Enzyme-resistant starch and method for its production

Details Enzyme-resistant starch and method for its production Enzyme-resistant starch and method for its production

2011-06-07

2011-06-07

Brunsman, David M (Department: 1732)

Sugar, starch, and carbohydrates

Processes

Carbohydrate manufacture and refining

C536S102000

Reexamination Certificate

active

07955439

ABSTRACT:
A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170° C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70° C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150° C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.

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