WO2020036872A1

WO2020036872A1 - Shear coverted starch product

Info

Publication number: WO2020036872A1
Application number: PCT/US2019/046166
Authority: WO
Inventors: Ke XIONG; Matt HENLEY; Xin Yang
Original assignee: Corn Products Development, Inc.
Priority date: 2018-08-13
Filing date: 2019-08-12
Publication date: 2020-02-20

Abstract

This specification discloses a shear converted starch product that is capable of gelling and of providing instant viscosity to a solution. Also disclosed are shear converted starch products made by applying a defined specific mechanical energy to a starch product, as well as the methods used. The disclosed shear converted starch products are useful in comestible, cosmetic, detergent and industrial product.

Description

Shear Converted Starch Product

[0001] This specification claims priority to United States Provisional Application Serial Number 62/718,036, which is incorporated herein in its entirety by reference.

[0002] This specification is directed to shear converted starch products and particularly to products capable of gelling and of providing instantaneous viscosity to a solution, and it is directed methods of making said products.

[0003] Sldicli consists of two types of long glucose polymeis called amylose, a primarily straight chain glucose polymer, and amylopectin, a highly branched glucose polymer. The functional properties of starch can be altered by converting (also called degrading) the starch, which both reduces the overall size of the amylose and amylopectin and de-branches the amylopectin. One way to convert starch is with shear, which uses mechanical energy to break the amylose and amylopectin. But it has proved difficult to control the shear and consequently the breakage to develop useful starch products on commercial scales. Accordingly, most shearing processes are designed to avoid degrading the starch, and starch conversion is done chemically or enzymatically.

BRIEF DESCRIPTION OF THE FIGURES

[0004] The figures provide to further illustrate the inventions described within this specification. All embodiments described in the figures are illustrative and non-limiting.

[0005] Figure 1 presents a block diagram of an illustrative extruder useful for making a shear converted starch.

[0006] Figure 2 graphs the Brabender viscosity diagram of embodiments of the shear converted starch and an acid converted starch.

[0007] Embodiments are directed to a shear converted starch wherein a 7% starch slurry (wt%) of said starch has an instantaneous viscosity of between 200 and 2000. Other embodiments are directed to a shear converted starch wherein a 7% starch slurry (wt%) has an instantaneous viscosity of between 300 and 600 MVU, or 300 and 500 MVU, and wherein said starch is sheared by extrusion. Still other embodiments are directed to a shear converted starch wherein a 7% starch slurry (wt%) has an instantaneous viscosity of between 1600 and 2000 MVU, or 1600 and 1800 MVU, and wherein said starch is sheared by jet cooking. Yet still other embodiments are directed to a shear converted starch wherein a 7% starch slurry has a final viscosity of between 100 and 400 MVU following time and temperature course: hold at 30° C for 600 seconds, ramped from 30° to 95° C over 400 seconds, and hold at 95° C for at least 200.

[0008] Embodiments of the shear converted starch have a molecular weight distribution than can be determined by gel permeation chromatography (GPC). Various embodiments are directed to a shear converted starch wherein GPC resolves a bi-modal molecular weight distribution: this specification calls the taller peak (by number of counts) the predominant peak. Various other embodiments are directed to a shear converted starch having single mode molecular weight distribution: this specification also refers to the sole peak as the predominant peak. One or more embodiments are directed to a shear converted starch wherein the peak molecular weight (by total counts) of the predominant peak is between 1,000 and 2,000 kDa, or 1,000 and 1,500 kDa, or 1,000 and 1,300 kDa. Still other embodiments of a shear converted starch can be described by the polydispersity index (Mn/Mw) of the predominant peak, which is equal to the ratio of the number average molecular weight (Mn) and the weight average molecular weight (Mw): more specifically in embodiments the polydispersity index is between 1 and 5, or 1 and 4, or 1 and 3, or 1 and 2, and between 1.0 and 1.5.

[0009] Embodiments of the shear converted starch may be made from any suitable starch source including, for example, but not limited to, wheat, corn, cassava, potato, sago, sorghum, arrowroot, oat, rice, pulses, and low amylose (below 10%, or 5% or 3% or essentially 0% amylose) or high amylose (between about 45% and about 80% amylose) variants of those starches, and others, and unmodified and modified variants of those starches and others. One or more embodiments are directed to a shear converted starch made from a starch having amylose content, by weight of at least 25%. Some embodiments are directed to a shear converted starch made from dent corn starch. Other embodiments are directed a shear converted starch made from a high amylose corn starch having at least 50% amylose, or at least 60% amylose, or at least 70% amylose, or up to 75% amylose (wt%). One or embodiments are directed to applying shear to convert a granular starch, which is a starch obtained by milling processes known in the art to obtain a starch powder from native sources: a granular starch is not otherwise subjected to chemical, enzymatic or physical modification prior to the shear conversion processes described in this specification. [0010] Another embodiment is directed to the use of a shear converted starch to form a gel. One or more embodiments are directed to the use of shear converted starch in an amount of between 1% and 30% or 5% and 20% or 10% and 15% to make a gel. One or more other embodiments are directed to the use of a shear converted starch to make a gel in a solution having pH between 2 and 9. Various other embodiments are directed to the use of a shear converted starch to provide instant viscosity to a solution. Various other embodiments are directed to the use of a shear converted starch in amount of at least 1%, or at least 5% or at least 7% to provide an instantaneous viscosity to a solution Still other various embodiments are directed to the use of a shear converted starch to provide instantaneous viscosity to a solution at temperature below 70° C, or 50° C, or 30° C. Yet still over various embodiments are directed to the use of a shear converted starch to provide instantaneous viscosity to a solution having pH between 2 and 9. Even still other embodiments are directed to shear converted starch capable of making gels of various strengths independent of usage level. A further embodiment is directed to a shear conveted starch subjected to at least a specific mechanical energy of at least 250 W*h/kg and capable of making a test gel (12% solids) after 1 day’s storage at 4° C having a gel strength of between 40g and 70g (g_f). Yet another embodiment is directed to a shear converted starch subjected to a specific mechanical energy of between 150 and 200 W*h/kg capable of making a test gel (12% solids) after 1 day’s storage at 4° C having gel strength of between l5g and 25g. Yet still another embodiment is directed to a shear converted dent corn starch subjected to a specific mechanical energy of between 300 and 340 W*h/kg capable of making a test gel (12% solids) after one day’s storage at 4° C having a gel strength of between 50g and 65g (g_f). Still even another embodiment is directed to a shear converted dent corn starch subjected to a specific mechanical energy of between 300 and 340 W*h/kg capable of making a test gel (12% solids) after 7 day’s storage at 4° C having a gel strength of between l30g and 150g (g_f). And still another embodiment is directed to a shear converted high amylose corn starch subjected to a specific mechanical energy of between 250 and 270 W*h/kg capable of making a test gel (12% solids) after one day’s storage at 4° C having a gel strength of between 40g and 50g (g_f). In embodiments test gels are made by mixing starch solids in deionized water and cooking in 98° C water bath for 20 minutes. The solution are then transferred to sample jars and refrigerated (4° C) for 1 day and 7 days. [0011] Embodiments of shear converted starches may be used to replace acid degraded, oxidatively degraded, and enzymatically degraded gelling starches in systems where such starches are used. Some embodiments are directed to use of shear converted starches in one or more of industrial, cosmetic, and comestible (e.g. food, pharmaceutical, and nutritive applications) applications. Still other embodiments are directed to use of shear converted starches in place of gelatins in vegan and vegetarian food products. Various other embodiments are directed to use of shear converted starches in food products such as imitation cheeses, soups, desserts, sauces, gravies, pie fillings yogurts, puddings, and dressing. Yet other embodiments are directed to uses of shear converted with a second component in a product, such second components including proteins vegetable and/or animal proteins, fibers, sweeteners, starches, and/or hydrocolloids (including but not limited to xanthan gum, guar gum, gum arabic, carboxymethyl cellulose, etc.). In even other applications the gelling starches may be used in amounts of between 0.1% and 50% (by weight) of the composition, and all amounts in between.

[0012] Further embodiments are directed to methods of making shear converted starches. Some embodiments are directed to a method of making a shear converted starch by applying a defined specific mechanical energy to a starch slurry. Yet other embodiments are directed to applying to a starch slurry a specific mechanical energy of between 185 and 340 W*h/kg, or 250 and 340 W*h/kg, or 275 and 340 W*h/kg, or 300 and 340 W*h/kg or 310 and 340 W*h/kg.

[0013] Generally, in embodiments, a shear converted starch can be made by any method that can be designed to provide a controlled, defined amount of energy to shear a starch. Some embodiments are directed to a method of making a shear converted starch wherein the shear is applied by an extruder. One or more embodiments is directed to method of making a shear converted starch product by applying defined specific mechanical energy using an extruder wherein the specific mechanical energy is calculated using the following equation:

wherein i) torque (%) is the percentage of total torque developed by the extruder that is applied to the starch slurry, and applied torque is measured and reported by the extruder; ii) feed rate is the sum of the starch feed rate and the water feed rate into an extruder; iii) motor power is the total power the motor of the extruder can supply; iv) screw speed is the actual rotational speed of the screw in the extruder, and v) maximum screw speed is the maximum rotational speed achievable by the screw in the extruder.

[0014] Extruders useful for applying the defined specific mechanical energy include single screw and twin screw extruders. Extruders may be variously configured to provide a defined specific mechanical energy. Various embodiments can be understood with reference to Figure 1, which depicts an extruder having several zones of different lengths, with different zones comprising one or more block elements, of different types, for example, configured Lo apply different amounts of shearing forces, at different temperatures and/or at different pressures. With further reference to figure 1, various block elements include conveying elements, kneading elements, and reverse elements. More specifically, Figure 1 depicts extruder 100 which is divided into zones 110, 120, 130, 140, 150, and 160, and extruding element 170. Zone 5 (element 150) includes five block elements (150a, 150b, 150c, 150d, and l50e) with block elements l50a and l50e being conveying elements that force the starch slurry towards extruding element 170, block elements l50b and l50c being kneading elements that increase the shear applied to the starch slurry, and block element 150d being a reverse element, which further increases the amount of shear applied to the ingredient mix. As is further depicted, block elements l50a and 150e are 30 mm, and elements l50b, 150c and l50d are 15 mm so that starch takes longer to pass through some elements than others. Additionally zone 110 depicts of a single block element, which is an undercut element that allows for ingredient feeding, and block element 130 (zone 3) depicts a moisture injection zone.

[0015] Various embodiments apply a defined specific mechanical energy by controlling the moisture level and or temperature of the extruder. One or more embodiments is directed to a method wherein the amount of water added to the starch is limited to reduce the plasticizing effects of water, thereby facilitating increased shear. One or more other embodiments are directed to methods wherein moisture level of the starch slurry is kept between 12% and 35% (dsb), or 12% and 25% (dsb), or between 20 and 35%. Still other embodiments are directed to methods wherein an extruder is maintained at relatively low temperatures to control the viscosity of the starch slurry in order to better control the amount of shear applied to the mixture. Yet still other embodiments are directed to methods wherein an extruder’s temperature is maintained at between 100° F (37° C) and 170° F (76° C), or between 110° F (43° C) and 170° F (76° C) or between 120° F (38° C) and l60°F (70° C).

[0016] Other embodiments are directed to a method for making a shear converted starch comprising jet cooking a starch. A general starch jet-cooking process is described in U.S. Patent No. 2,805,966 As described in the‘966 patent a jet cooking device feeds a starch slurry through a narrow annular aperture. High temperature steam passes through a circular steam aperture and travels radially out toward, and across the flow of the starch slurry. In addition to cooking the starch, this applies shear to the s Larch slurry. Various embodiments are directed to a method of making a shear converted starch product by controlling the temperature and pressure of the steam within a jet-cooker. Various other embodiments are directed to a method wherein the a starch slurry within the jet cooker, has between 10% and 30% solids (wt%), or 15% and 25%. Further embodiments are directed to a method wherein the starch slurry has a pH of between 5.5 and 7. Still further embodiments are directed to a method wherein a starch slurry is pumped into a jet cooker at a rate of between 40 and 110 Ibs/hr (18 and 50 kg/hr), or 45 and 105 lbs/hour (20 and 48 kg/hr), or 50 and 100 Ibs/hr (23 and 45 kg/hr) or 55 and 95 lbs/hr (25 and 43 kg/hr). Yet still further embodiments are directed to a method wherein the steam is pumped into a jet cooker at a pressure of a rate of between 40 and 80 Ibs/hr (18 and 36 kg/hr), or 45 and 75 lbs/hr (20 and 34 kg/hr), or 50 and 70 lbs/hr (23 and 32 kg/hr). Even still further embodiments are directed to a method wherein steam within the jet cooker is between 310° and 350° F (154° to 177° C), or 315° and 345° F (157° to 174° C), or 335° and 345° F (168° to 174° C). Still other embodiments are directed to a method wherein steam applies a pressure of 90 and 130 psi (620 to 895 kPa), or 100 and 125 psi (690 to 860 kPa), or 120 and 130 psi (827 to 896 kPa) to the starch.

[0017] Throughout this specification certain ranges have been recited. Such recitation includes all subranges within the broader disclosed range.

[0018] The technologies and products disclosed in this specification may be further understood with reference to the following nonlimiting aspect.

[0019] In a first aspect, the technology disclosed in this specification is direct to a shear converted starch wherein a 7% slurry of said starch has an instantaneous viscosity of between 200 and 2000 MVU, or from of between 300 and 600 MVU, or 300 and 500 MVU or from 1600 and 2000 MVU, or 1600 and 1800 MVU. [0020] In a second aspect the technology disclosed in this specification is directed to the shear converted starch of the first aspect made in one of an extrusion process or jet-cooking processes

[0021] In a third aspect, the technology disclosed in this specification is direct to the shear converted starch of the first or second aspects wherein the viscosity is the final viscosity at the end of a time course selected from the group consisting of

(a) increase temperature of slurry from 30° to 95° C over 400 seconds and hold at 95° C for at least 200 seconds; and

(b) hold slurry at a temperature of 30° C for 600 seconds, increase the temperature from 30° to 95° C over 400 seconds, and hold the temperature at 95° C for at least 200 seconds.

[0022] In a fourth aspect, the technology disclosed in this specification is directed to the shear converted starch of any one of the first to third aspects having a peak molecular weight (by total counts) of a predominant peak of between 1,000 and 2,000 kDa, or 1,000 and 1,500 kDa, or 1,000 and 1,300 kDa.

[0023] In a fifth aspect, the technology disclosed in this specification is directed to the shear converted starch of any one of the first to fourth aspects having a polydispersity index (Mn/Mw) of between 1 and 5, or 1 and 4, or 1 and 3, or 1 and 2, or between 1.0 and 1.5.

[0024] In a sixth aspect, the technology disclosed in this specification is directed to the shear converted starch of any of the first to fifth aspect wherein the starch is obtained from a botanical source selected from the group consisting of corn, potato, tapioca, rice, peas, lentils chick peas, fava beans, quinoa, and low and high amylose variants of such source and mixtures of the foregoing sources.

[0025] In a seventh aspect, the technology disclosed in this specification is directed to the shear converted starch of any of the first to fifth aspects having been made from corn starch.

[0026] In an eighth aspect, the technology disclosed in this specification is directed to the shear converted starch of any of the first to seven aspects wherein the shear converted starch is made by a process comprising: applying to a granular starch a specific mechanical energy of between 150 and 200 W*h/kg, or at least 250 W*h/kg, or between 250 and 270 W*h/kg, or between 300 and 340 W*h/kg, or from between 185 and 340 W*h/kg, or between 250 and 340 W*h/kg, or between 310 and 340 W*h/kg. [0027] In a ninth aspect, the technology disclosed in this specification is directed to the shear converted starch of the first to eighth aspects capable a forming a gel with aqueous solution having 12% starch solids, and wherein the gel has, after 1 day’s storage at 4° C, a gel strength of between l5g and 25g, or between 40g and 50g (g_f),.or between 50g and 65g (g_f), or between 40g and 70g.

[0028] In a tenth aspect, the technology disclosed in this specification is directed to the shear converted starch of the first to ninth aspects, further described by one of the group consisting of:

(a) the starch being made by a process comprising applying to a granular starch a specific mechanical energy of at least 250 W*h/kg; wherein the shear converted starch can make a test gel (12% solids) after 1 day’s storage at 4° C having a gel strength of between 40g and 70g (g_f).

(b) the starch being made by a process comprising applying to a granular starch a specific mechanical energy of between 150 and 200 W*h/kg; wherein the shear converted starch can make a test gel (12% solids) after 1 day’s storage at 4° C having gel strength of between l5g and 25g (gf).

(c) the starch being made by a process comprising applying to a dent corn starch specific mechanical energy of between 300 and 340 W*h/kg; wherein the shear converted starch can make a test gel (12% solids) after one day’s storage at 4° C having a gel strength of between 50g and 65g (gf).

(d) by a process of applying to a high amylose corn starch a specific mechanical energy of between 250 and 270 W*h/kg; wherein the shear converted starch can make a test gel (12% solids) after one day’s storage at 4° C having a gel strength of between 40g and 50g (gf).

[0029] In an eleventh aspect, the technology pertains to the shear converted starch of any one of the first to tenth aspects, wherein the starch can make a gel with an aqueous solution at 12% starch after 7 day’s storage at 4° C having a gel strength of between 130g and 150g (gf).

[0030] In a twelfth aspect, the technology disclosed in this specification pertains to the converted starch of any one of the first to eleventh aspects wherein a gel as described in any of the foregoing aspects is made by mixing starch solids in deionized water and cooking the mixture in a 98° C water bath for 20 minutes, and transferring the mixture to a sample jar for refrigeration, and wherein the gel strength as described in any of the foregoing aspects is measured using a TA.XT Plus Texture Analyzer using a 5 m spherical probe (TA-8A) moving at a speed of 1 mm/min for 15 mm.

[0031] In a thirteenth aspect, the technology disclosed in this specification pertains to the use of the shear converted starch of any one of the first to twelfth aspects in a comestible, a cosmetic, a detergent or an indu trial product.

[0032] In a fourteenth aspect, the technology disclosed in this specification pertains to the use of a shear converted starch as described in the thirteenth aspect in an amount between 1% and 30% or 5% and 20% or 10% and 15% (wt%).

[0033] In a fifteenth aspect, the technology disclosed this specification pertains to the use of a shear converted starch as described in the thirteenth, or fourteenth aspects a gelling agent.

[0034] In a sixteenth aspect, the technology disclosed in this specification pertains to the use of a shear converted starch as described in in any one of the thirteen to fifteenth aspect as an instantaneous viscosifier.

[0035] In a seventeenth aspect, the technology disclosed in this specification pertains to the use of a shear converted starch as described in any one the thirteenth to sixteenth aspects to provide an instantaneous viscosity at a temperatures below 70° C, or 50° C, or 30° C.

[0036] In an eighteenth aspect, the technology disclosed in this specification pertains to a composition comprising the shear converted starch of any of the first to eighteenth aspects.

[0037] In a nineteenth aspect, the technology disclosed in this specification pertains to the composition of the eighteenth aspect wherein the composition is selected from the group consisting of comestibles, cosmetics, detergents or industrial products and mixtures thereof.

[0038] In a twentieth aspect, the technology disclosed in this specification pertains to the composition of any one eighteenth or nineteenth aspect wherein the starch is used in the composition in an amount in an amount between 1% and 30% or 5% and 20% or 10% and 15% (wt%). [0039] In a twenty-first aspect, the technology disclosed this specification pertains to the composition of the eighteenth to twentieth aspects, wherein the composition is a gel agent.

[0040] In a twenty-second aspect, the technology disclosed in this specification pertains to the a method of making a shear converted starch applying to a granular starch a specific mechanical energy of between 185 and 340 W*h/kg, or 250 and 340 W*h/kg, or 310 and 340 W*h/kg; of between 150 and 200 W*h/kg, or at least 250 W*h/kg, or between 250 and 270 W*h/kg, or between 300 and 340 W*h/kg.

[0041] In a twenty-third aspect, the technology disclosed in this specification pertains to the method of the twenty-first aspect wherein the specific mechanical energy is applied during either a jet cooking process or an extrusion process.

[0042] In a twenty-fourth aspect, the technology disclosed in this specification pertains to the method of the twenty-first or twenty-third aspects further comprising jet cooking a starch slurry at a temperature between 154° and about 177° C, or about 157° to about 174° C, or about 168° to about 174° C, and a pressure of about 620 to about 895 kPa, or about 690 to about 860 kPa, or about 827 to about 896 kPa.

[0043] In a twenty-fifth aspect, the technology disclosed in this specification pertains to the method of the twenty-first to twenty-fourth aspects further comprising extruding a starch slurry having a moisture between 12% and 35%, or between 12% and 25%, or between 20% and 25% moisture (wt%, dsb) at a temperature maintained within the extruder of about 37° C) and about 76° C, or between about 43° C and about 76° C or between about 38° C and about 70° C.

[0044] In a twenty-sixth aspect, the technology disclosed in this specification pertains to a converted starch made by the process of any of the twenty-first to twenty-fifth aspects.

[0045] In a twenty-seventh aspect, the technology disclosed in this specification pertains to the converted starch made by the process as described in any one of the twenty-first to twenty-fifth aspects, being a gelling starch.

[0046] In a twenty-eighth aspect, the technology disclosed in this specification pertains to the converted starch made by the process as described in any one of the twenty-first to twenty- twenty-fifth aspects, being a gelling starch the converted starch being further described by any one of the foregoing aspects. [0047] In a twenty-ninth aspect, the technology disclosed in this specification pertains to the converted starch made by the process as described in any one of the twenty-first to twenty-fifth aspects, being an instant viscosifying starch.

[0048] In a thirtieth aspect, the technology disclosed in this specification pertains to the converted starch made by the process described in any one of the twenty-first to twenty-fifth aspect, being an instant viscosifying starch and being further described by any one of the foregoing aspects.

[0049] The technologies and products disclosed in this specification can be further understood by reference to the following examples, which are not limiting in any way. Those of skill in the art will appreciate that variations can be made to the specific examples that would still be within the scope of the claims.

PROCEDURAL AND MEASUREMENTS

[0050] Molecular weight distribution of all samples was measured using gel permeation chromatography with a refractive index detector. The column set used to measure samples were phenogel at 10 microns, 100 angstrom, 1000 angstroms, and 10,000 angstroms. The volume was 102 microliters per injection with two replicates run and averaged. The mobile phase was DMSO and 0.3 M NaN0₃. The run time was 50 minutes with a flow rate of 1 L/min. And samples were loaded, run and measured at 80° C. Samples were compared against pullulan standards ranging in size from 180 Da to 642 kDa, and samples and standards were mixed in a ratio of 20 mg per 10 ml of mobile phase.

[0051] Anton-Paar viscosity was measured using an Anton-Paar Rheolab QX rotation viscometer with a high temperature water jacket. The starch sample was dissolved into 20% CaCl₂ solution to prepare an 8% solids solution. The solution was cooked in 100° C water bath for 30 minutes and then transferred to the measuring device. The solution was maintained at 90° C by the jacket for the duration of the test.

[0052] Brabender viscosity was measured using a Brabender Micro Visco-Amylo-Graph Universal (MVAG-U) unit which was supplied by Brabender GmbH & Co. KG in Duisburg, Germany. The viscosity was measured on 7% starch in water slurry. The time and temperature course was as depicted in Figure 3, with the slurry held at 30° C for 600 seconds, and then ramped from 30° to 95° C over 400 seconds, and then held at 95° C for at least 200 seconds (total time of at least 1200 seconds).

[0053] Gels were made by mixing starch solids in deionized water and cooking in 98° C water bath for 20 minutes. The solution were then transferred to sample jars refrigerated (4° C) for 1 day and 7 days.

[0054] Gel strength was measured using a TA.XT Plus Texture Analyzer using a 5 mm spherical probe (TA-8A) moving at a speed of 1 mm/min for 15 mm.

EXAMPLE 1 - SHEAR CONVERTED STARCHES MADE USING EXTRUSION

[0055] Extruded gelling starches were made from dent corn starch (about 25% amylose), and from high amylose corn starch (about 70% amylose). The starches were extruded through a twin screw co-rotating extruder (Leistriz ZSE-27 MAXX). Total moisture was between 20% and 30%. Temperatures within the extruder were set to be between 120° and 160° F. Using these conditions screw speed was set to achieve a desired specific mechanical energy. The extruded starch was milled using a hammer mill with a 0.02 inch screen, and was not further dried.

EXAMPLE 1 A - EXTRUDED DENT CORN STARCH

[0056] The molecular weight distribution of extruded dent starch was compared to the molecular weight distribution of unmodified dent starch (control) and acid degraded dent starch. The molecular weight distributions of the shear converted dent corn starch, unmodified dent corn starch, and acid degraded dent com starch are reported in Table 2.

Table 2 - Molecular Weight Distribution of Various Dent Corn Starch

Mn - number average molecular weight

Mw - weight average molecular weight

Mp - peak molecular weight

EXAMPLE IB - EXTRUDED HIGH AMYLOSE STARCH

[0057] The molecular weight distribution of extruded high amylose corn starch was compared to the molecular weighl of unmodified liigli amylose corn sLareli (conLrol) and acid hydrolyzed and jet cooked high amylose corn starch. The molecular weight distribution of the three starches is reported in Table 3.

Table 3 - Molecular Weight Distribution of Various High Amylose Corn Starch

Mn— number average molecular weight

Mw - weight average molecular weight

Mp - peak molecular weight

EXAMPLE 1C - EXTRUDED STARCH GEL STRENGTH AND VISCOSITY

[0058] The final Anton-Paar viscosity and gel strength of the extruded dent starch, the extruded high amylose corn starch, and the acid degraded dent starch, were compared, and are reported in Table 4. Table 4

*Acid degraded dent starch is a commercially available sample. Values reported are target values for line samples.

EXAMPLE ID - EXTRUDED STARCH GEL STRENGTH

[0059] Table 5 provides the gel strength of dent starch extruded at different specific mechanical energies measured at one day and seven days (4° C, 12% solids).

Table 5

EXAMPLE 2 - SHEAR EXTRUDED STARCHES MADE USING JET COOKING

[0060] The gelling properties of jet cooked starches were explored using dent starch and tapioca starch. To make jet cooked dent starch (25% amylose) dent starch was dispersed in tap water to prepare a 23% starch solution without pH adjustment. The starch slurry was pumped into a jet-cooker at 72 lbs/hr rate using a positive displacement pump. Steam (125-130 psi) was injected from the side of the starch slurry at 55 lbs/hr. The resultant chamber temperature and pressure were about 345° F and 115-120 psi respectively. The jet cooked materials were then directly pumped into a spray dryer with a“SS 1/2J” type nozzle supplied by Spraying Systems Co. The SS 1/2J nozzle uses a two-fluid atomization mechanism. Within the spray drier, high pressure steam (200 psi) was used to atomize the cooked starch slurry and dried with ot air (356° - 362° F) for drying. The outlet temperature at the bottom of the spray dryer chamber was 232° - 243° F.

[0061] To make jet cooked tapioca, tapioca starch (about 25% amylose) was dissolved into tap water to prepare an 18% starch solution without pH adjustment. The starch slurry was pumped into a jet cooker at 47 lbs/hr rate using a positive displacement pump. Steam (100-150 psi) was injected from the side of the starch slurry steam at 47 lbs/hr. The resulted chamber temperature and pressure were 3l3°-325° F and 90-100 psi. The jet-cooked materials were directly pumped liilo a spiay diyei with a“SS 1/2J" type nozzle supplied by Splaying Systems Co. High piessuie steam (i.e. 200 psi) was used to atomize the cooked starch slurry. Then the sprayed slurry droplet contacted with concurrent hot air (around 385° F) for drying. The outlet temperature at the bottom of the spray dryer chamber was around 225° F.

[0062] The Anton-Paar viscosity, and gel strength (12% solids, 4° C) of jet cooked dent starch and tapioca starch is listed in Table 7.

Table 7

EXAMPLE 3 - INSTANTANEOUS VISCOSITY

[0063] Figure 2, compares the Brabender viscosity curve of a 7% (wt% starch) slurry using acid degraded dent corn starch, and extruded dent corn starch and jet cooked dent corn starch. As seen both sheared samples provide instantaneous viscosity to solution. Notably, within the time and temperature course, acid converted starch provided no viscosity to solutions as below 79° C. This shows that viscosity can be imparted using the shear converted starch at lower temperature and suggests that extruded starches will gel at lower process temperatures than is needed induced acid converted starches to gel. Additionally, it is notable that the viscosity of the acid degraded dent corn starch and the shear converted starches is similar at 95 °C. This shows that shear converted starch and in particular shear converted starch will provide similar viscosity to a solution as an acid degraded starch over the intended usage and temperature ranges.

Claims

CLAIMS What is claimed is:

1. A shear converted starch wherein a 7% aqueous slurry of said starch has an instantaneous viscosity of between 200 and 2000 MVU, or from of between 300 and 600 MVU, or 300 and 500 MVU or from 1600 and 2000 MVU, or 1600 and 1800 MVU.

2. The shear converted starch claim 1 made in one of an extrusion process or jet-cooking processes

3. The shear converted starch of claim 1 or 2 wherein the viscosity is the final viscosity at the end of a time course selected from the group consisting of:

4. The shear converted starch of any one of claims 1 to 3 having a peak molecular weight (by total counts) of a predominant peak of between 1,000 and 2,000 kDa, or 1,000 and 1,500 kDa, or 1,000 and 1,300 kDa.

5. The shear converted starch of any one of claims 1 to 4 having a polydispersity index (Mn/Mw) of between 1 and 5, or 1 and 4, or 1 and 3, or 1 and 2, or between 1.0 and 1.5.

6. The shear converted starch of any of claims 1 to 5 wherein the starch is obtained from a botanical source selected from the group consisting of corn, potato, tapioca, rice, peas, lentils chick peas, fava beans, quinoa, and low and high amylose variants of such source and mixtures of the foregoing sources, and preferably from corn starch.

7. The shear converted starch of any of claims 1 to 6 wherein the shear converted starch is made by a process comprising: applying to a granular starch a specific mechanical energy of between 150 and 200 W*h/kg, or at least 250 W*h/kg, or between 250 and 270 W*h/kg, or between 300 and 340 W*h/kg, or from between 185 and 340 W*h/kg, or between 250 and 340 W*h/kg, or between 310 and 340 W*h/kg.

8. The shear converted starch of claims 1 to 7 capable a forming a gel with aqueous solution having 12% starch solids, and wherein the gel has, after 1 day’s storage at 4° C, a gel strength of between 15g and 25g, or between 40g and 50g (gr),.or between 50g and 65g (gf), or between 40g and 70g.

9. The shear converted starch of any one of claims 1 to 8, wherein the starch can make a gel with an aqueous solution at 12% starch after 7 day’s storage at 4° C having a gel strength of between 130g and 150g (gf).

10. Use of the shear converted starch of any one of claims 1 to 9 in a comestible, a cosmetic, a detergent or an industrial product, and optionally, wherein the shear converted starch is used as a gelling agent, an instantaneous viscosifier, or combination thereof, and optionally, wherein the shear converted starch provide instantaneous viscosity at a temperatures below 70° C, or 50° C, or 30° C.

11. A composition comprising the shear converted starch as described in any of claims 1 to 9, and optionally wherein the composition is selected from the group consisting of comestibles, cosmetics, detergents or industrial products and mixtures thereof.

12. The composition of claim 11, wherein the starch is used in the composition in an amount in an amount between 1% and 30% or 5% and 20% or 10% and 15% (wt%).

13. A method of making a shear converted starch made by a process comprising applying to a granular starch a specific mechanical energy of between 185 and 340 W*h/kg, or 250 and 340 W*h/kg, or 310 and 340 W*h/kg; of between 150 and 200 W*h/kg, or at least 250 W*h/kg, or between 250 and 270 W*h/kg, or between 300 and 340 W*h/kg, and optionally wherein the specific mechanical energy is applied in an extrusion process or a jet cooking process.

14. The method of claim 13 wherein shear converted starch is made by a process comprising jet cooking and further comprising heating the starch to a temperature between 154° and about 111⁰ C, or about 157° to about 174° C, or about 168° to about 174° C, and to a pressure of about 620 to about 895 kPa, or about 690 to about 860 kPa, or about 827 to about 896 kPa.

15. The method of claim 13 or 14 wherein the shear converted starch is made in an extrusion process comprising extrusion wherein the process further comprises providing to an extruder a starch slurry having a moisture between 12% and 35%, or between 12% and 25%, or between 20% and 25% moisture (wt%, dsb) at a temperature maintained within the extruder of about 37° C and about 76° C, or between about 43° C and about 76° C oi between about 38° C and about 70° C.