Abstract

A process for preparing starch having a reduce amount of contaminants is described. The purified starch is obtained by a process comprising the steps of providing a slurry containing a granular starch and contaminants and having a pH from 5.0-11.0. Thereafter, the contaminants are washed out of the slurry at least partially with water in a plurality of nozzle centrifuges provided in series, wherein the slurry is added to a first centrifuge of the series, and wash water is added to a last centrifuge of the series; and wherein each nozzle centrifuge separates an incoming slurry flow in a light fraction that comprises wash water and a washed out part of the contaminants, and a heavy fraction that comprises starch and a non-washed out part of the contaminants. The slurry may be dried after washing and optionally milled to obtain the starch.

IPC Classes  ?

• C08B 30/00 - Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
• C08B 30/04 - Extraction or purification

Abstract

The preparation of pregelatinized starch and/or pregelatinized flour, including the steps of: providing an aqueous medium having a pH of −1.0 to 7.5; mixing starch and/or flour with the aqueous medium to form a starch composition having a pH of 2.0 to 7.9, wherein the starch composition has the aqueous medium as continuous phase and contains between 20 and 60 wt. %, expressed as percentage of dry matter on total weight of the starch composition, of particles of starch and/or flour; pregelatinizing the starch composition, wherein said composition is heated using a drum dryer, while rotating the drum, to form the pregelatinized starch and/or pregelatinized flour, wherein during the heating the starch composition is dried using the drum dryer; allowing the pregelatinized starch and/or pregelatinized flour to cool to a temperature of at most 80° C.; and storing the obtained pregelatinized starch and/or pregelatinized flour at a temperature of at most 60° C.

IPC Classes  ?

• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 7/10 - Cereal-derived products
• C08L 3/04 - Starch derivatives

Abstract

Disclosed is a process for the treatment of a raw material containing thermally inhibited starch and/or thermally inhibited flour as its largest constituent, whereby the moisture content of the raw material is at most 8 wt. %, including a remoistening step wherein between 0.1 and 30 wt. % of an aqueous phase is added to the raw material to form a product containing remoistened starch and/or remoistened flour.

IPC Classes  ?

• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 7/10 - Cereal-derived products
• C08L 3/02 - StarchDegradation products thereof, e.g. dextrin
• C08B 30/00 - Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin

Abstract

A process is provided for the preparation of pregelatinized starch and/or pregelatinized flour, comprising the steps of: providing an aqueous medium having a pH of -1.0 to 7.5; mixing starch and/or flour with the aqueous medium to form a starch composition having a pH of 2.0 to 7.9, wherein the starch composition has the aqueous medium as continuous phase and contains between 20 and 60 wt.%, expressed as percentage of dry matter on total weight of the starch composition, of particles of starch and/or flour; pregelatinizing the starch composition, wherein said composition is heated using a drum dryer, while rotating the drum, to form the pregelatinized starch and/or pregelatinized flour, wherein during the heating the starch composition is dried using the drum dryer; allowing the pregelatinized starch and/or pregelatinized flour to cool to a temperature of at most 80ºC; and storing the obtained pregelatinized starch and/or pregelatinized flour at a temperature of at most 60ºC.

IPC Classes  ?

• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• C08B 30/14 - Cold water dispersible or pregelatinised starch

Abstract

A process is provided for the preparation of pregelatinized starch and/or pregelatinized flour, comprising the steps of: providing an aqueous medium having a pH of -1.0 to 7.5; mixing starch and/or flour with the aqueous medium to form a starch composition having a pH of 2.0 to 7.9, wherein the starch composition has the aqueous medium as continuous phase and contains between 20 and 60 wt.%, expressed as percentage of dry matter on total weight of the starch composition, of particles of starch and/or flour; pregelatinizing the starch composition, wherein said composition is heated using a drum dryer, while rotating the drum, to form the pregelatinized starch and/or pregelatinized flour, wherein during the heating the starch composition is dried using the drum dryer; allowing the pregelatinized starch and/or pregelatinized flour to cool to a temperature of at most 80ºC; and storing the obtained pregelatinized starch and/or pregelatinized flour at a temperature of at most 60ºC.

IPC Classes  ?

• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• C08B 1/00 - Preparatory treatment of cellulose for making derivatives thereof
• C08B 30/00 - Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
• C08L 3/00 - Compositions of starch, amylose or amylopectin or of their derivatives or degradation products

Abstract

Disclosed is a process for the preparation of thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt. %, having the following steps: a slurrying step, wherein thermally inhibited starch and/or thermally inhibited flour is combined with an aqueous phase to form a slurry; and a drying step, wherein the aqueous phase of the slurry is separated off from the thermally inhibited starch and/or thermally inhibited flour, wherein in the slurrying step the pH of the slurry is brought to a value between 2.0 and 7.5.

IPC Classes  ?

• A23L 7/10 - Cereal-derived products
• A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
• A23L 29/225 - Farinaceous thickening agents other than isolated starch or derivatives
• C08B 30/06 - DryingForming

Abstract

The invention relates to a process for the preparation of thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt.%, comprising: • a slurrying step, wherein thermally inhibited starch and/or thermally inhibited flour is combined with an aqueous phase to form a slurry; • a drying step, wherein the aqueous phase of the slurry is separated off from the thermally inhibited starch and/or thermally inhibited flour, wherein in the slurrying step the pH of the slurry is brought to a value between 2.0 and 7.5.

IPC Classes  ?

• C08B 30/00 - Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
• C08B 30/08 - Concentration of starch suspensions
• C08B 30/12 - Degraded or non-chemically modified starchBleaching of starch
• A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals

Abstract

The invention relates to a process for the treatment of a raw material containing thermally inhibited starch and/or thermally inhibited flour as its largest constituent, whereby the moisture content of the raw material is at most 8 wt.%, comprising a remoistening step wherein between 0.1 and 30 wt.% of an aqueous phase is added to the raw material to form a product containing remoistened starch and/or remoistened flour.

IPC Classes  ?

• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers

Abstract

The invention relates to a process for the treatment of a raw material containing thermally inhibited starch and/or thermally inhibited flour as its largest constituent, whereby the moisture content of the raw material is at most 8 wt.%, comprising a remoistening step wherein between 0.1 and 30 wt.% of an aqueous phase is added to the raw material to form a product containing remoistened starch and/or remoistened flour.

IPC Classes  ?

• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers