Process for making a modified starch product

摘要

A process for modifying starch is described. The process can be used as an alternative to conventional starch modification processes, such as substitution and crosslinking. The process and resulting product can reduce, substantially reduce, substantially eliminate or eliminate the sodium level typically associated with conventionally modified starch products.

主权项

1. A method of making a food product, comprising:
providing a dry starch; adding water to the dry starch to make a slurry; adding a non-sodium, chloride salt in an amount of 15-25% by weight of the starch to the slurry; raising a pH of the slurry to pH 11.5 with a non-sodium alkali to make an alkaline slurry; hydroxypropylating the starch by adding propylene oxide to the alkaline slurry, to result in a hydroxypropylated starch slurry; reducing the pH of the hydroxypropylated starch slurry with an acid, to make a reduced pH slurry; and drying the reduced pH slurry to recover the modified starch product, and preparing the food product using the modified starch product as an ingredient of the food product, wherein the modified starch product comprises hydroxypropylated starch and includes a salt residue from the non-sodium, chloride salt, wherein no wash step is applied to the modified starch product, thereby retaining the salt residue in the modified starch product, and wherein the modified starch product has gelatinization onset, peak and end temperatures that are at least 10° C. higher than gelatinization onset, peak and end temperatures of a conventionally hydroxypropylated starch made using a sodium alkali, a sodium salt, and a washing step to remove the sodium salt.