Sugar – starch – and carbohydrates – Processes – Carbohydrate manufacture and refining
Reexamination Certificate
2000-01-20
2001-10-23
Brunsman, David (Department: 1755)
Sugar, starch, and carbohydrates
Processes
Carbohydrate manufacture and refining
C106S162810, C106S205700, C106S205710, C106S206100, C106S210100, C106S215300, C106S215400
Reexamination Certificate
active
06306218
ABSTRACT:
BACKGROUND OF THE INVENTION
Starch is composed primarily of two components: amylose, a mainly linear polymer of about 500-6000 &agr;-D glucosyl residues, and amylopectin, a highly branched polymer of &agr;-D glucosyl distributed in 15-60 residues per chain (Godet et al.,
Carbohydrate Polymiers
27:47-52 (1995)). It is well known that amylose can form complexes with molecules such as iodine, alcohols and lipids, whereas amylopectin forms these complexes weakly or not at all (Morrison et al.,
Cereal Chem
70:385-91 (1993); Sarko & Zugenmaier,
Fiber Diffractiont Methods
, A. D. French & K. C. Gardner, Eds., ACS Symposium Series 141:459-482 (1980)). The in situ biosynthesis of amylose-lipid complexes in starch with naturally occurring fatty acids and phospholipids has been demonstrated (Morrison et al. (1993)). Others have shown that complex formation occurs during heat/moisture treatments, especially during gelatinization of starches with the naturally containing lipids (Kugimiya et al.,
Stärke
32:265-270 (1980); Kugimiya & Donovan,
J. Food Sci
. 46:765-777 (1981)) or when lipids are added to defatted starches (Biliaderis et al.,
Food Chem
. 22:279-295 (1986)) or pure amylose which is free of natural lipids (Biliaderis et al,
Carbohydr. Polym
. 5:367-389 (1985)).
Both naturally-occurring and heat-formed complexes show specific properties such as a decrease in amylose solubility or an increase in gelatinization temperatures (Eliasson et al.,
Stärke
33:130 (1981), Morrison et al. (1993)). Polar lipids, e.g., fatty acids and their monoglyceride esters are of technological importance in starch systems, as they cause a reduction in stickiness, improved freeze-thaw stability (Mercier et al.,
Cereal Chem
. 57:4-9 (1980) and retardation of retrogradation. One important example is the use of fatty acids and monoglycerides as anti-stating agents in bread and biscuits. Incorporation of such additives in the dough induces a slower crystallization (retrogradation) of the amylose fraction and retards the staling of bread (Krog,
Stärke
22:206-210 (1971)).
SUMMARY OF THE INVENTION
The present invention pertains to starch-emulsifier compositions and methods of making the starch-emulsifier compositions comprisin heating starch (e.g., jet-cooking, heating in a batch cooker) in the presence of an emulsifier to produce a starch-emulsifier dispersion which can optionally be treated to obtain greater than about 20% by weight short chain amylose.
In one embodiment of the invention, a starch and an emulsifier are heated (e.g., jet-cooked) to disrupt essentially all starch granules and solubilize amylose and amylopectin in the starch. The product contains a dispersion of gelatinized starch and emulsifier which is believed to be in the form of a complex, as seen by X-ray diffraction. The dispersion of starch and emulsifier can be cooled slowly or quickly to fonn an elastic textured paste, or the solution can optionally be dried to a powder.
In another embodiment of the invention, a starch and emulsifier are heated (e.g., jet-cooked) to produce a dispersion of gelatinized starch and emulsifier in which the amylose and amylopectin are solubilized. The starch is subsequently hydrolyzed to release short chain amylose, preferably using an enzymatic treatment. After hydrolysis of the starch-emulsifier solution, the solution can optionally be heated to a temperature sufficient to liquify the emulsifier, thereby increasing the percentage of starch-emulsifer complex formed. Thereafter, the solution can be cooled to form a short-textured, non-elastic paste or it can optionally be dried (e.g., by spray drying) into a powder.
The starch-emulsifier compositions can also be optionally co-processed with hydrocolloids, polymers, gums, modified starches and combinations thereof, which can be added at any point in the processes described herein. These optional ingredients serve to change (e.g., increase or decrease) the functional properties (e.g., water binding capacity, oil binding capacity or viscosity) of the composition depending upon product end use. For example, these optional ingredients can be added to increase the overall water binding capacity of the starch-emulsifier composition or change the rheology of the starch-emulsifier composition.
The starch-emulsifier composition produced by a process which uses a hydrolytic method is characterized by a relatively small particle size (a weight average of 4-5 &mgr;), a short, non-elastic texture or rheology and a low water and oil binding capacity. The starch-emulsifier composition produced by cooking starch and emulsifier, without subsequent hydrolysis, is characterized as more elastic and a less opaque gel compared to the hydrolyzed product. In either process, the dried starch-emulsifier composition can be rehydrated, preferably in an aqueous medium suitable for use in food or beverage fonnulations (e.g., milk or water), under conditions of medium to high shear to produce an opaque paste upon refrigeration.
The starch-emulsifier compositions produced by the methods described herein are useful in a variety of food and beverage applications. For example, the starch-emulsifier compositions can be used as an opacifier in foods and beverages such as skim milk, or as a texturizing agent to prepare dairy products with a rheology similar to sour cream, yogurt, mayonnaise and similar products. For example, the starch-emulsifier compositions of the present invention can be used to prepare lactose-free dairy products. The starch-emulsifier compositions can also be used to stabilize foams, such as in the production of ice cream, and as a fat replacer in a variety of reduced-fat and fat-free foods, such as cakes, pudding type desserts, sauces, mriargarine, cream cheese and other spreads, snack dips, mayonnaise, sour cream, yogurt, ice cream, frozen desserts, fudge and other confections, and skim milk. The starch-emulsifier compositions can be incorporated into fat-free, reduced fat and fat containing cheeses, such as natural, processed and imitation cheeses in a variety of forms (e.g., shredded, block, slices, grated). The starch-emulsifier compositions are also useful, as for example a shortening, in baked goods such as cakes, pies, brownies, cookies, breads, noodles, snack items, such as crackers, graham crackers and pretzels, and similar products.
DETAILED DESCRIPTION OF THE INVENTION
The present invention pertains to methods of manufacture and the starch-emulsifier compositions produced thereby that are useful in a variety of food and beverage applications. According to the invention, a starch is heated in the presence of an emulsifier to a temperature and pressure sufficient to disrupt essentially all the starch granules and solubilize the amylose and amylopectin contained therein, such as by jet cooking, to yield a starch-emulsifier dispersion. This dispersion can be cooled slowly or quickly to form an elastic gel, or the dispersion can optionally be dried to a powder. The powder can be rehydrated with medium to high shear to produce a smooth gel that is more elastic and less opaque compared to the hydrolyzed product described below.
Alternatively, a dispersion of the starch-emulsifier complex produced as described above can be treated to generate about 20% by weight short chain amylose (e.g., enzymatically debranched, hydrolysis of the backbone by amylase or acid hydrolysis), and the resultant dispersion of starch, containing greater than about 20% by weight short chain amylose, and emulsifier is optionally heated to a temperature sufficient to inactivate the enzyme if used and to liquify the emulsifier. Liquification of the emulsifier facilitates the formation of additional starch-emulsifier complexes in the final composition.
As used herein, short chain amylose is defined as amylose having a degree of polymerization (DP) of from about 6 to about 60 and at molecular weight of from about 1,000 to about 10,000 which is indicative of maltodextrin. The term “gelatinization” or varient thereof, is intended to embrace the generally recognized term but also is intend
Brunsman David
Hamilton Brook Smith & Reynolds P.C.
Opta Food Ingredients, Inc.
LandOfFree
Starch-emulsifier composition and methods of making does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Starch-emulsifier composition and methods of making, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Starch-emulsifier composition and methods of making will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2563983