RU2785127C2 - Pregelatinized starches with high technological stability and methods for their production and use - Google Patents

Abstract

FIELD: starch industry.

SUBSTANCE: pregelatinized starch has: no more than 15 wt.% of soluble substances; a yellowing indicator not exceeding 10, measured according to ASTM E313; and a sedimentation volume from 20 to 45 ml/g. Moreover, pregelatinized starch is in the form of agglomerates containing starch particles. At the same time, agglomerates of pregelatinized starch are in a flat shape, and each has a thickness of no more than 1/3 of each of a length and a width of the agglomerate. A method for the production of the specified starch and a method for the production of a food product based on the specified starch, as well as a food product are also proposed.

EFFECT: invention is aimed at obtainment of pregelatinized starch-containing raw materials capable of providing both technological stability and required texturizing properties of a product.

21 cl, 20 dwg, 3 ex

Description

Cross-references to related applications

[0001] This application claims priority under Provisional Application US Patent No. 62/525085, filed June 26, 2017, which is hereby incorporated by reference in its entirety.

Prerequisites for the creation of the invention

The technical field to which the invention belongs

[0002] The present invention relates generally to starches. In particular, the present invention relates to pregelatinized starches having a high degree of processing stability, and methods for their preparation and use.

Prerequisites for the creation of the invention

[0003] Edible starches are commonly used to impart desired qualities to various food products. For example, cross-linked and chemically modified stabilized starches are widely used as a food texture improver. Stabilization gives starch freeze-thaw stability, and cross-linking gives process stability. Stabilization is carried out by replacing the hydroxyl groups of the starch, for example with hydroxypropyl ether or acetyl ester groups. Processing stability is created by cross-linking with groups, for example phosphate groups (ie by treating starch with phosphorus oxychloride) or adipate groups (ie by treatment with mixed anhydrides of acetic and adipic acids). In the context of this document, the term "process stability" or "process stability" in relation to instant starch means that individual starch grains can be significantly destroyed, but the starch-containing raw material, swelling in water during cooking, essentially retains its natural state in throughout the entire process. Thus, technologically stable starches resist disintegration into individual fragments and resist dissolution during processing. These properties allow starch to thicken food without unwanted gelatinization, stickiness, or stringiness. Accordingly, the use of technologically resistant starches in foods such as gravies, sauces and dressings, as well as certain fruit fillings and dairy products, is highly desirable. To obtain such technologically stable starches, chemical modification of starch is required. However, chemical modification requires additional processing steps and costs, and, more importantly, is considered undesirable by consumers. Natural starches are not "chemically modified" but lack the necessary process stability and therefore have a high degree of solubility, which is undesirable. Existing variants of process-stable and texture-enhancing starches labeled as "artificial ingredient free" starches have a distinctive color and flavor that can be transferred to the final food product (eg dairy product), which is also undesirable.

[0004] In many cases, starch often has to be cooked at relatively high temperatures, up to 100° C., in order to obtain the desired texturing properties in a given food product. However, there are various ways to pre-cook or "pre-gelatinize" the starch, and such pre-gelatinized starches can be used to achieve the desired viscosity of the food product without being heated at such high temperatures. Some of these pregelatinization methods are spray cooking, tumble drying, and preswelling in an aqueous alcohol solution. Tumble drying is the passage of a moistened starch-containing raw material through a hot rotating drum and pressing through a narrow opening made between the drum and another surface (eg, another rotating drum). The drying process is carried out at temperatures sufficient not only to pre-gelatinize the starch, but also to remove most of the water from it, and obtain starch in the form of a dried sheet or flaky particles, which can be processed to obtain the desired size. Although, as defined by the inventors (and as described in more detail below), tumble drying is the least expensive of these technologies, tumble drying adversely affects the integrity of the starch grains and produces a starch-containing raw material that imparts undesirable texturizing properties to products, in particular stickiness and ductility. Tumble-dried starches generally produce lower viscosity slurries than spray-cooked and alcohol-treated starches with equivalent processing stability. They may have a high degree of solubility which may lead to sticking which is undesirable. Tumble drying can also lead to a significant reduction in process stability.

SUMMARY OF THE INVENTION

[0005] In one aspect, the present invention relates to: pregelatinized starch having no more than 15 wt.% solutes and a sedimentation volume of 20 ml/g to 45 ml/g; pregelatinized starch in the form of agglomerates containing starch particles; pregelatinized starch, remaining essentially flat. In some embodiments, the starch is tumble dried starch. In some desired embodiments, the pregelatinized starches have a yellowness index not exceeding 10.

[0006] In another aspect, the present invention relates to: pregelatinized starch having no more than 15 wt.% solutes and a sedimentation volume of 20 ml/g to 45 ml/g; pregelatinized starch in the form of agglomerates containing starch particles. In some desired embodiments, the pregelatinized starches have a yellowness index of no more than 10. In some embodiments, the starch is tumble dried starch.

[0007] In another aspect, the present invention relates to a method for producing pregelatinized starch; a method including: obtaining ungelatinized starch with moistening in an aqueous medium; and tumble drying the moistened ungelatinized starch under conditions sufficient to pregelatinize the starch.

[0008] Another aspect of the present invention is a food product containing the pregelatinized starch described herein.

BRIEF DESCRIPTION OF THE FIGURES

[0009] The invention will be better understood with reference to the drawings.

[0010] FIG. 1 is a micrograph of a conventional pre-gelatinized hydroxypropylated modified starch suspended in water under the RVA conditions described here.

[0011] FIG. 2 is a micrograph of a conventional hydroxypropylated modified starch pregelatinized by reflux cooking and then suspended in water under the RVA conditions described here.

[0012] FIG. 3 is a micrograph of a conventional hydroxypropylated modified starch pregelatinized by tumble drying and then suspended in water under the RVA conditions described here.

[0013] FIG. 4 is a micrograph of natural waxy starch before cooking.

[0014] FIG. 5 is a micrograph of the natural waxy starch shown in FIG. 4 after treatment under RVA conditions.

[0015] FIG. 6 is a micrograph of the starch of the invention before preparation.

[0016] 7 is a micrograph of the starch shown in FIG. 6 after treatment under RVA conditions.

[0017] FIG. 8 is a micrograph of drum-dried starch.

[0018] FIG. 9 shows the photographs used in the evaluation of ductility.

[0019] FIG. 10 shows photographs used in determining the settling rate.

[0020] FIG. 11 shows the photographs used in determining the degree of agglomeration.

[0021] FIG. 12 and 13 are the RVA plot and the RVA hydration plot for the samples from Example 1.

[0022] FIG. 14 shows data on the suspension properties of the sample from Example 1.

[0023] FIG. 15 and 16 are the RVA plot and the RVA hydration plot for the samples from Example 2.

[0024] FIG. 17 shows data on the suspension properties of the sample from Example 2.

[0025] FIG. 18 shows the texturizing properties of the whipped cream jelly from Example 3.

[0026] FIG. 19 shows the texturizing properties of the sticky salad dressing from Example 3.

[0027] FIG. 20 shows the texturizing properties of the fruit filling from Example 3.

Detailed description of the invention

[0028] Although, as noted above, tumble drying is a low-cost pregelatinization method, it can have an undesirable effect on the properties of starch. For example, in FIG. 1 is a micrograph of a conventional pre-gelatinized, hydroxypropylated, modified starch suspended in water under the RVA conditions described below. As can be seen, the individual starch particles remain virtually untouched. When this starch is pre-gelatinized by reflux cooking and then suspended in water under the RVA conditions described below, it results in swelling of the starch particles that are essentially not fragmented or destroyed, as shown in FIG. 2. In contrast, when the starch shown in FIG. 1 is pregelatinized by tumble drying, the resulting flat, sheet-like or flaky agglomerates disintegrate when re-introduced into water, forming mostly particles that appear to be fragments, as shown in FIG. 3. These fragments are visually different from the intact and unfragmented particles shown in FIG. 1 and 2. Such tumble drying of starch can result in a loss of processing stability as well as an increase in the amount of soluble starch, which imparts undesirable structuring properties to the starch.

[0029] The inventors of the present invention were surprised to find the possibility of using tumble drying to obtain pregelatinized starch-containing raw materials, which is able to provide both technological stability and the desired texturing properties. Thus, in one aspect, the invention relates to a pregelatinized starch having less than 15 wt.% solutes and a sedimentation volume of 20 ml/g to 45 ml/g (and in some embodiments, a yellowing index not exceeding ten). The pregelatinized starch may be in the form of agglomerates containing starch particles, and in some desired embodiments, at least 50% of the starch particles swell but do not substantially fragment when treated in water. The pregelatinized starch, in this aspect of the invention, may, for example, be tumble dried starch.

[0030] Moreover, the pregelatinized starches, in this embodiment, are stored in a substantially flat form. Accordingly, in another aspect, the invention relates to pregelatinized starch having less than 15% by weight of solutes and a sedimentation volume of 20 ml/g to 45 ml/g (and in some embodiments, a yellowness index not exceeding 10 ). The pregelatinized starch may be in the form of agglomerates containing starch particles, and in some desired embodiments, at least 50% of the starch particles swell but do not substantially fragment when treated in water at 95°C. In accordance with this aspect of the invention, the pregelatinized starch is maintained in a substantially flat shape. In the context of this document, the term "essentially flat" shape means that at least 50 wt.%, at least 75 wt.% or even at least 90 wt.% starch-containing raw materials are in the form of separate sheet-like or flaky particles, each of which has a thickness of not more than ½ (eg, in some embodiments, as described below, not more than 1/3 or not more than ¼) of the length and width of the particle. Thickness is measured as the average thickness across the shortest dimension, while length is measured as the longest dimension perpendicular to the thickness, and width is measured as the longest dimension perpendicular to both thickness and length. In some embodiments, as described below, the pregelatinized starch in this aspect is tumble dried starch.

[0031] The amount of sedimentation can be used as a measure of process stability, which is obvious to a person skilled in the art to which this invention pertains. In the context of this document, the term sedimentation volume is the volume occupied by one gram of gelatinized starch (on a dry matter basis) in 100 grams (i.e. total solution, including starch) of saline buffer solution. This value is also known in the art to which this invention pertains as "swell volume". In the context of this document, the term "saline buffer solution" is a solution prepared in accordance with the following steps:

On a top-loaded balance, weigh 20 g of sodium chloride into a 2-liter volumetric flask containing a stirrer;

RVA pH 6.5 buffer solution (purchased from Ricca Chemical Company) is then added thereto so that the flask is at least half full;

Stirring is carried out until complete dissolution of sodium chloride;

Add additional buffer solution RVA pH 6.5 to obtain a final volume of 2 liters;

Sedimentation volumes are determined: first by boiling starch having a solids content of 5% in saline buffer solution by suspending the container containing the suspension in a water bath at 95 °C; and mixing with a glass rod or a metal laboratory spatula for 6 minutes; then cover the container and hold the starch paste at 95 ° C for an additional 20 minutes. The container was removed from the water bath and cooled on the laboratory table. The resulting starch paste was brought back to its original mass by adding water (i.e., to restore the volume of any water evaporated) and mixed well. To a 100 ml graduated cylinder containing a saline buffer solution, add 20.0 g of starch paste (which contains 1.0 g of starch), and bring the total mass of the mixture in the cylinder to 100 g with the buffer solution. The cylinder was kept at rest for 24 hours at room temperature (about 23°C). The volume occupied by starch sediment (i.e., as seen in the cylinder) is the sedimentation volume for 1 g of starch, expressed in ml/g.

[0032] Starches with a relatively low sedimentation volume (eg, between 20 ml/g and 30 ml/g) have good processing stability. In some embodiments, as described below, the pregelatinized starch has a sedimentation volume of 20 ml/g to 37 ml/g, or 20 ml/g to 32 ml/g, or 20 ml/g to 27 ml/g g, or from 20 ml/g to 24 ml/g, or from 24 ml/g to 45 ml/g, or from 24 ml/g to 37 ml/g, or from 24 ml/g to 32 ml/g, or 24 ml/g to 30 ml/g, or 24 ml/g to 27 ml/g, or 27 ml/g to 45 ml/g, 27 ml/g to 37 ml/g, or 27 ml /g to 30 ml/g. In some embodiments, as described below, the pregelatinized starch has a sedimentation volume of 20 ml/g to 25 ml/g.

[0033] In the sedimentation volume test described above, the supernatant above the starch grain sediment contains soluble starch, that is, the fraction of starch that is not retained by the inhibited starch grain sediment. The amount of soluble starch is quantified by removing a portion of the supernatant and quantitatively hydrolyzing the starch to dextrose using an acid or enzyme, and then measuring the dextrose concentration, eg, with a YSI Incorporated glucose analyzer. The concentration of dextrose in the supernatant can be converted algebraically to the percentage of solubles (ie, by weight) in the starch.

[0034] If a large amount of starch-containing raw material is released from starch grains during cooking, this gives the food a certain degree of stickiness and ductility. While this is desirable for some products, it is highly undesirable for other products. Accordingly, in some cases, such as for dressings, sauces and gravies, as well as for some fruit preparations and dairy products, the use of gelatinized starch with a small amount of solutes is desirable. Conventional tumble-dried starches provide a large amount of solubles. In contrast, according to the invention, pregelatinized starches have no more than 15% solutes. Accordingly, the pregelatinized starches of the invention are capable of providing the desired texturizing properties without undesirable stickiness or stringiness. In certain embodiments, as described below, the pregelatinized starch has no more than 10% solutes. In some embodiments, as described below, the pregelatinized starch has no more than 5 wt.% solutes (eg, no more than 4 wt.% solutes, or no more than 2 wt.% solutes).

[0035] The pregelatinized starches of the invention include a number of discrete starch particles, i.e. individual particles that form when starch is suspended in a liquid. A single dried starch agglomerate will contain a great many of these particles, as will be apparent to those skilled in the art to which this invention pertains. The particles may be, for example, intact starch grains or fragments of starch grains. The particle size will depend on the vegetable source of the starch as well as the degree of physical fragmentation of the natural starch grains during processing.

[0036] Notably, in the pregelatinized starches of the invention, the starch particles swell but do not substantially fragment when treated in water at 95°C. Used in the context of this document, the term "treated in water at 95 °C" means the experimental conditions on the Rapid Visco Analyzer (RVA): Viscosity is measured with the RVA in a phosphate buffer solution having 5% solids and 1% NaCl at pH 6.5. The pregelatinized starch is added to water at 35°C and mixed at 35°C at 700 rpm for one minute and at 160 rpm for 14 minutes, stirring at 160 rpm for the entire measurement process. . The temperature during the analysis is linearly raised to 95 °C over 7 minutes and maintained at 95 °C for 10 minutes, then the temperature is linearly reduced to 35 °C over 6 minutes and maintained at 35 °C for 10 minutes. At this point, the viscosity can be measured and the resulting starch slurry can be stained with iodine and observed under a microscope to determine the degree of fragmentation. Staining is carried out as follows: In a glass vial, dilute 1 g of starch paste in 4 g of deionized water. After thorough mixing, 5 microliters of the sample are diluted with 5 microliters of 0.1 N iodine solution on a microscope slide and mixed well. The sample is covered with a coverslip and imaged at 200x magnification. The degree of fragmentation is determined by comparing the area in the microscope field of view occupied by unfragmented particles with the total area occupied by unfragmented particles and particle fragments. For example, in some embodiments, the pregelatinized starch, as described below, has a degree of fragmentation of no more than 50%, i. e. the area occupied by unfragmented particles divided by the sum of the areas occupied by unfragmented particles and particle fragments is not more than 50%. In other embodiments, the pregelatinized starch as described below has a degree of fragmentation of no more than 30%, or even no more than 10%.

[0037] FIG. 4 is a micrograph of natural waxy starch, prepared as described above, before preparation, and FIG. 5 is a micrograph of the same starch after treatment in the manner described above under RVA conditions. On FIG. 6 is a micrograph of the starch of the invention before cooking, and FIG. 7 is a micrograph of the starch of the invention after being treated in the manner described above under RVA conditions.

[0038] In some embodiments, the pregelatinized starches, as described below, swell at least 75% of the starch particles but do not substantially fragment when treated in water at 95°C. In some embodiments, pregelatinized starches, as described below, swell at least 90% of the starch particles but do not substantially fragment when treated in water at 95°C.

[0039] As noted above, starches according to the present invention are pregelatinized starches. It will be apparent to those skilled in the art to which this invention relates that the pre-gelatinization process introduces disorder into the semi-crystalline structure of the natural starch grain so that it is subsequently able to impart viscosity to the food without being treated at high temperatures. In the context of this document, "pregelatinized" starch has no more than 25% of the particles showing birefringence, i. the so-called "Maltese" refraction, with a high extinction coefficient, crossing the particle, when viewed by polarizing microscopy. For example, in some embodiments, no more than 10%, no more than 5%, or even no more than 2% of the pregelatinized starch particles exhibit birefringence.

[0040] Notably, in some aspects, the pregelatinized starch, as described below, is tumble dried starch. Although tumble drying is a low-cost pregelatinization process, it can have an undesirable effect on starch-containing raw materials. For example, conventional tumble-dried starches can have undesirable properties, such as high stickiness and ductility, resulting from the breakdown of starch grains, which leads to the formation of a large amount of soluble starch-containing raw material. In accordance with this aspect of the invention, pregelatinized starches, in contrast, have a low amount of solutes and good processability despite tumble drying. Conventional tumble drying equipment and methods can be used to produce tumble dried starches in accordance with the present invention. One skilled in the art to which this invention pertains will appreciate that a typical tumble dryer comprises one or two horizontally mounted hollow cylinder(s) and a feed mechanism capable of applying a thin layer of liquid, slurry or puree to the surface of one or both of the cylinders. During the drying process, the drums are heated and, depending on the temperature, the starch-containing raw material is prepared from a liquid, suspension or puree to form a thin dry layer of starch-containing raw material, which can be removed from the drum with a scraper and ground or crushed to the required size. Drum dryers are described in more detail by J. Tang et al., Drum Drying, pages 211-14 in Encyclopedia of Agricultural, Food, and Biological Engineering, Marcel Dekker, 2003, the contents of which are incorporated herein by reference in their entirety. Specific drum dryers and processes are described below, and it will be apparent to those skilled in the art to which the present invention pertains that various drum and roller dryers and drying modes can be used to produce the "tumble dried" starch feedstock described herein. One skilled in the art to which this invention pertains will appreciate that tumble-dried starch raw materials have different visual characteristics than spray-cooked or alcohol-treated starches. A micrograph of an example of drum-dried starch is shown in FIG. 8. For example, tumble drying can produce dry starch feedstock in the form of loose leafy or flaky agglomerates and/or a cratered surface, as described in more detail below and as shown in FIG. eight.

[0041] In some embodiments, as described below, the pregelatinized starch agglomerates (at least 50 wt.%, at least 75 wt.%, or at least 90 wt.%) have a substantially non-round shape (e.g. chipped). Such agglomerates can be obtained, for example, by drum drying, as described above, and individual agglomerates can be formed by crushing or grinding the dried sheet of starch-containing raw materials. The substantially non-circular shape of such starch-containing raw materials contrasts with the rounded agglomerates obtained by reflux cooking or alcohol treatment.

[0042] In some embodiments, as described below, the pregelatinized starch agglomerates (at least 50 wt.%, at least 75 wt.%, or at least 90 wt.%) have a substantially cratered surface. An example of such a surface is shown in FIG. 8. Such agglomerates can be obtained, for example, by the drum drying process described above, especially at the higher drying temperatures required for pregelatinization, and drum drying can provide starch agglomerates with a cratered surface resulting from the release of water in the form of steam from dried starch-containing raw materials.

[0043] In some embodiments, as described below, at least 75 wt.% pregelatinized starch (e.g., at least 90 wt.%) is in the form of separate sheet-like or flake-like agglomerates, each of which has a thickness , which is not more than ½ of the length and width of the agglomerate. Such agglomerates can be obtained, for example, by the drum drying process described above, with an additional grinding or crushing step to obtain agglomerates of the desired size.

[0044] In some embodiments, as described below, at least 50 wt.% pregelatinized starch (e.g., at least 75 wt.% or at least 90 wt.%) is in the form of individual sheet-like or flaky agglomerates, each of which has a thickness of not more than 1/3 of the length and width of the agglomerate. In some embodiments, as described below, at least 50 wt.% of the pregelatinized starch (e.g., at least 75 wt.% or at least 90 wt.%) is in the form of individual sheet-like or flaky agglomerates, each of which has a thickness of not more than 1/4 of the length and width of the agglomerate. Such agglomerates can be obtained, for example, by the drum drying process described above, with an additional grinding or crushing step to obtain agglomerates of the desired size. The advantage is that during the tumble dryer, the size of the agglomerates can vary more widely than with spray and/or sintered agglomerates. Since the dried starch is obtained primarily in the form of relatively large sheets, the size of the agglomerate can vary from large flakes to any finer grinding. Tumble-dried sheets, for example, can be ground to agglomerates of hundreds of microns (e.g., 750 microns) in base dimension to produce a pulpy starch for the food product, and ground to the order of 5-10 microns to produce a starch that imparts a smooth texture. the texture of the food product.

[0045] One skilled in the art to which this invention pertains will appreciate that the pregelatinized starches described herein can be made in various agglomerate sizes (i.e., in substantially dry form). For example, in some embodiments, as described below, at least 50 wt.% pregelatinized starch (e.g., at least 75 wt.% or at least 90 wt.%) is in the form of separate sheet-like or flaky agglomerates, each having a thickness ranging from 20 microns to 250 microns. For example, in various embodiments as described below, at least 50 wt.% of the pregelatinized starch (e.g., at least 75 wt.% or at least 90 wt.%) is in the form of individual sheet-like or flaky agglomerates, each having a thickness of 20 microns to 200 microns, or 20 microns to 150 microns, or 20 microns to 125 microns, or 20 microns to 100 microns, or 20 microns to 75 microns, or from 30 microns to 250 microns, or from 30 microns to 200 microns, or from 30 microns to 150 microns, or from 30 microns to 125 microns, or from 30 microns to 100 microns, or from 50 microns to 250 microns, or from 50 micron to 200 micron, or 50 micron to 150 micron, or 50 micron to 125 micron, or 75 micron to 250 micron, or 75 micron to 200 micron, or 75 micron to 150 micron, or 75 micron up to 125 microns, or from 100 microns to 250 microns, or from 100 microns to 200 microns. For example, in various embodiments, as described below, at least 50 wt.% pregelatinized starch (e.g., at least 75 wt.% or at least 90 wt.%), at the thickness described above agglomerates, is in the form of separate sheet-like or flaky agglomerates, each of which has a length of at least 50 microns, or at least 100 microns, or at least 200 microns, for example, at least 300 microns or at least 400 microns, or 50 microns to 1000 microns, or 50 microns to 800 microns, or 50 microns to 500 microns, or 50 microns to 250 microns, or 100 microns to 1000 microns, or from 100 microns to 800 microns, or from 100 microns to 500 microns, or from 100 microns to 250 microns, or from 200 microns to 1000 microns, or from 200 microns to 800 microns, or from 200 microns to 500 microns, or from 300 microns to 1000 microns, or 300 microns to 800 microns, or 300 microns to 500 microns, or about t 400 microns to 1000 microns, or 400 microns to 800 microns. Similarly, in various embodiments, as described below, at least 50 wt.% pregelatinized starch (e.g., at least 75 wt.% or at least 90 wt.%), at the thickness described above and length of the agglomerates, is in the form of separate sheet-like or flaky agglomerates, each of which has a width of at least 50 microns, or at least 100 microns, or at least 200 microns, for example, at least at least 300 microns or at least 400 microns or 50 microns to 1000 microns or 50 microns to 800 microns or 50 microns to 500 microns or 50 microns to 250 microns or 100 microns to 1000 microns micron, or 100 micron to 800 micron, or 100 micron to 500 micron, or 100 micron to 250 micron, or 200 micron to 1000 micron, or 200 micron to 800 micron, or 200 micron to 500 micron, or 300 microns to 1000 microns, or 300 microns to 800 microns, or 300 microns to 5 00 microns, or 400 microns to 1000 microns, or 400 microns to 800 microns. The flat agglomerates described above can be further reduced, for example to an agglomerate size of 1 to 20 microns (eg 5 to 10 microns).

[0046] For example, in some embodiments, as described below, at least 50 wt.% pregelatinized starch (e.g., at least 75 wt.% or at least 90 wt.%) is in the form of separate sheet-like or flaky agglomerates, each of which has: a thickness of from 20 microns to 250 microns; a length of at least 50 microns; and a width of at least 50 microns. In some embodiments, as described below, at least 50 wt.% of the pregelatinized starch (e.g., at least 75 wt.% or at least 90 wt.%) is in the form of individual sheet-like or flaky agglomerates each having: a thickness of 20 microns to 250 microns; a length of at least 100 microns; and a width of at least 100 microns. In other embodiments, as described below, at least 50 wt.% pregelatinized starch (e.g., at least 75 wt.% or at least 90 wt.%) is in the form of separate sheet-like or flaky agglomerates each having: a thickness of 20 microns to 250 microns; a length of 200 microns to 1000 microns; and a width of 200 microns to 1000 microns. In other embodiments, as described below, at least 50 wt.% pregelatinized starch (e.g., at least 75 wt.% or at least 90 wt.%) is in the form of separate sheet-like or flaky agglomerates each having: a thickness of 50 microns to 250 microns; a length of 100 microns to 1000 microns; and a width of 100 microns to 1000 microns. One of skill in the art to which this invention pertains will appreciate that in various other embodiments, at least 50% by weight of the pregelatinized starch (e.g., at least 75% by weight or at least 90% by weight .%) is in the form of individual sheet-like or flake-like agglomerates, each of which has any combination of thickness, length and width described above (eg, in the form of sheet-like or flake-like agglomerates).

[0047] A variety of starch sources, including mixtures, can be used to produce starches in accordance with the invention. It will be appreciated by those skilled in the art to which this invention relates that different types of starches may have different textural and rheological properties and, therefore, their use in various food products would be desirable. One skilled in the art to which this invention pertains will appreciate that it is possible to use conventional microscopy and analytical methods to distinguish starches by species. For example, in some embodiments, as described below, the pregelatinized starch is corn starch. In other embodiments, as described below, the pregelatinized starch is tapioca starch or cassava starch. In other embodiments, as described below, the pregelatinized starch is potato starch. In other embodiments, as described below, the pregelatinized starch is rice starch or wheat starch. In some other embodiments, as described below, the pregelatinized starch is obtained from acorns, arrowroot, arakacha edible, bananas, barley, breadfruit, buckwheat, canna edible, pueraria lobed, xanthosoma, millet, oats, tuberous acid, polygesic arrowroot, sago, arapka, sweet potato, rye, taro tubers, chestnut, water chestnut, yam or beans, such as broad beans, lentil beans, beans, peas or mutton peas. The starches may be waxy or non-waxy starches. The starch-containing raw materials and methods of the present invention can be applied to virtually any source of starch, including natural starch sources.

[0048] One skilled in the art to which this invention pertains will appreciate that the starch feedstock can be refined, by conventional means, to reduce undesirable tastes, odors, or colors that are native to or otherwise present in the starch. For example, methods such as washing (e.g., alkaline washing), steam cleaning, ion exchange processes, dialysis, filtration, bleaching, e.g. with chlorites, enzyme modification (e.g., to remove proteins) and/or centrifugation can be used to reduce impurities. . Those skilled in the art to which this invention pertains will appreciate that such cleaning operations may be performed at various suitable process steps. The starch may be washed using techniques known in the art to remove low molecular weight soluble fractions, in particular mono- and disaccharides and/or oligosaccharides.

[0049] The pregelatinized starches described herein can provide many beneficial textural properties to foods. For example, in some embodiments, as described below, the pregelatinized starch is capable of producing a low degree of stickiness (eg, as measured by viscosity) in an aqueous environment. Such pregelatinized starches can be used to provide a food product, in particular gravies, sauces or dressings, with the desired low stickiness. The viscosity is determined by a food sensory evaluation board, eg by a panel trained in food sensory analysis, by comparison with the images in FIG. 9 (viscosity values 3, 6 and 9 from top to bottom). To prepare a starch image for viscosity evaluation, mix the starch with propylene glycol in a 1:1 ratio using a plastic laboratory spatula until the starch is wet. The starch/propylene glycol mixture is placed in a Caframo mixer set at 825 rpm. The mixer is activated and 1% (w/w) salt water is added to the starch mixture container. A laboratory spatula is used to test the effect of salt water on starch. The total amount of starch mixture is 2500 g and the starch concentration is 6.5% (on a dry matter basis). The mixture is stirred for 10 minutes at 825 rpm. The starch paste is divided into 10 equal portions and placed in sealed 8 oz beakers. Each beaker holds approximately 250 grams of product. The starch is hydrated for 1 hour prior to evaluation. To determine the viscosity, the sample is mixed well, and then a spoonful of starch-containing raw material is removed from the beaker and slowly lowered back into the container. The length of the tail is determined when starch-containing raw materials drain from a spoon and compared with the images in FIG. 9 to determine the value of ductility. In some embodiments, the starch as described below has a viscosity value of 5 or less, or 4 or less, or 1 to 5, or 1 to 4, or 2 to 5, or 2 to 4.

[0050] Suspensibility of pregelatinized starch in an aqueous medium is assessed by introducing 5 g of starch (unprepared) into a 250 ml beaker containing 95 g of 1% (w/w) salt water. Members of the food quality assessment panel observe the settling rate of starch agglomerates for 10 seconds, compare the result with the images in FIG. 10 and determine the value of the deposition rate. The settling rate value may, for example, be at least 1 or at least 5, or be between 1 and 15 or between 5 and 15. Then the members of the food quality assessment panel mix for 1 minute with a small nozzle for whipping, at a moderate speed, a starch solution and evaluate the initial thickness, the number of floating particles, the area occupied by the floating particles, sediment (the amount of settled agglomerates at the bottom), lumpiness (large undissolved agglomerates in solution), granularity, phase separation and thickness through 3 minutes. After mixing, the amount of undissolved agglomerates is compared with the images in FIG. 11 to determine the amount of agglomeration, e.g. between 0 and 15.

[0051] The pregelatinized starches described herein may have different hydration rates. Rapid hydration can cause the pregelatinized starch to clump when suspended directly in an aqueous medium, but clump formation can be minimized by preslurrying the starch in other ingredients such as oil or sugar. In contrast, a slower hydration rate minimizes the formation of lumps from the pregelatinized starch when it is directly suspended in an aqueous medium. The person skilled in the art to which this invention relates is able to influence the suspension of the starch-containing raw material, for example, by changing the particle size of the starch-containing raw material (eg, by grinding after drum drying).

[0052] In some embodiments, as described below, the pregelatinized starch is mechanically resistant. Mechanical resistance is measured by comparing sedimentation volume and starch solubility values before and after mechanical action. In some desirable embodiments, as described below, the volume of sedimentation after mechanical action increases by no more than 25%, or even no more than 10%. In some desirable embodiments, as described below, the volume fraction of solutes after mechanical action increases by no more than 25%, or even no more than 10%. In some embodiments, as described below, the starch, after mechanical action, has a degree of fragmentation of no more than 50%, such as no more than 30%, or even no more than 10%. In some such embodiments, "mechanical action" is a treatment in a Waring homogenizer (Model 51BL32) at 30 V for forty seconds. The starch may optionally be cooked (eg under RVA conditions) prior to mechanical action.

[0053] The pregelatinized starches described herein can be produced with relatively low color. For example, in some embodiments, the pregelatinized starches as described below have a yellowness index of less than 10, such as 3 to 10 or 5 to 10. In some desired embodiments, the yellowness index is less than 8 (e.g. ., from 3 to 8 or from 5 to 8). The yellowness index is calculated in accordance with ASTM E-313. Moreover, the pregelatinized starches described herein can be obtained with a high degree of gloss. Gloss can be determined by comparison with standard photo papers (Gloss 3: Kodak Photo Paper, barcode 04177174332; Gloss 7: Kodak Ultra Premium Photo Paper, barcode 04177183398; Gloss 11: Kodak Premium Photo Paper with top laminate. Kodak Premium Photo Paper, barcode code 04177103438).

[0054] In addition, the pregelatinized starches described herein can be made with low flavor so that they do not noticeably affect the taste of the food product in which they are found.

[0055] In some embodiments described herein, the pregelatinized starches are not chemically modified. For example, in some embodiments, pregelatinized starches, as described below, can be made without various conventional chemical modifiers used to make conventional modified and/or cross-linked starches. Accordingly, in some desired embodiments, pregelatinized starches, as described below, may be labeled or labeled as "artificial ingredients" free starches. For example, in some embodiments, the pregelatinized starch, as described below, is not hydroxypropylated. In some embodiments, the pregelatinized starch, as described below, is not acetylated. In some embodiments, the pregelatinized starch, as described below, is not carboxymethylated. In some embodiments, the pregelatinized starch, as described below, is not hydroxyethylated. In some embodiments, the pregelatinized starch, as described below, is not phosphated. In some embodiments, the pregelatinized starch, as described below, is not succinated (i.e., not octenyl succinated). In some embodiments, the pregelatinized starch, as described below, is not cationic or zwitterionic.

[0056] Similarly, in some embodiments described herein, pregelatinized starches can be made without the use of chemical crosslinking modifiers commonly used for starch crosslinking. For example, in some embodiments, the pregelatinized starch, as described below, is not phosphate crosslinked (ie using phosphorus oxychloride or metaphosphate). In some embodiments, the pregelatinized starch, as described below, is not cross-linked with adipate. In some embodiments, the pregelatinized starch, as described below, is not cross-linked with epichlorohydrin. In some embodiments, the pregelatinized starch, as described below, is not cross-linked with acrolein.

[0057] In accordance with the present invention, pregelatinized starch (eg, having the yellowing characteristics described above) can be obtained in some embodiments without the use of other harsh chemicals known in the art to which this invention pertains. For example, in some embodiments, the pregelatinized starch, as described below, is not decolorized or oxidized with peroxide or hypochlorite. Of course, in other embodiments, peroxide or hypochlorite can be used to give the pregelatinized starches described herein a more pleasing color intensity.

[0058] In some embodiments, the implementation of the present invention pregelatinized starches can be obtained without dextrinization and, as such, they do not contain significant amounts of repolymerized branched chains, typical of dextrins. Accordingly, in such embodiments, the pregelatinized starch as described below is substantially free of 1,2- and 1,3-branching (eg, less than 1% each). Such branching is determined by the method of nuclear magnetic resonance, which is known to a person skilled in the art to which this invention relates.

[0059]

[0060] The pregelatinized starches of the present invention may have various viscosities as measured by a rapid viscosity analyzer (RVA) using the method described above. For example, in some embodiments, the pregelatinized starch as described below has a measured RVA viscosity of 50 to 1500 centipoise. In some embodiments, the viscosity measured by the RVA method is 50 to 1000 cps, 50 to 850 cps, 50 to 700 cps, 50 to 500 cps, 50 to 400 cps, 50 to 300 cps, 50 up to 200 cps, 100 to 1100 cps, 100 to 1000 cps, 100 to 850 cps, 100 to 700 cps, 100 to 500 cps, 100 to 400 cps, 100 to 300 cps, 200 to 1100 cP, 200 to 1000 cP, 200 to 850 cP, 200 to 700 cP, 200 to 500 cP, 400 to 1100 cP, 400 to 1000 cP, 400 to 850 cP, 400 to 700 cP, 600 to 1100 cps, 600 to 850 cps, 700 to 1500 cps, or 700 to 1300 cps. Viscosity is measured with an RVA analyzer in a phosphate buffer solution having a pH of 6.5 and 5% solids and 1% NaCl at a stirring speed of 160 rpm. The initial temperature in the analysis is 50 °C, and then the temperature is linearly raised to 90 °C for 3 minutes and maintained at 95 °C for 20 minutes, then the temperature is linearly reduced to 50 °C for 3 minutes and maintained at 50 °C C for 9 minutes and then measure the viscosity. In particular, when the maximum viscosity of the starch paste is periodically displayed for about 2 to 5 minutes, the final measured viscosity is higher than the maximum viscosity of the starch paste. When the maximum viscosity of the starch paste is not present, the viscosity during exposure at 95°C remains uniform or increases. In some embodiments, in a viscosity experiment, the starch exhibits a viscosity reduction of less than 3%, less than 2%, or even less than 1% during exposure at 95°C.

[0061] In some embodiments, the pregelatinized starches of the invention substantially keep the particles intact during cooking. In the context of this document, the degree of particle damage is determined by: cooking starch having a solids content of 5% in saline buffer solution by suspending the container containing the suspension in a water bath at 95 °C; and stirring with a glass rod or a metal laboratory spatula for 6 minutes; then by covering the container and holding the starch paste at 95 ° C for an additional 20 minutes, and then cooling the starch paste to room temperature. After this cooking method, swollen but intact particles can be observed under a microscope. Those skilled in the art to which this invention pertains will appreciate that slight deviations from the natural state are allowed. For example, in some embodiments, the implementation of the pregelatinized starches, as described below, no more than 30% of the starch particles do not remain intact during cooking (ie, as described above). In some such embodiments, no more than 20% or even no more than 10% of the starch particles do not remain intact during cooking (ie, as described above). One skilled in the art to which this invention pertains is able to determine whether the starch particles remain intact by examining them under a microscope (eg, staining), as is customary in the art to which this invention pertains. A comparison can be made between the starchy feed suspended in buffer immediately before and after RVA cooking to determine what proportion of the particles remain substantially intact. In some embodiments, the pregelatinized starches, as described below, are substantially digestible. For example, in some embodiments, pregelatinized starches, as described below, have a fiber content of less than 10%, measured in accordance with AOAC 2001.03. In some specific embodiments, the fiber content is less than 5% or even less than 2%.

[0062] Thus, the pregelatinized starches of the present invention can be produced in a low-cost process with good processing stability and the ability to provide non-cohesive instant thickening, which have a low color and are not labeled as "modified" or as "E-classified" (i.e. . meaning modification).

[0063] Accordingly, another aspect of the present invention is the process described herein for preparing pregelatinized starch. The method includes: obtaining a cross-linked non-gelatinized starch with moistening in an aqueous medium; and tumble drying the moistened, cross-linked, non-gelatinized starch under conditions sufficient to pregelatinize the starch, eg, to the extent described above with respect to the pregelatinized starches of the invention. In some such embodiments, the cross-linked, non-gelatinized starch is not stabilized, eg, by acetylation or hydroxypropylation as described above, against the pregelatinized starches of the invention. In some such embodiments, the cross-linked, non-gelatinized starch is not cross-linked, eg, with phosphate or adipate, as described above for the pregelatinized starches of the invention. The cross-linked, non-gelatinized starch may be any of the starches described above. Those skilled in the art to which this invention pertains can use other tumble drying methods to produce the starches described herein.

[0064] The crosslinked non-gelatinized starch from which the pregelatinized starches of the invention are derived can be produced in a variety of ways. You can use different types of starch raw materials (eg, corn starch, wheat starch, rice starch, tapioca starch or any other types of starches described here). The starch feedstock may be pretreated, for example, to reduce the amount of lipids and/or protein present in the starch, as is customary in the art to which this invention pertains.

[0065] In some embodiments, cross-linked, non-gelatinized starches are prepared by the methods described in International Patent Application No. WO 2013/173161, the contents of which are hereby incorporated by reference in their entirety. Thus, the process for preparing the starches described herein includes:

[0066] a) heating the previously ungelatinized starch feedstock in an alcoholic medium in the presence of a base at a temperature of at least 35°C;

[0067] b) neutralizing the base with an acid;

[0068] c) separating the cross-linked non-gelatinized starch from the alcohol medium; and

[0069] d) removal of the alcohol solvent from the cross-linked non-gelatinized starch, eg by heat or steam.

[0070] The alcohol medium typically contains at least one alcohol, in particular a C ₁ -C ₄ monoalcohol, such as methanol, ethanol, n-propanol, isopropanol, n-butanol, t-butyl alcohol, and the like. One or more other substances may be present in the alcoholic medium, such as non-alcoholic organic solvents (especially those miscible with alcohol) and/or water. However, in one embodiment of the method, the alcohol medium does not contain any solvent other than alcohol and optionally water. For example, the use of aqueous solutions of alcohol is advantageous. The alcohol medium may contain, for example, from 30 to 100 wt.% alcohol (eg ethanol) and from 0 to 70 wt.% water. In one embodiment, the alcohol medium contains from 80 to 96 wt.% alcohol (eg, ethanol) and from 4 to 20 wt.% water, and the total amount of alcohol and water is 100%. In another embodiment, the alcohol medium contains from 90 to 100 wt.% alcohol (eg, ethanol) and from 0 to 10 wt.% water, and the total amount of alcohol and water is 100%. In other embodiments, no more than 10 wt.% or no more than 15 wt.% water is present in the alcoholic medium. The volume of alcohol medium relative to starch is not critical, but usually, for convenience and ease of handling, a sufficient volume of alcohol medium is used to produce a stirrable and/or pumpable slurry. For example, the weight ratio of starch:alcohol medium may be from about 1:2 to about 1:6.

[0071] Some methods use at least some processing agent (base and/or salt) by heating the ungelatinized starch feedstock in an alcoholic medium. However, the advantage, in contrast to previously known starch modification methods, is that large amounts of processing agent (relative to starch) are not used to effectively cross-link the starch. This simplifies the downstream processing of crosslinked starches and reduces potential manufacturing costs. Typically, at least 0.5 wt.% of the processing agent is used (based on the dry weight of the starch used), although in other embodiments, at least 1 wt.%, at least 2 wt.%, at least 3 wt.%, at least 4 wt.% or at least 5 wt.% of the processing agent. For economic reasons, usually use no more than 10 wt.% or 15 wt. % processing agent.

[0072] Typically, the mixture of starch, alcohol medium and processing agent is a suspension. In some embodiments, it seems desirable to adjust the pH of the slurry to a certain value. Measuring the pH value in such a suspension can be difficult due to the presence of alcohol. In an embodiment where a slurry made by adding a base is desired, the appropriate amount of base can be determined by counting the slurry of starch in deionized water alone and then increasing to the actual volume while maintaining the same ratio of base to starch.

[0073] The suspension may, for example, be neutral (pH 6 to 8) or basic (pH greater than 8). In one embodiment, the pH of the suspension is at least 6. In another embodiment, the pH of the suspension is at least 7. In yet another embodiment, the pH of the suspension is not greater than 12. In other embodiments, the pH of the suspension is is 6-10, 7.5-10.5 or 8-10. In still some embodiments, the pH of the suspension is 5-8 or 6-7.

[0074] Treatment of the starch treating agent with alcohol can be carried out first by placing the starch in an alcoholic medium and then by adding the treating agent (eg, base and/or salt). In addition, the processing agent may first be mixed with the alcohol environment and then react with the starch. The treating agent can be obtained naturally, for example, by separately adding a base and an acid, which react to form a salt that acts as a treating agent.

[0075] Suitable bases for use in the process include, but are not limited to, alkali metal and alkaline earth metal hydroxides, in particular potassium hydroxide, calcium hydroxide, and sodium hydroxide.

[0076] Suitable salts for use in these methods are: water-soluble substances that ionize in an aqueous solution to form a substantially neutral solution (ie, a solution having a pH of 6 to 8). Particularly useful are salts containing alkali metals, as well as salts of organic acids (e.g. sodium or potassium salts), in particular itaconic acid, malonic acid, lactic acid, tartaric acid, citric acid, oxalic acid, fumaric acid, aconitic acid, succinic acid, oxalosuccinic acid, glutaric acid, ketoglutaric acid, malic acid, fatty acids, and mixtures thereof.

[0077] Mixtures of different processing agents may be used. For example, it is possible to heat starch in an alcoholic medium in the presence of at least one base and at least one salt.

[0078] The starch, alcohol medium and processing agent are heated for some time at a temperature sufficient to obtain the desired degree of starch crosslinking. Generally speaking, temperatures above room temperature (ie, 35°C or higher) should be used. At the same time, the use of very high temperatures should be avoided. The temperature may be, for example, from 35°C to 200°C. Temperatures usually sufficient are: 100°C to 190°C, 120°C to 180°C, or 130°C to 160°C, or 140°C to 150°C. The heating time is usually at least 5 minutes, but not more than 20 hours, and usually from 40 minutes to 2 hours. In general, the desired degree of starch crosslinking is achieved more rapidly as the heating temperature is increased.

[0079] Specific conditions, processing time, processing temperature and proportions of the components of the mixture of starch, alcohol medium and processing agent are usually chosen so that there is no significant gelatinization of the starch. That is, as described above, the starch remains pre-gelatinized.

[0080] In case the temperature chosen for the heating step exceeds the boiling point of one or more components of the alcohol medium, heating in a tank or other container, which may be pressurized, is advantageous. Processing should be carried out in a limited area in order to keep the alcohol medium in a liquid state. Additional overpressure may be used, but is generally not necessary. Suspension of starch in an alcoholic medium together with a processing agent under conditions of elevated temperature and pressure for a time sufficient to change the viscosity parameters of starch is allowed. This treatment may be carried out batchwise in a stirred tank reactor or continuously in a tubular reactor, although other suitable treatment methods will be apparent to those skilled in the art to which this invention pertains. In another embodiment, the starch may be a bed within a tubular reactor in which a mixture of alcohol medium and processing agent is passed through the bed (optionally continuously) while maintaining the desired temperature in the bed to allow crosslinking of the starch.

[0081] In embodiments in which the treating agent is a base, the mixture of starch, alcohol medium and base, after completion of the heating step, may be combined with one or more acids to neutralize the base. Suitable acids for this neutralization step include, but are not limited to, carboxylic acids, in particular itaconic acid, malonic acid, lactic acid, tartaric acid, oxalic acid, fumaric acid, aconitic acid, succinic acid, oxalosuccinic acid, glutaric acid, ketoglutaric acid, malic acid, citric acid, fatty acids and mixtures thereof, as well as other types of acids, in particular uric acid. If the cross-linked starch is intended to be used as a food ingredient, then the acid should be selected from the acids that are allowed for such use in accordance with the applicable regulations. Generally, a sufficient amount of acid is added to lower the pH of the mixture to about neutral or slightly acidic, such as about 5 to about 7 or about 6 to about 6.5.

[0082] The acid neutralization reaction can be carried out at any suitable temperature. In one embodiment, the starch slurry, base, and alcoholic medium are cooled from heating temperature to about room temperature (e.g., about 15°C to about 30°C) before mixing with the acid to be used in the neutralization reaction. After that, the neutralized mixture is further processed, as described below, to separate the cross-linked starch from the alcohol environment. However, in another embodiment, the base neutralization reaction is followed by additional heating of the starch slurry. It has been found that such additional heating is able to change the rheological properties of the resulting crosslinked starch compared to the viscosity parameters of starch prepared in a similar manner, but which has not been subjected to heat after neutralization of the base.

[0083] In general, such an additional heating step is preferably carried out at temperatures above room temperature (i.e., 35° C. or higher). At the same time, the use of very high temperatures should be avoided. The temperature may be, for example, from 35°C to 200°C. Generally, temperatures ranging from 100°C to 190°C, 120°C to 180°C, or 130°C to 160°C, or 140°C to 150°C are usually sufficient. The heating time is usually at least 5 minutes, but not more than 20 hours, and usually from 40 minutes to 2 hours.

[0084] The mixture of starch and alcohol medium is processed so as to separate the starch from the alcohol medium. For this purpose, conventional methods for extracting solids from liquids, such as filtration, decantation, sedimentation or centrifugation, can be used. The separated starch is optionally washed in additional alcohol medium and/or alcohol and/or water to remove any unwanted soluble impurities. In one embodiment, the base neutralization reaction is carried out by washing the isolated starch with an acidified liquid medium. Drying the separated starch will give the crosslinked, pregelatinized starch grains in accordance with the present invention. Drying can be carried out at a moderately elevated temperature (eg 30°C to 60°C) in a suitable device such as an oven, fluidized bed reactor, dryer or mixer. Vacuum and/or gas purge (eg nitrogen purge) can be used to facilitate the removal of volatiles (eg water, alcohol) from starch. The resulting dried, cross-linked, non-pregelatinized starches may be pulverized, ground, crushed, screened, screened, or processed in any other similar manner to obtain the desired size of the agglomerates. In one embodiment, the crosslinked starch is a free flowing agglomerate.

[0085] In one embodiment, the starch is subjected to solvent removal at a significantly higher temperature (eg, greater than 80°C or greater than 100°C or greater than 120°C). However, excessively high temperatures should be avoided as they may cause the starch to break down or discolor. Such a step not only reduces the amount of residual solvent (alcohol) in the product, but also has the unexpected added benefit of increasing the degree of crosslinking of the starch. The temperature for removing the solvent may be from about 100°C to about 200°C. Typical temperatures are temperatures ranging from 120°C to 180°C or from 150°C to 170°C. Solvent removal can be carried out in the presence or absence of steam. Steaming has been found to have the advantage of minimizing the degree of starch discoloration that would otherwise occur at such an elevated temperature. In one embodiment, steam is passed through a bed or cake of cross-linked waxy starches based on corn, wheat, or tapioca. The methods for removing solvent from starch described in US Pat. No. 3,578,498 are incorporated herein by reference in their entirety and may be adapted for use. After steaming, the cross-linked waxy starches based on corn, wheat or tapioca are dried to reduce the residual moisture content (eg by heating in an oven at about 30°C to about 70°C or in a fluidized bed reactor).

[0086] In one embodiment, the treated starch recovered from the alcoholic medium is first brought to a total volatile content of no more than about 35 wt.% or no more than about 15 wt.%. This is achieved by first drying the extracted starch in air or in an oven at moderate temperature (eg 20°C to 70°C) to the desired initial volatile content. Live steam is then passed through the dried starch, keeping the temperature of the system above the dew point of the steam. A fluidized bed reactor may be used to carry out such a solvent removal step with steam.

[0087] In general, the solvent removal step is desirably carried out under conditions effective to obtain a residual alcohol content of less than 1% by weight or less than 0.5% by weight or less than 0.1% by weight of the crosslinked pregelatinized starches. .%.

[0088] After the solvent removal step, the crosslinked pre-gelatinized starches are washed with water and then re-dried to further improve color and/or taste and/or reduce moisture content.

[0089] Of course, one skilled in the art to which this invention pertains can use other methods to obtain a cross-linked pregelatinized starch. The starch raw material can, for example, be subjected to pH adjustment and heating. The pH adjustment is carried out by reacting the pH adjusting agent with starch; examples of pH adjusting agents are: formic acid, propionic acid, butyric acid, oxalic acid, lactic acid, malic acid, citric acid, fumaric acid, succinic acid, glutaric acid, malonic acid, tartaric acid, itaconic acid, aconitic acid, oxalosuccinic acid, ketoglutaric acid, fatty acids and carbonic acid, as well as their salts (eg potassium and/or sodium salts, which can be obtained naturally by acid neutralization). The pH adjusting agent is capable of reacting with the starch feedstock in any convenient manner, e.g., as a liquid suspension (e.g., in water, alcohol as described above, including ethanol or isopropanol, and including an aqueous solution of alcohol, in particular, an aqueous solution of ethanol or other solvent) in dry or wet form (e.g. in water mist, mist of an aqueous solution of ethanol or other solvent) or in the form of a moistened starch dough (e.g. with water, an aqueous solution of ethanol or other solvent). In the case of using an alkali metal salt and an acid, the salt can be obtained in separate steps under natural conditions, for example by adding an acid and an alkali metal hydroxide or carbonate.

[0090] pH adjustment is performed to obtain different pH values. For example, in some embodiments, and as described in WO 2013/173161, pH adjustment is performed to obtain pH values between 7 and 10. In other alternative embodiments, pH adjustment is performed to obtain pH values between 3 up to 7, for example, from 3 to 6, or from 3 to 5, or from 3 to 4, or from 4 to 7, or from 4 to 6, or from 4.5 to 7, or from 4.5 to 6, or 5 to 7, or 5 to 6, or about 3, or about 3.5, or about 4, or about 4.5, or about 5, or about 5.5, or about 6, or about 6, 5, or about 7. In the case of adjusting the pH value in the slurry, the pH value of the slurry is the significant pH value. If the pH value is adjusted in a substantially non-liquid form (eg in a dough or in a wet solid), the pH value of the solid containing 38% water is the significant pH value. The amount of pH adjusting agent relative to the amount of starch can vary and, for example, range from 0.05 to 30 wt.%, from 0.05 to 20 wt.%, from 0.05 to 10 wt.%, from 0.05 up to 5 wt.%, from 0.05 to 2 wt.%, from 0.05 to 1 wt.%, from 0.05 to 0.5 wt.%, from 0.2 to 30 wt.%, from 0 ,2 to 20 wt.%, from 0.2 to 10 wt.%, from 0.2 to 5 wt.%, from 0.2 to 2 wt.%, from 0.2 to 1 wt.%, from 1 e 30 wt.%, 1 to 20 wt.%, 1 to 10 wt.%, 1 to 5 wt.%, 5 to 30 wt.% or 5 to 20 wt.% in terms of dry matter . It is desirable that the pH adjusting agent be intimately mixed with the starch feedstock. This will require different process modes depending on the form in which the pH value is adjusted. If the pH value is adjusted in slurry, then simply stirring the slurry for a few minutes will suffice. If the pH value adjustment is done in a drier form (eg in a wet solid or dough), then more extensive interaction procedures will be required. For example, if a solution of a pH adjusting agent is sprayed onto a dry starch feedstock, mixing for about 30 minutes and then storage for at least several hours will be required. It is necessary to ensure uniform distribution of the pH adjusting agent in the starch at the level of the starch grains to ensure uniform crosslinking.

[0091] Following interaction of the pH adjusting agent with starch, the starch may be subjected to heat (ie, in contact with the pH adjusting agent). Starch can be heated in various forms. For example, starch can be heated: in an alcoholic suspension or a non-aqueous solvent suspension (eg under pressure if the boiling point of the solvent is not higher than the heating temperature); in a starch dough, water and a non-aqueous solvent to suppress the swelling of starch grains (eg as described in WO 2013/173161); or in a dry state (the solvent is removed by conventional means, in particular by filtration, centrifugation and/or thermal drying, as described above in relation to WO 2013/173161). The starch is dried to a moisture level of less than 5% before further heating. Relatively low temperatures are used for such drying, for example between 40 and 80°C, or between 40 and 60°C, or about 50°C. Vacuum may be used for drying. The starch can be dried during the heating process (see below) without using a separate drying step.

[0092] Dried starch can be heated at temperatures ranging from 100 to 200°C. In some methods, for example, the heating temperature is from 120 to 160 °C. In other methods, the heating temperature is 120 to 180°C, or 120 to 160°C, or 120 to 140°C, or 140 to 200°C, or 140 to 180°C, or 140 to 160°C. C, or from 160 to 200 °C, or from 160 to 180 °C, or from 180 to 200 °C. Starch can be heated many times. The duration of starch heating can be from 20 seconds to 20 hours. Typically, the heating time is from 10 minutes to two hours. More crosslinking may require longer heating times and/or higher heat treatment temperatures. It is advisable to subject the substance to uniform heating. The starch can be heated under pressure to maintain the desired moisture content, or heated in a fluidized bed reactor or the like.

[0093] Some of the methods described herein can be carried out, for example, without the use of alcohol in a liquid medium in interaction with a pH adjusting agent. In some particularly useful methods, water is used as the pH-adjusting medium. Accordingly, in some desirable embodiments, the cross-linked corn, wheat, or tapioca-based waxy starch contains less than 500 ppm. alcohol solvent, e.g. less than 500 ppm ethanol. In various embodiments, the crosslinked corn, wheat, or tapioca based waxy starch contains less than 100 ppm, less than 50 ppm, less than 10 ppm, less than 5 ppm, or less than 1 ppm alcohol solvent, for example, less than 100 ppm, less than 50 ppm, less than 10 ppm, less than 5 ppm. or less than 1 ppm ethanol.

[0094] The heated starch is allowed to cool and is then used as is or further processed as is customary in the art to which this invention pertains. For example, starch is washed to give it a whiter color and a more pleasant taste. When using a non-aqueous solvent, more solvent may need to be removed. When relatively low levels of pH adjusting agent are used, the final product is able to achieve acceptable pH and ash without further washing.

[0095] Another aspect of the present invention is a pregelatinized starch obtained by the method described here.

[0096] In another aspect, the present invention is a method for preparing a food product, comprising: suspending pregelatinized starch in a food product, as described herein. Suspension can be carried out at various temperatures. Notably, since the starch is pregelatinized, the suspension does not need to be carried out at high temperatures. Accordingly, in some embodiments, the pregelatinized starch is suspended in the food product at a temperature not higher than 95°C, eg, not higher than 90°C, not higher than 70°C, or even not higher than 50°C. In some embodiments of the methods as described below, the pregelatinized starch is suspended in the food product at a temperature of 15 to 95°C, e.g. 15 to 90°C, 15 to 70°C, 15 to 50°C. C, 15 to 30°C, 20 to 95°C, 20 to 90°C, 20 to 70°C or 20 to 50°C. Of course, the pregelatinized starch may be suspended in the food product at a different temperature, eg at higher temperatures than those described here. For example, in some cases, pregelatinized starches can be used in high sugar products for which the cooking temperature is very high. Pregelatinized starches promote hydration in the presence of sugar, which would otherwise prevent pregelatinized starches from being cooked in the food.

[0097] Suspension of the pregelatinized starch can be done in such a way that the starch grains remain substantially intact in the food product. For example, in some embodiments of the methods as described below, at least 50% (e.g., at least 75%, or even at least 90%) of the starch granules swell but do not substantially collapse upon suspension in a food product.

[0098] Another aspect of the present invention is a food product containing the starch described and suspended therein. It is preferred that the starch grains of the pregelatinized starch remain substantially intact in the food product. For example, in some embodiments of the methods as described below, at least 50% (e.g., at least 75%, or even at least 90%) of the starch granules swell but do not substantially collapse upon dispersion. in a food product.

[0099] The pregelatinized starches of the invention can be used in a variety of food products. For example, in some embodiments of the methods and food products as described below, the food product is a liquid. In some embodiments of the methods and food products as described below, the food product is an oil-containing food product. In some embodiments of the methods and food products as described below, the food product is: soup, gravy, sauce, mayonnaise, dressing (e.g., liquid or viscous salad dressing), filling (e.g., fruit filling, in particular , fruit filling with a high sugar content), jelly (eg jelly with whipped cream) or a dairy product (eg yogurt or cottage cheese). For example, the pregelatinized starches of the present invention can be used in a variety of ways in salad dressings, mayonnaises, and various other oil-in-water emulsions, such as cheese sauces, and high sugar fillings, such as pie fillings. The starches described here can be used in baked goods.

[00100] The starches described herein can also advantageously be used in dry mixes, eg instant dry mixes, in particular for food products such as soups, sauces and baked goods. Accordingly, another aspect of the invention is a dry mix containing one or more dry ingredients and the pregelatinized starch described herein (ie, in dry form).

[00101] The pregelatinized starches of the present invention may be useful in non-egg powdered food products, e.g., to impart egg powder properties, and accordingly, in some embodiments of methods and food products, as described below. , the food product does not contain egg powder.

[00102] The starches described herein can be used in a variety of food products. In some embodiments, in accordance with the present invention, starches and methods, the starch is used for food products selected from baked goods, breakfast cereals, anhydrous coatings (e.g., ice cream coating, chocolate), dairy products, confectionery, jams and jellies, drinks, fillings, pressed and sheet snacks, sweet jellies, energy bars, cheeses and cheese sauces, food and water-soluble films, soups, syrups, sauces, dressings, creams, glazes, buttercreams, watering syrups, tortillas, meats and fish, dried fruit, baby and nursery food, batter and breadcrumbs. The starches described here can be used in food for clinical nutrition. The starches described here can be used in pet food.

[00103] A person skilled in the art to which this invention pertains, based on food processing formulations, is able to quickly select the amount and type of starches required to impart the desired texture and viscosity to the finished food product. Typically, starch is used in an amount of 0.1 to 35% by weight, in particular 0.1 to 10% by weight, 0.1 to 5% by weight, 1 to 20% by weight, 1 up to 10 wt.%, or from 2 to 6.0 wt.% of the mass of the finished food product. The starches described here can also be used as premixes and dry mixes, e.g. in an amount ranging from 0.1 to 95%, from 0.1 to 80%, from 0.1 to 50%, from 0.1 to 30%, from 0.1 to 15%, from 0.1 to 10 %, 0.1 to 5%, 1 to 95%, 1 to 80%, 1 to 50%, 1 to 30%, 1 to 15%, 1 to 10%, 5 to 95 %, 5 to 80%, 5 to 50%, 5 to 30%, 20 to 95%, 20 to 80% or 20 to 50%.

[00104] The starches made in accordance with the present invention can have surprisingly high stability in certain food products. For example, in some embodiments, when the starch produced in accordance with the present invention is present in a food product along with sugar, it is able to provide increased stability. In other embodiments, when the starch prepared in accordance with the present invention is present in a food product along with a fatty acid or derivative thereof (eg, stearate), it is able to provide increased stability.

[00105] Example 1

[00106] A cross-linked starch having an RVA viscosity of 600-700 cps and a sedimentation volume of 26 ml/g, prepared as described herein, was dried to 37% dry matter in a Gouda Single Drum Dryer (Model E5/5) (500 mm x 500 mm) at 125 psi steam pressure. inch and a drum speed of 8 rpm in three different cycles (conducted over a period of eleven months, samples 2 and 3 were made nine and ten months later, respectively, than sample 1). Starch having an RVA viscosity of 614 cps and a sedimentation volume of 26 ml/g was used as the initial starch-containing raw material in sample 2. Starch having an RVA viscosity of 704 cps and a sedimentation volume of 26 ml/g was used as the initial starch-containing raw material in sample 3. For sample 1, a mixture of starch-containing raw materials was used. Starch-containing raw materials were ground with an ordinary knife. Data for the pregelatinized starches thus obtained are presented in the table below, and in FIG. 12 and 13, respectively, are the RVA plot and the RVA hydration plot for the three samples.

Example 1 Try one 2 3 Humidity (%) 4.50 4.41 1.70 pH 5.70 5.71 6.04 RVA - 5 min cP 340 416 410 RVA - 10 min cP 380 462 470 RVA - initial SP 410 487 509 RVA - final joint venture 727 698 739 RVA - Time to peak (min) fifteen fifteen fifteen USV-95°C (ml/g) 28.5 29.0 31.0 Solubles at 95°C (%) 12.0 13.5 USV-RT (ml/g) 25.0 25.5 24.5 Solubles RT (%) 9.6 10.8 RVA - Hydration 15 min cP 290 390 310 RVA - Hydration 1 hour cP 370 467 430 Retained on sieve 60 (%) 0.2 0.16 0.04 Retained on sieve 100 (%) 1.1 0.88 0.48 Retained on sieve 200 (%) 14.8 11.29 11.21 Passed by sieve 200 (%) 83.9 87.67 88.45

[00107] Samples 1 and 2 were submitted for organoleptic evaluation of their suspension and textural properties. On FIG. 14 shows the suspension properties of these two samples. Although the earlier batch (1) had slightly more sediment and floating particles than the newer batch, the difference is not significant.

[00108] Example 2

[00109] In another example, a cross-linked starch having an RVA viscosity of 243 and 405 cps and a sedimentation volume of 24 and 23 ml/g, respectively, obtained as described herein, was dried to 37% dry matter in a dryer with one Gouda drum (Model E5/5) (500 mm x 500 mm) at 125 psi steam pressure. inch and a drum speed of 8 rpm in three different cycles (conducted over a period of eleven months, samples 5 and 6 were made nine and ten months later, respectively, than sample 4). Starch having an RVA viscosity of 243 cps and a sedimentation volume of 24 ml/g was used as the initial starch-containing raw material in sample 5. Starch having an RVA viscosity of 405 cps and a sedimentation volume of 23 ml/g was used as the initial starch-containing raw material in sample 3. For sample 4, a mixture of starch-containing raw materials was used. Starch-containing raw materials were ground with an ordinary knife. Data for the pregelatinized starches thus obtained are presented in the table below, and in FIG. 15 and 16, respectively, are the RVA plot and the RVA hydration plot for the three samples.

Example 2 Try four 5 6 Humidity (%) 3.90 4.32 2.72 pH 5.70 5.64 5.91 RVA - 5 min cP 310 254 310 RVA - 10 min cP 340 289 350 RVA - initial SP 360 304 375 RVA - final joint venture 588 482 547 RVA - Time to peak (min) fifteen fifteen fifteen USV-95°C (ml/g) 28.0 27.5 29.0 Solubles at 95°C (%) 10.75 12.0 USV-RT (ml/g) 24.0 23.0 24.0 Solubles RT (%) 9.11 8.5 RVA - Hydration 15 min cP 250 210 230 RVA - Hydration 1 hour cP 300 247 308 Retained on sieve 60 (%) 0.3 0.68 0.08 Retained on sieve 100 (%) 1.1 1.96 0.42 Retained on sieve 200 (%) 16.4 12.47 10.60 Passed by sieve 200 (%) 82.2 84.89 88.58

[00110] Samples 4 and 5 were submitted for organoleptic evaluation of their suspension and textural properties. On FIG. 17 shows the suspension properties of these two samples. Although the earlier batch (4) had slightly more sediment and floating particles than the newer batch, the difference is not significant.

[00111] Example 3

[00112] The starch of the present invention and conventional modified food starch were used separately to make whipped cream jelly. The line-up for the party is shown below:

% Gram Sucrose, special grinding 26.60 1064.06 Water 63.77 2550.72 canola oil 3.26 130.29 STARCH 5.97 238.84 Titanium dioxide 0.10 4.06 sodium benzoate 0.10 4.06 Sorbic acid 0.10 4.06 Vanilla flavor * 0.06 2.46 Lemon acid 0.03 1.30 Color * 0.00 0.14 100.00 4000.00 *Flavour: Takasago Natural Creamy Vanilla (TAK-120765) *Color: GFS Egg Shade

[00113] The butter is mixed with the sucrose with a whisk in a Hobart mixer on speed 2 for two minutes. The remaining dry ingredients were premixed and added to the oiled sucrose with stirring on second speed for an additional two minutes. Hot water was added slowly with stirring at speed one for one minute. Stirring was continued for four minutes at second speed, after which the cream was stored in the refrigerator. The results of texture analysis are shown in FIG. 18. The starch of the present invention has good thickening power, good gloss and low graininess comparable to modified food starch. In addition, the color intensity was very low, much lower than that of whipped cream jelly made with conventional starch without "artificial ingredients" and exhibiting a low yellowing index of the starch of the present invention.

[00114] The starch of the invention (Sample 6) and conventional modified food starch were used in a viscous salad dressing. The line-up for the party is shown below:

% Gram Soybean oil 38.70 3096.00 Water 37.79 3023.20 Vinegar (120 grains) 7.70 616.00 Egg yolk, pasteurized, frozen, 10% salt 3.50 280.00 STAR-DRI ^® 42C Dry corn syrup 4.10 328.00 ^ISOSWEET® 100 HFCS 3.75 300.00 Starch 3.25 260.00 Salt 0.82 65.60 Xanthan gum, 200 mesh 0.25 20.00 Potassium sorbate 0.14 11.20 100.00 8000.00

To prepare the dressing, a Hobart mixer was used in which Isosweet® 100 and water were added to the bowl. The dry mixture of STAR-DRI® 42C, salt and potassium sorbate was added to the bowl with stirring and suspended. The xanthan gum was suspended with a small amount of oil and added to the bowl, allowing it to absorb water for five minutes. Then vinegar was added. The starch was suspended with a small amount of oil and added to the bowl, and stirring was continued for 5 minutes to absorb water into the starch-containing raw material. Then the egg yolk was added. The rest of the oil was added slowly to form a pre-emulsion. The final emulsion was obtained by passing the starch-containing raw material through a colloid mill. The results of texture analysis are shown in FIG. 19. The starch of the present invention has good thickening power, good gloss and low graininess comparable to modified food starch.

[00115] The starch of the invention (Sample 3) and conventional modified food starch were used in a high solids fruit filling. The line-up for the party is shown below:

Component % Gram ISOSWEET® 5500 57.56 2302.40 STARCH 5.25 210.00 Water 11.78 471.20 Raspberry flavor 0.30 12.00 KRYSTAR® 300 24.85 994.00 Apple acid 0.10 4.00 Lemon acid 0.10 4.00 red dye 0.06 2.40 100.00 4000.00

To prepare the filling, a Hobart mixer was used with Isosweet® 5500 added to the bowl. The starch was added slowly with stirring at speed 1 until the starch was completely suspended (2-4 minutes). Added flavors, colors and water, and the mixture was stirred for 1 minute at speed 1. The mixture was left alone until thickened. The premixed KRYSTAR® 300 and acidifiers were added and the mixture was stirred until smooth. The results of texture analysis are shown in FIG. 20. The starch of the present invention has good thickening power, good gloss and low graininess comparable to modified food starch.

[00116] The details shown herein are provided by way of example and for purposes of illustrative discussion of various aspects and embodiments of starch-containing raw materials and methods for carrying out the present invention, and are presented as most useful and easily understood for describing the principles and conceptual aspects of the invention. In this regard, there is no attempt to show the details of the preparation of starches and the methods described in this document in more detail than is necessary for understanding the principles, and the description, together with drawings and/or examples, shows those skilled in the art to which this invention pertains how diverse their implementation in practice. Thus, before describing the disclosed starch-containing raw materials and methods, it should be understood that the aspects described herein are not limited to specific embodiments, devices, or layouts, and as such are subject to change. It should also be understood that the terminology used herein is only intended to describe specific aspects and, unless otherwise indicated, is not intended to limit the scope of the invention.

[00117] The use of definite and indefinite articles and like referents in the context of describing starch-containing raw materials and methods (especially in the context of the following claims) should be construed to cover the singular and plural forms, unless otherwise indicated or clearly contradicted by the context. The value ranges listed in this document are generally intended as a quick reference when referring to each individual range value. Unless otherwise noted, each individual value is included in the specifications as if it were listed separately in this document. As used herein, ranges may be expressed as a number from one particular value and/or to another particular value. When such a range is expressed, the other expression includes numbers from one particular value and/or to another particular value. Similarly, when values are expressed as approximate values using the preceding term "about", it will be understood that this particular value constitutes a different expression. Further, it is clear that the endpoints of each of the ranges are significant both with respect to the other endpoint and independent of the other endpoint.

[00118] All methods described herein can be performed in any suitable order, unless otherwise indicated here, or otherwise clearly contradicts the context. The use of any examples or exemplary language provided herein (e.g., "in particular") is for the most part intended to better illuminate the starch feedstock and methods disclosed and is not intended to limit the scope of the starch feedstock and methods otherwise disclosed. None of the language in the specification should be construed as indicating any unclaimed element as being essential to the practice of the invention.

[00119] Unless the context clearly requires otherwise, throughout the description and claims, the words "comprises", "comprising", and the like are to be construed in an all-encompassing sense, and not in an exclusive or exhaustive sense, that is, in the sense of "including, but not limited." Words using singular or plural are also plural and singular, respectively. In addition, the words "here", "above" and "below" and words of similar meaning used in this application should refer to this application as a whole and not to any specific parts of the application.

[00120] One skilled in the art to which this invention pertains will appreciate that each embodiment disclosed herein may contain, consist essentially of, or consist of its particular claimed element, step, ingredient, or component. In the context of this document, the transitional term "comprise" or "comprises" means, includes, but is not limited to, and allows the inclusion of unspecified elements, steps, ingredients or components, even in large quantities. The transitive phrase "consisting of" excludes any element, step, ingredient or component not specified. The transitive phrase "consisting essentially of" limits the scope of the embodiment to the specified elements, steps, ingredients, or components, and those that do not materially affect the embodiment.

[00121] Unless otherwise indicated, all numbers expressing amounts of ingredients, properties such as molecular weight, reaction modes, etc. used in the specification and claims are to be understood in all cases with the limitation "about". Accordingly, unless otherwise indicated, the numerical parameters set forth in the description and the accompanying claims are approximate values that may vary depending on the desired properties to be obtained for starch-containing raw materials and methods for carrying out the invention. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should at least be construed in terms of the number of significant digits indicated and by applying normal rounding techniques.

[00122] Although the numerical ranges and parameters defining the broad scope of the disclosure are approximate, the numerical values set forth in the specific examples are given as accurately as possible. However, any numerical value by its nature contains certain errors that inevitably arise as a result of the standard deviation found in the corresponding experimental measurements.

[00123] The groupings of alternative elements or embodiments of starch-containing raw materials and methods disclosed herein should not be construed as limitations. Each group member may be referred to and claimed individually or in any combination with other group members or other elements presented here. It is contemplated that one or more members of the group may be included or excluded from the group for reasons of convenience and/or patentability. In any such inclusion or deletion, the specification is deemed to contain the amended group.

[00124] Some embodiments of methods and starch-containing raw materials are described here. Variations of these described embodiments will become apparent to those skilled in the art to which this invention pertains upon reading the foregoing description. The inventors of the present invention expect those skilled in the art to use such embodiments as needed, and hope that starch-containing raw materials and methods of implementation will be used differently than specifically described herein. Accordingly, this invention includes all modifications and equivalents of the subject matter set forth in the claims appended to this document in accordance with applicable law. In addition, any combination of the above elements in all their possible variations is covered by this description, unless otherwise indicated or otherwise clearly contradicts the context.

[00125] In addition, numerous references to patents and printed publications are made throughout this specification. The contents of each of the cited references and printed publications are hereby incorporated by reference in their entirety.

[00126] In conclusion, it should be understood that the embodiments of the methods and materials disclosed herein are illustrative of the principles of the present invention. Other modifications that may be used are within the scope of the present invention. Thus, by way of example, and not limitation, alternative forms of starch-containing raw materials and methods for carrying out the present invention may be used in accordance with the ideas set forth herein. Accordingly, the present invention is not limited to the disclosure shown and described above.

Claims (25)

1. Pre-gelatinized starch having: not more than 15 wt. % soluble substances; yellowing index not exceeding 10, measured according to ASTM E313; and a sedimentation volume of 20 to 45 ml/g; wherein the pregelatinized starch is in the form of agglomerates containing starch particles; wherein the pregelatinized starch agglomerates are in flat form and each has a thickness of not more than 1/3 of each of the length and width of the agglomerate. 2. Pregelatinized starch according to claim 1, which is tumble dried starch. 3. Pregelatinized starch according to claim 1 or 2, wherein at least 50% of the starch particles swell but do not fragment when treated in water at 95°C. 4. Pregelatinized starch according to any one of paragraphs. 1-3 having a sedimentation volume of 20 to 30 ml/g. 5. Pregelatinized starch according to any one of paragraphs. 1-4, having no more than 10 wt. % solubles. 6. Pregelatinized starch according to any one of paragraphs. 1-4, having no more than 5 wt. % solubles. 7. Pregelatinized starch according to any one of paragraphs. 1-6 having a viscosity of 50 to 1500 cps in the RVA test. 8. Pregelatinized starch according to any one of paragraphs. 1-7, wherein at least 90% of the pregelatinized starch agglomerates are non-round. 9. Pregelatinized starch according to any one of paragraphs. 1-8, in which at least 90 wt. % pregelatinized starch is in the form of separate sheet-like or flaky agglomerates, each of which has a thickness of not more than 1/2 of the length and width of the agglomerate. 10. Pregelatinized starch according to any one of paragraphs. 1-9, which is not chemically modified. 11. Pregelatinized starch according to any one of paragraphs. 1-9 which is not hydroxypropylated, acetylated, carboxymethylated, hydroxyethylated, phosphated, succinated, cationic or zwitterionic, phosphate crosslinked, adipate crosslinked, epichlorohydrin crosslinked, acrolein crosslinked. 12. Pregelatinized starch according to any one of paragraphs. 1-11 which is not a discolored or oxidized peroxide or hypochlorite. 13. Pregelatinized starch according to any one of paragraphs. 1-12 which is not dextrinized and lacks 1,2 and 1,3 branches. 14. Pregelatinized starch according to any one of paragraphs. 1-13 having less than 10% fiber. 15. Pregelatinized starch according to any one of paragraphs. 1-14, which is corn starch. 16. Pregelatinized starch according to any one of paragraphs. 1-14, which is tapioca starch or cassava starch. 17. The method of obtaining pre-gelatinized starch according to any one of paragraphs. 1-16 using a drum dryer comprising at least a rotatable hollow cylinder comprising: heating the inner surface of the hollow cylinder to a temperature of 200° C. sufficient to gelatinize the starch; obtaining ungelatinized starch with moistening in an aqueous medium; supplying the moistened ungelatinized starch to the outer surface of the hollow cylinder while rotating the hollow cylinder, wherein the moistened ungelatinized starch is gelled and dried to form a thin solid layer of material on the outer surface of the hollow cylinder; and removing a thin hard layer of material formed on the outer surface of the hollow cylinder to obtain pregelatinized starch in the form of a dried sheet or flakes. 18. The method of obtaining a food product, including the suspension of pre-gelatinized starch according to any one of paragraphs. 1-16 in the food product, wherein at least 90% of the starch grains swell but do not fragment when suspended in the food product. 19. The method of claim 18, wherein the food product is a soup, gravy, sauce, dressing, filling, jelly or dairy product, or a frozen product. 20. A food product containing starch suspended in it according to any one of paragraphs. 1-16. 21. A food product according to claim 20, which is a soup, gravy, sauce, mayonnaise, dressing, filling, jelly, dairy product or frozen product.

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