This technology involves a method for producing phosphate starch by dispersing natural phytic acid and starch in a basic solution, drying the mixture into a powder, and heat-treating it to induce a reaction. It also covers the resulting phosphate starch and food compositions containing it.
Natural starch is sensitive to heat and agitation, prone to retrogradation, and has poor gel storage stability, necessitating modification for the food industry. Chemical modification, such as phosphorylation, has been the most widely used and effective method. However, growing consumer aversion to chemically modified starches has created a demand for natural alternatives.
This technology involves mixing a small amount of phytic acid with starch under weakly alkaline conditions, followed by drying, heat treatment, neutralization, washing, drying, and homogenization. It can be applied to various natural starches, including corn, rice, potato, sweet potato, tapioca, and wheat, as well as existing modified starches. Suitable for thickeners in sauces and dressings, refrigerated desserts, jellies, noodles, and rice cakes, it provides a starch ingredient with improved clarity, solubility, and swelling power, and delayed retrogradation, without the need for chemical phosphorylating agents.
This invention was developed with support from the Ministry of Education for research on identifying the binding relationship between phytic acid and starch to improve the processing properties of whole grains and developing a model system.
US11225529B2
