a pH between about 1.9 and about 3.1; the reaction temperature is in the range of 140° C. to 180° C.; and the whiteness level is at least 65. ### Claim 21 (depends on 20) The method of claim 20, wherein the unmodified starch is acidified to a pH of about 2.3 and then heated to a reaction temperature of 140° C. ### Claim 22 (depends on 1) The method of claim 1, wherein the unmodified starch is derived from corn. ### Claim 23 (depends on 1) The method of claim 1, wherein the unmodified starch is derived from a feed stock selected from the group consisting of corn, potatoes, rice, casava, wheat, and combinations thereof. ### Claim 24 (depends on 1) The method of claim 1, further comprising: manufacturing a food product from the dextrinized resistant starch. ### Claim 25 (depends on 1) The method of claim 1, wherein the acidifying is performed with an acid-alcohol mixture comprising at least one of an alcohol selected from the group consisting of ethanol, methanol, propanol, isopropanol, butanol, and combinations thereof.