Kansas State University Research Foundation

Yanjie Bai

Yong-Cheng Shi

Zhenhua Sun

Water soluble, lipophilic starches are provided, which comprise a mixture of functionalized high and low molecular weight maltodextrin molecules. The starches may be formed by dispersing a granular starch in a liquid medium to form a slurry that is simultaneously cooked and subjected to enzyme hydrolysis. Following hydrolysis, the starch is functionalized with an organic acid anhydride reagent, such as octenylsuccinic anhydride. The organic acid anhydride substitution occurs randomly and at various locations within the maltodextrin molecules.

Amylase-degraded organic acid anhydride substituted starches and methods of preparing the same

A lipophilic starch is provided along with methods of making the same. The starch is prepared by modifying the starch with an organic acid anhydride reagent, such as octenyl succinic anhydride, drying the modified starch to a moisture content of less than 15% by weight, and then heat treating the dried starch at a temperature of at least 100&#xb0; C. for at least one minute.

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Jiangsu, China

Yanjie Bai