DELAYED GELLING STARCH COMPOSITIONS

The present application is related to starches that exhibit delayed gelling. In one embodiment, the application is related to compositions of a degraded gelling starch having a stabilizing group. A delayed gelling starch comprises a starch base material and a stabilization agent. Food products may comprise the delayed gelling starch. 1. A gelling composition comprising:a fluid;from about 0.25 wt % to about 6 wt % of a delayed gelling starch comprising a reaction product of a converted starch base material and a stabilization agent; andfrom about 0 wt % to about 5 wt % of a viscosifier;wherein:the gelling composition exhibits a delay in gelling of at least 1 hour compared to the same gelling composition in which the delayed gelling starch has been replaced with the same converted starch base but without the stabilization agent; andthe total wt % of the delayed gelling starch and the viscosifier does not exceed about 6 wt %.2. The gelling composition of claim 1 , wherein the delayed gelling starch further comprises a cross-linking agent.3. The gelling composition of claim 2 , wherein the cross-linking agent comprises epichlorohydrin claim 2 , a linear dicarboxylic acid anhydride claim 2 , phosphorus oxychloride claim 2 , acrolein claim 2 , or a soluble metaphosphate.4. The gelling composition of claim 1 , wherein the gelling composition comprises about 0 wt % of the viscosifier and from about 3 wt % to about 4 wt % of the delayed gelling starch.5. The gelling composition of claim 1 , wherein the gelling composition comprises from about 0.25 wt % to about 5 wt % of the viscosifier and from about 0.25 wt % to about 4 wt % of the delayed gelling starch.6. The gelling composition of claim 1 , wherein the stabilization agent comprises propylene oxide or acetic anhydride.7. The gelling composition of claim 1 , wherein the converted starch base material comprises a starch that has been reacted with an acid.8. The gelling composition of claim 7 , wherein the starch comprises ...

METHOD OF MAKING AGGLOMERATED AND THERMALLY INHIBITED STARCH

Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates. 1. A method of increasing the viscosity of thermally inhibited starch comprising:forming starch agglomerates comprising a starch binding agent and starch granules,dehydrating the starch agglomerates to anhydrous or substantially anhydrous, andheat treating the anhydrous or substantially anhydrous starch agglomerates at a temperature of about 100° C. to about 200° C. for up to about 20 hours thereby thermally inhibiting the starch agglomerates.2. The method of claim 1 , wherein the starch binding agent is formed by at least partially solubilizing a starch.3. The method of claim 2 , wherein the starch binding agent is formed by at least partially solubilizing in a buffer claim 2 , thereby rendering the solubilized starch binding agent substantially neutral or slightly alkaline prior to mixing with the starch granules.4. The method according to any of to claim 2 , wherein the starch binding agent is at least partially gelatinized.5. The method according to any of to claim 2 , wherein the starch binding agent and the starch granules are derived from the same native starch.6. The method according to any of to claim 2 , wherein the starch binding agent and the starch granules are derived from different native starches.7. The method according to any of to claim 2 , wherein the starch binding agent is derived from a modified starch.8. The method according to claim 7 , wherein the modified starch is an enzymatically modified starch.9. The method according to claim 7 , wherein the modified starch is a chemically modified starch.10. The method according to any of to claim 7 , wherein the starch granules are native starch granules.11. The method according to ...

Thermally inhibited agglomerated starch

Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates.

PROCESS FOR REDUCING PROPYLENE CHLOROHYDRIN IN HYDROXYPROPYLATED PRODUCTS

A method of reducing the amount propylene chlorohydrin produced in a reaction to make a hydroxypropylated/crosslinked starch comprising removing residual propylene oxide from alkaline slurry. The residual propylene oxide is removed by the dewatering the alkaline slurry or by washing the starch in slurry at a pH of around 10. The starch is then neutralized in an acid solution and recovered from the second slurry and may or may not be washed, depending on whether the slurry while at pH around 10 to make a hydroxypropylated/crosslinked starch having less than 1 ppm propylene chlorohydrin. 1. A method of making a hydroxypropylated starch or hydroxypropylated/crosslinked starch having a propylene chlorohydrin level of less than 1 ppm comprising:a) adding an acid to a slurry comprising a hydroxypropylated or hydroxypropylated/crosslinked starch having pH greater than 11 to reduce the pH of the slurry to between about 9.0 and about 10.4;b) washing the slurry with a washing liquid;c) neutralizing the washed starch with sufficient acid to further reduce the pH of the slurry to less than 7.5.2. The method of wherein the pH of step a) is reduced to between 9.4 and 10.3.3. The method of wherein the pH of step a) is reduced to between 9.8 and 10.2.4. The method of wherein the washing liquid is added to the slurry in a ratio of between about 0.75:1 to about 6:1 by weight of liquid to starch.5. The method of wherein the washing liquid is added to the slurry in amount of between about 0.8:1 and about 1:1 by weight of liquid to starch.6. The method of wherein the pH is lowered from greater than 11 to between 9 and 10.4 over the period of about 1 hour.7. The method of wherein the acid used in steps a) and c) does not comprise chloride ions.8. The method of wherein the starch is hydroxypropylated/crosslinked and wherein the starch is held in the solution having pH of between 9.0 and 10.4 for between 1 and 24 hours.9. A method of reducing the amount of propylene chlorohydrin produced ...

Delayed gelling starch compositions

Método de produção de amido aglomerado e inibido termicamente

método de produção de amido aglomerado e inibido termicamente métodos para a preparação de aglomerados de amido ioe)idos termicamente são descritos. os aglomerados de amido inibidos termicamente preparados por este método ?roporcionam uma viscosidade maior sobre os amidos inibidos termicamente que não são aglomerados, mas são inibidos termicamente do mesmo modo que os aglomerados de amido nibidos termicamente.

Metodo para producir almidon termicamente inhibido y aglomerado.

Se describen métodos para preparar aglomerados de almidón térmicamente inhibidos. Los aglomerados de almidón térmicamente inhibidos preparados por este método proporcionan una más alta viscosidad sobre almidones térmicamente inhibidos que no se aglomeran pero se inhiben térmicamente de la misma manera que los aglomerados de almidón térmicamente inhibidos.

Método de elaboración de almidón aglomerado e inhibido térmicamente

Método de preparación de aglomerados de almidón inhibidos térmicamente. Los aglomerados de almidón inhibidos térmicamente que se preparan mediante este método proveen una viscosidad mayor que los almidones inhibidos térmicamente que no se aglomeran pero que se inhiben térmicamente de la misma manera que los aglomerados de almidón inhibidos térmicamente.

Método de elaboración de almidón aglomerado e inhibido térmicamente

<p>Método de preparación de aglomerados de almidón inhibidos térmicamente. Los aglomerados de almidón inhibidos térmicamente que se preparan mediante este método proveen una viscosidad mayor que los almidones inhibidos térmicamente que no se aglomeran pero que se inhiben térmicamente de la misma manera que los aglomerados de almidón inhibidos térmicamente. </p>

Método de elaboración de almidón aglomerado e inhibido térmicamente

Método de preparación de aglomerados de almidón inhibidos térmicamente. Los aglomerados de almidón inhibidos térmicamente que se preparan mediante este método proveen una viscosidad mayor que los almidones inhibidos térmicamente que no se aglomeran pero que se inhiben térmicamente de la misma manera que los aglomerados de almidón inhibidos térmicamente.