EP4680652A1 - Amidon de pois hautement soluble comme substitut de maltodextrine - Google Patents

Amidon de pois hautement soluble comme substitut de maltodextrine

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Publication number
EP4680652A1
EP4680652A1 EP24726937.6A EP24726937A EP4680652A1 EP 4680652 A1 EP4680652 A1 EP 4680652A1 EP 24726937 A EP24726937 A EP 24726937A EP 4680652 A1 EP4680652 A1 EP 4680652A1
Authority
EP
European Patent Office
Prior art keywords
starch
weight
soluble
cooking
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP24726937.6A
Other languages
German (de)
English (en)
Inventor
Rongzhu CHENG
Liuming Zhou
Cameron POMBERT
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Roquette Freres SA
Original Assignee
Roquette Freres SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Roquette Freres SA filed Critical Roquette Freres SA
Publication of EP4680652A1 publication Critical patent/EP4680652A1/fr
Pending legal-status Critical Current

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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
    • 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

Definitions

  • the present invention deals with a highly soluble leguminous starch produced by physical means (clean process), i.e. without addition of any chemicals or enzymes, and its use as maltodextrin alternative for bakery, sauce and dressing, dairy and beverage, more specifically for flavor encapsulation. More preferably, this leguminous starch is pea starch.
  • the present invention concerns a process that consists essentially in cooking starch-water mixture in particular conditions.
  • Starch is undeniably the most important polysaccharide in the human diet. It is only second to cellulose in terms of abundance of organic compounds in the biosphere.
  • Starches are easily obtained from various botanical sources, e.g., cereal, legume, root and tuber and green fruit.
  • Native starches are insoluble in water, easily retrograde with associated syneresis and most significantly gels and pastes produced by native starches are unstable at high temperature, pH and mechanical stress.
  • Physical modification of starch can improve water solubility and reduce particle size.
  • the methods involve the treatment of starch granules under different temperature/moisture combinations, pressure, shear and irradiation.
  • Physical modification also includes mechanical attrition to change the particle size of starch granules.
  • Physical modification techniques are generally given preference as they do not involve any chemical treatment that can be harmful for human use.
  • the thermal processes involve:
  • pre-gelatinized starches are starches that have undergo gelatinization and consequently are depolymerized, fragmented and the granular structure is entirely destroyed as a result of cooking.
  • the pre-gelatinization process is achieved by drum drying, spray drying and extrusion cooking.
  • the properties associated with pre-gelatinized starches permits instant dissolution in cold water without heating.
  • annealing and heat-moisture treatment involve heating starch in water at a temperature below the gelatinization temperature (GT) and above the glass transition temperature (Tg). Consequentially, the granular structure of starch is preserved.
  • GT gelatinization temperature
  • Tg glass transition temperature
  • Maltodextrins are polymers of saccharides that consist of glucose units, primarily linked by a-1 ,4 glucosidic bounds. These starch derivatives are commonly prepared from corn, rice, potato starch or wheat. Even though they come from plants, they are highly processed.
  • Maltodextrins are indeed classically obtained from enzymatic hydrolysis with or without acid but to a lower extent than that required to produce starch syrups.
  • Maltodextrins are available in different molecular weights as dextrose equivalent (DE) according to the production method and source.
  • the DE is expressed as a percentage of glucosidic-bound hydrolysis, showing their reducing power.
  • Maltodextrins provide good oxidative stability to oil encapsulation but exhibit poor emulsifying capacity, emulsion stability and low oil retention. Maltodextrins with 10 to 20 DE fit in for use as coating materials and show the highest retention of flavor. Moreover, maltodextrins are a good compromise between cost and effectiveness, bland in flavor, have low viscosity at high solids ratio, and aqueous solubility, resulting in their interest, value for encapsulation. Therefore, maltodextrin is a versatile ingredient in food industrial and has large application in food industries including food and beverage, sauce and dressing, bakery, dairy, flavor encapsulation...
  • the Applicant found that the solution goes through the to use physical means for starch hydrolysis, to eliminate the addition of chemical/enzyme, to generate clean label soluble starch, and to meet the customers’ demands and market trend on green products.
  • pregelatinized starches The most commonly applied thermal treatment is that used to make pregelatinized starches. As already discussed, these starches have been completely cooked, i.e., pasted, and dried under conditions that allow little or no molecular reassociation. They are described as being cold-water soluble, although many such products will develop additional viscosity upon heating aqueous dispersions of them. Nevertheless, even if the resulting pregelatinized starches are more soluble, this solubility is low, usually less than 50 %, far from that of maltodextrins.
  • Depolymerisation also occurs during the pregelatinisation processes.
  • the molecular weights of starch amylose and amylopectine usually decrease by factors 1 .5 and 2.5 respectively.
  • this thermal process needs high temperature treatment (> 140°C during 2 to 12 hours) and the heated starch solution obtained contains high concentration of compounds presenting a low degree of polymerization (DP) content (DP ⁇ 6).
  • the milling mechanically reduces particle sizes of starch granules to less than 20 micrometers, but it is very energy-intensive consumption. Furthermore, it is not possible to achieve the desired solubility.
  • the present invention relates to a highly soluble leguminous starch having: - A content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 10% in weight, preferably of less than 7 % in weight, preferably of less than 6% in weight,
  • DP Degree of Polymerization
  • the present invention is also relative to a process for preparing a highly soluble starch comprising, more preferably consisting in the following steps:
  • the invention also concerns the use of the highly soluble leguminous starch of the invention in food applications as an alternative to maltodextrin.
  • the invention concerns also its use as alternative to maltodextrin for the preparation of bakery, sauce and dressing, dairy and beverage, more specifically for flavor encapsulation (as carrier for flavor encapsulation) but also for the preparation of fat free vinaigrette or the preparation of powder beverage formulation such as tropical punch mix or energy beverage.
  • the invention relates to a highly soluble leguminous starch having:
  • said leguminous starch has an amylose content ranging between 25 and 60 percent by weight (dry/dry) and can be embodied as pea starch, especially pea starch having an amylose content of at least 30 percent but less than 50 percent by weight.
  • the high soluble starch or highly soluble starch according to the invention has a functional profile equivalent to maltodextrin (in terms of DP content, solubility, viscosity), but a structure nearly identical to that of the native starch (in terms of a 1 ,4 / a 1 ,6 ratio), from which it is prepared.
  • the measure of the content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2; and of 3 to 20; is typically determined by the industrial standard carbohydrates analysis method.
  • % DP Individual DP Area I Summation of all DP Areas
  • the high soluble pea starch has a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 7 % in weight, more preferably less than 5 %, and a content of oligosaccharides with a DP of 3 to 20 of between 30 % and 40 % in weight, more preferably between 30 to 35 %.
  • DP Degree of Polymerization
  • the maltodextrin GLUCIDEX® 12 commercialized by the Applicant has a content of oligosaccharides of DP1 and DP2 of about 3 % and a content of oligosaccharides with a DP of 3 to 20 of about 44 %.
  • the expression “content of oligosaccharides of DP1 and DP2” refers to the total of the % in weight of oligosaccharides of DP1 and oligosaccharides of DP2.
  • the high soluble pea starch according to the invention has Degree of Polymerization (DP) of 1 and 2 of at least 4%, or preferably of at last 4.5%.
  • DP Degree of Polymerization
  • the high soluble pea starch according to the invention has Degree of Polymerization (DP) of 1 and 2 of between 4% and 7%, preferably of between 4% and 6%, preferably of between 4% and 5%.
  • Solubility can be determined by any methods for determining solubility. Such methods are well known to the person skilled in the art. The solubility has been determined by the method given in the Example 1.
  • the high solubility pea starch presents a water solubility of more than 95 % in weight, more preferably more than 98 % in weight.
  • the maltodextrin GLUCIDEX® 12 presents a water solubility of more of about 93 %.
  • the viscosity is a Brookfield viscosity, preferably a Brookfield viscosity measured at 15°C degrees centigrade.
  • the viscosity is preferably measure on a dispersion at a starch concentration of 45% w/w. The viscosity has been measured by the method given in the Example 1 .
  • the high solubility pea starch presents a viscosity of less than 200 cP, more preferably of less than 100 cP.
  • the maltodextrin GLUCIDEX® 12 presents a viscosity of less about 600 cP.
  • the high solubility pea starch presents a viscosity of more than 30 cp, preferably more than 40 cP.
  • the high solubility pea starch presents a viscosity of between 30 cP and 700 cP, preferably of between 40 cP and 600 cP, preferably of between 40 cP and 500 cp.
  • the high soluble pea starch of the invention has preserved natural form/structure of native pea starch, while conventional maltodextrin has different starch structure. It can be illustrated by the a 1 ,4 I a 1 ,6 ratio of the macromolecule, determined by NMR 13 C.
  • a-1 ,4 linkages peak intensity at 5.11 ppm
  • a-1 ,6 linkages peak intensity at 4.75 ppm
  • the high soluble pea starch of the invention has an a-1 ,4 I a-1 , 6 ratio between 23 to 32 %.
  • native pea starch presents a typical a-1 ,41 a-1 ,6 ratio of about 24 % to 31 %
  • - GLUCIDEX® 12 has an a-1 , 4 / a-1 , 6 ratio of about 22 % to 23 %
  • Such product can be advantageously used in food application such as for flavor encapsulation, as exemplified below.
  • the invention relates also to a method of preparation of a high soluble starch that comprises or consists in: Preparation of a starch slurry,
  • high soluble starch means a water solubility of starch (water at around 20°C) more than 95 % in weight, more preferably more than 98 % in weight.
  • the method of preparation of a high soluble starch is preferably for preparing a high soluble starch as described above.
  • the starch in the initial starch-water mixture represents 5 to 30 % by weight with respect to the total weight of the starch-water mixture.
  • the starch in the initial starch-water mixture may represent 5 to 20 % by weight with respect to the total weight of the starch-water mixture, or 10 to 35 % by weight with respect to the total weight of the starch-water mixture, more preferably 15 to 30 %.
  • Target prepare a slurry containing starch at 15 % by weight with respect to the total weight of the slurry. The mixture is then stirred at room temperature, as described in the Examples.
  • Starch used in that step may be from legume.
  • legume for the purposes of the present invention, is understood to mean any plant belonging to the families, Mimosaceae or Papilionaceae of and in particular any plant belonging to the family of Papilionaceae, for example, the pea, haricot bean, broad bean, horse bean, lentil, alfalfa, clover or lupine.
  • the starch useful for the present invention is a native leguminous starch.
  • the starch used in the preparation of the starch slurry is preferably a native leguminous starch.
  • the legume is selected from the group comprising pea, fava bean, haricot bean, broad bean and horse bean, more preferably pea or faba bean starch.
  • pea is pea, the term “pea” being considered here in its broadest sense and including in particular: all the wild varieties of “Smooth PEA”, and all the mutant varieties of “smooth pea” and of “wrinkled pea” (“wrinkled PEA”) and this, regardless of the uses to which said varieties are generally intended (human consumption, animal nutrition and/or other uses).
  • Said mutant varieties are especially those referred to as "r is mutants", “Rb mutants”, “rug 3 mutants”, “rug mutants 4", “rug mutants 5" and “LAM mutants” as described in the article by The C-liter HEYDLEY et al. entitled “Developing novel pea wrinkled pea” Proceedings of the isgri Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.
  • the legume is a plant, for example a variety of pea or of horse bean, giving seeds comprising at least 25%, preferably at least 40%, by weight of starch (dry/dry).
  • Legume starch or “leguminous starch”, is understood to mean any composition extracted and this, of case in whatever way, from a legume and in particular from a Papilionaceae, and whose starch content is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, these percentages being expressed as dry weight relative to the dry weight of said composition.
  • this starch content is greater than 90% (dry/dry). It may in particular be greater than 95%, including greater than 98%.
  • the starch slurry is then gelatinized and then cooked at higher temperature for multiple purpose:
  • Second step Gelatinization of the starch slurry.
  • Gelatinized starches can be obtained by treatment of gelatinization of hydro-thermal native starches in particular by steam cooking, jet-cooker cooking, cooking on a drum, cooking in kneader/extruder systems followed by drying for example in an oven, by hot air on a fluidized bed, on rotating drum, by atomization, by extrusion or by lyophilization.
  • the slurries of starch are typically heated through a starch cooker at 500 g/min flow at a temperature between 140 and 150°C.
  • This cooking step or further heating treatment is typically carried out at a temperature up to 190°C, at a pressure of between 1.43 to 12.55 bar.
  • This cooking step or further heating treatment may be carried out at a temperature up to 175°C, at a pressure between 1.43 to 12.55 bar, more preferably at a pressure between 4.16 to 8.94 bar.
  • the cooking step may for example be carried out at a temperature of 175°C ⁇ 2°C at a pressure set between 4.16 and 8.94 bar.
  • the the cooking step may for example be carried out at a temperature of 180°C ⁇ 2°C at a pressure set between 9 and 9.5 bar.
  • This cooking or further heating treatment is usually carried out for between 5 min and 2 hours.
  • the cooking step or further heating treatment at a temperature up to 175°C, at a pressure of between 1.43 to 12.55 bar, more preferably at a pressure between 4.16 to 8.94 bar, it may preferably be carried out between 30 min and 2 hours, preferably between 30 and 60 min.
  • the cooking step or further heating treatment at a temperature up to 190°C, at a pressure between 1.43 to 12.55 bar, more preferably at a pressure between 4.16 to 8.94 bar, it is preferably carried out between 5 and 30 min, preferably between 5 and 20 min.
  • the resulted product is refined with active carbon, filtrated and evaporated to 30-70% dry solid concentrate the solution.
  • the decolored, then evaporated as syrup can be dried into powder form using dryer such as drum dryer, flash dryer, spray dryer, freeze dryer.
  • the inlet temperature is between 150 to 250 °C, more preferably between 170 to 190°C; the outlet temperature is between 60 to 120°C, more preferably between 80 to 90°C.
  • the invention also concerns the use of the highly soluble leguminous starch of the invention in food applications as an alternative to maltodextrin, in particular for the preparation of bakery, sauce and dressing, dairy and beverage, more specifically as carrier for flavor encapsulation, for the formulation of fat free vinaigrette and for the preparation of powder beverage formulations.
  • One figure 1 presents the pilot process developed following the invention.
  • Pea starch and water are mixed in the mixing tank, liquefied by a starch/jet cooker and further thermal treated in a pressure reactor. After cooking, the solution was refined, and then spray dried to form soluble pea starch powder.
  • the mixture was stirred in the mixing tank at room temperature for 15 minutes,
  • P and M respectively refer to the masses of water and starch in the sample. These are measured before spray-drying.
  • Viscosity of the solutions was measured with Brookfield II viscometer using #21 spindle, at a temperature of 15°C, following the manufacturer’s specifications. Temperature of the solutions were controlled with circulated water bath.
  • Dextrin equivalent (DE) and carbohydrate profile (DP) are important information about the pilot product properties.
  • the product must be soluble in cold water (water at around 20°C) and contains low DP1 and DP2 concentration as well.
  • Table 1 is the results of DE and DP measurements of the pilot products, with different batches.
  • DE and DP results of commercial maltodextrin with DE12 are also included on the table as comparison.
  • pilot products have DE values around 11 with the range of 10.9 to 11.1 ; and have DP1 +DP2 concentration around 4 - 5% (between 4.28 and 4.88 %).
  • the DP distribution of the pilot product is similar to the reference sample.
  • the soluble starch should have high enough solubility in cold water in order to be used as an alternative of maltodextrin.
  • the highly soluble pea starch of the invention is functionally a maltodextrin and structurally a starch.
  • the objective is here to compare soluble pea starch of Example 1 vs GLUCIDEX® 12 in the flavour encapsulation function.
  • maltodextrin is a cost-effective alternative to gum acacia as a film-forming wall material for encapsulating oils/flavors when spray drying.
  • the soluble starch samples were compared to the maltodextrin control sample with common analytical comparisons including color, pH, particle size, and viscosity of solution (pre and post homogenization).
  • oxidation protection a Oxidation study was conducted at different temperatures while monitoring peroxide value and free fatty acids to see if the soluble starch samples show similar or better oxidative stability to the maltodextrin control sample.
  • Moisture Content % (Wet Basis) [ [ (W1 - P) - (W2 - P) ] / (W1 -P) ] * 100 Density / specific gravity- untapped
  • Test Conditions Sample Temperature of 20-23°C, 1300 Taps
  • the device will automatically collect 5 sets of measurements.
  • pH testing Equipment Hannah HI11312 pH Meter, Halo pH Probe, and Buffer Solutions (pH 4.01 , 7.00, 10.01)
  • Test Conditions Incubation Temperature of 20°C, Mixing Rate of 160 rpm, Holding Time of 10 Minutes, Sample Weight of 28 g.
  • C1 Frozen (-112°F/-80°C) conditions, control.
  • C2 Ambient Temperature (20°C/ 68°F), 40% RH.
  • C1 Pulled every mon the for 18 Months (72 Weeks) or until testing is halted.
  • C2 Pulled every mon the for 18 Months (72 Weeks) or until testing is halted.
  • C3 Pulled for 4 Months (18 weeks). 1 week 1 month.
  • the samples were compared to see if the samples spray dried were soluble starch were equivalent to the sample spray dried with GLUCIDEX® 12 as well as seeing if the samples were suitable spray dried flavor analogs with acceptable oxidation over the average shelf life of a spray dried flavor. While different compounds can have differing intensities of off notes at different levels of oxidation, in general a peroxide value ⁇ 10-20 meq. Is indicative of no rancidity off-notes developing.
  • the measured solids of the emulsions with soluble lots Exp-01 and Exp-02 were both slightly higher than the control emulsion with GLUCIDEX® 12. This likely occurred from during the homogenization step where subsequent runs were timed better to reduce the amount of dilution that occurred during when transferring the solution to and from the homogenizer.
  • Table 7 pH The pH of the soluble starch emulsions were similarly slightly lower than the control posthomogenized emulsion with GLUCIDEX® 12. This could be due to a lower initial pH of the soluble starch samples vs. the GLUCIDEX® 12 as well as the slightly higher solids content of both soluble pea starch samples.
  • the emulsion with soluble starch Lot Exp-02 did have a slightly higher solids content than the emulsion with Lot Exp- 01 , however it was not so much as to have this degree in viscosity difference be expected. To see if this effect is consistent, the viscosities of reconstituted emulsions will be compared to see if this effect persists.
  • Table 11 Color: Like the post homogenized emulsion, the reconstituted emulsions showed color differences to the control emulsion with GLUCIDEX® 12, though with the equalized solids content, the differences are slightly more pronounced. Both soluble starch emulsions were darker, redder, and less yellow than the control emulsion with GLUCIDEX® 12. With a AE ⁇ 1 , there was no perceivable color difference between the emulsion with soluble starch Lot Exp-01 and the emulsion with soluble starch Lot Exp-02.
  • Viscosity of the reconstituted emulsions were taken at similar times as the posthomogenization emulsions ( ⁇ 4 hours after production D+0 and D+1). Like the post-homogenization emulsion, the soluble starch samples showed a greater increase in viscosity compared to the emulsion with GLUCIDEX® 12. So, the potential issue with greater retrogradation still occurs after spray drying. Though this would only be a concern with applications that use a large amount of the spray dried flavor in an emulsion and store this emulsion over time.
  • the D+0 viscosities were statistically similar to the control emulsion with GLUCIDEX® 12 at D+0.
  • the GLUCIDEX® 12 and soluble starches seem to impart similar viscosities during the initial processing time.
  • the two soluble starch emulsions show similar D+0 viscosities and similar increases to their D+1 viscosities, unlike the greater increase with the post homogenized emulsion with soluble starch Lot Exp-02. Either the small difference in solids content contributed to the large increase seen in the post-homogenized emulsion or the spray drying process removed any difference in retrogradation between the two samples.
  • Table 16 The spray dried orange oil samples had similar moisture levels to each other with the spray dried orange oil samples with soluble starch having a comparable to slightly higher moisture content compared to the spray dried orange oil with GLUCIDEX® 12.
  • the surface oil of the spray dried flavor is measured to see how much of the total orange oil is plated on the spray dried wall material rather than encapsulated by the material itself.
  • the bulk densities of the spray dried orange oil samples were similar, with the bulk density between the spray dried orange oil with GLUCIDEX® 12 and soluble starch Lot Exp-02 being statistically similar.
  • the bulk density of the spray dried orange oil with soluble starch Lot Exp-01 was slightly lower than the other two samples. So, the difference in bulk density of the spray dried orange oil with GLUCIDEX® 12 was within batch-to-batch variation of the spray dried flavors with soluble starch.
  • the spray dried orange oil with GLUCIDEX® 12 was statistically similar to the spray dried orange oil with soluble starch Lot Exp-01 .
  • the spray dried orange oil with soluble starch Lot Exp-02 was slightly higher than the other two samples. So, the difference in tapped density of the spray dried orange oil with GLUCIDEX® 12 was within batch-to-batch variation of the spray dried flavors with soluble starch.
  • the particle size distribution of the spray dried orange oil with soluble starch E9827-1 was close to the particle size of spray dried orange oil with GLUCIDEX® 12 and the Dx10, Dx50, Dx90, and mean particle size were all slightly smaller than the spray dried orange oil with GLUCIDEX® 12. From this, we can see at least one batch of the soluble starch spray dried similarly to the GLUCIDEX® 12 control.
  • Condition C1 Frozen
  • Condition C2 Air
  • the spray dried flavors with GLUCIDEX® 12 and soluble starch had minimal to non-detectable oxidation.
  • the control orange oil itself had some level base level of oxidation seen in the C1 frozen condition that was slightly higher in the ambient condition sample. This show some initial level of protection is contributed by both the GLUCIDEX® 12 and the soluble starches.
  • the C3 accelerated condition showed a slight increase in free fatty acids for all sample.
  • the spray dried samples with soluble starch much like in the frozen and ambient conditions, showed a higher baseline level of free fatty acids compared to the orange oil and spray dried flavor with GLUCIDEX® 12 and the orange oil itself.
  • the concentration of Free Fatty Acids remained fairly consistent over the four weeks, showing ⁇ 0.20 increase which was similar to the orange oil and only slightly higher than the spray dried sample with GLUCIDEX® 12.
  • the C4 was similar to the C3 condition with a slight increase in free fatty acids for all sample.
  • the spray dried samples with soluble starch much like the other conditions, showed a higher baseline level of free fatty acids compared to the orange oil and spray dried flavorwith GLUCIDEX® 12 and the orange oil itself.
  • the concentration of Free Fatty Acids remained fairly consistent over the four weeks, showing ⁇ 0.20-0.3 increase which only slightly higher than the orange oil and spray dried sample with GLUCIDEX® 12 .
  • the Soluble Starch Lots Exp-01 and EXP-02 have similar processability when spray drying compared to the GLUCIDEX® 12. The main issue may arise if holding the resulting emulsion for up to 24 hours which shows retrogradation and a notable increase in viscosity in emulsions with the soluble starch compared to a control GLUCIDEX® 12. This did not significantly affect the spray drying of the current soluble starch samples.
  • the resulting emulsions are similar to the GLUCIDEX® 12 with the biggest difference being color which will likely be addressed at the industrial production scale with more efficient filtering.
  • the soluble starch samples appear to be an equivalent replacement to 12 DE maltodextrin in the spray drying application.
  • Pea starch and water are mixed in the mixing tank, liquefied by a starch/jet cooker and further thermal treated in a pressure reactor. After cooking, the solution was refined, and then spray dried to form soluble pea starch powder.
  • the mixture was stirred in the mixing tank at room temperature for 15 minutes,
  • M mass of water
  • P mass of starch
  • P1 mass of supernatant
  • m mass of dried residual
  • the carbohydrate profiles were determined by HPLC with double-silver column.
  • Viscosity of the solutions was measured with Brookfield II viscometer using #21 spindle, at a temperature of 15°C.following the manufacturer’s specifications.
  • Dextrin equivalent (DE) and carbohydrate profile (DP) are important information about the pilot product properties.
  • Table 31 is the results of DE and DP measurements of the pilot products, with different batches.
  • DE and DP results of commercial malt dextrin with DE12 are also included on the table as comparison.
  • the DP distribution of the pilot product is similar to the reference sample.
  • the soluble starch should have high enough solubility in cold water in order to be used as an alternative of maltodextrin.
  • Viscosity directly affects the product applicability and processing-ability; it also reflects the effects of processing conditions on the final products. Currently, viscosity of the commercial DE12 sample is used as reference.
  • the highly soluble pea starch of the invention is functionally a maltodextrin and structurally a starch.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne un amidon de légumineuse hautement soluble présentant une teneur en oligosaccharides, à degré de polymérisation (DP) de 1 et 2, inférieure à 10 % en poids, de préférence inférieure à 6 %, une teneur en oligosaccharides, à DP de 3 à 20, supérieure à 50 % en poids, de préférence supérieure à 70 %, une solubilité dans l'eau supérieure à 90 % en poids, de préférence supérieure à 95 %, une viscosité inférieure à 500 cP, de préférence inférieure à 100 cP, et caractérisé par un rapport α 1,4 / α 1,6, déterminé par RMN 13C, compris entre 23 à 32 %.
EP24726937.6A 2023-05-08 2024-05-07 Amidon de pois hautement soluble comme substitut de maltodextrine Pending EP4680652A1 (fr)

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US202363464666P 2023-05-08 2023-05-08
US202363538546P 2023-09-15 2023-09-15
PCT/EP2024/025158 WO2024230950A1 (fr) 2023-05-08 2024-05-07 Amidon de pois hautement soluble comme substitut de maltodextrine

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Family Cites Families (2)

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Publication number Priority date Publication date Assignee Title
US20150111259A1 (en) * 2012-03-28 2015-04-23 Danisco Us Inc. Method for Making High Maltose Syrup
CA3195087A1 (fr) * 2020-10-06 2022-04-14 Chandani Perera Amidon de pois hautement soluble comme substitut de maltodextrine

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