Thermisch Modifizierte Stärke

Details

Veröffentlichungs-Nr.

EP4745163

Anmeldetag

19. November 2024

Veröffentlichung

20. Mai 2026

Rechtsraum

EP

IPC

C08B30/12, A23L29/212(BOCK SOLÈNE et al.)(HAN XIAN-ZHONG et al.)

Abstract

The invention relates to a method for preparing thermally modified starch, characterized in that it comprises the steps consisting of: (i) preparing a starch milk having a solids content comprised between 30 and 40%, preferably between 35 and 37% by weight, (ii) adding into the starch slurry both citric acid and sodium carbonate so as to obtain a pH between 6 and 9, (iii) allowing stabilizing for 15 minutes to 2 hours, (iv) filtering and drying to an equilibrium moisture content of between 9% and 15%, preferably about 12%, (v) heating to a temperature between 120°C and 200°C, preferably between 150°C and 180°C, more preferably between 160°C and 170°C, for a period lasting from 0.5 to 6 hours of reaction time, (vi) resuspending, correcting the pH, washing and again drying the thermally modified starches thus obtained.

Anmelder

Firma

ROQUETTE FRERES

Land

🇫🇷 Frankreich