This invention provides a cost effective method for preparation of water soluble lipophilic starches (starches that are attracted to fats). Traditionally, many different emulsion stabilizers have been used in various food and beverage products. However, due to supply and price constraints of these emulsifiers, modified starches have been used as a stable, more abundant alternative.
Native starch is crystalline and hydrophilic in nature and thus insoluble in water with no emulsification properties. In order to achieve the desired emulsification properties, hydrophobic groups are reacted with native starch in order to create an ester used as an emulsion stabilizer. This modified starch derivative is approved by the Food and Drug Administration (FDA) and thus has many applications throughout the food and beverage industries. However, the preparation process of these starch esters requires several steps in order to make the native starch attracted to fats, and water soluble at room temperature, both required properties of an emulsifier.
This new technology is a more cost and time effective process. The process simplifies the needs for manufacturing equipment and the resulting starch ester is significantly easier to prepare than current modified starch esters. Additionally, starches with high degree of substitution or other types of ester can be produced for non-food applications. Resulting starch ester can be used as an emulsion stabilizer and encapsulating agent.
Cost effective method for achieving esterification, degradation and starch solubility in water
Resulting starch ester has excellent emulsion stability
The ester can be used as an economical replacement for traditional emulsion stabilizers
- Food Industry
- Beverage Industry
- Industrial Applications
- Encapsulation and Delivery Applications
- International Patent Protection filed (#13/146,631) filed in USA on July 27, 2011.
Kansas State University
Intellectual Property Protection