WO2004085482A2 - Verfahren zur herstellung von stärke netzwerken und vorprodukten - Google Patents
Verfahren zur herstellung von stärke netzwerken und vorprodukten Download PDFInfo
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- WO2004085482A2 WO2004085482A2 PCT/CH2004/000190 CH2004000190W WO2004085482A2 WO 2004085482 A2 WO2004085482 A2 WO 2004085482A2 CH 2004000190 W CH2004000190 W CH 2004000190W WO 2004085482 A2 WO2004085482 A2 WO 2004085482A2
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- 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
- C08L3/04—Starch derivatives, e.g. crosslinked derivatives
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/4816—Wall or shell material
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/003—Crosslinking of starch
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/003—Crosslinking of starch
- C08B31/006—Crosslinking of derivatives of starch
Definitions
- the present invention relates to the production of starch networks by means of new methods and preliminary products for the simple production of starch networks and sets out the advantageous properties of such starch networks.
- Patent application WO 03/035026 A2 describes the production of new starch networks based on mixtures of existing starches (VS) and networkable starches (NS).
- the NS and their preparation are primarily decisive for the advantageous properties of the starch networks obtained.
- the NS are processed separately from VS, whereby the essential processing steps include at least partially dissolving these strengths and, if necessary, overheating or hypothermia.
- the prepared NS are mixed with completely or partially plasticized VS, so that a network-compatible starch fluid (NSF), ie a network-compatible solution or melt, is obtained, which can subsequently be obtained as a network under suitable conditions.
- NSF network-compatible starch fluid
- the NSF can be shaped into a shaped body, with or after which the network formation begins, usually triggered by a reduction in the temperature and / or the plasticizer content, in particular the water content of the NSF.
- This process in which VS and NS components are prepared separately (split), mixed and then processed directly (continuous) to the end product, is known as the split continuous process (SCP).
- SCP split continuous process
- this SCP process has the following disadvantages, which are quick and broad large-scale implementation complicate: A.
- the separate reprocessing of VS and NS is compared to a procedure, whereby the components are reprocessed together (Together Continuous Process, TCP), more complex, common reprocessing procedures have to be modified accordingly.
- TCP Together Continuous Process
- the separate preparation of NS compared to a TCP method is also more complicated and more susceptible to failure, since significantly more process parameters have to be optimized and controlled. This also complicates the broad industrial implementation of the new technology for the production of novel starch networks. The simpler a new process is, the easier it is to implement it on an industrial scale.
- thermoplastic polymer mixtures A process similar to the TCP process has already been described in the published patent application DE 198 52 826 A1 for the production of thermoplastic polymer mixtures, but no starch network has been obtained.
- the poly-alpha-1,4-D-glucan (PG) used was plasticized with Glyce ⁇ ' n, the X-ray spectrum of FIG. 2 of the application mentioned clearly showing that this plasticized PG is present with very high crystallinity (it is a synthetically produced, highly linear starch, which crystallizes very well and forms very stable crystallites).
- the PG was mixed into a melt of thermoplastic starch at temperatures around 160-180 ° C., it being mentioned in the description and in claim 10 that the water content in the melt was less than 5%.
- Potassium phosphate also formed during the neutralization.
- concentration of the solutions of PG and starch in the various examples was 5% (Tab. 1, Tab. 2a, Tab 2b, and 9 and 12% (Tab. 3), higher concentrations were not using this method feasible, as a maximum of 12% PG could be dissolved even with 1 molar KOH lye and only solution temperatures up to 25 ° C could be used with this molarity due to the degradation of the PG. Even at a concentration of 12% starch and 88% water, the gels obtained were extremely weak, so that they could be damaged by simply touching them.
- glycerin binds water, which increases the amount of water accessible to PG is reduced.
- the glycerol content based on the dry mixture was 50% in most examples. After the precipitation reaction, the thin gels were slowly allowed to stand in the atmosphere, whereby solid films with water contents of around 5-10% were obtained, which could be analyzed in the tensile test.
- NSF Network-compatible starch fluids
- starch networks that can be used technically from them, primarily based on heterocrystallization (the crystallites that form the network elements or the connection points of the networks from two or more types of starch molecules, in particular from very small and easily crystallizable starch molecules and from large, normally not or only minimally crystallizable starch macromolecules) could be obtained and this heterocrystallization was possible at much lower water contents than 88% (down to water contents below 20%), which means that much higher network densities can be set, which results in the technical applications, including in the food and pharmaceutical sector (galenics).
- the processes described in the present invention and especially developed for the broad industrial application, as well as the various preliminary products provide the basis for the large-scale implementation of these new starch networks.
- TP The Together Process
- DP Discontinuous Process
- the essential procedural measure which enables a TP process, concerns the joint transfer of VS and NS to an NSF with water contents in the range of 25 - 50% (process water, the proportion is strongly dependent on the type of NS), at high temperatures and especially at high shear rates (high speeds, high energy consumption), which can release the potential of NS to form networks and make a separate preparation of a solution of NS unnecessary.
- process water the proportion is strongly dependent on the type of NS
- part of the process water is usually removed again (whereby the NSF is retained), for example by means of evacuation techniques, which at the same time can lower the temperature of the NSF again.
- An important advantage of the separate preparation of NS and VS is that the solution of the NS can be adjusted to a desired number of bacteria by overheating and / or undercooling.
- the number of germs can be set in such a way that when the NSF is processed, the NS still has residual structures which can act as germs.
- foreign nucleating agents can be added, as is also possible with the SCP process Recipes suitable for TP processes were found to be suitable as NS, in particular NS types with a network-active chain length CLn.na in the range 7-300, preferably 10-100, more preferably 14-50, in particular 16-30, most preferably 18-28
- the crystallites of such NS are correspondingly small and can also be dissolved in the TP process.
- Amyloses which have high CLn.na can also advantageously be used as NS, if they are predominantly amorphous, as is the case with many amyloses in native starch, which facilitates the dissolving process.
- short chain amyloses are particularly advantageous since they have a high mobility when dissolved in a starch melt and can therefore form networks quickly.
- the TP process as VS starches with a high molecular weight are advantageous because they result in highly viscous melts, which enable the transfer of high shear forces to the NS.
- a preliminary product (VP) is produced, which is storable and can be transported and which already contains the components of VS and NS that are essential for starch networks, in particular in a state that is favorable for subsequent further processing to the end product, for example , as frozen NSF (inhibited intermediate, IVP).
- VP preliminary product
- the DP process can be carried out both as an SDP process (split discontinuous process) and as a TDP process (together discontinuous process).
- SDP process split discontinuous process
- TDP process discontinuous process
- the splintering of the preparation of NS and VS in the SDP process leads to a more complex process, but also allows greater process latitude and has the advantage that the preparation of the starch mixture does not have to be done by the end user, but by a specialized manufacturer of preliminary products can, so that the end user can then process this preliminary product using a common process.
- the TP process which eliminates the separate preparation of NS and VS, contains two sub-variants, according to which the network-compatible starches are fed together for preparation (one feeding, OF) or separately (split feeding, SF).
- OF one feeding
- SF split feeding
- the OF variant is preferred if both NS and VS are available as powder or granules and can therefore be mixed beforehand in a suitable mixing ratio.
- the SF variant is preferred if NS and VS are difficult or difficult to dose in the appropriate mixing ratio.
- the split feeding variant also has the advantage that there is the possibility of feeding VS and NS spatially and / or at different times to the processing. So for example it is advantageous to supply the NS to the method, when the 'VS is already plasticized at least partially.
- the SF variant also enables NS and VS to be supplied with different plasticizer contents, in particular with different water contents. It is advantageous if the NS is dosed in the swollen state (for example as a suspension or paste), which facilitates the implementation of the potential of the NS to form networks. Another possibility of the SF variant is to mix the NS with the VS in an at least partially plasticized state.
- the plasticization of the NS advantageously uses high water contents, high temperatures and high shear forces. This is done, for example, with an extruder, ie the NS is processed in a side extruder and the VS mixed. The difference to the SCP procedure is that the NS is not solved, but plasticized.
- the preliminary product (VP) can have VS or NS or VS and NS with regard to the starch components, with NS all NS groups listed below under NS can be used.
- the preliminary product is obtained in a form that can be stored and transported, for example as powder, spray-dried powder, granules, pellets and the like, which results in the advantageous possibilities of the DP process.
- the following states or variants of the preliminary product are set both via the composition of the network-compatible starch fluid (NSF) and via the parameters of the process:
- the production of the preliminary product can be controlled in such a way that the NSF (NSF1) obtained during processing already forms a network to a significant extent when it is converted to the preliminary product, whereby a partially cross-linked preliminary product (WP) is obtained.
- NSF1 NSF
- WP partially cross-linked preliminary product
- the crystallites forming the connection points of the network have a relatively low melting point, so that the network can be dissolved again during the subsequent conversion to an NSF (NSF2) and then re-formed under controlled conditions.
- the VVP, the bsw. has a water content of 7% and a plasticizer content of 25% due to the high viscosity can be plasticized with high shear forces, whereby a network can be released again.
- Such relatively easily plasticizable WPs are preferably based on short-chain amyloses (short chain amylose), gelling dextrins, debranched maltodextrins or hydrolyzed starches.
- IVP inhibited preliminary product
- the essential process measures for the production of an inhibited preliminary product are the rapid reduction of the water content of the NSF, preferably with a simultaneous reduction of the temperature, so that the NSF can be kept frozen in an amorphous state. Under appropriate conditions, such an IVP can be made based on any NS.
- CIP in a third type of the preliminary product, a network is specifically set so that the parts of ordered structures obtained, which can act as network elements or as potential network elements, are used in the subsequent processing of the preliminary product as nuclei for the desired strength network in the end product can be.
- a preliminary product is referred to as a preliminary product containing germs (CIP). Instead of these germs, too Foreign nucleating agents are used, but they are somewhat less effective.
- the production of a KVP can be based on any NS, the process parameters are decisive, the network formation is minimal and the NSF containing the resulting germs is then frozen.
- the process parameters in particular plasticizer content, temperature and shear, are set so that the germs contained in the CIP are not destroyed.
- the use of a KVP makes sense if the network formation in the end product is to take place under difficult conditions, ie, for example. at low water contents, in which case very high network densities can be achieved and correspondingly high mechanical strengths, even when swollen (low swelling capacity).
- Such networks particularly if they are additionally subjected to a heat treatment, have astonishing strengths of up to several MPa even after storage in water (where TPS swells and then disintegrates and finally dissolves).
- the preliminary product is brought to a temperature around or below the glass transition temperature Tg as quickly as possible, since the state of the NSF obtained until then is frozen.
- Tg glass transition temperature
- an NSF is inhibited with respect to network formation, even at or even slightly above Tg, is quasi-frozen, which results in interesting application possibilities, since the NSF can be reshaped very well in this state.
- the temperature is often determined by the room temperature and it does not make sense to use an IVP or similar. to be brought to the end user in a refrigerated truck.
- the glass transition temperature Tg is strongly dependent on the water content, with Tg increasing rapidly with decreasing water content, the water content can be set to a value instead of the storage temperature during storage, so that Tg is in the region of room temperature and thus the state of the NSF at this temperature remains frozen.
- Both WP, IVP and KVP can contain, in particular - also contain foreign nucleating agents, stored, transported and then processed by an end user into end products based on starch networks. Additional plasticizers and. Are generally used to convert the preliminary product into an NSF, which in most cases involves plasticization especially water supplied. In addition, additives can also be added in this processing step, as well as other starches (VS, NS).
- the water content of the NSF before any process water is removed is based on the dry starch and water in% by weight in the range from 15-70, preferably from 20-60, more preferably from 25-50, most preferably from 30-45.
- the lower values are used when high mass temperatures and high shear rates are used, the higher values when NS are used with high CLn.na, which are present with high degrees of crystallinity. Water contents higher than 70% can also be used for easy-to-prepare NS if the preliminary product is to be obtained in freeze-dried form.
- the plasticizer content of plasticizers other than NSF water is primarily not determined by the process, but by the application of the end product to be produced from the preliminary product.
- the plasticizer content based on the dry starch and plasticizer in% by weight, is in the range 0-70, preferably 0-55, more preferably 0-45, most preferably 0-40.
- the content of the plasticizer remains in contrast to water approximately constant during the process or only decreases comparatively slightly if parts of the plasticizer are also removed from the process with the process water (in the case of evacuation techniques), the plasticizer content is usually set so that it corresponds to the target plasticizer content of the end product, which consists of the preliminary product is produced.
- plasticizer contents in the manufacture of the VP are used in particular in the manufacture of IVP and KVP,
- the water content of the NSF after any process water has been removed is an important variable which has a significant influence on the type of VP, it is 0 - 35, preferably 0 - 25, more preferably 0, based on the strength and water in% by weight - 20, most preferably 0 - 15.
- Comparatively low water contents are particularly important for the production of IVP and KVP in order to suppress network formation. Significantly higher water contents can also be used here if the preliminary product is to be obtained in freeze-dried form.
- the drying speed is an important parameter which reflects the more or less strong or inhibited formation of a network in the VP.
- the maximum mass temperature in ° C. during the preparation of the NSF is approximately in the range from 80-220, preferably from 100-180, more preferably from 105-170, most preferably from 110-160. The importance of the mass temperature has already been discussed.
- NSF Networking of the NSF is usually triggered by a reduction in the temperature of the NSF and by a reduction in the water content.
- the cooling conditions can be set so that the desired network density is obtained during the cooling process. In certain cases it is desirable that the network formation is not complete, this can be achieved by an accelerated cooling so that the NSF is kept in a frozen state (IVP, KVP) before the network formation is completed.
- a low network density is set by the proportion of the network-compatible strength used. In most cases, network formation that is as complete as possible is desirable, at least in the end product.
- the temperature of the heat treatment in ° C. is in the range 0-160, preferably 20-140, more preferably 40-120, most preferably 60-110.
- the high temperatures are used in particular when the NS has a high molecular weight (for example Long Chain amylose) and the plasticizer and water content is low (e.g. 20% water, 0% plasticizer), the low temperatures if the NS has a low molecular weight (e.g. short chain amylose) and the plasticizer and water content is high (e.g. sufficient a temperature of 20 ° C for a complete formation of the SCA network with 30% glycerol and 18% water for around 24 hours, while practically no network formation takes place when the water content is reduced to 14% at room temperature)
- the time of the heat treatment ranges from minutes to days and is strongly dependent on the temperature. With an increase "of 10 ° C in each case, the network formation rate is approximately doubled. In most cases, short heat treatment times, which are correspondingly obtained at high temperatures, are preferred.
- the water content can also be kept constant during the heat treatment or have a chronologically defined course, increase or decrease.
- the water content gradually approaches the equilibrium water content as the water content increases or decreases, depending on the relative humidity and the initial water content of the sample.
- a Heat treatment at a given relative humidity can also be used to set a desired water content.
- any starch or even a flour in any state can be added to the process as the present starch, they can be used in native form or have been modified by physical processes, for example by gelatinization (partially to complete), plasticization or inhibition.
- starches or flours are of the following origin: cereals such as corn, rice, wheat, rye, barley, millet, oats, spelled, roots and tubers such as potatoes, sweet potatoes, tapioca (cassava), maranta (arrowroot), legumes and seeds such as Beans, peas, mongoose, lotus.
- starches and flours of other origins such as bsw. Sago or Yams Glycogen can also be used.
- the existing strengths may have been changed by breeding or genetic engineering methods such as. Waxy maize, waxy rice, waxy potato, high amylose corn, indica rice, japonica rice.
- Starches or mixtures of such starches which have been modified by the following treatments or combinations of these treatments can also be used as VS:
- Oxidation for example periodate oxidation, chromic acid oxidation, permanganate oxidation, nitrogen dioxide oxidation, hypochlorite oxidation: oxidized starches); Esterification (for example acetylated starches, phosphorylated starches (monoesters), starch sulfates, starch xanthates); Etherification (for example hydroxyaikyl starches, in particular hydroxypropyl or hydroxyethyl starches, methyl starches, allyl starches, triphenylmethyl starches, carboxymethyl starches, diethylaminoethyl starches); Cross-linking (e.g. diphosphate starches, diadipate starches); Graft reactions; Carbamate reactions (starch carbamates).
- Esterification for example acetylated starches, phosphorylated starches (monoesters), starch sulfates, starch xanthates
- Etherification for example hydroxya
- Starches with partially substituted hydroxyl groups show advantageous film-forming properties for use, high elongations, as are required in particular for the production of films. These properties usually increase with the degree of substitution DS and the size of the substituted group. Are preferred therefore starches with DS> 0.01, more preferably> 0.05, in particular> 0.10, most preferably> 0.15. However, the water sensitivity of these starches also increases with the degree of substitution, so that TPS based on these plasticized starches hardly have measurable strengths even at RF above 50% (at high DS). However, good mechanical properties can still be obtained in starch networks even at the highest RF and thus these excellent film formers can only be used properly. The upper limit of the DS for pharmaceutical applications and food applications is given by regulatory provisions.
- modified starches with higher DS are also suitable and advantageous.
- substituted starches of particular interest are hydroxypropylated or hydroxyethylated or acetylated or phosphorylated or oxidized root and tuber starches or waxy starches.
- VS i.e. chemically cross-linked starches such as distarch phosphates, distarch adipates or inhibited starches (novation starches).
- chemically crosslinked and simultaneously substituted starches are particularly preferred, with higher degrees of substitution being advantageous for film applications.
- An advantage of using substituted and at the same time chemically cross-linked starches is that a wide range of types with different degrees of substitution and cross-linking of these inexpensive commodity starches are commercially available in food quality.
- hydroxypropylated distarch phosphates examples are hydroxypropylated distarch phosphates, hydroxypropylated distarch adipates, acetylated distarch phosphates or acetylated distarch phosphates, which are based on starches of various origins such as corn, wheat, millet, rice, potato, tapioca et. are available.
- dextrins in particular pyrodextrins such as white dextrins, yellow or canary dextrins, modified dextrins, co-dextrins or British gums. They also have good film-forming properties and, due to their irregular structure and the high degree of branching Qb of typically> 0.05, they are partially or practically completely stable with respect to retrogradation, so they are very long-term stable, i.e. resistant to aging and can still be used for heterocrystallization, especially when using SCA as NS. In addition, the use of dextrins has a positive effect on the welding properties, since they have good adhesive properties as long as the network formation has not yet taken place to any significant extent. Dextrins with low to medium degrees of conversion can be used as sole VS or together with other VS, while dextrins with high degrees of conversion are preferably used together with other VS. in the
- White dextrins are preferred in terms of optical properties.
- a next group of starches of interest are hydrolyzed starches, such as acid-hydrolyzed starches or enzymatically hydrolyzed starches, and chemically modified hydrolyzed starches. These strengths can be used as both VS and NS.
- starches of particular interest are of particular interest whose amylopectin fraction has an average chain length CL of> 20, preferably> 22, more preferably> 24, most preferably> 26, since side chains of this size together with NS, in particular together with SCA of the same size can heterocrystallize very well, whereby high network densities are obtained.
- Present starches are used, for example, in powder form, in principle all preparation forms can be used, for example spray-dried forms, drum-dried forms, granules, pellets and the like. Mixtures of different existing starches can also be used as the present starch.
- NS Starches containing or consisting of amyloses or amylose-like starches are used as NS.
- a mixture of different NS types is also referred to as NS.
- the amyloses can be linear as well as branched and optionally modified.
- Examples of NS are amyloses from native starches, in particular amyloses obtained by fractionating starches with an amylose content> 23%, modified amyloses, in particular substituted amyloses or hydrolyzed amyloses, synthetic amyloses, cereal starches, pea starches, high amylose starches, in particular with an amylose content> 30, preferably> 40, more preferably> 60, most preferably> 90, hydrolyzed starches, in particular hydrolyzed high amylose starches or sago starches, gelling dextrins, fluid starches, microcrystalline starches, starches from the field of fat replacers.
- NS can also have an intermediate fraction, as described, for example, in starches
- LCA long chain amylose
- SCA short chain amylose
- SCA Short chain amylose
- SCA amylodextrins, linear dextrins, nagenü dextrins, linned starches, erythrodextrins or achrodextrins, which represent different names and subgroups of SCA.
- SCA can be obtained, for example, by hydrolysis of LCA, LCA-amylopectin mixtures or amylopectin mixtures.
- SCA which is particularly suitable for advantageous networks is obtained, for example, by hydrolysis of starches originating from roots and tubers or from heterowaxy or waxy starches.
- the hydrolysis can be carried out chemically, for example acid hydrolysis and / or enzymatically, for example using amylases or combinations of amylases (alpha-amylase, beta-amylase, amyloglucosidase, isoamylase or pullulanase).
- Amylose-containing starches are obtained as SCA by combined acid / enzyme hydrolysis, and the two hydrolyses can be carried out simultaneously or in succession.
- SCA SCA hydrolysates
- DPn to 22 DPn to 22
- SCA is formed during the process of processing the starches into the NSF and ultimately the starch network, e.g. through pullulanase.
- LCA Long chain amylose
- the amylose contained in native starch is usually LCA with DPn> 100.
- the degree of polymerization DPn of LCA can be reduced to values ⁇ 100, for example by acid hydrolysis and / or enzymatic hydrolysis and / or oxidation, so that appropriately modified native starches also have SCA can.
- VS and NS can be materially identical, since in principle every NS can also be used as VS. The difference between VS and NS is therefore not material in all cases, rather the terms must also be understood in connection with the process. NS is treated in such a way that its potential for forming networks is optimally released, whereas this does not have to be the case with VS.
- a starch network consisting of NS and VS has a positive influence on the mechanical properties, especially the modulus of elasticity and strength, the more pronounced the higher the network density.
- the network density is primarily dependent on the type and proportion of NS, on the specific combination of NS and VS, as well as on the processing conditions (temperature, plasticizer content, water content, shear rate), the cooling conditions (cooling time) and any heat treatment that may have taken place.
- processing conditions temperature, plasticizer content, water content, shear rate
- cooling conditions cooling time
- NS and possibly VS are activated and, in particular, stabilized before or during mixing with VS.
- the activation ensures that the amylose contained in NS is in an amorphous state, so that after mixing with VS a recombination can take place, which leads to a Network leads.
- the stabilization makes it possible to influence the start of network formation and the type of network.
- Activation combined with stabilization of the NS is of particular importance. Stabilization is achieved by overheating the amylose to temperatures above the melting or dissolving process.
- foreign nucleating agents and / or methods for generating suitable germs can be used by supercooling the activated NS.
- stabilization, nucleation, hypothermia and foreign nucleating agents reference is made to the patent applications WO 03/035026 A2 and WO 03/035044 A2 for detailed information.
- plasticizers there is a wide range of known starch plasticizers to choose from which have been described many times in the prior art (cf. for example WO 03/035026 A2 or WO 03/035044 A2).
- the polyols glycerol, erythritol, Xylitol, sorbitol, mannitol, galactitol, tagatose, lactitol, maltitol, maltulose, isomalt.
- plasticizers can each be used alone or in various mixtures.
- plasticizers particularly suitable for starch networks have melting points ⁇ 100 ° C., preferably ⁇ 70 ° C., more preferably ⁇ 50 ° C., most preferably ⁇ 30 ° C. Water is by far the most important plasticizer, around 2.5 times more effective than glycerin. Here, however, water is usually not called a plasticizer to distinguish water from the other plasticizers.
- Plasticizers are added to the starches at the beginning of the process; they are required to plasticize the starches and convert them into a fluid. softener can also be added to the process at a later time or partially removed from the process.
- the plasticizer water plays a special role in this regard, on the one hand because water is the cheapest and most efficient plasticizer, and on the other hand because the water content can be easily varied during the process. For example, in the case of TCP and TDP, processes for plasticizing VS and especially NS are initially worked with high water contents, which at the same time releases the potential for network capability of NS at high temperatures ... Then the water content is reduced. reduced again by evacuation techniques. A further variation of the water content is possible when conditioning the preliminary or final product. Thus, the plasticizer water allows a large process margin, while other plasticizers are difficult to remove from the process.
- Sugar types such as glucose, galactose, fructose, sucrose, maltose, trehalose, lactose, lactulose, raffiniose, glucose syrup, high maltose com syrup, high fructose com syrup, hydrogenated starch hydrolysates are used on the one hand if water solubility or a disintegration of the network in aqueous media is desired or to improve the barrier properties. Some of them also influence sorption behavior.
- additives such as foreign nucleating agents, additives, fillers, blowing agents
- hydrocolloids which can be mixed with an NSF
- synthetic polymers with which starch networks are processed into blends which can also be obtained as a preliminary product or with a preliminary product is produced
- patent application WO 03/035026 A2 only the most interesting synthetic polymers are mentioned here by name: polyvinyl alcohols, both partially and fully hydrolyzed types, polyethylene glycols, polyethylene oxides, polyvinyl pyrrolidones, polycaprolactones.
- illustration 1 relates to a specific recipe and different processes for the production of starch networks in an end and preliminary product and shows the difference between starch networks and thermoplastic starch.
- the situation is basically valid for different formulations for starch networks and TPS, whereby the characteristics of the modulus of elasticity shown in Figure 1 remain the same due to the choice of VS, NS, plasticizers and plasticizers and the use of other substances.
- the parameters mentioned primarily cause a displacement of the curves along the RF axis and / or along the modulus of elasticity and / or an extension or compression along these axes. It is also possible that the area of the quasi-plateau of the elastic module is more or less pronounced, or is completely eliminated.
- the modulus of elasticity is a material property that is of great importance for the application on the one hand and on the other hand, the modulus of elasticity, particularly in the case of medium to high RF, is clearly influenced by a strength network, with a proportionality between the size of the network or the Network density and the modulus of elasticity exists.
- the modulus of elasticity and its course with the RF is therefore a suitable parameter to illustrate the network formation.
- the decrease in the modulus of elasticity is not particularly pronounced in the case of substituted starches which have excellent film-forming capacity
- Substituted starches have a flatter course of the modulus of elasticity and can still have measurable moduli of elasticity even at high RF, but they only show low elongation at break and pronounced brittleness at low RF.
- the modulus of elasticity is due to the developed network of SC77 at significantly higher values and surprisingly high values are obtained even at high RF.
- SC77 the modulus of elasticity at medium RF could be stabilized over a wide range even at around 10MPa, since the contribution of the network to the modulus of elasticity is comparatively little dependent on the RF or water content.
- SC77 still has an E-module that is comparable to the E-module of analog TPS at around 40% RF. The advantage of strength networks over TPS is therefore evident.
- Corresponding process parameters are important for this, in particular a high water content (process water that is at least partially removed from the process again), high temperature and high shear forces, as a result of which the partially crystalline NS can be distributed in a molecularly dispersed manner in the VS melt.
- SC183 according to a first sub-variant of the TCP process, the NS in powder form was fed to a VS melt containing plasticizer and process water using split ' feeding, while with SC184 both NS and VS were metered together in powder form using Together Feeding, mixed with plasticizer and process water and then plasticized.
- E-modulus curves between the curves of SC77 and TPS can also be obtained if the NS is dispersed completely molecularly in the VS melt, i.e. if an NSF is in an optimal state for the subsequent network formation, but the process then, for example , by removing process water and / or by reducing the temperature in such a way that the formation of a starch network is partially or completely suppressed and the state of the NSF is frozen.
- IVP partial to complete. inhibited preliminary product
- the different types of preliminary products can thus also be characterized by means of representation 1.
- the modulus of elasticity of SC77 corresponds to a completely cross-linked preliminary product (VVP)
- the range of modulus of elasticity between SC77 and SC83 corresponds to increasingly less cross-linked preliminary products (if the NS in the VS melt was completely molecularly dispersed) or increasingly inhibited Intermediate products
- the modulus of elasticity of SC83 completely inhibited one Preproduct corresponds (if the NS contained in the molecularly dispersed NSF is frozen in this state, apart from the recipe there is practically no difference to the TPS, the difference only arises with the onset of network formation).
- the range of modulus of elasticity between SC77 and SC83 corresponds, if the NS is only partially molecularly dispersed in the VS melt, also contains preliminary products containing germs (KVP).
- Figure 2 shows the moduli of elasticity as a function of the RF for end products manufactured using the SDP process with varying proportions of NS.
- the NS was prepared separately (split), fed to a VS melt in the extruder and an NSF obtained therefrom, which was formed into a film of 0.5 mm thickness by means of a flat slot nozzle and dried in the atmosphere at 25% atmospheric humidity in the air stream, and so as Intermediate product was obtained.
- SC77 E was obtained as a partially cross-linked preliminary product (VVP) (with a modulus of elasticity corresponding to sample SC184 L1 from illustration 1), since cross-linking takes place during the drying time until the frozen state is reached (approx. 1 h) could.
- VVP partially cross-linked preliminary product
- the NS was supplied in powder form to a VS (split feeding) plasticized by means of an extruder and homogenized with it to form an NSF with a molecularly dispersed distribution of the NS, the water contents (H20) and the maximum mass temperatures Tm being adjusted for the respective NS.
- the plasticizer content during extrusion was 20%.
- the NSF was finally extruded as a strand via round dies of 1 mm in diameter. At the higher mass temperatures, the strand was greatly expanded, which means that the water content is reduced very quickly and the amorphous state of the NSF is immediately frozen, meaning that the intermediate product was obtained without a network (IVP).
- IVP network
- Atmospheric degassing reached a final water content of 25% after a kneading time of around 15 minutes, after which the NSF was formed into a film in a plate press (95 ° C).
- the illustration 4 shows that the starch networks obtained can be produced on the basis of different VS.
- the moduli of elasticity of the VS examined without NS i.e. the analog TPS, not shown
- the TPS samples are sticky at RF> 40 - 50%, whereby the stickiness increases with increasing RF.
- the corresponding networks are not sticky on the entire RF range, which is due to the strength networks set.
- Figure 5 shows the strengths and Figure 6 shows the elongations at break of the same samples as a function of the RF.
- the strengths of the analogue TPS are 2 to 3 times lower, while the elongation at break of the analogue is comparable or somewhat larger.
- the preparation was comparable to the samples of representations 4-6, but the water content of the mixture after addition of the NS suspension was 43%.
- the TPS sample WS140 which was produced analogously to samples WS141 and WS142, initially shows a slight increase in the modulus of elasticity as a function of time, after which the modulus of elasticity remains constant.
- the modulus of elasticity from WS141 takes in the first Hours to more than double the initial value, after which a slower increase in the modulus of elasticity can be observed.
- This growth in the E-module directly reflects the gradual formation of the starch network. Since WS 142 with 20% NS has a higher NS content, the growth of the modulus of elasticity happens faster over time on the one hand, and on the other hand significantly higher values are obtained. After approx. 24 hours, the network at WS142 and WS142 is practically fully developed.
- Figure 8 shows the development of the networks with the storage time using the corresponding moduli of elasticity for comparable samples, the water content during storage being set to 29%.
- the comparison of illustration 7 with illustration 8 shows that the moduli of elasticity of the NS. samples with the lower water content of 29% grow over a significantly longer period, which is due to the fact that the formation rate is significantly reduced due to the lower water content.
- the samples WS143, WS144 and WS145 all have the same modulus of elasticity (the modulus of elasticity of analog TPS) at 0h.
- the tensile tests were determined at 22 ° C. with an Instron 4502 tensile testing machine at a crosshead speed of 50 mm / min on standardized tensile specimens according to DiN 53504 S3, which were punched out from films of about 0.5 mm thickness.
- the measurement results are to be understood as mean values of at least 5 ' individual measurements.
- the water contents of the tensile specimens conditioned at different atmospheric humidity were constant within the measuring accuracy during the duration of the tensile tests.
- the conditioning of the samples for the mechanical analyzes at different RF was carried out in desiccators over 7 days over saturated saline solutions.
- the desiccators were equipped with fans, which significantly reduced the sorption times to equilibrium (7 days) compared to storage in a calm atmosphere.
- Plasticizer content (excluding water) based on starch
- CL chain length (number of monomer units) CLn number average chain length; linear, i.e. unbranched
- Chain segments that can crystallize and participate in networks i.e. unbranched and unsubstituted and non-sterically hindered chain segments
- WM plasticizer can be a single plasticizer or a mixture of different plasticizers SCA short chain amylose (NS or part of NS) with DPn in the range of 10 - 100;
- LCA Long Chain Amylose (NS or part of NS) with DPn> 100 can LCA1 and / or
- LCA2 have LCA1 LCA with DPn in the range of 100-300; LCA1 can be used both alone and in ⁇ . Combination with other strengths form networks, mixtures of LCA1 and - VS can be used at medium plasticizer contents and medium temperatures
- Networks form LCA2 LCA with DPn> 300; LCA2 can form networks both alone and in combination with other strengths. Mixtures of LCA2 and VS can form networks at high plasticizer contents and high temperatures.
- NSF Networkable Starch Fluid Melt or solution containing a starch or starch mixture and plasticizer; can be obtained as a strength network below under suitable conditions.
- An NSF has at least one VS and at least one NS VP intermediate product obtained from NSF; If fluid is obtained from a network-compatible starch, it represents an intermediate product in the DP process VVP Cross-linked preliminary product obtained from NSF; has an at least partially developed starch network IVP Inhibited precursor obtained from NSF; has no or only a minimally developed network, the formation of a network is by
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Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP04723489A EP1611158A1 (de) | 2003-03-28 | 2004-03-26 | Verfahren zur herstellung von starke netzwerken und vorprodukten |
US12/289,097 US20090275531A1 (en) | 2003-03-28 | 2008-10-20 | Method for producing starch networks and initial products |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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DE10314418.8 | 2003-03-28 | ||
DE10314418 | 2003-03-28 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US12/289,097 Continuation US20090275531A1 (en) | 2003-03-28 | 2008-10-20 | Method for producing starch networks and initial products |
Publications (1)
Publication Number | Publication Date |
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WO2004085482A2 true WO2004085482A2 (de) | 2004-10-07 |
Family
ID=33038807
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/CH2004/000190 WO2004085482A2 (de) | 2003-03-28 | 2004-03-26 | Verfahren zur herstellung von stärke netzwerken und vorprodukten |
Country Status (4)
Country | Link |
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US (1) | US20090275531A1 (de) |
EP (1) | EP1611158A1 (de) |
CN (1) | CN1697840A (de) |
WO (1) | WO2004085482A2 (de) |
Families Citing this family (5)
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DE102006021280A1 (de) | 2006-05-05 | 2007-11-08 | Innogel Ag | Modifiziertes Mogul Verfahren |
US11134706B2 (en) * | 2014-12-22 | 2021-10-05 | Kraft Foods Group Brands Llc | Starch-based clouding agent free of titanium dioxide for powdered beverages |
CN108157726A (zh) * | 2017-11-30 | 2018-06-15 | 慈中华 | 用于调理气郁体质的固体饮料及其加工方法 |
CN108414459B (zh) * | 2018-01-22 | 2019-11-15 | 华南理工大学 | 一种检测交联淀粉交联度的方法 |
US11718464B2 (en) | 2020-05-05 | 2023-08-08 | Pratt Retail Specialties, Llc | Hinged wrap insulated container |
-
2004
- 2004-03-26 CN CNA2004800005029A patent/CN1697840A/zh active Pending
- 2004-03-26 EP EP04723489A patent/EP1611158A1/de not_active Withdrawn
- 2004-03-26 WO PCT/CH2004/000190 patent/WO2004085482A2/de active Application Filing
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2008
- 2008-10-20 US US12/289,097 patent/US20090275531A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
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EP1611158A1 (de) | 2006-01-04 |
CN1697840A (zh) | 2005-11-16 |
US20090275531A1 (en) | 2009-11-05 |
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