Inhibited waxy starches and methods of using them

• Main Authors: Whaley, Judith K, Beltz, Mark, Liu, Weichang, Zhou, Yuqing, Chen, Xian, Howarth, Leslie George
• Format: Patent
• Language: English
• Published: 21.04.2022
• Subjects: CHEMISTRY; COMPOSITIONS BASED THEREON; DERIVATIVES THEREOF; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.