Patent Application
20240306689
The invention relates to a thermally modified starch produced via the acid route, characterized in that it has a free and fixed citrate content, a temperature at peak swelling of the starch granules and a level of sedimentation that are all very entirely particular.
The invention also relates to a thermally modified starch produced via the acid route, having a coloring, expressed in L*(lightness) and in YI (yellow), on the order of that of native starches.
The invention also relates to a particular method for producing such thermally-modified starches at acidic pH, which starch has stabilized viscosity following this heat treatment.
The acid treatment here refers to a treatment of the starch in the milk phase at a pH of between 4 to 6, with a sodium citrate powder and citric acid.
Such thermally modified starches then find a use as texturing and thickening agents in numerous food applications.
Synthesized biochemically, a source of carbohydrates, starch is one of the most widespread organic materials in the plant kingdom, where it constitutes organisms' nutrient reserves.
Starches have always been used in the food industry, not only as a nutritional ingredient but also for their technical properties, as a thickening agent, binder, stabilizer or gelling agent.
For example, native starches are used in preparations requiring cooking. Corn starch, in particular, forms the basis of “powders for flan”.
Since it is rich in amylose, it retrogrades and therefore gels strongly. It makes it possible to obtain firm flans after cooking and cooling. It is also suitable for custards.
However, those cannot be used in pastries intended to be frozen since, on defrosting, the phenomenon of syneresis, which is reflected in the expulsion of water, destroys the texture of the custard.
Thus, in its native state, starch has limited applicability due to syneresis, but also due to:
Thus, in order to meet today's demanding technical requirements, the properties of starch have to be optimized by various methods known as “modification”.
These main modifications therefore aim to adapt the starch to the technical constraints resulting from cooking, but also from freezing/thawing, from appertization or sterilization, and to make it compatible with modern food (microwaves, instant meals, “high temperatures”, etc.).
Starch modification therefore aims to correct one or more of the abovementioned defects, thereby improving its versatility and meeting the needs of consumers.
Techniques for modifying starch have generally been classified into four categories: physical, chemical, enzymatic and genetic, the ultimate goal being to produce various derivatives with optimized physicochemical properties.
Chemical and physical modifications are most commonly implemented.
Chemical treatment consists of introducing functional groups into the starch, which alters its physicochemical properties in a noteworthy manner. Indeed, such modifications of granular native starches profoundly alter their behavior in terms of gelatinization, bonding and retrogradation.
Generally, these modifications are made by chemical derivatization, such as esterification, etherification, crosslinking or grafting.
However, chemical modifications are less sought-after by consumers in food applications (also for environmental reasons), even if some modifications are considered to be safe.
Various physical modifications are thus proposed, for example:
The starch goes from type B to type A after treatment, thereby acquiring a gelatinization temperature which increases significantly;
An alternative to “thermal inhibition” treatment has been proposed in the solvent phase and consists of heating a non-pre-gelatinized granular starch in an alcohol-based medium in the presence of a base and salts at a temperature of 120° to 200° C. for 5 minutes to 2 hours.
Regardless, the thermal inhibition process thus leads to obtaining a starch paste having properties of increased resistance to viscosity breakdown, and a non-cohesive texture.
The technical field to which the invention belongs is that of thermal inhibition treatment of starch without an aqueous-alcoholic solvent.
In this particular technical field, mention may more particularly be made of U.S. Pat. No. 6,221,420, which describes a thermally inhibited starch obtained by dehydration then heat treatment.
The main steps are:
Preferentially, before the step of dehydrating the starch, it is recommended to perform a step of alkalinization of the starch, making it possible to bring the pH of the starch suspension to a value comprised between 7 and 10, preferably comprised between 8 and 10.
At this stage, before the step of dehydration proper which precedes the inhibition step, the water content of the starch (as demonstrated by way of examples) is then comprised between 8 and 10%.
US 2001/0017133 describes a similar method, wherein the starch is also dehydrated below 125° C. before the inhibition process is begun (at a temperature of more than 100° C., preferentially of between 120 and 180° C., more preferentially of between 140 and 160° C.) for a duration of up to 20 hours, preferentially of between 3 hours 30 and 4 hours 30.
Before the dehydration step, the conventional alkalinization step leads to a starch suspension having a pH value comprised between 7.5 and 11.2, preferably comprised between 8 and 9.5%, and a water content comprised between 2 and 15%.
A variant was proposed in patent application WO 2014/042537, which variant relates to heating an alkaline starch at temperatures of between 140 and 190° C. while ensuring that the inhibition method is initiated and carried out in the presence of a sufficient amount of water, that is more than 1% water.
In other words, this method recommends the thermal inhibition of a starch which has been alkalinized beforehand without carrying out a dehydration step.
The starch preparation or the starch is thus brought to a pH of between 9.1 and 11.2, preferentially to a value on the order of 10, and the moisture is adjusted to between 2 and 22%, preferentially between 5 and 10%.
The thermal inhibition is subsequently carried out directly on this powder or this starch, at a temperature comprised between 140 and 190° C., preferentially between 140 and 180° C., for a duration of 30 minutes.
Another alternative has been proposed, contrarily by lowering the pH of the treated starch before thermal inhibition. Indeed, a major drawback is due to the fact that high pH levels tend to increase the browning of the starch during the heating step.
Thus, in patent application WO 2020/139997, a step is described for preparing the starch which successively consists of:
It is only then the actual heat treatment step is carried out, comprising a dehydration step and a thermal inhibition step.
In this patent application, it is essential to first bring the starch milk to a pH value between 5 and 6.5. Either the starch already has this pH value, considered to be its natural pH value, or a step of “neutralization” (by adding acid or base) to reach this pH range is carried out. This step can take up to 24 hours.
Then a pH buffer of citrate or citric acid is added to bring the pH of the starch milk to a pH value of between 4 and 6. This step may take up to 24 hours more.
Finally, in order to manufacture a thermally inhibited starch, it is taught in this patent application to carry out the dehydration and the thermal inhibition of the starch milk thus treated. This step can take up to 4 hours of reaction time.
Finally, it is established that this method makes it possible to obtain thermally inhibited starches that are whiter and that have improved taste compared to thermally inhibited starches prepared by conventional route, that is after alkaline impregnation.
Yet there is still room for improvement in this method for preparing thermally inhibited starches. Indeed, it has the disadvantage, from the point of view of its implemented method, of having to carry out the impregnation of the starch milk in an acid medium only after having finely controlled the initial pH of the starch.
Then, as will be demonstrated below, a treatment of this type leads to the production of thermally inhibited starches having a high fixed citrate content, on the order of more than 0.2%, reflecting a significant degree of functionalization.
From the foregoing, there is therefore a need to have an original method for inhibiting starch, making it possible to further reduce the reaction time, by carrying out the impregnation directly on the starch, and by reducing the actual thermal inhibition time, so as to lower the citrate content to values much lower than 0.2%, reflecting a sufficient degree of functionalization for the targeted applications.
Thus, the invention relates to a thermally modified starch produced via the acid route, characterized in that it has a free citrate content of less than 0.05% and a fixed citrate content of between 0.05 and 0.15%.
Advantageously, the thermally modified starch according to the present invention has:
More particularly, this thermally modified starch has a coloring expressed as the L* value of between 90 and 98, preferably between 94 and 98, and/or in the YI value of between 6 and 25, preferably between 6 and 15, more preferentially between 6 and 9.
The assaying of the citrates of the thermally modified starches of the invention is carried out by HPLC on the washed and hydrolyzed product, according to the conditions as presented below.
The assaying of the free citrates makes it possible to validate the use of said thermally starches in “Clean Label” applications, and that of fixed citrates makes it possible to determine the degree of functionalization expressed by the products of the thermal reaction via the acid route on the starches.
The products of the invention have a free citrate content of less than 0.05%, which is less than the free citrate levels of products of the same category of the prior art (such as those obtained according to the method taught by international patent application WO 2020/139997 or on the market), the measured value of which is between 0.07 and 0.09%.
It is necessary to have a substantial washing thereof so that their free citrate content drops to a value of less than 0.01%.
As for the assaying of the fixed citrates, obtained after washing and hydrolysis, the thermally modified starches in accordance with the invention have a fixed citrate content of between 0.05 and 0.15%, whereas the products of the same category of the prior art (such as those obtained according to the method taught by the international patent application WO 2020/139997 or on the market) have values on the order of 0.24 to 0.39%.
The viscosity measurements of the thermally modified starches according to the invention are carried out on an RVA 4800 device and make it possible to show an offset of the gelatinization temperature of the starch granules at the viscosity peak.
This will result in a temperature at peak swelling of the starch granules, analyzed at RVA between 2 and 17 minutes, greater than 100° C., or even greater than 140° C.
The thermally modified starches according to the invention are also characterized by their sedimentation capacity.
The test is carried out in test specimens, and the lower the settling volume, the higher the degree of functionalization.
It is then considered that a settling volume:
The settling volume of the products in accordance with the invention is between 25 and 40 ml, which reflects a high crosslinking level which gives them this high functionality and resistance.
The thermally modified starches according to the invention are finally characterized by a coloring equivalent to that of native starches which served as a basis for their manufacture.
This is reflected by a value in the L* value of between 90 and 98, preferably between 94 and 98, more preferentially between 96 and 98, and/or a YI value of between 6 and 25, preferably between and 6 and 15, more preferentially between 6 and 9.
The thermally modified starches are capable of being obtained by a method comprising the steps of:
The starch to be used in the method of the invention may be of any origin, for example corn, waxy corn, amylomaize, wheat, waxy wheat, pea, faba bean, green bean, potato, waxy potato, tapioca, waxy tapioca, rice, konjac, taken alone or in combination.
Preferably, corn starch, more particularly waxy corn starch (with a high amylopectin content, as will be exemplified below), or pea starch will be chosen.
The method in accordance with the invention first of all requires preparing a starch milk having a solids content of between 30 and 40%, preferably between 35 and 37% by weight. As will be demonstrated by way of examples below, the solids content is set to 36.5% by weight.
The second step of the method according to the invention consists of introducing into the starch milk a mixture of sodium citrate and powdered citric acid so as to bring the pH of the starch milk to a value of between 4 and 6, as will be exemplified below.
It is then left to stabilize at least 30 minutes and measure the pH and conductivity of the suspension.
After filtration, the preparation is dried at a starch equilibrium moisture on the order of most 13%.
The drying may be carried out at 60° C. in a laboratory Retsch dryer, but also in a hood with its natural ventilation at room temperature, or in a pilot/industrial dryer, at a temperature of more than 100° C.
After drying at 60° C. and then grinding, the actual heat treatment is carried out.
As will be exemplified below, the heat treatment is carried out at a temperature at least equal to 160° C., preferably between 170° C. and 210° C., for a period lasting from 0.5 to 3 hours of reaction time. This kinetics makes it possible to vary the degree of functionalization of the thermally modified starches thus prepared (the more functionalized the starches are, the stronger the conditions of use, that is acidic pH, high shear, high temperature).
Heating can be carried out in a ventilated oven, in a pilot or industrial apparatus of the Turbodryer, fluidized bed reactor or paddle roaster type.
After heat treatment, the products are resuspended at 36% by weight of dry matter. The pH is rectified with sodium hydroxide to between 5.5 and 6, then is finally filtered, dried and ground.
The thermally modified starches thus obtained will advantageously be used, depending on their respective properties, as a thickening agent or texturizing agent in food applications.
The invention will be better understood with the aid of the following examples, which are intended to be illustrative and non-limiting.
Waxy corn starch marketed by the applicant company under the brand name WAXILYS® produced at its Beinheim site.
Its features are:
Pea starch sold by the applicant company under the brand name N735.
Its features are:
The two products used for the pH 4 buffer are below.
The method implemented herein is adapted from the European Pharmacopoeia—current official edition—Conductivity (§ 2.2.38).
KNICK 703 electronic conductivity meter, also equipped with its measuring cell and verified according to the procedure described in its instruction manual.
A solution containing 20 g of sample in powder form and 80 g of distilled water having a resistivity of greater than 500,000 ohms·cm is prepared.
The measurement is carried out at 20° C. using the conductivity meter, referring to the procedure indicated in the instrument's user manual.
The values are expressed in microSiemens/cm (uS/cm) or milliSiemens/cm (mS/cm).
pH
The method implemented here is adapted from the European Pharmacopoeia
A suspension of the sample to be analyzed at 20% (P/P) is prepared, and the pH value is determined using a laboratory pH meter, referring to the procedure indicated in the machine's manual. The pH is expressed to within 0.01 units.
Citrate measurements by HPLC
The citrates are assayed:
After separation by ion exchange chromatography, the citrate ion is detected by conductimetry. Quantification is done by the internal standard method.
A high-performance liquid chromatography assembly is used for equipment, composed of:
Use is made, as reagents, of:
The procedure is as follows:
Prepare 6 curve points.
Draw the calibration curve: ratio of peak heights (=chloride standard weight/internal standard weight).
Weigh 100 mg of sample+0.5 mL of internal standard with 20 mL of water. Filter. Inject.
Approximately 20 g of the sample to be analyzed and 200 ml of demineralized water are introduced into a 250 ml beaker. It is covered with a watch glass and stirred for 20 minutes using a magnetic stirrer. The next step is to filter in a Buchner funnel with a diameter of 150 mm equipped with a white-band Durieux filter no. 111, with a diameter of 150 mm or equivalent.
The filtrate is placed in a 250 ml beaker, dispersed in 200 ml of demineralized water and stirred for 20 minutes. It is again filtered and rinsed with 200 ml of demineralized water.
The filtered product is dried in a laboratory oven overnight, and then it is ground up to avoid lumps.
In the 250 ml flat-bottomed, ground-neck flask, an accurately weighed test specimen “P” of the sample to be analyzed is introduced. An amount of distilled water equal to (100-P), 100 ml of 2N hydrochloric acid and a few boiling regulators (pumice stone in grains) are added. It is placed in the electromantle with a reflux condenser and left to sit 45 minutes after boiling. It is then cooled and then neutralized with 40% soda solution up to pH 7.
The citrate ion content in % is determined by the following equation:
Q/P×100
where:
This measurement is carried out at pH 4 under predetermined concentration conditions and according to a suitable temperature/time analysis profile.
Preparation of the Citrate buffer at pH 4
The product to be analyzed is prepared in the following manner: A mass of 1.37 g of the dry product to be analyzed is placed directly in the viscometer bowl, and pH 4 citrate buffer solution is introduced until a mass equal to 28.00±0.01 g is obtained.
The time/temperature and speed analysis profile in the RVA is then carried out as follows:
The results of the measurements are given in RVU (unit used to express the viscosity obtained on the RVA), it being known that 1 RVU unit=12 cPoises (cP).
As a reminder, 1 cP=1 mPa·s.
On the graphs, the results are expressed in cPoises.
The temperature at peak swelling is added to the analysis profile between 2 and 17 minutes.
The product is dispersed in an aqueous medium and the settled volume is measured.
In a 250 ml jar, introduce a 1.0 g anhydrous test specimen from the product to be analyzed. Add 100 ml of solution A, cover with cap, homogenize and place in a water bath for 10 min. Cool in a cold water bath, homogenize again, transfer into a 100 ml test tube and measure the settled volume after 24 hours.
The settled volume, expressed in ml, is given by the following formula: settled volume of starch/total volume)×100
The colorimetric measurement is based on the opposite-color theory which specifies that the responses of the cones (the cells of the retina of the human eye responsible for seeing color) to the colors red, green and blue are recombined into opposite signals “black-white”, “red-green” and “yellow-blue” when transmitted to the brain by the optic nerve.
This measurement is based on the color scales widely used in the food and polymer industries, called the CIELAB L*, a*, b* scales.
The L*, a* and b* scales are defined as follows:
The index “L*” therefore has a value of between 0 and 100, while the indices “b*” and “a*” have no numerical limitations. The measurement apparatus is conventionally a Colorflex EZ spectrocolorimeter, following the manufacturer's specifications (version of the manual 1.2 of August 2013 for firmware CFEZ version 1.07 and above-see page 17 and 38).
The measurement is carried out in a 64 mm glass sample cup into which the sample is inserted so as to fill the glass cup halfway in order to have sufficient material to cover the surface in contact with the rays (for uniformity of measurement).
YI (yellowness index) is a number calculated from spectrophotometric data which describes the change in color of a test sample of “clear or white” to “yellow”, which is well known to the person skilled in the art.
The WAXILYS® corn starch is introduced into a 1000 ml beaker, then suspended in demineralized water for a total dry matter (DM) of 36.5% by weight. Sodium citrate and citric acid in powder form are directly added to the starch milk, so as to obtain a pH of 4.
It is then left to stabilize at least 30 minutes and measure the pH and conductivity of the suspension.
It is filtered on a frit with porosity 3.
It is dried on a RETSCH fluidized bed dryer at 60° C. to an equilibrium moisture on the order of 13%.
It is ground in a Thermomix mill in order to unclump the starch and avoid the formation of aggregates.
Measurements: Humidity, pH, conductivity, coloration (L* and YI)
40 g of sample is weighed and placed in an aluminum cup for a METTLER LJ16 scale (moisture measurement scale).
The cup is inserted into the MEMMERT ventilated oven previously heated to 170° C. The chronometer is triggered once the cups have finished going in, and the springs as a function of the chosen reaction kinetics.
Washing and Rectifying the pH of the Products after Reaction by Resuspending
Measurements: Humidity, pH, conductivity, coloration (L* and YI), viscosity RVA 4800 on washed products and sedimentation test.
On the samples taken during the reaction at 170° C., before washing, the following are measured:
During the reaction with the citrate buffer (pH 4) placed directly in powder form in a Waxy corn starch milk, we observe:
The measurements are carried out on washed products according to the protocol indicated above and presented in the following Tables 2 and 3.
Products after washing are obtained whose pH is between 4.6 and 6.5 and whose conductivity is between 176 μS and 336 μS.
The colorings in YI (yellow) are between 6.4 and 11.7. By comparison, the native Waxy base has a YI of 8.11.
Measuring the viscosity of the washed products using RVA 4800 at 140° C.
The results are shown in the graph in
It appears that the treatment at 170° C. of the waxy corn starch impregnated at pH 4 with a citrate/citric acid medium causes the gelatinization temperature of the starch granule to shift at peak viscosity.
Within the meaning of the invention, highly functional or highly resistant thermally modified starches are therefore obtained after 1 hour of reaction at 170° C.
The results are presented in Table 4 below and
After 1 hour of reaction, products that are already highly resistant are obtained.
The results are presented in Table 5 below (with, in comparison, the free and fixed citrate contents of products sold by TATE & LYLE and products according to the teachings of patent application WO 2020/139997).
It should be noted that the 0.18% free citrate content of the waxy starch base represents the amount of citrate which impregnated the starch and will be used for the heat treatment reaction.
The amount of fixed citrate after reaction at 170° C., for the thermally modified starches of the invention, is 0.09 to 0.11, much lower than the contents of the inhibited starches obtained according to the method of the prior art
It is quite possible, instead of adding sodium citrate and citric acid in powder form, to:
The product obtained in this way is heat-treated in VOMM-type continuous turboreactors in series, the setpoint temperature of which is set to 210° C. and which are configured to subject the product to a residence time between 20 and 35 min and such that the temperature difference between the setpoint and the temperature of the product at the outlet of the reactor, referred to as delta T, is a value on the order of 22° C.
Three tests are carried out, depending on the 3 selected operating conditions. These will be tests 034, 035 and 036.
PH and conductivity measurements of the products obtained, based on the process parameters
Washing and Rectifying the pH of the Products after Reaction by Resuspending
Measurements of humidity, pH, conductivity, coloration (L* and YI), RVA 4800 viscosity on washed products and sedimentation test.
The pH of the products obtained, after washing, is between 4.5 and 6 and they have a conductivity of less than 200 μS.
The colorings have a YI (yellow) between 11.34 and 22.02.
By comparison, the native waxy corn starch has a YI of 8.11.
The viscosity results RVA 4800 to 140° C. on the washed products are presented in
It appears that the treatment at 210° C. of the waxy corn starch impregnated at pH 6 with a citrate/citric acid medium causes the gelatinization temperature of the starch granule to shift at peak viscosity.
The results of the sedimentation tests are presented in following table.
After 20 min of heat treatment, moderately functional products are obtained, after 25 min highly functional, and after 35 minutes very highly functional.
The results are shown in the following table (with the free and fixed citrate contents of commercial products from the companies TATE&LYLE and INGREDION for the sake of comparison).
It is quite possible, instead of adding sodium citrate and citric acid in powder form, to:
The product thus obtained is heat-treated in a SCHWING-brand fluidized bed reactor (FBR), the amount used in the reactor is about 9 Kg anhydrous, the gas velocity (50/50 air+nitrogen mixture) is 10 to 12 cm/s and the setpoint temperature is 160° C. The point TO of the reaction is determined as soon as the desired temperature is reached.
Samples are taken at the kinetics points at T0=160° C. then at 1.5 H, at 2 H, at 3 H and to 4 H.
The results of the analyses carried out on the kinetics points are presented in following table.
Washing and rectifying the pH of the products after reaction by resuspending
Measurements of humidity, pH, conductivity, coloration (L* and YI), RVA 4800 viscosity on washed products and sedimentation test.
The products obtained after washing have a pH of between 5.8 and 6.3 and a conductivity of less than 200 μS.
The colorings have a YI (yellow) between 10 and 15. By comparison, the WAXILYS native corn starch base has a YI of 8.1.
Measuring the viscosity of the washed products using RVA 4800 at 140° C.
The RVA 4800 viscosity curves are shown in the graph of
The heat treatment at 160° C. of the Waxy corn starch impregnated at pH 6 with a citrate/citric acid medium causes the gelatinization temperature of the starch granule to shift at peak viscosity.
The results and the curves of the sedimentation tests are presented in Table 12 and
Up to 2 hours of heat treatment, moderately functional products are obtained. After 3 and 4 hours, they are highly functional.
The results are presented in the following table (with, in comparison, the free and fixed citrate contents of products sold by TATE & LYLE and INGREDION).
It should be noted that the 0.17% free citrate content of the Waxy starch base represents the amount of citrate which impregnated the starch and will be used for the heat treatment reaction. The amount of fixed citrate after reaction at 160° C., for the thermally modified starches of the invention, is 0.08%, lower than the contents of the inhibited starches obtained according to the method of the prior art.
The product thus obtained is heat treated in a PADDLE DRYER (ANDRITZ GOUDA), whose vapor setpoint temperature is set at 185° C. and whose feed flow rate is 60 Kg/h. The contact time in the machine at this flow rate is about 30 minutes. The outlet temperature produced is 183° C.
Washing and rectifying the pH of the products after reaction by resuspending
Measurements on washed products: Humidity, pH, conductivity, coloration (L* and YI), viscosity RVA 4800 and sedimentation test.
The product obtained after washing has a pH of between 5.5 and 6 and a conductivity of less than 200 μS.
The coloration in YI (yellow) is 9.7. By comparison, the WAXILYS® native corn starch base has a YI of 8.1.
Measuring the RVA 48000 viscosity of the washed products at 140° C.
The results are presented in
Measuring the peak gelatinization temperature between 2 and 17 minutes.
The heat treatment at 185° C. of the Waxy corn starch impregnated at pH 6 with a citrate/citric acid medium causes the gelatinization temperature of the starch granule to shift at peak viscosity.
The results and the curves of the sedimentation tests are presented in the following table.
After ˜30 minutes of heat treatment at 185° C., moderately functional products are obtained.
The results are presented in the following table (with, in comparison, the free and fixed citrate contents of products sold by TATE & LYLE and INGREDION).
The 0.14% free citrate content of the Waxy starch base represents the amount of citrate which impregnated the starch and will be used for the heat treatment reaction. The amount of fixed citrate after reaction at 185° C., for the thermally modified starches of the invention, is 0.08%, lower than the contents of the inhibited starches obtained according to the method of the prior art.
In this example, the thermally modified starches as obtained in example 2 are evaluated, that is Test 034, Test 035 and Test 036 in the preparation of oyster sauce, by comparing the color, the swelling capacity, the gel-thaw stability.
To be used as controls:
These three products are presented by these two companies as being CLEAN LABEL starches, prepared by thermal route after acid impregnation.
The samples are stored at room temperature (25° C.) and 50° C. respectively to observe stability.
Reference: SMS texture analyzer,
The texture analyzer can produce a numerical expression of the physical properties of the sample, and it is a precise sensory quantification. It is a measuring instrument used in controlling the quality of various foods.
BROOKFIELD DV2TRVTJ0 model
Sensory characterization is used to evaluate the characteristics of the starch and the oyster sauce, in particular the color, syneresis and physical sensation.
BROOKFIELD viscosity (B)
The results of measuring the BROOKFIELD viscosity and the stability of the starch paste (measurement of the viscosity at 95° C., after 60 minutes, 6% of dry matter) are presented in
With regard to the evolution of the viscosity and stability of the starch paste, all the starches are identical, stable during the cooking for 1 hour, the viscosity increasing with cooking.
The results are presented in
It appears that CLEARAM® 3010 is the most stable in the gel/thaw cycle, the other starches having equivalent behaviors.
The texture and consistency measurements were carried out at 25° C. (ambient temperature).
The results are presented in
Using the texture analyzer, the firmness and consistency of the oyster sauce can be digitally evaluated. Under the condition of 25° C., we see in
The results are presented in
As regards the viscosity of the oyster sauce at room temperature, the viscosities of Test 035 and Test 034 are close to that of CR3010, and the others are a little lower, including LUMINA® 0100.
In conclusion, all of the products according to the invention, in this application, behave at least equivalent to chemically modified starches, and also even better than commercial products.
The N735 pea starch is introduced into a 1000 ml beaker, then suspended in demineralized water for a total dry matter (DM) of 36.5% by weight. Sodium citrate and citric acid in powder form are directly added to the starch milk, so as to obtain a pH of 4.
It is then left to stabilize at least 30 minutes and measure the pH and conductivity of the suspension.
It is filtered on a frit with porosity 3.
It is dried on a RETSCH dryer at 60° C. to an equilibrium moisture on the order of 13%.
It is ground in a Thermomix mill in order to unclump the starch and avoid the formation of aggregates.
40 g of sample is weighed and placed in an aluminum cup for a METTLER LJ16 scale (moisture measurement scale).
The cup is inserted into the MEMMERT ventilated oven previously heated to 170° C. The chronometer is triggered as soon as the cups have finished going in. Cups are removed based on the reaction kinetics chosen, here after 45 min, 1 h and 2 h of heat treatment time
Washing and Rectifying the pH of the Products after Reaction by Resuspending
Measurements: Humidity, pH, conductivity, coloration (L* and YI), viscosity RVA 4800 on washed products and sedimentation test.
On the samples taken during the reaction at 170° C., before washing, the following are measured:
Products after washing are obtained whose pH is between 5 and 6.5 and whose conductivity is between 95 μS and 111 μS.
The colorings have a YI (yellow) between 7.87 and 26.48. By comparison, the native pea base has a YI of 5.82.
Measuring the viscosity of the washed products using RVA 4800 at 140° C.
The results are shown in the graph in
A control was added: a cross-linked pea starch called CLEARAM® LI4000 marketed by the applicant company, having a degree of crosslinking expressed in fixed phosphorus of 0.4% at maximum.
It appears that the treatment at 170° C. of the pea starch impregnated at pH 4 with a citrate/citric acid medium causes the gelatinization temperature of the starch granule to shift at peak viscosity.
The results are presented in the table below.
After 45 min of reaction, products that are already highly resistant are obtained.
Discussion on the results obtained based on waxy corn starch of example 1.
It can be noted that the pea starch base is very sensitive to heat treatment and reacts more quickly than waxy corn starch since lower sedimentation volumes are obtained for the pea than for waxy corn for the same heat treatment time. In addition, the pea starch without impregnation also reacts to the heat treatment since after 2 of reaction, we already obtain a product with a settling volume at 50. Impregnation with citrate buffer therefore makes it possible to accelerate the transformation and to limit the coloration.
The results are presented in Table 24 below.
It should be noted that the 0.16% free citrate content of the pea starch base represents the amount of citrate which impregnated the starch and will be used for the heat treatment reaction.
The amount of fixed citrate after reaction at 170° C., for the thermally modified starches of the invention base starch base is from 0.11 to 0.13%.
Example 7. Comparison of the Sedimentation, Coloration and Viscosity Values of the Thermally-Modified Starches According to the Invention with Those of Certain Commercial Products in the Same Category
The following are reported in the table according to the results obtained on tests 011 A, 011 B and 011 E obtained in example 1 and 071 GL of example 3, in comparison with CLARIA® PLUS, CLARIA® ELITE and CLARIA® ESSENTIAL sold by the company Tate & Lyle.
The method of the invention makes it possible to assemble a range of products, some of which have equivalent or even greater properties than products on the market.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2101080 | Feb 2021 | FR | national |
| 2200523 | Jan 2022 | FR | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2022/025041 | 2/4/2022 | WO |
