Nederlandse Organisatie Voor Toegepast-natuurwetenschappelijk Onderzoek Tno

N.v. Nederlandsch Octrooibureau

Maurice Karel Hubertina Essers

Theodoor Maximiliaan Slaghek

Johannes Wilhelmus Timmermans

Jan Matthijs Jetten

Ronald Tako Marinus Van Den Dool

Ricardo Nagtegaal

Jerome Villarama Diaz

Martijn Willem-Jan Noort

Ricardo Marinus Albertus Nagtegaal

Alida Anna Catharina Maria Oudhuis

Florian Hübner

Katleen Jozefien Rafaela Vallons

Florian HÜBNER

A process for producing thermally inhibited starch is described resulting in a viscostable starch product. The process comprises providing an alkaline starch having a pH, when measured in a 20% (w/v) aqueous dispersion, between 9.1 and 11.2, adjusting the water content of the starch to between 2 and 22 wt. %, heating the starch between 130 and 190&#xb0; C., especially between 140 and 180&#xb0; C., for a sufficient time and at a sufficient pressure for the inhibition of the starch to be initiated before the water content has reached a level of 1 wt. % and before the pH has reached a value of 9, continuing heating the starch between 140 and 190&#xb0; C. until viscostability is achieved, and cooling and optionally further processing the starch.

Hydrothermally modified starch

A colourless resistant starch is produced by a process comprising (i) suspending starch in a C2-C4 alcohol, in particular ethanol, in the presence of 0.01-3.0% (w/w) of acid based on the starch; (ii) heating the suspended starch at a temperature of 70-160&#xb0; C., in particular 78-120&#xb0; C., and (c) isolating the resulting product. The resulting starch has a resistant fraction of at least 20%.

Resistant starch

A process for producing thermally inhibited starch is described resulting in a visco-stable starch product with improved whiteness. The process comprises pretreating a dry starch with an alkaline solution in a water-miscible solvent, adjusting the water content of the starch to below 12 wt. %, heating the starch at a temperature between 140 and 190&#xb0; C., preferably between 140 and 180&#xb0; C., and cooling and optionally further processing the starch. The thermally inhibited starch has the advantages of not being chemically modified. The process is more flexible and faster than conventional inhibition processes.

Thermally modified starch

Method for preparing a branched glucan having a chain comprising a plurality of glucose units linked by alpha 1,4-glycoside bonds and a plurality of side-groups linked to said chain via another type of glycoside bonding, which side-groups comprise one or more glucose units, the method comprising contacting a glucose source with a polysaccharide&#x2014;which polysaccharide is a glucan comprising a plurality of glucose units linked by alpha 1,4-glycoside bonds and is essentially linear or branched to a lesser extent than the branched glucan that is to be prepared&#x2014;in the presence of an acid catalyst under polycondensation conditions, thereby forming the branched glucan.

Glucan fibre

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Delft, Netherlands

Maurice Karel Hubertina Essers