WO2015183939A1 - Starch compositions useful for thickening aqueous liquids - Google Patents
Starch compositions useful for thickening aqueous liquids Download PDFInfo
- Publication number
- WO2015183939A1 WO2015183939A1 PCT/US2015/032654 US2015032654W WO2015183939A1 WO 2015183939 A1 WO2015183939 A1 WO 2015183939A1 US 2015032654 W US2015032654 W US 2015032654W WO 2015183939 A1 WO2015183939 A1 WO 2015183939A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- starch
- pregelatimzed
- hydroxypropylated starch
- hydroxypropylated
- pregelatinized
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 269
- 235000019698 starch Nutrition 0.000 title claims abstract description 269
- 239000008107 starch Substances 0.000 title claims abstract description 248
- 239000007788 liquid Substances 0.000 title claims abstract description 44
- 239000000203 mixture Substances 0.000 title claims abstract description 44
- 230000008719 thickening Effects 0.000 title claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 102000018697 Membrane Proteins Human genes 0.000 claims abstract description 11
- 108010052285 Membrane Proteins Proteins 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims description 59
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- 230000008569 process Effects 0.000 claims description 17
- 238000011282 treatment Methods 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 15
- 238000004132 cross linking Methods 0.000 claims description 15
- 238000012986 modification Methods 0.000 claims description 11
- 230000004048 modification Effects 0.000 claims description 11
- 239000007921 spray Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 229910001868 water Inorganic materials 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 108010089934 carbohydrase Proteins 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- -1 hydroxypropyl Chemical group 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 5
- 230000000717 retained effect Effects 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 108090001109 Thermolysin Proteins 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 235000010633 broth Nutrition 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
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- 108010067372 Pancreatic elastase Proteins 0.000 claims description 2
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- 239000003814 drug Substances 0.000 claims description 2
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- 235000013882 gravy Nutrition 0.000 claims description 2
- 238000002483 medication Methods 0.000 claims description 2
- 229940111202 pepsin Drugs 0.000 claims description 2
- 238000005498 polishing Methods 0.000 claims description 2
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- 239000000047 product Substances 0.000 description 27
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
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- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
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- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
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- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 2
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- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 2
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- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229920000388 Polyphosphate Polymers 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
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- 238000009395 breeding Methods 0.000 description 2
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- 239000000872 buffer Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- AZSFNUJOCKMOGB-UHFFFAOYSA-K cyclotriphosphate(3-) Chemical compound [O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 AZSFNUJOCKMOGB-UHFFFAOYSA-K 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006862 enzymatic digestion Effects 0.000 description 2
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- 231100000350 mutagenesis Toxicity 0.000 description 2
- 235000011007 phosphoric acid Nutrition 0.000 description 2
- 239000001205 polyphosphate Substances 0.000 description 2
- 235000011176 polyphosphates Nutrition 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 229910052938 sodium sulfate Inorganic materials 0.000 description 2
- 235000011152 sodium sulphate Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 230000009747 swallowing Effects 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- JPSKCQCQZUGWNM-UHFFFAOYSA-N 2,7-Oxepanedione Chemical compound O=C1CCCCC(=O)O1 JPSKCQCQZUGWNM-UHFFFAOYSA-N 0.000 description 1
- FALRKNHUBBKYCC-UHFFFAOYSA-N 2-(chloromethyl)pyridine-3-carbonitrile Chemical compound ClCC1=NC=CC=C1C#N FALRKNHUBBKYCC-UHFFFAOYSA-N 0.000 description 1
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- 201000001178 Bacterial Pneumonia Diseases 0.000 description 1
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- 239000004135 Bone phosphate Substances 0.000 description 1
- 235000005273 Canna coccinea Nutrition 0.000 description 1
- 240000008555 Canna flaccida Species 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
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- 206010039710 Scleroderma Diseases 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
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- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 229920002486 Waxy potato starch Polymers 0.000 description 1
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- FLISWPFVWWWNNP-BQYQJAHWSA-N dihydro-3-(1-octenyl)-2,5-furandione Chemical compound CCCCCC\C=C\C1CC(=O)OC1=O FLISWPFVWWWNNP-BQYQJAHWSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
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- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
Definitions
- the present invention relates generally to starch products and starch compositions.
- the present invention relates more specifically to starch products and starch compositions useful for thickening aqueous liquids, for example, for use by people suffering from dysphagia.
- Dysphagia can accompany a wide variety of conditions, such as blunt throat injury, surgery caused impairment, stroke, multiple sclerosis, Asperger's syndrome, esophageal cancer, laryngeal cancer, Chagus disease, celiac, cystic fibrosis, Huntington's disease, Niemann-Pick disease, neurological conditions such as amyotrophic lateral sclerosis, Alzheimer's disease, Parkinson's disease, obesity, Riley-Day syndrome, high cholesterol, scleroderma, and diabetes. People with dysphagia generally lack the ability to properly seal the windpipe or to propel an entire bolus of food and/or beverage to the stomach. Accordingly, dysphagic people are at risk of having food or beverages being misrouted into their lungs, which presents the risk of bacterial infection, pneumonia, and even asphyxiation.
- Dysphagia can be especially problematic with respect to the swallowing of liquids. Due to their low viscosity, they are especially susceptible to dripping into the lungs.
- Thickening such liquids for consumption is a common method of addressing this problem. Thickening also helps provide better bolus control and provides greater oral stimulation, which can also help manage the symptoms of dysphagia.
- Modified food starches are often used to thicken liquids for dysphagia patients. Most conveniently, thickening can be performed at the time of service, for example by the addition of a dry powder to a desired liquid followed by agitation. Starches, however, can be difficult to homogeneously mix into a liquid. For example, in many cases the starch wets quickly, forming stringy, glue-like masses, potentially trapping some of the dry material in pockets to form "fish eyes" or powder clumps These attributes can be highly displeasing to the consumer. Accordingly, it is desirable to have a starch thickening agent that combines homogeneously with a liquid quickly with minimal stirring.
- One aspect of the invention is a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%;
- RVA viscosity in the range of about 400 cP to about 3500 cP;
- pregelatinized, hydroxypropylated starch is readily dispersible in milk.
- Another aspect of the invention is a pregelatinized, hydroxypropylated starch, having
- a level of hydroxypropylation in the range of about 1% to about 10%
- an RVA viscosity in the range of about 400 cP to about 3500 cP;
- Another aspect of the invention is a method for making a pregelatinized
- the method can further include cross-linking the starch before the gelatinizing, and/or agglomerating the gelatinized material.
- Another aspect of the invention is a pregelatinized, hydroxypropylated starch prepared by a process including hydroxypropylating a starch and surface treating the starch to provide a hydroxypropylated starch, and
- the method can further include cross-linking the starch before the gelatinizing, and/or agglomerating the gelatinized material.
- Another aspect of the invention is a starch composition including a pregelatinized, hydroxypropylated starch as described herein.
- Another aspect of the invention is a method for thickening an aqueous liquid, the method comprising dispersing the starch composition as described herein in the liquid to provide a substantially homogeneous thickened liquid.
- the invention provides a pregelatinized hydroxypropylated starch useful, for example, in thickening liquids, for example, potable liquids such as beverages and broths.
- the pregelatinized hydroxypropylated starch can have, for example, a level of hydroxypropylation in the range of about 1% to about 10%; and an RVA viscosity in the range of about 400 cP to about 3500 cP.
- the starch composition is readily dispersible in milk.
- hydroxypropylation is calculated as a weight percent based on the weight of the dry starch.
- the level of hydroxypropylation can be varied by the person of ordinary skill in the art based on the description herein, depending on the desired properties of the ultimate hydroxypropylated, pregelatinized starch. For example, in certain embodiments of the hydroxypropylated, pregelatinized starches as described herein, the level of
- hydroxypropylation is in the range of about 1% to about 10%. In certain particular embodiments of the hydroxypropylated, pregelatinized starches as described herein, the level of hydroxypropylation is in the range of about 1% to about 8%, or in the range of about 1.5% to about 6%, or in the range of about 2% to about 5%.
- the level of hydroxypropylation is in the range of about 1% to about 5%, or in the range of about 1% to about 6%, or in the range of about 1.5% to about 5%, or in the range of about 1.5% to about 8%, or in the range of about 1.5% to about 10%, or in the range of about 2% to about 6%, or in the range of about 2% to about 8%, or in the range of about 2% to about 10%.
- the viscosity of the pregelatinized hydroxypropylated starch can be determined as its RVA viscosity.
- the RVA viscosity is defined as the viscosity measured by the following procedure, using a Rapid Visco Analyzer Model RVA-4. 1.85 g material to be measured, 4.5 g of propylene glycol and 25.65 g of a pH 6.5 buffer are added to the instrument cup to make a 5.5% dry solids basis aqueous mixture.
- the instrument mixing parameters are as follows: mix at 700 rpm for 1 minute and 160 rpm for 47 minutes.
- the instrument temperature parameters are as follows: 15 minutes at 35° C, heating from 35 °C to 95 °C for 7 minutes, 10 minutes hold at 95 °C, cooling from 95 °C to 35 °C for 6 minutes, 10 minutes hold at 35°C, for a total of 48 minutes.
- RVA viscosity can be varied by the person of ordinary skill in the art based on the description herein, depending on the desired properties of the ultimate
- the RVA viscosity of the pregelatinized is a viscosity of the pregelatinized
- hydroxypropylated starch is in the range of about 400 cP to about 3500 cP.
- the RVA viscosity is in the range of about 700 cP to about 2500 cP, or in the range of about 400 cP to about 3000 cP, or in the range of about 400 cP to about 2500 cP, or in the range of about 400 cP to about 2000 cP, or in the range of about 700 cP to about 3500 cP, or in the range of about 700 cP to about 3000 cP, or in the range of about 700 cP to about 2000 cP.
- the hydroxypropylated, pregelatinized starch is cross-linked.
- the amount and type of cross-linking can be selected by the person of ordinary skill in the art to provide the desired viscosity to the hydroxypropylated, pregelatinized starch.
- the starch can be cross-linked in a variety of fashions.
- the starch is cross-linked by phosphate (e.g., by a mono- or polyphosphate bridge, formed, for example, by treating the starch with POCI 3 , or in other embodiments with alkali trimetaphosphate or tripolyphosphate).
- the starch is crosslinked by an alkylene cross-linker (e.g., as formed by reaction with epichlorohydrin), or a dicarboxylate cross-linker.
- an alkylene cross-linker e.g., as formed by reaction with epichlorohydrin
- a dicarboxylate cross-linker e.g., as formed by reaction with epichlorohydrin
- the person of ordinary skill in the art will select the appropriate crosslinker(s) based on the description herein to provide the desired properties to the pregelatinized hydroxypropylated starch.
- the hydroxypropylated, pregelatinized starches described herein are readily dispersible in milk.
- "readily dispersible in milk” means that a material passes the following described test: 6.5g of the material is added to 118 g of 2% milk, then allowed to sit for 10 seconds, then stirred by hand for 10 seconds with a long-handled spoon. The stirred sample is allowed to sit for 40 seconds, and then is poured through a 10 Mesh sieve. To pass the test, the entire mixture will pour through the sieve without lumps being retained on the sieve.
- the present inventors have determined that, in certain embodiments, reduction of the amount of protein at the surface of the starch granules can greatly improve the dispersibility of the hydroxypropylated, pregelatinized starch. Accordingly, in certain embodiments of the pregelatinized hydroxypropylated starches as described herein, the pregelatinized, hydroxypropylated starch has less than about 80%, less than about 50%>, or even less than about 20% of the surface protein of the corresponding native starch. As the person of ordinary skill will appreciate, the pregelatinized, hydroxypropylated starch will have a corresponding native starch from which it is derived. Examples of native starches are described in more detail below.
- the surface protein of a starch can be measured As described in more detail below, the amount of protein can be reduced in a number of fashions, for example, by treatment with enzymes such as proteases and amylases treatment with acid, treatment with base or mechanical abrasion.
- enzymes such as proteases and amylases treatment with acid, treatment with base or mechanical abrasion.
- the hydroxypropylated, pregelatinized starch can be provided, for example, in a granular or powder solid form.
- the hydroxypropylated, pregelatinized starch has a moisture level in the range of about 2% to about 15% (i.e., by weight).
- the hydroxypropylated, pregelatinized starch has a moisture level in the range of about 4% to about 7%.
- the starch composition has a moisture level in the range of about 6% to about 10%, or in the range of about 7.5% to about 10%, or in the range of about 6% to about 15%, or in the range of about 7.5% to about 15%, or in the range of about 6% to about 8.5%, or in the range of about 7.5% to about 8.5%.
- the inventors have determined that dispersibility, especially in milk, can be improved when the moisture content is greater than about 7.5%.
- hydroxypropylated, pregelatinized starch has a bulk density in the range of about 13 lb/ft 3 to about 20 lb/ft 3 , for example, in the range of about 14 lb/ft 3 to about 16 lb/ft 3 .
- the hydroxypropylated, pregelatinized starch has a particle size distribution such that 70% of the composition is retained between a U.S. #30 screen and a U.S. #120 screen.
- certain desirable embodiments of the hydroxypropylated, pregelatinized starch materials as described herein are substantially free of fines.
- fines are particles having a maximum diameter less than 125 ⁇ .
- the hydroxypropylated, pregelatinized starch has less than about 15%, less than about 10%>, less than 8% or even less than about 5% fines.
- the hydroxypropylated, pregelatinized starch includes greater than about 0.1%, greater than about 0.5%, greater than 1% or even greater than about 3% fines.
- the pregelatinized, hydroxypropylated starch can be provided in agglomerated form.
- the person of ordinary skill in the art will adjust conventional agglomeration techniques to provide the desired properties (e.g., particle sizes, densities, moisture levels and amounts of fines) to the hydroxypropylated, pregelatinized starch.
- the starch product is pregelatinized, that is, it is gelatinized and dried by the manufacturer in the formulation process.
- Pregelatinized starches develop viscosity when dispersed in cold or warm water, without the need for further intense heating.
- Pregelatinized starch is also known in the art as precooked starch, pregelled starch, instant starch, cold water soluble starch, and cold water swelling starch.
- the pregelatinized, hydroxypropylated starch is substantially gelatinized (e.g., at least about 75%, at least about 80%, or even at least about 85% gelatinized).
- the degree of gelatinization of the starch is in the range of about 75% to about 99%, about 80% to about 99%, or about 85% to about 99%). The person of ordinary skill in the art will determine the degree of
- DSC differential scanning calorimetry
- the pregelatinized hydroxypropylated starch is milled to a particle size smaller than 200 ⁇ and mixed with water to a moisture content of 65%.
- the product is heated in the DSC device from 10 °C to 100 °C at a rate of 10 °C per minute and the enthalpy of fusion in the range between 55 °C and 85 °C is evaluated and compared with the enthalpy of fusion of the raw, i.e. non-gelatinized, hydroxypropylated starch.
- the starch can be gelatinized by cooking the starch, e.g., via steam-injected spray cooking.
- pregelatinized, hydroxypropylated starches described herein can be based upon a variety of types of starches.
- the person of ordinary skill in the art can select the particular starch based on the description herein, based on its performance, availability and cost, and the desired properties of the pregelatinized, hydroxypropylated starch.
- the pregelatinized, hydroxypropylated starches described herein can be based starches derived from any native source.
- a native starch as used herein is one as it is found in a plant, including starches derived from a plant obtained by standard breeding techniques including crossbreeding, translocation, inversion, transformation, insertion, irradiation, chemical or other induced mutation, or any other method of gene or
- starch derived from a plant grown from induced mutations and variations of the above generic composition which may be produced by known standard methods of mutation breeding are also suitable for use as native starches.
- Starches can be derived from a variety of sources, such as from cereals, tubers and roots, legumes and fruits. Typical sources or starch include, but are not limited to, corn, potato, sweet potato, wheat, tapioca, pea, banana, plantain, barley, oat, rye, triticale, sago, amaranth, arrowroot, canna, sorghum, and rice, and can include low amylose (waxy) and high amylose varieties thereof.
- the pregelatinized, hydroxypropylated starch is based on corn starch, for example, waxy corn starch.
- the starch has a high level of amylopectin as compared to amylose.
- the polysaccharide component of the starch is at least about 80% amylopectin, at least about 90% amylopectin, at least about 95% amylopectin, at least about 98% amylopectin, or even at least about 99% amylopectin.
- the starch may be a waxy starch, such as waxy corn starch or waxy potato starch.
- waxy starch such as waxy corn starch or waxy potato starch.
- commercial waxy corn starch can contain several percent dent corn starch contamination.
- a commercial waxy corn starch may comprise less than about 10% or less than about 7% dent starch due to contamination.
- the person of ordinary skill in the art can select other varieties of starch, or mixtures of varieties of starch, to provide the desired properties to the
- the pregelatinized, hydroxypropylated starches described herein can be prepared using a number of techniques.
- the pregelatinized, hydroxypropylated starch is prepared by a process comprising hydroxypropylating a starch and surface treating the starch to provide a hydroxypropylated starch.
- the surface treatment and the hydroxypropylation can be performed in any order, with other steps optionally intervening.
- the hydroxypropylation is performed before the surface treatment.
- the starch is cross- linked, for example, before the surface treatment. In one such embodiment, the
- hydroxypropylated starch is cross-linked before the surface treatment.
- the hydroxypropylation of the starch can be performed using conventional hydroxypropylation techniques, for example, by treatment with propylene oxide under basic conditions.
- the starch can be brought to a highly basic pH (for example, in the range of about 8.5 to about 12.5, for example, from about 10 to about 12.5), and treated with propylene oxide under time and temperature conditions suitable to provide the desired level of hydroxypropylation.
- the pH can be adjusted with any of a variety of, for example, alkali or alkaline earth metal salts, such as disodium phosphate, trisodium phosphate, sodium hydroxide, potassium hydroxide and calcium hydroxide, for example, at a level in the range of about 0.002 to about 0.030 parts by weight of sodium hydroxide or the equivalent of another alkali for every part of starch used.
- alkali or alkaline earth metal salts such as disodium phosphate, trisodium phosphate, sodium hydroxide, potassium hydroxide and calcium hydroxide, for example, at a level in the range of about 0.002 to about 0.030 parts by weight of sodium hydroxide or the equivalent of another alkali for every part of starch used.
- a processing aid such as sodium sulfate, magnesium sulfate, disodium orthophosphate, and trisodium orthophosphate, can be added, for example, at a level in the range of about 0.001 to about 0.150
- the hydroxypropylation reaction can be conducted at a variety of temperatures (e.g., 20-100 °C) for a variety of times (e.g., 3-36 hours) at a variety of pressures (e.g., 0.5-5 atmospheres, or about ambient atmosphere), depending on the starch and the desired level of hydroxypropylation.
- temperatures e.g., 20-100 °C
- times e.g., 3-36 hours
- pressures e.g., 0.5-5 atmospheres, or about ambient atmosphere
- the cross-linking of the starch can also be performed, for example, using any conventional method.
- Cross-linking agents bind neighboring anhydroglucose units in the amorphous regions of the starch (e.g., of the amylopectin).
- Cross-links prevent the granules from fully swelling and ultimately disintegrating.
- the covalent cross-link network also makes the granules tolerant to pH extremes and high shear processes common to food manufacturing.
- cross-linking agents can be used, for example, bifunctional etherifying and/or esterifying agents such as epichlorohydrin, bis-P-chloroethyl ether, dibasic organic acid equivalents like adipic anhydride, phosphorus oxychloride (POCl 3 ), trimetaphosphate and polyphosphate (e.g., the alkali and alkaline earth metal salts thereof), linear mixed anhydrides of acetic and di- or tribasic carboxylic acids.
- Another useful crosslinking agent is sodium hypochlorite, which when used in the proper amount and under proper pH conditions (e.g., 11 or more) provides crosslinked starch. In certain embodiments of the starch compositions as described herein.
- cross-linking reaction can be performed under a variety of conditions.
- cross-linking with POCI 3 can be performed at highly basic pH (for example, in the range of about 8.5 to about 12.5, for example, from about 10 to about 12.5, e.g., at pH 11.6) at a variety of temperatures (for example, 10-100 °C, 20-65 °C, e.g., 43.3 °C (110 °F)) for sufficient time to provide the desired level of cross- linking, after which time the reaction can be quenched by reducing the pH (e.g., to about 6.5) with acid (e.g., hydrochloric acid, phosphoric acid, sulfuric acid).
- acid e.g., hydrochloric acid, phosphoric acid, sulfuric acid
- cross-linking of starch is described further in "Starch Derivatives: Production and Uses” by M. Rutenberg and D. Solarek, Starch: Chemistry and Technology, Chapter X, pp. 324-332, 1984, as well as in U.S. Patent nos. 2,328,537 and 2,801,242.
- the cross-linking of the starch can be performed before or after the hydroxypropylation.
- modifications may be present in the pregelatinized, hydroxypropylated starch. Examples of such modifications will be familiar to the person of ordinary skill in the art. Certain such modifications are described, for example, in 21 C.F.R. 172.892, which is hereby incorporated herein by reference in its entirety. Examples include modification by 1-octenyl succinic anhydride, acetic anhydride, vinyl acetate, acrolein, succinic anhydride, and bleaching by various oxidizing agents. Such modifications are well-known to the person of ordinary skill in the art, and are described, for example, in MODIFIED STARCHES: PROPERTIES AND USES, Ed. Wurzburg, CRC Press, Inc., Florida (1986).
- any additional modifications are, in certain embodiments, provided at levels less than about 10 wt%, less than about 5 wt%, less than about 2 wt%, less than about 1 wt%, or even less than 0.5 wt% in the pregelatinized, hydroxypropylated starch. In certain alternative embodiments, however, substantially no additional modifications are present.
- the starch is also surface treated, for example, to help to provide the product pregelatinized, hydroxypropylated starch with dispersible character.
- the surface treatment may be performed in a variety of fashions, as described in more detail below.
- the surface treatment can be performed, for example, before gelatinization.
- the starch granules have substantially reduced protein at their surfaces (e.g., less than about 80%, less than about 50%, or less than about 20% of the surface protein of the corresponding native starch).
- the person of ordinary skill in the art can perform the surface treatments described herein to provide the desired level of surface protein to the
- a surface treatment can be performed under conditions and for a time sufficient to remove at least about 20%, at least about 50%, or even at least about 80% of the starch from the surface of the starch (i.e., as compared to the material on which the surface treatment is performed).
- the starch is treated (e.g., either before or after
- protease treatment can be performed under conditions sufficient to substantially reduce the amount of protein as described above, or to otherwise improve the dispersibility of the product pregelatinized, hydroxypropylated starch (e.g., to provide a milk-dispersible starch).
- suitable proteases include, for example, thermolysin, pepsin, Arg-C, elastase and trypsin.
- starch can be subjected to treatment with thermolysin at elevated temperature (e.g., 35-75 °C, 50-70 °C, or about 64 °C) for several hours (e.g., 1-10, 2-8, or about 4) to remove an amount of protein from the surface of the starch granule, or to otherwise improve the dispersibility of the product pregelatinized, hydroxypropylated starch (e.g., to provide a milk-dispersible starch).
- elevated temperature e.g. 35-75 °C, 50-70 °C, or about 64 °C
- several hours e.g., 1-10, 2-8, or about 4
- the person of ordinary skill in the art will develop procedures for protease treatment based on enzymatic digestion procedures known in the art.
- the starch is treated (e.g., either before or after hydroxypropylation, and either before or after cross-linking) with a carbohydrase such as an amylase.
- a carbohydrase such as an amylase.
- the carbohydrase or amylase treatment can be performed under conditions sufficient to substantially reduce the amount of protein as described above, or to otherwise improve the dispersibility of the product pregelatimzed, hydroxypropylated starch (e.g., to provide a milk-dispersible starch).
- the carbohydrase treatment can be performed, for example, under conditions to remove a surface layer of the starch granules, thereby removing the surface protein along with the surface layer.
- suitable carbohydrases include, for example, batalase, a- amylase, ⁇ -amylase and ⁇ -amylase; as the person of ordinary skill in the art, carbohydrases can be used in combination, sequentially or concomitantly.
- the person of ordinary skill in the art will develop procedures for carbohydrase treatment based on enzymatic digestion procedures known in the art.
- the surface treatment is a treatment with acid (e.g., either before or after hydroxypropylation, and either before or after cross-linking) under conditions sufficient to substantially reduce the amount of protein as described above, or to otherwise improve the dispersibility of the product pregelatimzed, hydroxypropylated starch (e.g., to provide a milk-dispersible starch).
- Acid treatment can be performed such that it does not reduce the viscosity of the pregelatimzed, hydroxypropylated starch to unsuitable levels, especially when the starch is cross-linked before acid treatment.
- the starch can be treated in an aqueous medium at a pH no greater than about 3, or even no greater than about 2 (e.g., about 1 to about 2.5, about 1.3 to about 2, about 2, about 1.5, or about 1) with a strong acid (e.g., hydrochloric acid, sulfuric acid) at a temperature and for a time sufficient to reduce the amount of protein as described above, or to otherwise improve the dispersibility of the product pregelatimzed, hydroxypropylated starch (e.g., to provide a milk-dispersible starch).
- a strong acid e.g., hydrochloric acid, sulfuric acid
- the treatment can be performed at a variety of temperatures (e.g., 20-100 °C, or 30-80 °C, or 35-55 °C) for a variety of times (e.g., 3-36 hours, or 4-20 hours, or 6-10 hours) at a variety of pressures (e.g., 0.5-5 atmospheres, or about ambient atmosphere).
- the acid treatment can be performed, for example, under conditions to remove a surface layer of the starch granules, thereby removing the surface protein along with the surface layer.
- a variety of strong acids can be used to adjust the pH, for example, hydrochloric, sulfuric, or phosphoric acids.
- the reaction mixture can be substantially neutralized (e.g., to a pH in the range of about 5.5 to about 8.5, e.g., about 6.5, about 7, or about 7.5) with a suitable base (e.g., alkali or alkaline earth metal hydroxide, carbonate, bicarbonate, such as sodium carbonate, sodium hydroxide or sodium bicarbonate).
- a suitable base e.g., alkali or alkaline earth metal hydroxide, carbonate, bicarbonate, such as sodium carbonate, sodium hydroxide or sodium bicarbonate.
- the surface treatment is a mechanical polishing, performed under conditions sufficient to reduce the amount of protein at the surface of the starch, or to otherwise improve the dispersibility of the product pregelatinized, hydroxypropylated starch (e.g., to provide a milk-dispersible starch).
- the starch product or intermediate can be washed to substantially remove impurities, for example, those introduced in the reaction
- the starch product or intermediate can be washed one or more times using water, dilute acid, dilute base or buffer, optionally with a surfactant added, and separated from the washing liquid using
- centrifugation filtration or settling.
- An example of a centrifuge device useful in washing the starch product or intermediate is the Merco nozzle centrifuge.
- starch products described herein may be purified, at any intermediate or final product stage, by any method known in the art to remove starch off flavors, odors, or colors that are native to the starch or created during processing. Suitable purification processes for treating starches are disclosed in European Patent Application Publication no. 554 818. Alkali washing techniques are also useful. Examples of such washing techniques are described in U.S. Patents nos. 4,477,480 and 5,187,272.
- the desired degree of gelatinization can be achieved by cooking the starch.
- the hydroxypropylated, surface-treated starch is substantially gelatinized (e.g., to a degree as described above) by spray cooking.
- spray cooking can be performed in a variety of ways using a variety of devices.
- the spray cooking is performed using a two-phase, steam-injected spray cooking nozzle, such as those available from Spraying Systems Co. and Delevan Spray Technologies.
- the person of ordinary skill in the art will adapt conventional spray drying processes to provide the desired spray-cooked product.
- the process can be performed, for example, with a starch slurry at a pH in the range of about 4.5 to about 6.
- the process can be performed, for example, at a nozzle inlet temperature in the range of about 204.4 °C (400 °F) to about 273.9 °C (525 °F) (e.g., about 425 °F, about 450 °F, about 475 °F or about 500 °F); and a nozzle outlet temperature in the range of about 79.4 °C (175 °F) to about 126.7 °C (260 °F) (for example, about 195 °F, about 210 °F, about 230 °F or about 250 °F).
- the process can be performed, for example, at a pressure in the range of about 3500 psig to about 5500 psig, e.g., about 4000 psig to about 5000 psig.
- the steam pressure can be, for example, in the range of about 130 psig to about 165 psig, e.g., about 140 to about 155 psig.
- the spray-cooked product is a substantially dry solid (e.g., in the form of a fine powder), having a moisture level in the range of about 4% to about 7%.
- hydroxypropylated, surface-treated starch may alternatively be cooked and dried in different operations.
- the hydroxypropylated, surface-treated starch may alternatively be cooked and dried in different operations.
- the hydroxypropylated, surface-treated starch may alternatively be cooked and dried in different operations.
- hydroxypropylated, surface-treated starch is first cooked to provide the desired degree of gelatinization, then dried to provide the desired moisture level.
- a variety of types of cooking processes can be used, for example, jet-cooking and spray cooking.
- moisture e.g., in the form of steam
- gelatinization A variety of drying techniques can be used to provide the dried product, for example, spray drying, flash drying, tray drying and drum drying.
- the dried product can be, for example, a substantially dry solid, having a moisture level in the range of about 4% to about 7%.
- the person of ordinary skill in the art can adapt conventional cooking and drying procedures to provide the desired degree of gelatinization and the desired moisture content.
- the pregelatinized, hydroxypropylated starch (e.g., the dry product as described above) is agglomerated to provide an agglomerated, hydroxypropylated, pregelatinized starch.
- Agglomeration can be performed using any of a variety of methods familiar to the person of ordinary skill in the art, for example, rewet agglomeration using, e.g., a Glatt fluid bed agglomerator.
- the person of ordinary skill in the art can adjust agglomeration conditions in order to provide the desired moisture, particle size and bulk density properties to the material, as described above.
- the agglomeration can be performed, for example, to provide materials having a moisture content in the range of 6% to about 10%, or in the range of about 7.5% to about 10%, or in the range of about 6% to about 15%, or in the range of about 7.5% to about 15%, or in the range of about 6% to about 8.5%, or in the range of about 7.5% to about 8.5%.
- the agglomeration can be performed such that the agglomerated material has a bulk density in the range of about 13 lb/ft 3 to about 20 lb/ft 3 , for example, in the range of about 14 lb/ft 3 to about 16 lb/ft 3 .
- the agglomeration can be performed such that 70% of the agglomerated material is retained between a U.S. #30 screen and a U.S. #120 screen.
- the agglomeration can also be performed to provide a material that is substantially free of fines.
- the agglomerated, hydroxypropylated, pregelatinized starch has less than about 15%, less than about 10%>, less than 8%) or even less than about 5% fines.
- the agglomerated, hydroxypropylated, pregelatinized starch includes greater than about 0.1%, greater than about 0.5%, greater than 1% or even greater than about 3%) fines.
- the pregelatinized, hydroxypropylated starch (e.g., the dry product as described above) is milled before agglomeration, for example, to provide a relatively uniform sized particulate for agglomeration.
- the type and degree milling can be selected by the person of ordinary skill in the art based on routine experimentation.
- Two or more nozzles are aligned in a drying tower such that their spray patterns intersect. The point of intersection is distant enough from the nozzles to avoid clumping, but close enough to the nozzles so that the particle surfaces are sufficiently tacky to effect adhesion of particles into agglomerates.
- the pregelatinized, hydroxypropylated starches described herein can be formulated into a variety of starch compositions.
- one embodiment of the invention is a starch composition including a pregelatinized, hydroxypropylated starch as described herein.
- the starch composition consists of, or consists essentially of the pregelatinized, hydroxypropylated starch.
- the starch composition includes at least about 80%, at least about 85%, at least about 90%>, at least about 95%), at least about 98%> or even at least about 99% of the pregelatinized,
- the starch composition is substantially free of maltodextrin.
- the inventors have determined that addition of maltodextrin, while theoretically helpful in improving milk dispersibility, can introduce severe process and product inconsistencies (e.g., with respect to pH stability, flowability, loose bulk density, viscosity, consistency), providing products that have unreliable dispersibility.
- the starch composition has less than about 5%, less than about 3%, less than about 2%), less than about 1%, less than about 0.1%>, or even less than about 0.05%> maltodextrin.
- Another aspect of the invention is a method for thickening an aqueous liquid.
- the method includes dispersing a starch composition as described herein in the liquid to provide a substantially homogenous thickened liquid.
- the substantially homogenous thickened liquid As used herein, the substantially
- homogeneous thickened liquid will pass through a 10 Mesh sieve without lumps due to the starch being retained on the sieve.
- the starch composition is agitated in the liquid for no more than 5 minutes (e.g., no more than 4 minutes, no more than 3 minutes, no more than 2 minutes, no more than 90 seconds, or even no more than one minute) to provide the substantially homogenous thickened liquid.
- the dispersing process takes less than about 6 minutes (e.g., no more than 5 minutes, no more than 4 minutes, no more than 3 minutes, no more than 2 minutes, or even no more than 90 seconds).
- the starch composition is added to the liquid at a rate in the range of about 15 mL to about 50 mL per 250 mL liquid.
- the liquid is at a temperature in the range of about 5 °C to about 30 °C when the starch composition is dispersed therein.
- aqueous liquids can be thickened using the starch compositions described herein.
- the liquid is a potable liquid. Thickening of potable liquids can be especially useful for those suffering from dysphagia, as described above.
- liquids that can be thickened as described herein include, for example, water, beverages, soups, broths, sauces, gravies, syrups, dressings, medications and nutritional supplements.
- the liquid is milk.
- the liquid is water.
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Abstract
Description
Claims
Priority Applications (10)
Application Number | Priority Date | Filing Date | Title |
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CA2949838A CA2949838A1 (en) | 2014-05-27 | 2015-05-27 | Starch compositions useful for thickening aqueous liquids |
AU2015267077A AU2015267077B2 (en) | 2014-05-27 | 2015-05-27 | Starch compositions useful for thickening aqueous liquids |
KR1020167035570A KR20170029425A (en) | 2014-05-27 | 2015-05-27 | Starch compositions useful for thickening aqueous liquids |
CN201580027186.2A CN106535646A (en) | 2014-05-27 | 2015-05-27 | Starch compositions useful for thickening aqueous liquids |
JP2016569777A JP2017522401A (en) | 2014-05-27 | 2015-05-27 | Starch compositions useful for thickening aqueous liquids |
MX2016015486A MX2016015486A (en) | 2014-05-27 | 2015-05-27 | Starch compositions useful for thickening aqueous liquids. |
BR112016026627A BR112016026627A8 (en) | 2014-05-27 | 2015-05-27 | pregelatinized hydroxypropylated starch, its production method, starch composition, and method for thickening an aqueous liquid |
US15/313,629 US10342249B2 (en) | 2014-05-27 | 2015-05-27 | Starch compositions useful for thickening aqueous liquids |
EP15728327.6A EP3148350A1 (en) | 2014-05-27 | 2015-05-27 | Starch compositions useful for thickening aqueous liquids |
IL249209A IL249209B (en) | 2014-05-27 | 2016-11-24 | Starch compositions useful for thickening aqueous liquids |
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US201462003467P | 2014-05-27 | 2014-05-27 | |
US62/003,467 | 2014-05-27 | ||
GBGB1413832.5A GB201413832D0 (en) | 2014-08-05 | 2014-08-05 | Starch compositions useful for thickening aqueous liquids |
GB1413832.5 | 2014-08-05 |
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WO2015183939A1 true WO2015183939A1 (en) | 2015-12-03 |
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PCT/US2015/032654 WO2015183939A1 (en) | 2014-05-27 | 2015-05-27 | Starch compositions useful for thickening aqueous liquids |
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US (1) | US10342249B2 (en) |
EP (1) | EP3148350A1 (en) |
JP (3) | JP2017522401A (en) |
KR (1) | KR20170029425A (en) |
CN (1) | CN106535646A (en) |
AU (1) | AU2015267077B2 (en) |
BR (1) | BR112016026627A8 (en) |
CA (1) | CA2949838A1 (en) |
GB (1) | GB201413832D0 (en) |
IL (1) | IL249209B (en) |
MX (1) | MX2016015486A (en) |
WO (1) | WO2015183939A1 (en) |
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WO2018204334A1 (en) * | 2017-05-02 | 2018-11-08 | Corn Products Development, Inc. | Process for reducing propylene chlorohydrin in hydroxypropylated products |
WO2020123934A2 (en) | 2018-12-14 | 2020-06-18 | Sappi North America, Inc. | Paper coating composition with highly modified starches |
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US10543170B2 (en) * | 2012-12-19 | 2020-01-28 | Bayer Animal Health Gmbh | Tablets with improved acceptance and good storage stability |
GB201413832D0 (en) * | 2014-08-05 | 2014-09-17 | Tate & Lyle Ingredients | Starch compositions useful for thickening aqueous liquids |
CN111518319B (en) * | 2020-05-31 | 2021-10-29 | 四川固特菲斯科技有限公司 | Starch-based plastic and preparation method thereof |
CN111423627B (en) * | 2020-05-31 | 2021-10-08 | 深圳市富恒新材料股份有限公司 | Degradable plastic and preparation method thereof |
CN115363201B (en) * | 2022-08-26 | 2023-06-16 | 华南理工大学 | Liquid food for improving dysphagia and postprandial blood sugar level and preparation method thereof |
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- 2015-05-27 CN CN201580027186.2A patent/CN106535646A/en active Pending
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- 2015-05-27 MX MX2016015486A patent/MX2016015486A/en unknown
- 2015-05-27 AU AU2015267077A patent/AU2015267077B2/en active Active
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2016
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US20170208851A1 (en) | 2017-07-27 |
BR112016026627A8 (en) | 2021-04-13 |
US10342249B2 (en) | 2019-07-09 |
KR20170029425A (en) | 2017-03-15 |
MX2016015486A (en) | 2017-03-23 |
JP2017522401A (en) | 2017-08-10 |
AU2015267077B2 (en) | 2019-03-07 |
JP2021176976A (en) | 2021-11-11 |
AU2015267077A1 (en) | 2016-12-01 |
JP2020128556A (en) | 2020-08-27 |
EP3148350A1 (en) | 2017-04-05 |
IL249209B (en) | 2020-06-30 |
CN106535646A (en) | 2017-03-22 |
CA2949838A1 (en) | 2015-12-03 |
GB201413832D0 (en) | 2014-09-17 |
IL249209A0 (en) | 2017-01-31 |
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