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Title:
STARCH WITH HIGH DIETARY FIBER CONTENT SUITABLY USABLE IN FOODS AND BEVERAGES
Document Type and Number:
WIPO Patent Application WO/2019/163965
Kind Code:
A1
Abstract:
The present invention provides a starch with high dietary fiber content that does not deteriorate texture or taste when added to a food. Provided is a phosphoric acid crosslinked starch obtained by subjecting a starting starch material to a phosphoric acid crosslinking treatment, wherein: when suspended in water to give a concentration of 7% by weight on the anhydrous basis, the starting starch material shows a gelatinization starting temperature of 80°C or lower; in the phosphoric acid crosslinked starch, 70% by volume or more of particles have a particle diameter of 18-35 μm; and the content of dietary fiber in the phosphoric acid crosslinked starch is 50% by weight or greater. The phosphoric acid crosslinked starch according to the present invention is useful in manufacturing compositions for dietary fiber enrichment, foods for restricting carbohydrate intake or low calorie foods.

Inventors:
NAKAMOTO Hideaki (594 Unate-cho, Kashihara-sh, Nara 85, 〒6348585, JP)
OTSUBO Kyoko (594 Unate-cho, Kashihara-sh, Nara 85, 〒6348585, JP)
Application Number:
JP2019/006885
Publication Date:
August 29, 2019
Filing Date:
February 22, 2019
Export Citation:
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Assignee:
SANWA STARCH CO., LTD. (594 Unate-cho, Kashihara-shi Nara, 85, 〒6348585, JP)
International Classes:
C08B31/06; A21D2/18; A21D13/00; A21D13/80; A23G3/34; A23L7/109; A23L29/219; A23L33/21
Foreign References:
JP2002503959A2002-02-05
JP2017145348A2017-08-24
JPH05328921A1993-12-14
JP2017108682A2017-06-22
JP2013138687A2013-07-18
JP2014005394A2014-01-16
JP2011211922A2011-10-27
JP2015526557A2015-09-10
JP2012126921A2012-07-05
Other References:
SHI, MIAOMIAO ET AL.: "Preparation, physicochemical properties, and in vitro digestibility of cross-linked resistant starch from pea starch", STARCH/STARKE, vol. 65, 15 November 2013 (2013-11-15), pages 947 - 953, XP055632841
GUZEL , DEMET ET AL.: "Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches", FOOD RESERACH INTERNATIONAL, vol. 43, 2010, pages 2132 - 2137, XP027351291
SAWAI SHOBO, UNDERSTANDING STARCH PRODUCTS- FOURTH EDITION, 25 June 2006 (2006-06-25), pages 23
HUO, GANG ET AL.: "Twin-screw reactive extrusion for phosphorylation of pea starch with a retained granular identity", STARCH/STARKE, vol. 69, no. 1700073, 26 May 2017 (2017-05-26), pages 1 - 10, XP055632849
Attorney, Agent or Firm:
YAMAMOTO Shusaku et al. (GRAND FRONT OSAKA TOWER C, 3-1 Ofuka-cho, Kita-ku, Osaka-sh, Osaka 11, 〒5300011, JP)
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