Cargill Inc.

Marc Berckmans

Stephane Jules Jerome Debon

Jozef Victor Jean Marie Coppin

Jozef Victor Jean-Marie Coppin

Jozef Victor Jean-Maria Coppin

A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatmised, granular, high amylose starch into an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25&#xb0; C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products.

Cold water-swelling, intact, high amylose starch granules

A process for modifying starch comprises atomising an aqueous slurry of non-pregelatinised starch into an internal chamber in a bi-fluid nozzle of a spray dryer and treating the atomized slurry, in the internal chamber, with superheated steam to cause partial gelatinisation of the starch. The aqueous slurry containing partially gelatinised starch is discharged through an outlet in the internal chamber into a reactor where the droplets containing the partially gelatinised starch are subjected to further treatment with superheated steam, resulting in the completion of the gelatinisation of the starch in the reactor. Also disclosed is a bi-fluid nozzle for use in spray drying starch which comprises a nozzle body, a nozzle cap and an internal chamber located between the nozzle body and the nozzle cap. The nozzle body comprises at least one atomiser, for connection to a supply of an aqueous starch slurry, for atomising the slurry into the internal chamber and it has at least one inlet, for connection to a supply of superheated steam under pressure, for introducing superheated steam under pressure into the internal chamber. The nozzle cap comprises at least one outlet from the internal chamber. The internal chamber also comprises an interchangeable spacer element with a length of from 10 to 60 mm enabling the length of the internal chamber to be changed. A pregelatinised starch and its use in foods, especially baby foods and infant formulas, feed, pharmaceuticals, cosmetics and personal care products are also disclosed.

Process for modifying starches

A process for modifying starches comprises atomizing an aqueous slurry of a non-pregelatinized, granular, high amylose starch into to an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25&#xb0; C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinized, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products.

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Brussels, Belgium

Marc Berckmans