WO2021119532A1 - Ultra-fine starch or grain based flour composition and related methods - Google Patents
Ultra-fine starch or grain based flour composition and related methods Download PDFInfo
- Publication number
- WO2021119532A1 WO2021119532A1 PCT/US2020/064673 US2020064673W WO2021119532A1 WO 2021119532 A1 WO2021119532 A1 WO 2021119532A1 US 2020064673 W US2020064673 W US 2020064673W WO 2021119532 A1 WO2021119532 A1 WO 2021119532A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- screw
- starch
- flour
- shearlock
- shear mixing
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 143
- 235000019698 starch Nutrition 0.000 title claims abstract description 143
- 235000013312 flour Nutrition 0.000 title claims abstract description 136
- 239000008107 starch Substances 0.000 title claims abstract description 136
- 239000000203 mixture Substances 0.000 title claims abstract description 92
- 238000000034 method Methods 0.000 title claims abstract description 87
- 235000013339 cereals Nutrition 0.000 title claims description 19
- 239000002245 particle Substances 0.000 claims abstract description 107
- 238000002156 mixing Methods 0.000 claims abstract description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 66
- 150000002632 lipids Chemical class 0.000 claims abstract description 61
- 229920000881 Modified starch Polymers 0.000 claims abstract description 24
- 239000004368 Modified starch Substances 0.000 claims abstract description 24
- 235000019426 modified starch Nutrition 0.000 claims abstract description 24
- 239000000126 substance Substances 0.000 claims abstract description 17
- 238000006243 chemical reaction Methods 0.000 claims abstract description 9
- 238000006911 enzymatic reaction Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 230000002441 reversible effect Effects 0.000 claims description 23
- 235000013305 food Nutrition 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 18
- 238000003801 milling Methods 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000012438 extruded product Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 6
- 239000000376 reactant Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 230000009918 complex formation Effects 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims 2
- 244000043158 Lens esculenta Species 0.000 claims 2
- 241000209140 Triticum Species 0.000 claims 2
- 240000006677 Vicia faba Species 0.000 claims 2
- 235000010749 Vicia faba Nutrition 0.000 claims 2
- 235000002098 Vicia faba var. major Nutrition 0.000 claims 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 claims 1
- 235000014113 dietary fatty acids Nutrition 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 claims 1
- 229930195729 fatty acid Natural products 0.000 claims 1
- 239000000194 fatty acid Substances 0.000 claims 1
- 150000004665 fatty acids Chemical class 0.000 claims 1
- 235000013611 frozen food Nutrition 0.000 claims 1
- 238000000338 in vitro Methods 0.000 claims 1
- 235000021581 juice product Nutrition 0.000 claims 1
- 235000009973 maize Nutrition 0.000 claims 1
- 235000020991 processed meat Nutrition 0.000 claims 1
- 235000014347 soups Nutrition 0.000 claims 1
- 150000003626 triacylglycerols Chemical class 0.000 claims 1
- 239000000047 product Substances 0.000 description 60
- 238000009472 formulation Methods 0.000 description 40
- 230000008569 process Effects 0.000 description 31
- 239000007864 aqueous solution Substances 0.000 description 11
- 239000002585 base Substances 0.000 description 11
- 229920002261 Corn starch Polymers 0.000 description 10
- 238000002441 X-ray diffraction Methods 0.000 description 10
- 238000002835 absorbance Methods 0.000 description 10
- 239000000843 powder Substances 0.000 description 10
- 230000008901 benefit Effects 0.000 description 9
- 238000001125 extrusion Methods 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 238000001694 spray drying Methods 0.000 description 9
- 235000010469 Glycine max Nutrition 0.000 description 8
- 239000008120 corn starch Substances 0.000 description 8
- 239000006185 dispersion Substances 0.000 description 8
- 238000009826 distribution Methods 0.000 description 8
- 239000012071 phase Substances 0.000 description 7
- 239000002002 slurry Substances 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 6
- 238000000576 coating method Methods 0.000 description 6
- 235000005822 corn Nutrition 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- LEQAOMBKQFMDFZ-UHFFFAOYSA-N glyoxal Chemical compound O=CC=O LEQAOMBKQFMDFZ-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000005191 phase separation Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 238000010668 complexation reaction Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 239000002537 cosmetic Substances 0.000 description 4
- 239000003431 cross linking reagent Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 241000482268 Zea mays subsp. mays Species 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 229940015043 glyoxal Drugs 0.000 description 3
- 238000010348 incorporation Methods 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000011882 ultra-fine particle Substances 0.000 description 3
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- 229920001744 Polyaldehyde Polymers 0.000 description 2
- 235000019764 Soybean Meal Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 150000008064 anhydrides Chemical class 0.000 description 2
- 229920001222 biopolymer Polymers 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000003050 macronutrient Effects 0.000 description 2
- 235000021073 macronutrients Nutrition 0.000 description 2
- 239000004530 micro-emulsion Substances 0.000 description 2
- 235000013369 micronutrients Nutrition 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000004455 soybean meal Substances 0.000 description 2
- 239000008347 soybean phospholipid Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- FALRKNHUBBKYCC-UHFFFAOYSA-N 2-(chloromethyl)pyridine-3-carbonitrile Chemical compound ClCC1=NC=CC=C1C#N FALRKNHUBBKYCC-UHFFFAOYSA-N 0.000 description 1
- XQMVBICWFFHDNN-UHFFFAOYSA-N 5-amino-4-chloro-2-phenylpyridazin-3-one;(2-ethoxy-3,3-dimethyl-2h-1-benzofuran-5-yl) methanesulfonate Chemical compound O=C1C(Cl)=C(N)C=NN1C1=CC=CC=C1.C1=C(OS(C)(=O)=O)C=C2C(C)(C)C(OCC)OC2=C1 XQMVBICWFFHDNN-UHFFFAOYSA-N 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 description 1
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 description 1
- 235000019759 Maize starch Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 150000008065 acid anhydrides Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000000227 bioadhesive Substances 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000012182 cereal bars Nutrition 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000001938 differential scanning calorimetry curve Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000014089 extruded snacks Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 150000002373 hemiacetals Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004816 latex Substances 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229940057917 medium chain triglycerides Drugs 0.000 description 1
- 239000002105 nanoparticle Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000011020 pilot scale process Methods 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C08B30/14—Cold water dispersible or pregelatinised starch
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29B—PREPARATION OR PRETREATMENT OF THE MATERIAL TO BE SHAPED; MAKING GRANULES OR PREFORMS; RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIAL CONTAINING PLASTICS
- B29B7/00—Mixing; Kneading
- B29B7/30—Mixing; Kneading continuous, with mechanical mixing or kneading devices
- B29B7/34—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices
- B29B7/38—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary
- B29B7/46—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft
- B29B7/48—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft with intermeshing devices, e.g. screws
- B29B7/482—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft with intermeshing devices, e.g. screws provided with screw parts in addition to other mixing parts, e.g. paddles, gears, discs
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29B—PREPARATION OR PRETREATMENT OF THE MATERIAL TO BE SHAPED; MAKING GRANULES OR PREFORMS; RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIAL CONTAINING PLASTICS
- B29B7/00—Mixing; Kneading
- B29B7/30—Mixing; Kneading continuous, with mechanical mixing or kneading devices
- B29B7/34—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices
- B29B7/38—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary
- B29B7/46—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft
- B29B7/48—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft with intermeshing devices, e.g. screws
- B29B7/488—Parts, e.g. casings, sealings; Accessories, e.g. flow controlling or throttling devices
- B29B7/489—Screws
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
- B29C48/022—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor characterised by the choice of material
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
- B29C48/25—Component parts, details or accessories; Auxiliary operations
- B29C48/36—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die
- B29C48/50—Details of extruders
- B29C48/505—Screws
- B29C48/507—Screws characterised by the material or their manufacturing process
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
- B29C48/25—Component parts, details or accessories; Auxiliary operations
- B29C48/36—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die
- B29C48/50—Details of extruders
- B29C48/505—Screws
- B29C48/54—Screws with additional forward-feeding elements
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
- B29C48/25—Component parts, details or accessories; Auxiliary operations
- B29C48/92—Measuring, controlling or regulating
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C08B30/16—Apparatus therefor
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/12—Powdering or granulating
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C2948/00—Indexing scheme relating to extrusion moulding
- B29C2948/92—Measuring, controlling or regulating
- B29C2948/92504—Controlled parameter
- B29C2948/92704—Temperature
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
Definitions
- the present invention relates to a starch or grain-based flour composition and related methods.
- Starches and grain-based flours are natural occurring ingredients made from agricultural feedstocks.
- Starch has been refined in industry by grinding, sieving and drying.
- Native starches occur in crystalline microscopic granules held together by an association of molecules. These granules typically have poor solubility in cold water and high viscosity when gelatinized. These poor solubility and high viscosity characteristics limit the use of native starches and/or require further chemical modification.
- starch is environmentally friendly, starch particulates, and more specifically, starch particles have received commercial interest and have been suggested as a promising ingredient in a variety of fields including foods, beverages, coatings, cosmetics, and pharmaceuticals, as well as various composites as used in food and industrial applications.
- U.S. Patent No. 6,677,386 discloses a chemically reactive extrusion process for preparing biopolymer nanoparticles, in which the biopolymer is plasticized using shear forces and a cross-linking agent is added during processing.
- exemplary cross-linking agents are dialdehydes and poly aldehydes, which reversibly form hemiacetals, acid anhydrides and mixed anhydrides (e.g. succinic and acetic anhydride) and the like.
- dialdehydes and polyaldehydes are glutaraldehyde, glyoxal, periodate-oxidised carbohydrates, and the like, and that glyoxal is a particularly suitable cross- linking agent.
- the patent describes ultra-fine starch particles, aqueous dispersions of said particles, and an extrudate prepared by the process.
- PCT International Patent Publication No. WO 00/40617 discloses a method for the preparation of starch particles utilizing a two-phase system, wherein the method comprises a) preparing a first phase comprising a dispersion of starch in water, b) preparing a dispersion or emulsion of the first phase in a second liquid phase, with the proviso that the second phase is not water, c) cross-linking of starch present in the first phase, d) separating the starch particles thus formed.
- cross-linking agents include epichlorohydrin, glyoxal, trisodium trimetaphosphate, phosphoryl chloride or an anhydride of a dibasic or polybasic carboxylic acid.
- U.S. Patent No. 9,828,441 discloses a process for preparing an extruded pre-gelatinized, partially hydrolyzed starch utilizing acid in an aqueous environment.
- U.S. Patent 9,510,614 discloses a low shear process for processing soluble whole oat flour (whole grain).
- Enzyme-treated oat flour is prepared by combining a whole oat flour starting mixture and a suitable enzyme solution in a mixer (sometimes called a pre-conditioner) and then heat treating the mixture.
- the enzyme-treated mixture is then subjected to an extrusion process to gelatinize, hydrolyze, and cook the oat flour mixture.
- the patent discloses that low shear is applied to mixture in the extruder.
- the patent discloses that as the enzyme has preconditioned the starch, high shear is not required for the process.
- the patent discloses that high shear makes it difficult to control the degree of hydrolysis, and can also increase the dough temperature excessively, which can overcook it resulting in too much cooked grain flavour.
- the patent discloses that a low shear extrusion process is characterized relative to a high shear extrusion by high moisture and low shear screw design versus low moisture and high shear screw design, and that typical screw speeds for the low shear process are 200-350 rpm.
- CN102870853 discloses a soybean flour having a particle size of 6.5 ⁇ m ⁇ D ⁇ 13 ⁇ m.
- the document states that soybean powder is obtained by pulverizing the soybean, and the ultra- fine soy flour is a soy product obtained by extracting soybean oil after the soybean meal is mainly obtained by pressing and extracting soybean meal, and then being pulverized by airflow.
- the document states that the ultra-fine soy flour has better solubility and is more easily absorbed and digested by the human body.
- the document discloses a bean nutrition substitute meal prepared by using ultra-fine soy flour as the main raw material, and that the raw materials are all food grade.
- a method of forming ultra-fine (also called submicron) starch or flour particles comprises mixing a starch or de-germed flour, or a combination thereof, with liquid water or steam, or combination thereof, thus producing a mixture.
- ultra- fine or submicron is used to characterize particles having a diameter of less than one millionth of a meter.
- the method of forming an ultra- fine starch or flour product comprises at least one of steps (a) or (b).
- Step (a) comprises heating a mixture of water and native or modified starch or flour to a temperature in the range of 25° Celsius to less than 200° Celsius, and extruding the mixture with a screw configuration comprising in series at least one low-shear forward conveying screw and at least one high-shear mixing screw to produce an extrudate.
- modified starch or modified flour means a starch or flour derivative prepared by physically treating a native starch or flour to change its properties.
- Step (b) comprises forming a mixture of water, a lipid, and native or modified starch or flour, and drying the mixture of water, lipid, and native or modified starch or flour to produce a dried lipid starch intermediate or dried lipid flour intermediate.
- the method comprises at least one of steps (c) or (d).
- Step (c) comprises, prior to either steps (a) or (b), milling the native or modified starch or flour to reduce particle size of the native or modified starch or flour.
- Step (d) comprises breaking apart the extrudate produced in (a), or breaking apart the dried lipid starch intermediate or flour intermediate produced in (b), thus producing an ultra-fine starch or flour particle product with high water solubility as compared to a starch or flour particle product that is produced wherein extruding of the mixture in (a) is with a screw configuration consisting of a low-shear forward conveying screw and devoid of a high- shear mixing screw, or a starch or flour intermediate produced in (b) without a lipid; wherein the method is devoid of chemical or enzyme reaction.
- breaking apart the extrudate produced in (a), or breaking apart the dried lipid starch intermediate or flour intermediate produced in (b) is performed by roll pressing, grinding, or milling, and combinations
- the method comprises heating the mixture to a temperature of 25° Celsius to less than 200° Celsius, and extruding the mixture with a screw configuration, thus producing ultra- fine starch particles without chemical or enzyme reaction.
- the screw configuration comprises in series at least one low-shear forward conveying screw and at least one high-shear mixing screw, in series.
- the ultra- fine (i.e., submicron) starch or flour particles have high water stability as compared to starch or flour particles extruded with a screw configuration consisting of a low-shear forward conveying screw and devoid of a high-shear mixing screw.
- the method is devoid of a pulverizing step.
- an apparatus comprises a source of heat and a screw configuration comprising in series at least one low-shear forward conveying screw and at least one high-shear mixing screw portion, wherein the source of heat is configured to heat a mixture of a starch or de-germed flour or a combination thereof, with water to a temperature of 25° Celsius to less than 200° Celsius, wherein the screw configuration is configured to extrude the mixture to produce ultra-fine starch particles without chemical or enzyme reaction, as compared to starch or flour particles extruded with a screw configuration consisting of a low-shear forward conveying screw and devoid of a high-shear mixing screw.
- the apparatus is devoid of pulverizing apparatus.
- an ultra-fine starch or grain-based particle extruded product comprises ultra- fine starch or grain-based particles characterized by a peak size of around 0.12 pm at a volume density of about 4%, wherein the extruded product is preferably devoid of chemical or enzyme reactants.
- an ultra-fine starch or grain-based particle extruded product comprises ultra- fine starch or grain-based particles characterized by a percent solubility in water in the range of about 75 to 95% of up to at least 48 hours.
- a method comprises mixing the extruded ultra- fine starch particles with water to produce an aqueous solution having substantially no phase separation.
- a starch or grain-based flour comprises ultra-fine particles having high solubility and stability in aqueous solution.
- a starch or grain-based flour comprises ultra-fine particles having high solubility and stability in an oil solution.
- an aqueous solution comprises a starch or grain-based flour comprising ultra- fine particles devoid of chemical or enzyme reactants.
- a method comprises forming of particulate starch products by the use of mixing a starch with water so as to subject the non-chemically or non-enzymatically modified feed source to mechanical forces and shear.
- the present invention provides a process by conducting the extrusion at a temperature of 25° Celsius to less than 200° Celsius over the course of the processing, which surprisingly yields product exhibiting a high solubility and may be carried out without the use of any additives.
- the process need not be carried out under acid conditions or alkaline conditions or in the presence of chemical additives and/or enzymes.
- a method of forming an ultra-fine starch or flour product comprises (a) forming a mixture of water, a lipid, and native or modified starch or flour, and drying the mixture of water, lipid, and native or modified starch or flour to produce a dried lipid starch intermediate or dried lipid flour intermediate; and at least one of steps (b) or (c) wherein (b) is prior to step (a) and comprises milling the native or modified starch or flour to reduce particle size of the native or modified starch or flour; wherein (c) comprises breaking apart the dried lipid starch intermediate or flour intermediate produced in (a), thus producing an ultra- fine starch or flour particle product with high water solubility as compared to a starch or flour intermediate produced in (b) without a lipid.
- the method is devoid of chemical or enzyme reaction.
- the present invention relates to a novel starch or grain-based flour composition consisting of a unique ultra- fine particulate matter with unique solubility and stability in aqueous systems.
- the design and use of the process parameters of the present disclosure enable the formation of new and unique starch-based particles.
- the processes disclosed here yield products and compositions that may be used in a variety of fields including the fields of drugs, cosmetics, coatings, and polymeric compositions.
- the disclosed ultra-fine product compositions and subsequent powder properties can be used in certain food and beverage products with the following improvements and applications: a. Improved sensory and organoleptic functionality in high moisture food systems. b.
- FIG. 1 shows a portion of a low shear conveying screw according to aspects of the present invention.
- FIG. 2 shows a portion of a high shear mixing screw according to aspects of the present invention.
- FIG. 3 shows a portion of two parallel triple flight cone screws according to aspects of the invention.
- FIG. 4 shows a portion of two parallel feed screws according to aspects of the invention.
- FIG. 5 shows a portion of a forward feeding lobed Shearlock screw according to aspects of the invention.
- FIG. 6 shows a portion of a reverse lobed Shearlock screw according to aspects of the invention.
- FIG. 7 shows a screw configuration according to aspects of the present invention.
- FIG. 8 is a graph of volume density (%) versus size classes (pm), which shows wet particle size distribution of starch particles produced in accordance with aspects of the present invention as compared to wet particle size distribution of native dent corn starch.
- FIG. 9 is a graph % solubility versus time, which shows stability by % solubility in real time (RT) for various particles produced in accordance with aspects of the present invention.
- FIG. 10 depicts a starch product produced in accordance with aspects of the present invention.
- FIG. 11 depicts a flour product produced in accordance with aspects of the present invention showing high solubility in aqueous solution as compared to a conventional flour product in aqueous solution.
- FIG. 12 depicts X-ray diffraction (XRD) patterns of com starch samples made in accordance with aspects of the invention.
- FIG. 1 shows a portion of a low shear conveying screw 100 according to aspects of the present invention.
- Low shear conveying screw 100 is located within a tube or pipe (not shown).
- Low shear conveying screw 100 is used to move or convey materials through a tube or pipe.
- Low shear conveying screw 100 has a helical surface 102 surrounding a central shaft 104.
- Helical surface 102 comprises external screw threads 106.
- Screw threads 106 have equal dimensions and are aligned in the same manner as each adjacent screw thread 106.
- Shaft surfaces 108 are located between adjacent screw threads 106.
- FIG. 2 shows a portion of an exemplary high shear mixing screw 200 according to aspects of the present invention.
- High shear mixing screw 200 is located within the tube or pipe (not shown), and has asymmetric surface 202, surrounding a central shaft 204.
- Asymmetric surface 202 comprises screw threads 206, which are offset from each adjacent screw thread 206.
- eight screw threads 206 are shown. However, more or less screw threads 206 may be used in embodiments of the invention.
- FIG. 3 shows a portion of two parallel triple flight cone screws 300 according to aspects of the invention.
- FIG. 4 shows a portion of two parallel feed screws in combination 400 according to aspects of the invention.
- FIG. 4 shows two low shear conveying screws depicted in FIG. 1, wherein the screws are aligned so that the threads 106 of one screw align with shaft surfaces 108 between two threads 106 of the other screw.
- FIG. 5 shows a portion of a forward feeding lobed Shearlock screw 500 according to aspects of the invention. While conveying threads 106 as shown in FIG. 1 put work into extrudate relatively slowly, paddles (Shearlocks) of lobed Shearlock screw 500 put work into the extrudate more rapidly.
- Paddle 502 is an oval piece that is a poor conveying element, even when configured as part of a group of elements set to “forward conveying.” Forward conveying is lining paddles 502 up so the general direction of the progression of the longest dimension of the paddles (lobe) continue the direction of the conveying elements. Neutral conveying (not shown) is essentially setting the paddles so from one paddle to the next in the profile, the lobes are offset by 90 degrees.
- FIG. 6 shows a portion of a reverse feeding lobed Shearlock screw 600 according to aspects of the invention.
- Reverse conveying is essentially lining up the paddles 602 so the general direction of the progression of the lobes are opposite the direction of the conveying elements.
- paddles 502 may be built up in sets equal to 0.5 D in length.
- a block of elements may be offset by 90 degrees, so for the forward and reverse conveying paddles, each paddle may be offset by 30 degrees from the paddle upstream.
- one way to look at the direction of conveying of the paddles is to look at the top or bottom of the group of paddles as they would rotate in the extruder. If the “wave” that comes around goes from left to right, the parts are forward conveying (direction of extrudate flow). If the “wave” that comes around is right to left, the parts are reverse conveying (opposite direction of extrudate flow).
- the non-chemical and non-enzymatic modified process disclosed herein may be used to produce the unique ultra- fine starch particulates from starch or de-germed flour, or a combination thereof, and water or steam, or a combination thereof.
- An exemplary, but not limiting, dent corn starch is ADM 106 (Archer Daniels Midland).
- An exemplary de-germed flour is de-germed corn flour.
- the starch of de-germed flour may be derived from a plant source selected from the group consisting of com, wheat, peas, rice, tapioca, potatoes and other cereal grains such as rye, barley, and oat as well as from certain legumes such as soybeans, peanuts, and combinations thereof.
- Starch particles demonstrating high solubility and stability were produced using a pilot scale TX-57 Magnum co-rotating two screw extruder system (Wenger Manufacturing, Sabetha, KS) that can be fitted with screw shafts and barrels of varying lengths and equipped with water cooling capability and steam heating.
- a two-screw configuration was used for a screw configuration identified as conventional screw configuration (conveying screws).
- a two-screw configuration was used for a novel ADM screw configuration identified as ADM screw configuration (a mix of forward and reverse feeding lobed shearlocks, forward cut flight screw, and a shallow flight, cut flight cone).
- FIG. 7 shows the novel ADM screw configuration that was used for the above extrusion process.
- Novel ADM screw configuration shown as screw configuration 700 in FIG.
- screw configuration 700 has two screws 702 and 704. Each screw 702, 704. Each screw 702, 704 has a respective first segment 706 comprising forward cut flight, 1d screws, i.e., screws having the screw configuration shown in FIG.4. Each screw 702, 704 has a respective second segment 708 comprising 4 x 45° forward Shearlock screw configuration shown in FIG.5.
- Each screw 702, 704 has a respective third segment 710 comprising forward cut flight, 1d screws, i.e., screws having the screw configuration shown in FIG.4. cut flight, 1.
- Each screw 702, 704 has a respective fourth segment 712 comprising a 3 x 45° forward Shearlock screw configuration (similar to the configuration shown in FIG.5, but with three Shearlocks or paddles instead of four Shearlocks or paddles shown in FIG.5).
- Each screw 702, 704 has a respective fifth segment 714 comprising a 3 x 45° reverse Shearlock screw configuration (similar to the configuration shown in FIG.6, but with three Shearlocks or paddles instead of four Shearlocks or paddles shown in FIG.6).
- Each screw 702, 704 has a respective sixth segment 716 comprising a 2 x 45° reverse Shearlock screw configuration.
- Each screw 702, 704 has a respective seventh segment 718 comprising a 3 x 30° forward Shearlock screw configuration.
- Each screw 702, 704 has a respective sixth segment 716 comprising a 2 x 45° reverse Shearlock screw configuration.
- Each screw 702, 704 has a respective seventh segment 718 comprising a 3 x30° forward Shearlock screw configuration.
- Each screw 702, 704 has a respective eighth segment 720 comprising a 3 x 45° forward Shearlock screw configuration.
- Each screw 702, 704 has a respective ninth segment 722 comprising a shallow flight cut flight cone configuration. Segment 722 has the same configuration as parallel tripole flight cone screws 300 as shown in FIG. 300. Zones 1, 2, 3, 4, and 5 (referred to as Barrels 1, 2, 3, 4, and 5 in FIG. 7) have extrusion temperatures as identified in FIG. 7.
- FIG. 8 is a graph of volume density (%) versus size classes (pm), which shows wet particle size distribution of starch particles produced in accordance with aspects of the present invention (i.e., sample 4 of Table 1 with 20% water added, extruding with novel ADM screw configuration 700) as compared to wet particle size distribution of native dent corn starch that is extruded using a conventional screw configuration consisting of only conventional conveying screws (i.e., sample 3 of Table 1 with 20% water added).
- ultra-fine starch particles produced with novel ADM screw configuration 700, and devoid of chemical or enzyme reactants are characterized by a peak size of around 0.12 pm at a volume density of about 4%.
- FIG. 8 is a graph of volume density (%) versus size classes (pm), which shows wet particle size distribution of starch particles produced in accordance with aspects of the present invention (i.e., sample 4 of Table 1 with 20% water added, extruding with novel ADM screw configuration 700) as compared to wet particle size distribution of native dent corn star
- particles made in accordance with aspects of the present invention i.e., sample 4 of Table 1 have a much greater volume density % and at a smaller size class (see Peak 1) than that of native dent com starch (i.e., sample 3 of Table 1) that is extruded using a conventional screw configuration consisting of only conventional conveying screws (Peak).
- the products prepared in accordance with the invention will also be substantially completely cold-water soluble, i.e., soluble in water at 25° C (i.e., room temperature).
- a method for determining solubility is described below.
- 4.0 g (dry basis) product is dispersed in 80.0 g of distilled water. After stirring for 10 minutes at 25° C, the slurry is transferred into a 100 mL graduated cylinder and diluted to volume. The graduated cylinder is inverted three times and allowed to sit at 25° C for 12 min.
- Solubility [(dry sample weight)/0.8*100].
- the product will be deemed high solubility if the solubility is of at least about 70%, and more preferably at least about 80%.
- the product prepared in accordance with the invention has excellent cold-water solubility and is particularly useful in connection with foods, coatings, cosmetics, pharmaceuticals as well as various composites.
- FIG. 9 is a graph % solubility versus time, which shows stability by % solubility in water at room temperature (RT), i.e., 25°C, for various particles produced in accordance with aspects of the present invention.
- RT room temperature
- FIG. 9 products made in accordance with the present disclosure (samples 2 and 4, i.e., extruding with novel ADM screw configuration 700, see Table 1) have % solubility in water over time that was much greater than corresponding products made using a conventional screw configuration consisting only of conventional conveying screws (samples 1 and 3, see Table 1).
- Sample 4 had % solubility of over 80% at about 2 hours, and greater than 75% at 48 hours, as compared to corresponding sample 3 that had % solubility of about 40% at about 2 hours, and about 10% at 48 hours.
- Sample 2 had % solubility of over 60% at about 2 hours, and about 43% at 48 hours, as compared to corresponding sample 1 that had % solubility of less than 30% at about 2 hours, and about 10% at 48 hours.
- FIG. 10 is a photograph that depicts a starch product 1002 produced in accordance with aspects of the present invention (i.e., sample 4 of Table 1, extruding with novel ADM screw configuration 700) after being combined with water according to the process described above in the heading “mixing with water and determining solubility.” As shown in FIG. 10, the starch product 1002 has high stability in aqueous solution, with no phase separation. The photograph of starch product 1002 in water shown in FIG. 10 was taken 24 hours after starch product 1002 was mixed with water.
- FIG. 11 is a photograph that depicts a flour product 1102 produced in accordance with aspects of the present invention (i.e., extruded with novel ADM screw configuration 700) after being combined with water according to the process described above in the heading “mixing with water and determining solubility,” showing high solubility in aqueous solution as compared to a conventional flour product 1104 in aqueous solution. As shown in FIG.
- a flour product 1102 made in accordance with the present disclosure has high stability in an aqueous solution, with no phase separation, as compared with a conventional flour product 1104 that is extruded using a conventional screw configuration consisting of only conventional conveying screws, which has significant phase separation as depicted in bottom phase 1106 having more solids than upper phase 1108.
- the photograph of flour product 1102 in water and conventional flour product shown in FIG. 11 was taken 24 hours after each was mixed with water.
- Microemulsion (ME) 5 grams of monoglyceride was added to 5% glycerol solution in DI water and well mixed.2 grams of soy lecithin was then added to the solution and well mixed. 12 grams of medium chain triglycerides (“MCT”) was then added to the solution and well mixed.
- MCT medium chain triglycerides
- Emulsifier Blend 12.6 grams of monoglyceride was added to 12% glycerol solution and well mixed. 5 grams of soy lecithin was then added to the solution and well mixed.
- Palmitic Acid Formulation 2.5 grams of monoglyceride was added in 15 grams of DI water and well mixed. 2.5 grams of palmitic acid was then added to the solution and well mixed.
- Table 3 identifies the composition of the lipid formulations in % by weight. Table 3. Composition of lipid formulations
- Milling A fluidized bed jet mill (Netzsch Condux CGS 10) was utilized to make ultra- fine starch or flours.
- the starch or flour was introduced into the mill by a volumetric feeder and milled by compressed gas supplied at 6 bars to three grinding nozzles.
- the particle size may be tuned by adjusting the rotational speed of an internal classifier. At a classifier speed of 14,000 rpm, starches or flours were produced with a D50 of 3-4 pm and a D90 of less than 10 pm (Table 4).
- the particle size may also be tuned by adjusting the milling time.
- Milled corn starch- 1 and milled corn starch-2 have the same starting material, but milled corn starch- 1 was milled for greater milling time than the milling time for milled com starch-2.
- Ultra- fine products of the present invention have the following improved characteristics as compared to the base material from which it was derived: (i) milled corn starch- 1, a decrease in particle size D10 of 79% (1.82/8.80), and an increase in surface area of 7.6 times (3073/401); (ii) milled corn starch-2, a decrease in particle size D10 of 80.7 % (1.70/8.8), and an increase in surface area of 4.7 times (1892/401); (iii) milled modified tapioca starch, a decrease in particle size D10 of 80% (1.7/8.67), and an increase in surface area of 5.7 times (3286/573); (iv) milled rice flour, a decrease in particle size of D10 of 89.1% (1.42/13.0), and an increase in surface area of 10.3 times (3278/318).
- the tuneable process technology of producing ultra-fine products in accordance with this disclosure may provide increased surface area up to 4,000 m 2 /kg by decreasing particle size of D10 down to 1 pm compared to the base material from which it was derived.
- ultra-fine products in accordance with this disclosure may have a surface area of 100-4,000 m 2 /kg and a particle size D10 of 1-200 pm.
- lipid formulation e.g., PAF formulation
- PAF formulation provides protection against loss in whiteness in ultra-fine starch or flour particle products, specifically spray dried milled modified tapioca starch, milled rice flour, spray dried milled rice flour, milled corn starch, spray dried milled com starch, with the exception of milled modified tapioca starch (without spray drying).
- a suitable lipid formulation e.g., PAF formulation
- PAF formulation provides protection against loss in whiteness in ultra-fine starch or flour particle products made using spray drying.
- Ultra-fine starch or flour particle products made with a PAF formulation and spray drying provides increased heat stability as evidenced by reduced whiteness loss over products made with spray drying and without a PAF formulation.
- DSC Differential Scanning Calorimetery
- Peak temperature characteristics analyzed by DSC are shown in Table 8. As shown in Table 8, milling and addition of lipid formulation, in e.g., PAF formulation, provides improved heat stability as characterized by higher DSC peak temperature compared to the base material where it is derived.
- X-ray diffraction (XRD) patterns of corn starch samples are shown in FIG. 12. The crystallinity and amylose- lipid complexation characteristics of dry products were monitored using
- the relative intensities were recorded in a scattering angle range (2 ⁇ ) of 4.0-34.0° with a scintillation counter at a scanning speed of 0.02° min -1 in coupled two theta scanning type.
- Paste was made by cooking starting ingredient in deionized water (DI) water at 95 °Celsius for 30 min and immediately freeze dried. X-ray diffraction of the paste was used as amorphous area (I a ) with RC of 0% (as shown in FIG. 12).
- Example 17 Color absorbance. The absorption capacity of products was monitored by absorbed color using spectrophotometric analysis. A 1% w/w solution of dye, in e.g., Brilliant Green, was made in DI water. 0.1 grams DS of starch/flour and 9.9 grams of DI water were added in a centrifuged tube and well mixed. The tube then centrifuged for 5 minutes at 1000 xg and supernatant was analyzed at 625nm using an Agilent Cary 60 UV-Vis.
- dye in e.g., Brilliant Green
- Benefits of the present disclosure include: a. A method of developing heat stable lipid complexes by retaining granular integrity and native crystallinity due to improved interactions resulted from increase in surface areas of lipids and ultrafine starch/flour; b. A tune-able process technology is disclosed to increase surface area and incorporate lipid formulation while whiteness of product is highly retained; c. Improved dispersion/opacity was observed due to incorporation of claimed lipid formulation with ultra-fine starch/flour; d. Retention of crystallinity and granular integrity was observed in the milled and incorporated with lipid formulation product; e.
- the higher amylose-lipid complex making ability was observed for the starch/flour with lower particle size (as determined using XRD); and f.
- the disclosed technology enables formation of amylose-lipid inclusion complex with easily oxidizable lipids and heat sensitive ingredients such as flavors, colors, and botanical extracts.
- the present invention provides selection of simple, clean and cost-effective processes and conditions to produce a variety of ultra-fine starch/flour particles exhibiting water solubility of greater than 75% and stability to at least about a 48-hour time span. These stabilities and solubilities of the ultra-fine starch/flour particles of the present invention exceed those typical of conventional products in the market.
- the ultra- fine starch/flour particles of the present invention provide an improved utility in food and industrial applications not attainable by conventional products.
- Those of skill in the art having the benefit of the present disclosure will recognize that the unique ultra-fine (also called submicron) starch/flour particles and products, compositions, and powder formulations disclosed herein provide the following benefits: a. Use of ultra-fine starch particles produced using a simple, cost effective, non- chemically modified process as a bulking agent for certain food applications such as dry mixes, sweeteners, etc. b.
- Improved sensory and organoleptic functionality in food systems such as bakery filings and icing, cereal bars, extruded snacks, margarines, low fat spreads, shortenings, confectionary, certain high moisture foods-like sour cream, yogurt, cheese, processed cheese, and beverages.
- c. Use as a carrier for flavors, micro/macro nutrients, enzymes and dietary supplements.
- d. Improved texture delivery in foods where a range of solubility and stability can be dialed in for improved adhesion and building desirable textures such as crisp, crunch, etc. that is important for end user’s eating experience.
- e. Improved carbohydrate and protein solubility for favorable nutritional functionality in foods and feeds.
- f. Improved particulate composition for coating application in industrial, cosmetics, paper and improved adhesion.
Abstract
Description
Claims
Priority Applications (9)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA3161688A CA3161688A1 (en) | 2019-12-12 | 2020-12-11 | Ultra-fine starch or grain based flour composition and related methods |
EP20898680.2A EP4073126A4 (en) | 2019-12-12 | 2020-12-11 | Ultra-fine starch or grain based flour composition and related methods |
MX2022007266A MX2022007266A (en) | 2019-12-12 | 2020-12-11 | Ultra-fine starch or grain based flour composition and related methods. |
BR112022011637A BR112022011637A2 (en) | 2019-12-12 | 2020-12-11 | METHOD OF FORMING AN ULTRAFINE STARCH OR FLOUR PRODUCT; METHOD OF MANUFACTURING A FOOD PRODUCT INCLUDING THE INCORPORATION OF ULTRAFINE AMINO PARTICLE PRODUCT OR FLOUR; FORMATION METHOD ULTRAFINE AMINO PARTICLE PRODUCT OR FLOUR; APPARATUS; EXTRUDED PARTICLE PRODUCT BASED ON STARCH OR ULTRAFINE GRAIN COMPRISING PARTICLES BASED ON STARCH OR ULTRAFINE GRAIN; AND; METHOD OF FORMING AN ULTRAFINE STARCH OR FLOUR PRODUCT |
CN202080095151.3A CN115052904A (en) | 2019-12-12 | 2020-12-11 | Ultrafine starch or grain-based flour compositions and related methods |
KR1020227023543A KR20220115594A (en) | 2019-12-12 | 2020-12-11 | Ultrafine Starch or Grain Based Flour Compositions and Related Methods |
AU2020398975A AU2020398975A1 (en) | 2019-12-12 | 2020-12-11 | Ultra-fine starch or grain based flour composition and related methods |
JP2022535890A JP2023506038A (en) | 2019-12-12 | 2020-12-11 | Ultrafine starch or grain-based flour compositions and related methods |
ZA2022/07602A ZA202207602B (en) | 2019-12-12 | 2022-07-08 | Ultra-fine starch or grain based flour composition and related methods |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201962947269P | 2019-12-12 | 2019-12-12 | |
US62/947,269 | 2019-12-12 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2021119532A1 true WO2021119532A1 (en) | 2021-06-17 |
Family
ID=76329097
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2020/064673 WO2021119532A1 (en) | 2019-12-12 | 2020-12-11 | Ultra-fine starch or grain based flour composition and related methods |
Country Status (10)
Country | Link |
---|---|
EP (1) | EP4073126A4 (en) |
JP (1) | JP2023506038A (en) |
KR (1) | KR20220115594A (en) |
CN (1) | CN115052904A (en) |
AU (1) | AU2020398975A1 (en) |
BR (1) | BR112022011637A2 (en) |
CA (1) | CA3161688A1 (en) |
MX (1) | MX2022007266A (en) |
WO (1) | WO2021119532A1 (en) |
ZA (1) | ZA202207602B (en) |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3443990A (en) * | 1964-09-07 | 1969-05-13 | Amylo Chemie Nv | Cold-water-dispersible starch product |
GB1299205A (en) * | 1969-01-24 | 1972-12-13 | Hayashibara Co | Process for producing amylose powders |
US4985269A (en) * | 1990-06-12 | 1991-01-15 | Borden, Inc. | Continuous extrusion for tortilla chip production |
US6413567B1 (en) * | 1995-10-13 | 2002-07-02 | Corn Products International, Inc. | Starch products having hot or cold water dispersibility and hot or cold water swelling viscosity |
US20110170369A1 (en) * | 2005-07-12 | 2011-07-14 | Carl-Gustaf Ek | Counter-rotating twin screw extruder |
US20150024113A1 (en) * | 2000-05-25 | 2015-01-22 | Grain Processing Corporation | Cold-Water Soluble Extruded Starch Product |
US20150147442A1 (en) * | 2006-12-20 | 2015-05-28 | Grupo Altex S.A. De C.V. | Process for the production of refined whole-wheat flour with low coloration |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4500558A (en) * | 1983-01-14 | 1985-02-19 | General Foods Corporation | Modification of bran by extrusion |
EP1148067A1 (en) * | 2000-04-18 | 2001-10-24 | Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. | Extrusion of high amylopectin starch |
US6737099B2 (en) * | 2001-03-29 | 2004-05-18 | The United States Of America As Represented By The Secretary Of Agriculture | Process for the deagglomeration and the homogeneous dispersion of starch particles |
JP4297664B2 (en) * | 2002-08-21 | 2009-07-15 | フジカーボン株式会社 | Production apparatus and production method for liquefied biomass material |
AU2007285951B2 (en) * | 2006-08-15 | 2012-12-13 | Ecosynthetix Ltd. | Process for producing biopolymer nanoparticles |
US20090169707A1 (en) * | 2007-12-28 | 2009-07-02 | Nisshin Flour Milling Inc. | Process of producing whole wheat flour |
CN102783601B (en) * | 2012-06-05 | 2016-04-06 | 舒兰市天永有机食品基地有限责任公司 | A kind of buckwheat fresh noodle and preparation method thereof |
WO2015144983A1 (en) * | 2014-03-28 | 2015-10-01 | Teknologian Tutkimuskeskus Vtt Oy | Starch nanoparticles and process for the manufacture thereof |
CN106333226A (en) * | 2016-05-20 | 2017-01-18 | 临泉县曙光食品有限公司 | Making method of barley fiber powder-containing functional health wheat flour |
CN108925831A (en) * | 2018-08-15 | 2018-12-04 | 南京财经大学 | The processing method that a kind of extrusion modification coarse cereal powder improves full coarse cereals wheat flour food quality |
-
2020
- 2020-12-11 MX MX2022007266A patent/MX2022007266A/en unknown
- 2020-12-11 WO PCT/US2020/064673 patent/WO2021119532A1/en unknown
- 2020-12-11 CA CA3161688A patent/CA3161688A1/en active Pending
- 2020-12-11 CN CN202080095151.3A patent/CN115052904A/en active Pending
- 2020-12-11 BR BR112022011637A patent/BR112022011637A2/en unknown
- 2020-12-11 KR KR1020227023543A patent/KR20220115594A/en unknown
- 2020-12-11 EP EP20898680.2A patent/EP4073126A4/en active Pending
- 2020-12-11 JP JP2022535890A patent/JP2023506038A/en active Pending
- 2020-12-11 AU AU2020398975A patent/AU2020398975A1/en active Pending
-
2022
- 2022-07-08 ZA ZA2022/07602A patent/ZA202207602B/en unknown
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3443990A (en) * | 1964-09-07 | 1969-05-13 | Amylo Chemie Nv | Cold-water-dispersible starch product |
GB1299205A (en) * | 1969-01-24 | 1972-12-13 | Hayashibara Co | Process for producing amylose powders |
US4985269A (en) * | 1990-06-12 | 1991-01-15 | Borden, Inc. | Continuous extrusion for tortilla chip production |
US6413567B1 (en) * | 1995-10-13 | 2002-07-02 | Corn Products International, Inc. | Starch products having hot or cold water dispersibility and hot or cold water swelling viscosity |
US20150024113A1 (en) * | 2000-05-25 | 2015-01-22 | Grain Processing Corporation | Cold-Water Soluble Extruded Starch Product |
US20110170369A1 (en) * | 2005-07-12 | 2011-07-14 | Carl-Gustaf Ek | Counter-rotating twin screw extruder |
US20150147442A1 (en) * | 2006-12-20 | 2015-05-28 | Grupo Altex S.A. De C.V. | Process for the production of refined whole-wheat flour with low coloration |
Non-Patent Citations (3)
Title |
---|
BIANCAM J MARTENS; WALTERJ J GERRITS; ERIKM A M BRUININX; HENKA SCHOLS: "Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model", JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY, vol. 9, no. 1, 91, 29 December 2018 (2018-12-29), XP021266051, Retrieved from the Internet <URL:https://jasbsci.biomedcentral.com/articles/10.1186/s40104-018-0303-8> [retrieved on 20210202] * |
COURTNEY WAYNE SIMONS: "Characterization of edible bean flours: Properties and functionality", DISSERTATION, pages 55 - 79, XP055836217, Retrieved from the Internet <URL:https://library.ndsu.edu/ir/bitstream/handle/10365/26923/Characterization%20of%20Edible%20Bean%20Flours%20Properties%20and%20Functionality.pdf?sequence=1> [retrieved on 20210203] * |
See also references of EP4073126A4 * |
Also Published As
Publication number | Publication date |
---|---|
JP2023506038A (en) | 2023-02-14 |
KR20220115594A (en) | 2022-08-17 |
MX2022007266A (en) | 2022-10-10 |
EP4073126A1 (en) | 2022-10-19 |
BR112022011637A2 (en) | 2022-08-30 |
EP4073126A4 (en) | 2023-12-20 |
AU2020398975A1 (en) | 2022-07-07 |
CN115052904A (en) | 2022-09-13 |
CA3161688A1 (en) | 2021-06-17 |
ZA202207602B (en) | 2024-01-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Tiwari et al. | Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks–An overview | |
CN102356846B (en) | Processing method of whole grain vermicelli | |
Wolf | Polysaccharide functionality through extrusion processing | |
Steel et al. | Thermoplastic extrusion in food processing | |
Campden | Raw materials for extrusion cooking | |
JPH09165401A (en) | Starch product dispersible in warm or cold water and having warm- or colod-time swelling viscosity | |
CA2114179A1 (en) | Couscous | |
CN103349227A (en) | Nutrition composite rice capable of relieving summer heat and preparation method thereof | |
JP2007300924A (en) | Extrusion molding method for baby cereal product | |
Zapana et al. | Physical, chemical and nutritional characteristics of puffed quinoa | |
JP2006526419A (en) | Instantly dispersible pregelatinized starch for food use | |
Kaur et al. | Current trends in the preparation, characterization and applications of oat starch—A review | |
CN102711518A (en) | Agglomerates and preparation thereof | |
Ek et al. | Basics of extrusion processing | |
JP5606124B2 (en) | Degreased rice bran powder-containing food composition | |
EP1895860A1 (en) | Use of lupin bran in high-fibre food products | |
WO2021119532A1 (en) | Ultra-fine starch or grain based flour composition and related methods | |
Gandhi et al. | Extrusion process optimization of corn starch to develop instant vegetable soup mix | |
CA2317062A1 (en) | Psyllium husk product | |
CN113631048A (en) | Functional enhanced flour, meal and food products and methods of making and using same | |
KR101409212B1 (en) | Composition for forming noodles with increased dietary fiber content and manufacturing method of noodles using the same | |
JP6987759B2 (en) | High protein flakes derived from protein pellets | |
CN109879976A (en) | A kind of preparation method of high amylose starches | |
Roskhrua et al. | Physicochemical properties of thermal alkaline treated pigeonpea (Cajanus cajan L.) flour | |
TW202119937A (en) | Separativeness improving agent for noodles |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 20898680 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2022535890 Country of ref document: JP Kind code of ref document: A Ref document number: 3161688 Country of ref document: CA |
|
REG | Reference to national code |
Ref country code: BR Ref legal event code: B01A Ref document number: 112022011637 Country of ref document: BR |
|
ENP | Entry into the national phase |
Ref document number: 2020398975 Country of ref document: AU Date of ref document: 20201211 Kind code of ref document: A |
|
ENP | Entry into the national phase |
Ref document number: 20227023543 Country of ref document: KR Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
ENP | Entry into the national phase |
Ref document number: 2020898680 Country of ref document: EP Effective date: 20220712 |
|
ENP | Entry into the national phase |
Ref document number: 112022011637 Country of ref document: BR Kind code of ref document: A2 Effective date: 20220613 |