EP1128846A1 - Amidon pregelatinise a epaississement par cisaillement - Google Patents

Amidon pregelatinise a epaississement par cisaillement

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Publication number
EP1128846A1
EP1128846A1 EP00965046A EP00965046A EP1128846A1 EP 1128846 A1 EP1128846 A1 EP 1128846A1 EP 00965046 A EP00965046 A EP 00965046A EP 00965046 A EP00965046 A EP 00965046A EP 1128846 A1 EP1128846 A1 EP 1128846A1
Authority
EP
European Patent Office
Prior art keywords
starch
viscosity
pregelatinized
shear
high shear
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP00965046A
Other languages
German (de)
English (en)
Other versions
EP1128846A4 (fr
Inventor
Charles J. Brine
Anne E. Tieleman
Robert W. Wood
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Avebe America Inc
Original Assignee
Avebe America Inc
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Filing date
Publication date
Application filed by Avebe America Inc filed Critical Avebe America Inc
Publication of EP1128846A1 publication Critical patent/EP1128846A1/fr
Publication of EP1128846A4 publication Critical patent/EP1128846A4/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q5/00—Preparations for care of the hair
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
    • A61K8/73—Polysaccharides
    • A61K8/732—Starch; Amylose; Amylopectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/14—Cold water dispersible or pregelatinised starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/003—Crosslinking of starch

Definitions

  • the invention relates to an improved starch product, products employing it and to processes for making and using it
  • it relates to shear thickening pregelatinized starch and its use in the preparation of a va ⁇ ety of products including foods and comestics.
  • starch becomes functional for thickening and textu ⁇ zing and/or Theologically alte ⁇ ng various products, including but not limited to foods, only after being gelatinized or cooked in aqueous slurry beyond a c ⁇ tical temperature (i.e , the gelatinization point) such that the granules swell, absorb water and increase the slurry viscosity.
  • a c ⁇ tical temperature i.e , the gelatinization point
  • starch manufacturers offer dry starches which have already been cooked for the user, so-called pregelatinized starches. This pregelatmization has commonly been earned out by jet cooking, roll drum drymg, extrusion cooking and recently by atomized or spray cooking processes.
  • Cold water swelling starches are distinguished from cold water soluble starches because the former retains its granula ⁇ ty while the latter is fully soluble and largely non- granular It has been accepted or shown by those skilled in the art that further processing with heat, acid and/or shear, as typical in food processing, would tend to reduce the peak viscosities of the pregelatinized starches relative to those initially observed for each p ⁇ or to such processing stress (see, for example, D. J. Thomas and W. A. Atwell, Starches, 1999).
  • Figure 1 is a graph titled " Model Food System Viscosity Profile" which compares the effect shear has on a model food system employing a preferred starch according to the invention with two that are not.
  • Figure 2 is a chart showing the Brabender viscosity characterizations of a source potato starch used to produce a preferred starch of the invention in comparison to other source starches, (medium cross-linked potato starch and low cross-linked potato starch), prior to the atomized (spray) cooking process.
  • Figure 3 is a graph titled "Basic Salad Dressing Viscosity Profile" which shows the effect of shear on viscosity on salad dressings prepared with a preferred starch of the invention and two other starches
  • Figure 4 is a graph illustrating one difference, namely lack of viscosity build-up under low shear conditions, between a preferred starch of the invention and a CWS highly- crosshnked waxy maize starch.
  • significant mechanical action e.g , shear by va ⁇ ous mixers, Lightnm'TM Mixer, Wa ⁇ ngTM blender, colloid mill, etc
  • the invention provides a process for a new pregelatinized, cold water swelling starch, comp ⁇ sing providing a highly cross linked, stabilized starch; and heating said starch under conditions of time, temperature and moisture effective to disrupt less than 50% of intact starch granules compnsed in said starch and to provide the characte ⁇ stic that when a slurry of said starch is subjected to high shear the viscosity will increase toward a maximum and retain this viscosity throughout further low shear mixing and holding pe ⁇ ods.
  • the invention provides a pregelatinized starch product, which exhibits shear-thickenmg properties, comp ⁇ sing a highly crosslinked, stabilized and cold water swelling starch having a majo ⁇ ty of its starch granules intact and being characte ⁇ zed in that when a slurry of said starch is subjected to moderate to high shear the viscosity will increase toward a maximum and retain that viscosity throughout further low shear mixing and holding pe ⁇ ods
  • the preferred starches are root or tuber starches, particularly potato starch, including those derived from white potatoes, yams and sweet potatoes, among others.
  • starch is deposited in various plants in the form of minute cold water insoluble granules.
  • the sources of starches include seeds of plants such as wheat, sorghum and rice, tubers such as potato (including those derived from white potatoes, yams and sweet potatoes, among others), cassava and arrowroot and the pith of plants such as the sago palm and other sources including tapioca and the like.
  • the source of the starch and its processing history will cause its properties to vary.
  • the nature of the starch granules and the makeup of the starch can vary among the starches from the various sources.
  • the work underlying the invention has been conducted principally on potato starch, but there is no reason known to exclude starches from any particular source.
  • starches including other root starches such as arrowroot starch and tapioca starch are included as source materials.
  • the skilled worker will vary the processing specific for potato to achieve success for other starches.
  • the success in achieving the invention, regardless of source of starch will be determined on the basis of whether a starch meets the criteria of the invention which are: cold water solubility; with a viscosity profile that increases to a maximum with the application of moderate to high shear to a slurry of the starch and maintains that viscosity upon storage or under low shear for at least one week, preferably at least one month thereafter. All successful products will be highly crosslinked and have at least 50% of the starch granules intact in addition to being cold water swelling.
  • starches meeting these last criteria will have the unique characteristic of a viscosity profile that increases to a maximum with the application of moderate to high shear to a slurry of the starch and maintains that viscosity upon storage or under low shear.
  • the preferred starches are characterized in that slurries of them do not significantly increase viscosity under low shear conditions, the increase being less than 50%, and preferably less than 25%, of the maximum achievable under high shear conditions.
  • cold water swelling refers to a pregelatinized starch that maintains its granular shape when rehydrated.
  • cold water soluble refers to a pregelatinized starch with little or no granular integrity. The amylose and amylopectin are solublized upon dehydration.
  • the term “granularity” means the amount of starch present as intact granules as determined by microscopic examination of a known concentration of starch in aqueous dispersion.
  • the term “Granular” refers to starch present as intact granules, whether pregelatinized or uncooked.
  • Formulation - 750g a. 5% Starch 37.5g b. 5% Sugar 37.5g c. Deionized Water 337.5g d. Vinegar (3%) 337.5g Equipment
  • Blender Wanng Commercial Laboratory Blender, Model #34BL97
  • Procedure a Measure out the ingredients as listed above b. Combine the dry starch and sugar by placing both into a bag or bottle mixing thoroughly by shaking vigorously for 1 minute, c. Combine water and vinegar in a 40-oz. blender vessel at lowest speed(sett ⁇ ng #1). d Add the dry mix slowly to the blending water/vinegar solution until all the mixture has dispersed. e. Increase blender speed to maximum (setting #7) and mix for 30 seconds f. Stop blender and pour suspension into a 600ml beaker. Allow starch suspension to rest quiescently. g. Set up a Brookfield RTV viscometer with spindle #4 set at lOrpm. h. After 15 minute of quiescent resting, immerse the spindle in the starch suspension and run for 1 minute. Measure the Brookfield viscosity using spindle #4, lOrpm.
  • Low shear is defined using a Caframo-Heidolph, Model # RZR 1, Overhead Mixer and the following procedure.
  • Formulation - 750g a. 5% Starch 37.5g b. 5% Sugar 37.5g c. Deionized Water 337.5g d. Vinegar (3%) 337.5g
  • Stirrer Caframo-Heidolph, Model # RZR 1 w/3-blade impeller Procedure a. Measure out the ingredients as listed above b Combine the dry starch and sugar by placing both into a bag or bottle mixing thoroughly by shaking vigorously for 1 minute. c. Add the dry mix slowly to the moderately st ⁇ rnng(forms vortex, stirrer setting #2) water/vmegar solution until all the mixture has dispersed. Then increase stirnng speed to form high vortex (stirrer setting #4) for 60 seconds d. Stop stirnng and allow starch suspension to rest quiescently. e. Set up a Brookfield RTV viscometer with spindle #4 set at lOrpm. f. After 15 minutes of quiescent resting, immerse the spindle in the starch suspension and run for 1 minute. Measure the Brookfield viscosity using spindle #4, lOrpm.
  • Figure 1 illustrates the above significant charactenzing properties of the starch of the invention.
  • Figure 1 is a graph titled " Model Food System Viscosity Profile". The data for the figure was obtained for an aqueous food system such as what may be found m a pourable, fat- free salad dressing. The food system was manufactured using three different starch preparations as desc ⁇ bed in Example 1. Any cold water swelling starch that exhibits a similar increase in viscosity with high shear, e.g., not less than 50% of the values of the preferred starch illustrated in Figure 1 is within the scope of this invention.
  • the viscosity after high shear should be double or preferably 6-7 times as high as that exhibited after low shear and should not decrease m viscosity from a maximum by more than about 25%.
  • Figure 2 is a chart showing the Brabender viscosity characte ⁇ zations of the source potato starch used to produce the preferred starch companson to other source starches, (medium cross-linked potato starch and low cross-linked potato starch), pnor to the atomized (spray) cooking process.
  • Preferred is a starch that has a Brabender curve similar to that of the high crosslinked starch with a peak viscosity less than 600 Bradender Units.
  • the most preferred starch is potato but could be, especially, other non-cereal starches (e.g. , tapioca or arrow root).
  • Figure 3 is a graph titled "Basic Salad Dressing Viscosity Profile" which desc ⁇ bes a practical application of this invention. It can be seen that when a modified potato starch such as the preferred starch is employed a model formulation such as in Example 1 where high shear is intnnsic to the model salad dressing production, the after high shear viscosity of the model dressing is 7-8 times as high as that observed after low shear mixing. Other salad dressing starches such as similarly modified waxy maize, and similarly modified corn starch, do not show such increases in viscosity with high shear when processed under the conditions employed for the potato starch.
  • a modified potato starch such as the preferred starch
  • a model formulation such as in Example 1 where high shear is intnnsic to the model salad dressing production
  • Other salad dressing starches such as similarly modified waxy maize, and similarly modified corn starch, do not show such increases in viscosity with high shear when processed under the conditions employed for the potato starch.
  • Figure 4 is a graph illustrating one difference, namely lack of viscosity build-up, between a preferred starch of the invention, namely a CWS highly-crosshnked potato starch, and a CWS highly-crosshnked waxy maize starch under low shear conditions
  • the graph was prepared by dispersing m separate vessels, 1.4 g each of the starches with 2 8 grams of glycenne and 23.8 grams of water. The samples were then tested using the Instruction Manual procedures (March 1998) for Rapid Visco Analyser senes 4 manufactured by Newport Scientific Pty. Ltd., Australia. The following Profile settings were employed. Temperature- 25°C; Initial rpm - 960 rpm for 10 seconds; Run rpm - 60 rpm for 15 minutes.
  • the prefened starches are charactenzed in that slurnes of them do not significantly increase viscosity under low shear conditions, the increase being less than 50%, and preferably less than 25%, of the maximum achievable under high shear conditions
  • starch products referred to in all the figures, tables and examples below are defined and charactenzed as per Table 1.
  • Crosshnking was earned out for all using phosphorous oxychlo ⁇ de (POCl 3 ) following standard procedures Stabilization, hydroxypropylation (HP), was earned out for all with propylene oxide following standard procedures.
  • Table 1 Identification and characterization of starch products referred to in figures, tables and examples
  • DS degree of substitution as determined by test method described in The United States Pharmacopoeia (USP 24) pp. 843-844. The same test is used for cellulose as for starch. The assay is also known as the Zeisel Method.
  • the invention achieves the above properties for a cold water swelling starch by obtaining a highly crosslinked, stabilized starch and heating this starch under conditions of time, temperature and moisture effective to disrupt less than 50% of intact starch granules comprised in said starch and to provide the characteristics described herein.
  • a preferred process for heating is described in a series of U.S. patents (U.S. Patent No. 4,280,851 issued July 28, 1981 and U.S. Patent No. 4,600,472 issued July 15, 1986 to Pitchon, et al., U.S. Patent No. 4,847,371 issued July 11, 1989 to Schara, et al). These patents teach a method for atomized or spray cooking of starch, the process involved, the equipment design, etc.
  • the conditions of operation will be selected to achieve the objective product criteria set out herein.
  • the specific equipment configuration will to some extent require trial and error to arrive at the optimum conditions in terms of achieving the properties of shear-related viscosity and granularity required.
  • other heating methods such as drum drying, jet cooking, extrusion cooking and the like can be employed when, again, operated under conditions effective to achieve the objective product criteria set out herein.
  • crosslinked starch refers to modified starches in which chemical bonds (bridges) in and between starch molecules have been formed by means of bifunctional or polyfunctional chemical reagents.
  • Crosslinked starches are made by treating starch in the granular state with these reagents which are capable of reacting with the hydroxyl groups in and between the starch molecules or molecule chains within the granule.
  • the amount of crosslinking reagent is generally small since only one crosslink is required for every 100 to 2000 starch units to achieve the desired functional effect.
  • the degree of crosslinking controls the rate and extent of starch granule swelling during cooking. Functionally, crosslinking is employed to impart greater heat resistance, acid stability and shear tolerance to the starch.
  • reagents such as phosphorus oxychloride, sodium trimetephosphate and adipic acid may be used as crosslinking agents.
  • all crosslinking was carried out using phosphorus oxychloride (POC13) as per the conditions listed in Table 1.
  • stabilized starch refers to are modified starches which have been protected against retrogradtion by using monofunctional reagents which chemically react with the hydroxyl groups on the starch molecules to introduce a substituent groups. These substituent groups interfere with or sterically hinder the intermolecular association between dissolved amylose molecules in starch pastes, slurries and solutions. Functionally, stabilization is employed to reduce gelatinization temperature, improve water uptake and retention and improve freeze/thaw stability.
  • stabilized food starches are monostarch phosphates, acetylated starches and hydroxypropylated starches Generally, the degree of substitution (DS) of these starches is between 001 and 0 2 (i.e , 1 to 20 substituent groups introduced per 100 starch units) In the preferred embodiment all stabilization was earned out using propylene oxide as per the conditions in Table 1 to effect hyroxypropylation (HP).
  • This product is then d ⁇ ed by passing the cooked slurry stream through a spray drying tower.
  • certain modified potato starches are cooked to produce whole granular pregelatinized starches (cold water swelling starches) which behave contrary to the expected behavior of viscosity reduction with regards to processing stress such as shear.
  • These starches substantially ga m viscosity following moderate (e.g., HobartTM mixer) to high shear (e.g., WanngTM blender, SilversonTM Rotostator Mixer, colloid mill) of the kinds usually employed in the food, cosmetics and personal care industries, to list a few.
  • the invention provides for edible pregelatinized modified potato starches produced by atomized cooking which have been de ⁇ vatized by standard methods by treatment with propylene oxide to produce a degree of substitution (DS) in the range of up to 0.22 and a preferred range of 0.8-0.16 Further it provides for pregelatinized starches which have been crosslinked by standard procedures with an amount of phosphorous oxychlonde in the range of 75-1000ppm and a preferred range of 75-400ppm and/or substituted as per the above conditions While the preferred starch is the Granular CWS high cross-linked potato starch in Table 1 as descnbed above, other so crosslinked/modified non-cereal starches would also be suitable to the invention.
  • Table 1 as descnbed above
  • the pregelatinized starches of the invention are relatively stable in terms of freeze/thaw, ref ⁇ gerated storage, heat and shear, yet can be easily further processed at low, workable viscosities. These starches build higher, desirable product viscosities upon application of significant mechanical action , e.g., shear by vanous mixers, Lightnin'TM Mixer, WanngTM blender, colloid mill, etc.
  • Such characten sites are advantageous and desirable in a thickening or rheological ingredient for products of several indust ⁇ es including food processing, cosmetics, personal care, and others Food applications where this thm-to-thick ("thin-thick") rheological profile would be useful include, but are not limited to, pourable salad dressings, spoonable mayonnaise and dressings and fruit preparations
  • Cosmetic and personal care applications include, but are not limited to, skin and body lotions, hair creams and preparations and cosmetic creams and lotions.
  • Yet another preferred embodiment of this invention involves the use of pregelatinized starches modified and processed as noted above (the preferred starch) as a replacement for costly hydrocolloids such as xanthan gum for reasons of suspension, viscosity and clanty. They would find utility in food applications such as salad dressings (e.g , fat free Italian salad dressing) where small particles of spices and seasonings are required to become and remain suspended over time in a relatively clear liquid product. It is highly advantageous for the liquid fraction to remain at a low, workable viscosity until shea ⁇ ng with equipment such as a colloid mill after which it is required to develop and maintain sufficient viscosity to suspend the spice and seasoning over substantial time. As outlined in Example 4 and supported by data in Table 7, the findings in this regard of this invention are exemplified
  • Another preferred embodiment of this invention involves the use of these pregelatinized starches modified and processed as noted above (the preferred starch) as a viscofying hydrocolloid in cosmetic and personal care preparations
  • the starch acts to bind water, provide sufficient viscosity to suspend solids while imparting a smooth sensory feel to the preparations
  • the starches impart the clear advantage of allowing all necessary mixing, pumping and emulsion manipulation to occur at relatively low working viscosities p ⁇ or to application of sufficient shear to induce their shear thickening properties and impart the final higher viscosity and stability to the cosmetic or personal care preparations.
  • another benefit of the use of the preferred starch is its shear thickening and stable viscosity under acid conditions (pH ⁇ 4.0)
  • Example 1 The following Example is provided to further illustrate and explain a preferred form of the invention and are not to be taken as limiting in any regard. Unless otherwise indicated, all parts and percentages are by weight. Example 1
  • This example descnbes the rheological properties of the starches, such as the preferred starch, which is the subject of the prefe ⁇ ed embodiment of this invention
  • This rheology can be descnbed as "thin-thick" behavior and is charactenzed more precisely in Figure 1 and 2 in terms of the viscosity of the model food system of Example 1.
  • This product is then dned by passing the cooked slurry stream through a spray drying tower The product has substantially all of the starch granules intact and is cold water swelling.
  • model food system was prepared and processed according to the following procedure.
  • Fat free French salad dressings were prepared following the formulation and procedure listed below using the preferred starch, comparably modified waxy maize, and a comparably modified cornstarch.
  • the sheanng of the salad dressings was earned out on an APV model 2F colloid mill using a 3 pass procedure through a 005"gap Brookfield viscosities were measured after the low-shear mixing step, after colloid mill sheanng and again in 20 minutes as indicated in Table 5 It can be seen that there was a greater than 11- fold increase in viscosity observed with the preferred starch which was dramatically greater than the viscosities developed by the dressings with either of the cereal starches
  • This example descnbes another reduction to practice of the preferred embodiment of this invention.
  • starches have been used to assist gelling by providing viscosity and to impart soft texture.
  • the commercial processes for manufacture of these preparations are typically quite severe involving temperatures of 200° F or more, holding times of 30 minutes or greater, pH in the range of 3-4 and moderate/high shear. It is highly advantageous for producers to be able to carry out this processing at lower viscosities without sacnficing loss of final product viscosity due to partial starch breakdown.
  • Starches such as the preferred starch are very well suited to this need owing to their rheological properties as have been demonstrated in Example 1 above.
  • Fruit preparations were made following the formulation and procedure listed below Using the preferred modified potato starch, and a comparably modified waxy maize starch. Heating to 200° F was earned out for 2 minutes followed by cooling to 100°F The preparations were then blended using low shear overhead mixing followed by high shear milling with a Silverson mixer. They had pH values of 3.4. Brookfield viscosities were taken after the low shear mixing and again after the high shear treatment as shown in Table 6. The fruit preparation with the preferred starch had a viscosity after low shear mixing of 60cps vs. 200cps for comparably modified waxy maize.
  • the fruit preparation with the preferred starch had a viscosity of 2100cps which is 35 times greater than after low shear mixing and 6-7 times that of the fruit preparation with the comparably modified waxy maize starch.
  • the preferred starch clearly demonstrated its propensity for shear thickening in this application and its overwhelming functional supeno ⁇ ty to the comparably modified waxy maize starch in this regard.
  • Xanthan gum a relatively expensive hydrocolloid
  • Xanthan gum is used widely in the preparation of salad dressings where particulate suspension, viscosity and clanty are required. It is especially useful in that it provides high viscosity even after sheanng which is functionally desirable in salad dressings in which small particles of spice and seasonings need to be suspended over time in a clear liquid (e.g , fat free Italian dressing) At a typical 0.6% usage level, this allows for low working viscosities for processing ease while developing sufficient final product viscosity after sheanng to allow for particulate suspension in the bottled dressing.
  • a clear liquid e.g , fat free Italian dressing
  • the preferred starch provides many of the key functionalities of xanthan gum m that modified potato starch provides a clear slurry and the preferred starch, a cold water swelling highly crosslinked potato starch, also imparts high viscosity after sheanng
  • modified potato starch provides a clear slurry
  • the preferred starch, a cold water swelling highly crosslinked potato starch also imparts high viscosity after sheanng
  • the preferred starch seems to be a well-suited, cost-effective replacement for xanthan gum is such applications.
  • Salad dressing was prepared following the formulation and procedure listed below.
  • the preferred starch was used at 2.7 % as the starch component and the dressing so prepared was compared to one similarly produced containing 0.6% xanthan gum Both formulations were fluid with low, workable viscosities in the mixing stages. Brookfield viscosities, clanty and particulate suspension were compared one week after preparation and bottling. It can be seen from the data in Table 7 that the dressing made with the preferred starch had a one week viscosity of 2400cps, exhibited excellent clanty and was able to keep the spice and seasoning particles suspended with no settling noted.
  • the preferred starch has been shown to be an effective shear thickening, hydrocolloid replacement for xanthan gum in such applications.
  • the cost and use benefits of such a replacement would be apparent to those skilled in salad dressing formulation.
  • Procedure 1 Add water to blender or batch tank.
  • This example describes a practical application of the prefe ⁇ ed embodiment of this invention in the field of cosmetics and personal care products.
  • Cosmetic and personal care lotions and creams for the skin, body and hair often employ starches as viscosifying agents and hydrocolloids.
  • the starch functions as a water binder and imparts viscosity sufficient to suspend solids while adding to the smooth feel of the preparations. It has been found that the prefened starch imparts all these functional benefits to cosmetic preparations while allowing all processing mixing, pumping and emulsion manipulation to occur with ease at low working viscosities due to its thin-thick rheological properties as demonstrated in Example 1.
  • Example 1 With application of high shear just prior to completion of product manufacture the shear thickening properties are induced and the higher final product viscosities and stability desired are achieved in the cosmetic or personal care preparation. Moreover, as was demonstrated in Example 1 , another benefit of the use of the preferred starch is its shear thickening and stable viscosity under acidic conditions. This makes it especially well-suited for use in acidic cosmetic lotions(eg., skin lotions with alpha hydroxyacid).
  • acidic cosmetic lotions eg., skin lotions with alpha hydroxyacid
  • a skin lotion preparation containing alpha hydroxyacid was made.
  • the preferred starch was used at the 2% level as part of Phase A of the lotion formulation.
  • Phase A containing the starch was subjected to low shear with an overhead mixer and heated to 120°F to uniformly blend all ingredients.
  • Phase B was formed by melting the waxy components at 140°F. It was added to Phase A while low speed homogenizing.
  • Viscosities were measured after forming the ABC Phase composite and again after the 10 minute high speed homogenization. It can be seen in Table 8 that the lotion viscosity following high shear homogenization increased nearly 50% over the ABC composite (4200cps vs 2800cps) which had already been subjected to a combined moderate shear. This is another clear manifestation of the shear thickening properties of the preferred starch.
  • the advantages of using a starch with the demonstrated rheological behavior of the preferred starch, especially m an acidic cosmetic lotion, are obvious to those skilled m the formulation of cosmetic and personal care preparations

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Abstract

Selon l'invention, un amidon manifeste des propriétés d'épaississement par cisaillement. Cet amidon est de type prégélatinisé et gonflant à l'eau froide; il se présente comme un amidon fortement réticulé et stabilisé qui a subi un traitement thermique pour devenir gonflant à l'eau froide tout en gardant intactes la plupart des granules d'amidon. Le processus permet d'obtenir de l'amidon fortement réticulé. On chauffe ensuite l'amidon pendant une période et dans des conditions de température et d'humidité efficaces pour désagréger moins de 50 % des granules d'amidon intactes qui font partie de cet amidon et pour lui conférer la caractéristique suivante: lorsqu'une suspension de l'amidon de l'invention est soumise au cisaillement moyen à intense, la viscosité de l'amidon tend vers une valeur maximale.
EP20000965046 1999-09-15 2000-09-15 Amidon pregelatinise a epaississement par cisaillement Withdrawn EP1128846A4 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US15408199P 1999-09-15 1999-09-15
US154081P 1999-09-15
PCT/US2000/025343 WO2001019404A1 (fr) 1999-09-15 2000-09-15 Amidon pregelatinise a epaississement par cisaillement

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EP1128846A1 true EP1128846A1 (fr) 2001-09-05
EP1128846A4 EP1128846A4 (fr) 2002-10-25

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DE10216504A1 (de) * 2002-04-11 2003-10-30 Beiersdorf Ag Gelförmige kosmetische und dermatologische Zubereitungen, enthaltend ein oder mehrere vorgelatinisierte, quervernetzte Stärkederivate und einen oder mehrere Gel-bildner aus der Gruppe der Polyacrylate
DE10216497A1 (de) * 2002-04-11 2003-10-30 Beiersdorf Ag Haarshampoo
DE10216502A1 (de) * 2002-04-11 2003-11-06 Beiersdorf Ag Nachschäumendes kosmetisches Gel
DE10216500A1 (de) * 2002-04-11 2003-10-23 Beiersdorf Ag Haarpflegemittel
DE10216506A1 (de) * 2002-04-11 2003-10-30 Beiersdorf Ag Kosmetische und dermatologische waschaktive Zubereitungen, enthaltend ein oder mehrere vorgelatinisierte, quervernetzte Stärkederivate und ein oder mehrere ethoxylierte Öle
CA2423712A1 (fr) 2003-03-26 2004-09-26 Nicolas Nourry Amylopectine reticulee obtenue par extrusion reactive et utilisation dudit compose comme materiau absorbant ou superabsorbant
DE10229812A1 (de) * 2002-07-03 2004-01-15 Beiersdorf Ag Nachschäumendes kosmetisches Gel
ITMI20022746A1 (it) * 2002-12-23 2004-06-24 Natu Raw Ltd Composizioni per uso topico a base di un diamido.
DE10303472A1 (de) * 2003-01-29 2004-08-12 Rolf Dr. Stute Verwendung von granulär kaltquellenden Stärken in kosmetischen Emulsionen und Verfahren zur Herstellung von für diese Verwendung geeigneten Stärken
DE102004009149A1 (de) * 2004-02-23 2005-09-08 Beiersdorf Ag Stabile Kosmetika
US20060188631A1 (en) * 2005-02-18 2006-08-24 Kyungsoo Woo Pregelatinized chemically modified resistant starch products and uses thereof
BR112012009359A2 (pt) 2009-10-02 2017-12-12 Univ Of Idaho produto de batata com maior teor de amido resistente e resposta glicêmica moderada e métodos respectivos
US9828441B2 (en) 2012-10-23 2017-11-28 United States Gypsum Company Method of preparing pregelatinized, partially hydrolyzed starch and related methods and products
US10399899B2 (en) 2012-10-23 2019-09-03 United States Gypsum Company Pregelatinized starch with mid-range viscosity, and product, slurry and methods related thereto
US9540810B2 (en) 2012-10-23 2017-01-10 United States Gypsum Company Pregelatinized starch with mid-range viscosity, and product, slurry and methods related thereto
CN103113478A (zh) * 2013-03-18 2013-05-22 甘肃圣大方舟马铃薯变性淀粉有限公司 一步法进行交联羟丙基复合变性淀粉的制备方法
CN108864313B (zh) * 2017-05-16 2021-02-09 罗盖特公司 清洁标签稳定化的荞麦淀粉
CN113072810B (zh) * 2021-03-30 2022-01-11 江南大学 一种交联淀粉增强复合剪切增稠弹性体
CN113303464B (zh) * 2021-06-10 2023-12-05 佛山市海天(宿迁)调味食品有限公司 一种变性淀粉快速糊化的方法及在食品加工中的应用

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CN102690361A (zh) * 2012-05-30 2012-09-26 黑龙江北大荒斯达奇生物科技有限公司 一种具有吸附缓释能力的糯米变性淀粉的制备方法
CN102690361B (zh) * 2012-05-30 2013-12-25 黑龙江北大荒斯达奇生物科技有限公司 一种具有吸附缓释能力的糯米变性淀粉的制备方法

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AU7583200A (en) 2001-04-17
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WO2001019404A1 (fr) 2001-03-22
WO2001019404A9 (fr) 2002-11-07

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