The present invention deals with a highly soluble leguminous starch produced by physical means (clean process), i.e. without addition of any chemicals or enzymes, and its use as maltodextrin alternative for bakery, sauce and dressing, dairy and beverage, more specifically for flavor encapsulation. More preferably, this leguminous starch is pea starch.

Hence, the present invention concerns a process that consists essentially in cooking starch-water mixture and then sonication of the solution obtained in particular conditions.

State of the art

Starch is undeniably the most important polysaccharide in the human diet. It is only second to cellulose in terms of abundance of organic compounds in the biosphere.

The attractiveness of starch usage in the food and non-food industries could be ascribed to its cheapness, abundance, biodegradability and non-toxic nature. Starches are easily obtained from various botanical sources, e.g., cereal, legume, root and tuber and green fruit.

The need for native starch modification is due to the inherent deficiencies in its properties.

Native starches are insoluble in water, easily retrograde with associated syneresis and most significantly gels and pastes produced by native starches are unstable at high temperature, pH and mechanical stress.

Due to these inherent native starch inadequacies, there is need for modification to better the functional and physicochemical properties for suitable industrial applications.

Modification of starches can be broadly divided into physical, chemical, biotechnological and enzymatic or their combinations properly called dual modification.

Amongst them, physical methods are more acceptable since they are general chemical- free and hence considered safer for human consumption.

Physical modification of starch is more connected to the emerging concept of “clean label”, “green technology” or “sustainable technology” for environmentally friendly applications.

Indeed, consumers are demanding more transparency about the ingredients in their foods, driving increased interest in ingredients that meet "clean label" guidelines.

Clean labeling could be any one or more of the following:

Recognizable ingredients

Minimal ingredients

Minimally processed

No artificial ingredients

No preservatives

Non-GMO

All-natural

Organic

Country of origin Physical modification of starch can improve water solubility and reduce particle size. The methods involve the treatment of starch granules under different temperature/moisture combinations, pressure, shear and irradiation.

Physical modification also includes mechanical attrition to change the particle size of starch granules.

Physical modification techniques are generally given preference as they do not involve any chemical treatment that can be harmful for human use.

The broad classification of starch physical modification into those that are thermal and others that is non-thermal.

The thermal processes involve:

- The ones in which the starch granule structures are destroyed (all pre-gelatinization processes), and

- The ones in which the granules are preserved (hydrothermal processes: annealing and heat-moisture treatment).

In pre-gelatinization, the granular structure of starch is totally destroyed as a result of heating, there is de-polymerization and fragmentation and so the molecular integrity of the starch is not preserved.

Therefore, pre-gelatinized starches are starches that have undergo gelatinization and consequently are depolymerized, fragmented and the granular structure is entirely destroyed as a result of cooking. The pre-gelatinization process is achieved by drum drying, spray drying and extrusion cooking. The properties associated with pre-gelatinized starches permits instant dissolution in cold water without heating.

Due to the harsh treatment (gelatinization and severe drying) used to obtain pregelatinized starches, it is porous, possessed higher water absorption index and water solubility index than that of the native starches.

However, there are certain limitations associated with pre-gelatinized starches which have reduced its applications in certain foods.

These include grainy texture, inconsistent and weak gels. These demerits have been surmounted by the development of granular cold water swelling starch. The latter can exhibit cold water thickening despite keeping its granular integrity, it possesses higher viscosity, more homogeneous texture with higher clarity and has more processing tolerance than pre-gelatinized starches.

Unlike native starch, they can rapidly absorb water and increase their viscosity at ambient temperature. This useful functionality has made them applicable in a range of products synthesized at low temperature containing heat-labile components (e.g., vitamins and coloring agents) and instant food.

Undeniably, the functional and physicochemical properties of various modified starches determine their applications in the food industry. Unlike pre-gelatinization, annealing and heat-moisture treatment involve heating starch in water at a temperature below the gelatinization temperature (GT) and above the glass transition temperature (Tg). Consequentially, the granular structure of starch is preserved.

The physical non-thermal processes involve methods dealing with the preservation of food as a result of their impact on microbial organisms that cause fermentation.

These are processes that use pressure, ultrasound (US), pulsed electric field (PEF) and radiation to manipulate the physicochemical and functional properties of starches.

Ultrasound food processing technology uses frequency in the range of 20 KHz to 10 MHz. Ultrasound is the sound that is above the threshold of the human ear (>18 KHz). It is produced with either piezoelectric or magnetostrictive tranducers that generate high energy vibrations. These vibrations are amplified and transferred to a sonotrode or probe, which is in direct contact with the fluid.

Some merits as a consequent of ultrasound utilization in food processing are processing time reduction, energy efficiency and eco-friendly process. Other advantages of ultrasound are reduction of processing temperature, batch or continuous process can be utilized, increased heat transfer, deactivation of enzymes and possible modification of food structure and texture.

The ultrasound methods have been applied to several kinds of native starch (sweet potato, tapioca, potato and corn) and polysaccharides.

When native corn starch was subjected to High Power Ultrasound (HPU) treatment (24 KHz), the crystalline region of the modified corn starch granules was observed to be distorted.

The best way for molecular weight reduction of polysaccharides such as starch and chitosan is to treat their aqueous solution with 360 KHz US. The degradation of starch by applied ultrasound has been ascribed to OH radical formation and mechanochemical effects.

High power ultrasound is very significant in the following fields of food processing; filtration, crystallization, homogenization, extrusion, de-foaming, viscosity alteration, separation, emulsification and extraction. These unit operations are very important in the separation of gross product into its various components. Other applications of ultrasound include inactivation of enzymes and bacteria by splitting their cell membranes due to the violence of cavitation and the production of free radicals.

Modification of starch is an ever evolving industry with numerous possibilities to generate novel starches which includes new functional and value added properties as demanded by the industry.

In the field of the present invention, the applicants were more particularly interested in the preparation and the use in food applications of maltodextrins.

Maltodextrins are polymers of saccharides that consist of glucose units, primarily linked by a-1 ,4 glucosidic bounds. These starch derivatives are commonly prepared from corn, rice, potato starch or wheat. Even though they come from plants, they are highly processed.

Maltodextrins are indeed classically obtained from enzymatic hydrolysis with or without acid but to a lower extent than that required to produce starch syrups. Maltodextrins are available in different molecular weights as dextrose equivalent (DE) according to the production method and source. The DE is expressed as a percentage of glucosidic-bound hydrolysis, showing their reducing power.

Maltodextrins provide good oxidative stability to oil encapsulation but exhibit poor emulsifying capacity, emulsion stability and low oil retention. Maltodextrins with 10 to 20 DE fit in for use as coating materials and show the highest retention of flavor. Moreover, maltodextrins are a good compromise between cost and effectiveness, bland in flavor, have low viscosity at high solids ratio, and aqueous solubility, resulting in their interest, value for encapsulation. Therefore, maltodextrin is a versatile ingredient in food industrial and has large application in food industries including food and beverage, sauce and dressing, bakery, dairy, flavor encapsulation...

However, it is not consumer and Consumer Packaged Goods (CPG) friendly for due to clean label concerns. Indeed, to increase the solubility, classical ways to hydrolyze starch needs acid and/or enzymes to chemically decompose the long chains of starch molecules. The problems associated with those technologies include:

1. Add foreign components into natural materials,

2. High operational costs caused by adding and then removing the foreign components,

3. Additional capital costs for the adding and removing steps.

For that reason, a certain number of alternatives have been developed to produce starch derivatives having functionalities (as solubility) similar to maltodextrin that will have high market potential based on Customer feedback and Marketing strategy.

However, if various commercial products exist like cold-water soluble starch or pregelatinized starches, their solubility is often much lower than maltodextrin and therefore cannot substitute the use of maltodextrin.

Therefore, to respect the wishes of the consumers, there is a need in the corresponding field to offer a “clean label” solution.

The Applicant found that the solution goes through the to use physical means for starch hydrolysis, to eliminate the addition of chemical/enzyme, to generate clean label soluble starch, and to meet the customers’ demands and market trend on green products.

However, it does not exist in the state of the art very efficient technical alternative way to produce maltodextrin-like products.

The most commonly applied thermal treatment is that used to make pregelatinized starches. As already discussed, these starches have been completely cooked, i.e., pasted, and dried under conditions that allow little or no molecular reassociation. They are described as being cold-water soluble, although many such products will develop additional viscosity upon heating aqueous dispersions of them. Nevertheless, even if the resulting pregelatinized starches are more soluble, this solubility is low, usually less than 50 %, far from that of maltodextrins.

Depolymerisation also occurs during the pregelatinisation processes. The molecular weights of starch amylose and amylopectine usually decrease by factors 1.5 and 2.5 respectively. However, this thermal process needs high temperature treatment (> 140°C during 2 to 12 hours) and the heated starch solution obtained contains high concentration of compounds presenting a low degree of polymerization (DP) content (DP < 6).

Physical non-thermal processes have been developed in that perspective: microwave, milling or sonication directly on native starch.

However, the heating of aqueous slurry of starch granules using microwaves is difficult to implement on an industrial scale.

The milling mechanically reduces particle sizes of starch granules to less than 20 micrometers, but it is very energy-intensive consumption. Furthermore, it is not possible to achieve the desired solubility.

Ultrasound treatment of native starch generates cavitation and radiations to decompose starch molecules. Ultrasonic depolymerization is a nonrandom process where chain scissions near the center of largest molecules are favored.

Ultrasonic degradation of a polymer leads to control of molecular weight, but needs long processing time and extra strong intensity, which limits the processing efficiency.

Moreover, this ultrasonic treatment has two main constraints, as presented by Isono et al, in their paper entitled Ultrasonic degradation of waxy rice starch, 1994, in Biosci. Biotech. Biochem., 58, 1779 - 1802:

Choice of waxy rice starch because of its solubility in (hot) water

Drive the sonication at a temperature of 60°C to promote the reaction at a temperature where gelatinization starts, and because of the difficulty in temperature control and loss of water at higher temperatures.

A proposed promising technology was to combine sonication and gelatinization of starch. However, the aim was, as described by lida et al, in their paper entitled Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization, 2008, in Innovative Food Sciences and Emerging Technologies 9, 140-146, to reduce viscosity of pre-gelatinized starch for spray drying. The gelatinization process is thus conducted at a temperature less than 95°C following by ultrasonic irradiation applied for 30 minutes, and produce:

• Starch with improved solubility for spray drying,

• Starch solubility improved at higher solution temperature (> 65C), but not in cold water (the cold water solubility (water at around 20°C) of the product is less than 30%).

Therefore, there is still a very strong interest in seeking new processing methods for producing alternatives to maltodextrin.

Summary of the invention

The present invention relates to a highly soluble leguminous starch having:

- A content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 10 % in weight, more preferably less than 6 %, - A content of oligosaccharides with a DP of 3 to 20 of more than 50 % in weight, more preferably more than 70 %,

- A water solubility of more than 90 % in weight, more preferably more than 95 %,

- A viscosity of less than 500 cP, more preferably of less than 100 cP and characterized by:

- An a-1 ,4 / a-1 ,6 ratio between 25 to 35 %, preferably between 28 to 32 %.

The present invention is also relative to a process comprising, more preferably consisting in the following steps:

Preparation of a starch-water mixture containing starch,

Gelatinization of the starch-water mixture,

Cooking of the gelatinized starch,

Optionally, homogenization of the cooked solution,

Sonication of the optionally homogenized cooked solution,

Optionally, refining of the sonicated solution, evaporation to concentrate the solution, and drying of the concentrated solution to obtain a powder product.

The invention concerns also its use as alternative to maltodextrin for bakery, sauce and dressing, dairy and beverage, more specifically for flavor encapsulation (as carrier for flavor encapsulation) but also for the preparation of fat free vinaigrette or the preparation of powder beverage formulation such as tropical punch mix or energy beverage.

Detailed description of the invention

The invention relates to a highly soluble leguminous starch having:

- A content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 10 % in weight, more preferably less than 6 %,

- A content of oligosaccharides with a DP of 3 to 20 of more than 50 % in weight, more preferably more than 70 %,

- A water solubility of more than 90 % in weight, more preferably more than 95 %,

- A viscosity of less than 500 cP, more preferably of less than 100 cP,

And characterized by:

- An a 1 ,4 / a 1 ,6 ratio determined by ¹³ C NMR between 25 to 35 %, preferably between 28 to 32 %.

According to the invention, said leguminous starch has an amylose content ranging between 25 and 60 percent by weight (dry/dry) and can be embodied as pea starch, especially pea starch having an amylose content of at least 30 percent but less than 50 percent by weight.

With such a profile (which, to the Applicant's knowledge, has never been described), the high soluble starch or highly soluble starch according to the invention has a profile equivalent to maltodextrin (in terms of DP content, solubility, viscosity), but a structure nearly identical to that of the native starch (in terms of a 1 ,4 / a 1 ,6 ratio), from which it is prepared.

This could notably also be proven by the fact that the highly soluble starch according to the invention is blue in the starch iodine-test whereas, as the man skilled in the art knowns, conventional maltodextrin is typically brown.

The measure of the content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2; and of 3 to 20; is typically determined by the industrial standard carbohydrates analysis method.

Thus, high pressure liquid chromatograph with ion-exchange resin in silver form, AMINEX HPX - 42A resin, was employed. Area at certain retention time corresponding to an individual DP value was recorded; the percentage of that particular DP was calculated as:

% DP = Individual DP Area / Summation of all DP Areas

The high soluble pea starch has a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 10 % in weight, more preferably less than 6 %, and a content of oligosaccharides with a DP of 3 to 20 of more than 50 % in weight, more preferably more than 70 %.

By comparison, the maltodextrin GLUCIDEX® 12 commercialized by the Applicant has a content of oligosaccharides of DP1 and DP2 of about 7 % and a content of oligosaccharides with a DP of 3 to 20 of about 91 %.

The solubility has been determined by the method given in the Example 1 .

The high solubility pea starch presents a water solubility of more than 90 % in weight, more preferably more than 95 %

By comparison, the maltodextrin GLUCIDEX® 12 presents a water solubility of more of about 93 %.

The viscosity has been measured by the method given in the Example 1.

The high solubility pea starch presents a viscosity of less than 500 cP, more preferably of less than 100 cP.

By comparison, the maltodextrin GLUCIDEX® 12 presents a viscosity of less about 600 cP.

However, if the high soluble pea starch of the invention presents all these properties in common with maltodextrines, it is definitively not a maltodextrin.

Indeed, the high soluble pea starch of the invention has preserved natural form/structure of native pea starch, while conventional maltodextrin has different starch structure. It can be illustrated by the a 1 ,4 / a 1 ,6 ratio of the macromolecule, determined by RMN ¹³ C.

The RMN ¹³ C methodology followed is based on the work of:

- Gidley, Michael J. (1985) in Carbohydrate Research, 139, 85-93.

- Schmitz, Sarah. (2009) in Macromolecular Bioscience, 9, 506-514

- Tizzotti, Morgan J. (2011). Journal of Agricultural and Food Chemistry, 59, 13, 6913- 6919.

The procedure is the following:

1. Weight 10 ± 0.05 mg starch sample.

2. Add 1.0 mL of anhydrous DMSO-d6 contained 0.5% (w/w) Li Br to the sample.

3. Add a tiny stir bar into the mixture and incubate the sample overnight at 80 °C and 300 rpm.

4. Cool the sample to room temperature.

5. Add 0.5 mL of sample mixture to the NMR tube.

6. Add 5.66 pL of deuterated trifluoroacetic acid (d1-TFA) to the medium just before the NMR measurement.

7. Analyze the sample with 1 H NMR, obtain the 1 H NMR spectra at 70 °C:

The conditions:

Larmor frequency of 500.13 MHz

12 ps 30° pulse

A repetition time of 15.07 s

An acquisition time of 3.07 s

A relaxation delay of 12 s

300 scans.

For the measurements: a-1 ,4 linkages: peak intensity at 5.11 ppm, o-1 ,6 linkages: peak intensity at 4.75 ppm

So, the high soluble pea starch of the invention has an a-1 , 4 / a-1 , 6 ratio between 25 to 35 %, preferably between 28 to 32 %.

By comparison: native pea starch presents a typical a-1 ,4 / a-1 ,6 ratio of about 30 % to 31 %

- GLUCIDEX® 12 has an a-1 ,4 I a-1 ,6 ratio of about 22 % to 23 %

Such product can be advantageously used in food application such as for flavor encapsulation, as exemplified below.

The invention relates also to a method of preparation of a high soluble starch that comprises or consists in:

Preparation of a starch-water mixture containing starch,

Gelatinization of the starch-water mixture, Cooking of the gelatinized starch,

Optionally, homogenization of the cooked solution,

Sonication of the optionally homogenized cooked solution,

Optionally, refining of the sonicated solution, evaporation to concentrate the solution, and drying of the concentrated solution to obtain a powder product.

According to the present invention, the term “high soluble starch “means a water solubility of starch (water at around 20°C) of more than 90 % in weight, more preferably more than 95 %.

First step: Preparation of a starch-water mixture.

Target: prepare a slurry containing starch at 5 to 20 % by weight with respect to the total weight of the slurry.

Starch used in that step may be from various botanical sources, e.g., cereal, legume, root and tuber and green fruit, more preferably from legume.

By "legume" for the purposes of the present invention, is understood to mean any plant belonging to the families, Mimosaceae or Papilionaceae of and in particular any plant belonging to the family of Papilionaceae, for example, the pea, haricot bean, broad bean, horse bean, lentil, alfalfa, clover or lupine.

This definition includes in particular all the plants described in any one of the Tables contained in the article by R. HOOVER et al. entitled "Composition, Structure, Functionality and Chemical Modification of Legume Starches: a review" (Can. J. Physiol. Pharmacol. 1991.69 pp. 79-92).

Preferably the starch useful for the present invention is a native leguminous starch.

Preferably, the legume is selected from the group comprising pea, fava bean, haricot bean, broad bean and horse bean, more preferably pea or faba bean starch.

Advantageously, it is pea, the term "pea" being considered here in its broadest sense and including in particular: all the wild varieties of "Smooth PEA", and all the mutant varieties of "smooth pea" and of "wrinkled pea" ("wrinkled PEA") and this, regardless of the uses to which said varieties are generally intended (human consumption, animal nutrition and/or other uses).

Said mutant varieties are especially those referred to as "r is mutants", "Rb mutants", "rug 3 mutants", "rug mutants 4", "rug mutants 5" and "LAM mutants" as described in the article by The C-liter HEYDLEY et al. entitled "Developing novel pea wrinkled pea" Proceedings of the isgri Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

According to another advantageous variant, the legume is a plant, for example a variety of pea or of horse bean, giving seeds comprising at least 25%, preferably at least 40%, by weight of starch (dry/dry). "Legume starch" by, is understood to mean any composition extracted and this, of case in whatever way, from a legume and in particular from a Papilionaceae, and whose starch content is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, these percentages being expressed as dry weight relative to the dry weight of said composition.

Advantageously, this starch content is greater than 90% (dry/dry). It may in particular be greater than 95%, including greater than 98%.

Starch is then gelatinized and then cooked at higher temperature for multiple purpose:

Swelling starch granular,

Gelatinize starch and/or loose starch coils,

Reducing size and structure of starch by partially break down long molecular chains.

Second step: Gelatinization of the starch-water mixture or starch slurry.

Gelatinized starches can be obtained by treatment of gelatinization of hydro-thermal native starches in particular by steam cooking, jet-cooker cooking, cooking on a drum, cooking in kneader/extruder systems followed by drying for example in an oven, by hot air on a fluidized bed, on rotating drum, by atomization, by extrusion or by lyophilization.

The slurries of starch are typically heated at a temperature between 50 to 90°C, for 1 to 60 minutes.

If pea starch is chosen as botanical source, the gelatinization is performed at a temperature between 72 to 75°C, for 10 to 15 minutes.

Third step: Cooking of the gelatinized starch

This cooking step or further heating treatment is carried out at a temperature between 100 to 200 °C, at a pressure between 1 .43 to 12.55 bar.

If pea starch is chosen as botanical source, the cooking is performed at a temperature between 145 to 175°C at a pressure between 4.16 to 8.94 bar. The resulting gelatinized and cooked starch is optionally passed through a shearing device such as homogenizer.

Fourth step: Optionally, homogenization of the cooked solution

It is made at a temperature between 500 to 1000 bar with back pressure between 50 to 100 bar, at a temperature between 15 to 95 °C.

If pea starch is chosen as botanical source, the homogenization is performed at a pressure between 700 to 800 bar with back pressure between 70 to 80 bar, at a temperature between 45 to 55°C.

Sonication further breaks down the bounds between the partially decomposed starch molecules.

Fifth step: Sonication of the starch solution

It is made at a frequency between 10 to 360 kHz, at a temperature between 30 to 80°C. If pea starch is chosen as botanical source, the sonication is performed at a frequency of 15 to 25 kHz, more preferably at 20 kHz, at a temperature between 40 to 45°C.

The resulted product is evaporated as syrup or can be dried into powder form using dryer such as drum dryer, flash dryer, spray dryer, freeze dryer.

For example, by spray drying, the inlet temperature is between 150 to 250 °C, more preferably between 170 to 190°C; the outlet temperature is between 60 to 120°C, more preferably between 80 to 90°C.

So the product obtained:

Is cold water soluble, i.e. solubility > 90% around 20°C,

Have similar properties as maltodextrin (oligosaccharides DP2-DP20 content > 50%), Is clean label (no chemical additives).

EXAMPLE

This invention will be better understood in light of the following example which are given for illustrative purposes only and do not intend to limit the scope of the invention, which is defined by the attached claims.

EXAMPLE 1. Preparation of the soluble pea starch following the invention

Material and Equipment

• Raw material: Native pea starch N735 (commercialized by the Applicant),

• Pressure cooker: Parr pressure reactor 8500

• Homogenizer: GEA model

• Ultrasonic equipment: Qsonica Q2000

Process, piloting procedure and operating conditions

Process:

The pilot process is schematically represented in figure 5.

RECTIFIED SHEET (RULE 91) ISA/EP Pea starch and water are mixed in the mixing tank and cooked in pressure reactor. After cooking, the solution was homogenized and sonicated, then spray dried to form soluble pea starch powder.

Piloting procedure and operating conditions:

The steps of the piloting procedure and related operating conditions are listed below:

Mix 750 g pea starch N735 with 14,250 g tap water to form 15,000 g starch-water mixture with starch concentration of 5%.

The mixture was stirred in the mixing tank at room temperature for 15 minutes.

Cook the mixture in the pressure reactor at 75 °C for 10 minutes for gelatinization.

Continue cooking the solution until 175 °C and keep there for 10 minutes. Cool down the cooked solution to 80 °C.

Homogenize the solution at 800/80 bar pressure and about 65 °C for 15 minutes.

Sonicate the solution at 90% intensity, 45 °C and 20 kHz frequency for 5 minutes.

Spray dry the solution with the condition of inlet temperature 185 °C and outlet temperature 90°C.

Sample analysis

Solubility measurement

Collect 45 ml sample in 50 ml centrifuge tube at room temperature.

Centrifuge the sample at 3000 g for 5 minutes.

Supernatant was collected and weighted.

Dry the supernatant at 130°C for two hours until constant weighting.

Cool the dried supernatant in desiccator at room temperature for 1 hour.

The solubility was calculated by the question:

100*m*(M + P)/(P1*P) where: M = mass of water, P = mass of starch, P1 = mass of supernatant, m = mass of dried residual.

Measurement was repeated twice for accuracy.

Dextrose equivalent and carbohydrate profile measurements

Dextrose equivalent (DE) of pilot samples were determined by any method well known in the art. The carbohydrate profiles were determined by HPLC with double-silver column.

Viscosity measurement

Dissolve pilot products in deionized (DI) water at room temperature to form solutions with different concentrations.

Viscosity of the solutions was measured with Brookfield II viscometer using #21 spindle.

Temperature of the solutions were controlled with circulated water bath.

Results and Discussion

Dextrin equivalent and carbohydrate profile

Dextrin equivalent (DE) and carbohydrate profile (DP) are important information about the pilot product properties.

Labeled as soluble starch, the product must soluble in cold water (water at around 20°C) and contains low DP1 and DP2 concentration as well. For the feasibility trials, the current requirement for the product is: DE = 12, and DP1+DP2 < 5%.

Table 1 is the results of DE and DP measurements of the pilot products, with different batches. DE and DP results of commercial maltodextrin with DE12 (GLUCIDEX® 12 commercialized by the applicant) are also included on the table as comparison.

Table 1. Results of DE and DP measurements

The results indicate that the pilot products have DE values around 11 with the range of.88 to 12.87; and have DP1+DP2 concentration around 5% (between 4.5 and 5.5%). For comparison, Figure 1 is the DP distribution of the pilot product and the reference sample, plotted with the data from carbohydrate profile measurement. The DP distribution of the pilot product is similar to the reference sample.

Solubility

Another important property parameter is solubility. The soluble starch should have high enough solubility in cold water in order to be used as an alternative of maltodextrin.

Drying method affect the solubility. Spray drying reduces the solubility of the soluble starch from 86.95% before drying to 28.61% after the drying.

By modifying the process condition through increasing cooking temperature and ultrasonic strength, the products cold water solubility is improved, always above 95% even with high concentration, as shown on Figure 2.

Viscosity

Viscosity directly affects the product applicability and processing-ability; it also reflects the effects of processing conditions on the final products. Currently, viscosity of the commercial DE12 sample is used as reference. The Figure 3 is the measurement results of the pilot product sample and the reference one. The result indicates two samples have very similar rheology behavior. Figure 4 shows the sample of the pilot product before and after dissolution.

Comparative studies

The data are presented in the following table:

* ND: Not determined, because maltodextrin has no starch content (Iodine test not blue)

It is clear that the highly soluble pea starch of the invention is functionally a maltodextrin and structurally a starch.

EXAMPLE 2. Evaluation of the high soluble pea starch comparing GLUCIDEX® 12 in Flavor encapsulation

The objective is here to compare soluble pea starch (Lot SPS-061920 of Example 1) vs GLUCIDEX® 12 in the flavour encapsulation function.

Preparation of emulsions and spray drying

Powder blend

Emulsion preparation

For the standard formula with GLUCIDEX® 12 batch size was 6L.

Water was weighed at room temperature while mixing with a SILVERSTON benchtop high shear mixer at 2000 rpm with a large hole dispersing head.

GLUCIDEX® 12 & gum arabic were pre-weighed and mixed together.

The mixture was then mixed into the water at an increasing higher mixer speed (2000 -> 4000 -> 6000 -> OOOOrpm) for 15 minutes or until well dispersed with no visible lumps.

The mixer head was changed over to a medium slotted screen. Orange oil was added slowly and mixed at 9000 rpm for 5 min until a coarse emulsion formed.

The emulsion was homogenized in a two stage high-pressure homogenizer at 500 bar (450 bar 1st stage, 50 bar 2nd stage) to form the fine emulsion.

Spray drying conditions

The emulsion was heated to 60°C and kept stirring while feeding to the spray dryer through a peristaltic pump.

The flow rate was automatically adjusted as the liquid was feeding into the spray dryer to maintain the inlet temperature constant.

Analytical methods

Viscosity of ingredients

Method: 45% (w/w) slurries were made by using GLUCIDEX® 12 and soluble pea starch at room temperature and the viscosities of the slurries were measured at 20°C at 160 rpm on the RVA for 10 minutes with 28 g sample in container.

Measurement taken at 10 min point.

Density of the liquid emulsion Method: density of the emulsion pre-spray drying and the reconstituted emulsion were measured using a 50 cc density cups.

Refractive index of liquid emulsions and reconstituted slurries

Method: measured using Bellingham and Stanley RFM 340 benchtop refractometer.

Particle size distribution of liquid emulsion and reconstituted slurries

Method: Particle size distribution of the homogenized liquid emulsions and the reconstituted slurries were analyzed using the MALVERN 3000 laser particle size analyzer. SOPs adjusted based off measured refractive index and emulsion density. Results are an average of five measurements.

Moisture content

Method: Moisture content of the spray-dried powders was determined using CEM Smart- 6 moisture analyzer. Results are an average of three measurements.

Bulk density of spray dried flavor powder

Method: Powder was allowed to flow from a funnel three inches above a tared density cup. Once overfilled, density cup was leveled. Weight of powder was taken and density expressed as g/L. Results are an average of three measurements.

Color measurement of the liquid emulsions and reconstituted slurries

Method: Color was measured using Hunter Mini-scan colorimeter for L*a*b* values. Results are an average of five measurements.

Fat content of spray dried flavor powder

Method: Fat content was measure using CEM fat analyzer.

Yield calculation

Method: The feed rate was calculated by monitoring the weight loss of the liquid emulsion within 20 min. The amount of dried powder was collected within the 20 min. The calculation was done as follows:

Three samples were collected during 1 hr and the average yield was calculated. The amount of dried product left in the cyclone was accounted for in the calculation.

Results

Viscosities of ingredients The viscosity of soluble pea starch was lower than that of GLUCIDEX®12. This shows that the average DE of the soluble pea starch could be higher than 12 DE and there could be higher number of smaller molecules in the product profile compared to GLUCIDEX® 12.

After 24hrs, both GLUCIDEX® 12 and soluble pea starch showed increased viscosity possibly due to retrogradation.

However, the viscosity increases in larger for soluble pea starch than GLUCIDEX® 12 (possibly due to higher amylose content in pea starch).

Soluble pea starch slurry was brown in color whereas GLUCIDEX® 12 was white in color.

Density of the liquid emulsions

Densities of emulsions of GLUCIDEX® 12 and soluble pea starch were comparable. However, the reconstituted flavor powders of soluble pea starch showed slightly lower density compared to that of GLUCIDEX® 12.

Color of emulsions

Emulsion of GLUCIDEX® 12 was more yellow compared to the emulsion of soluble pea starch. The lower b- value for soluble pea starch emulsion also shows the lower yellowness compared to the GLUCIDEX® 12 emulsion.

Refractive index of emulsions

Refractive index of both ingredients in emulsions and in reconstituted slurries are comparable.

Particle size distribution

The particle size distribution showed that mean particle (D50) size of the emulsions are comparable and the particle size is ~ 1 micron.

However, D90 showed that the particle size of GLUCIDEX® 12 is smaller than that of the soluble pea starch. (8.6 vs. 17.4).

Furthermore, the reconstituted slurries showed larger particle size for GLUCIDEX® 12 flavor powder compared to that of soluble pea starch for both mean particle size (D50) and the D90.

Moisture content of spray dried flavors

Moisture content of GLUCIDEX® 12 was slightly higher than soluble pea starch.

Bulk density of spray dried flavors

Bulk density of the spray dried flavor powders of GLUCIDEX® 12 and soluble pea starch are comparable.

Color of spray dried flavor powders

Spray dried flavor powder of soluble pea starch showed slightly less yellowness compare to that of GLUCIDEX® 12. Fat content of spray dried flavor powder

Results showed that the fat content of spray dried samples were comparable.

Yield

Both GLUCIDEX® 12 and soluble pea starch gave more than 60% yield, which was the target for this application.

However, the yield of soluble pea starch was higher than that with GLUCIDEX® 12.

Conclusion

Based on the tests conducted, soluble pea starch showed lower viscosity and less yellow emulsion and spray dried powder compared to GLUCIDEX® 12. However, spray dried powders showed comparable results for density and moisture contents.

Soluble pea starch performed well in spray drying and provided a higher yield compared to GLUCIDEX® 12.

Even if the molecular profile of soluble pea starch lot used in this study may not be exactly comparable to the properties of GLUCIDEX® 12 mainly because of its lower viscosity, this product may be used as comparable ingredient to GLUCIDEX® 12.

EXAMPLE 3. Evaluation of the highly soluble pea starch in Flavor encapsulation compared to GLUCIDEX® 12

The objective is here to compare two batches of the highly soluble pea starch of the present invention (batches 1 & 2) prepared as in Example 1 , compared to two batches of GLUCIDEX® 12 (Lotsl & 2) in the flavour encapsulation function.

Preparation of emulsions and spray drying

Powder blend

Emulsion preparation

Batch size was 6L for all the runs.

Water was weighed into a large pot at room temperature (-18°C) while mixing with a Silverson benchtop high shear mixer at 2000rpm with a large hole dispersing head.

GLUCIDEX® 12 (or the highly soluble pea starch) & gum arabic were pre-weighed and mixed together.

The mixture was then added into the water at an increasing higher mixer speed (2000 -> 4000 -> 6000 -> 9000 rpm) for 15 minutes or until well dispersed with no visible lumps. The mixer head was changed over to a medium slotted screen. Orange oil was added slowly and mixed at 9000 rpm for 5 min. until a coarse emulsion formed.

The emulsion was homogenized in a two-stage high-pressure homogenizer at 500 bar (450 bar 1st stage, 50 bar 2nd stage) to form the fine emulsion.

The emulsion was homogenized in a two stage high-pressure homogenizer at 500 bar (450 bar 1st stage, 50 bar 2nd stage) to form the fine emulsion.

Spray drying conditions

The emulsion was heated to 60°C and kept stirring while feeding to the spray dryer through a peristaltic pump.

The flow rate was automatically adjusted as the liquid was feeding into the spray dryer to maintain the inlet temperature constant.

Analytical methods

VISCOSITY OF ORANGE OIL EMULSIONS

Method: Viscosity of emulsions made according to the method described above for spray drying were measured at 20°C at 160 rpm on the RVA for 10 minutes with 28 g sample in container. Measurement taken at 10 min. point.

VISCOSITY OF RECONSTITUTED POWDERS

Method: 45 % (w/w) slurries were made by using spray dried flavor powders made with GLUCIDEX® 12 or the highly soluble pea starch at room temperature and the viscosities of the slurries were measured at 20°C at 160 rpm on the RVA for 10 minutes with 28 g sample in container.

Measurement taken at 10 min. point. Viscosity at D+1 obtained after storing the emulsion at refrigerator for 1 day and bringing the temperature back to 20°C before running in the RVA under the same conditions mentioned above.

DENSITY OF THE LIQUID EMULSION

Method: density of the emulsion pre-spray drying and the reconstituted emulsion were measured using a 50 cc density cups.

REFRACTIVE INDEX OF EMULSIONS AND RECONSTITURED SLURRIES

Method: measured using Bellingham and Stanley RFM 340 benchtop refractometer.

PARTICLE SIZE DISTRIBUTION OF LIQUID EMULSION AND RECONSTITUTED SLURRIES Method: Particle size distribution of the homogenized liquid emulsions and the reconstituted slurries were analyzed using the Malvern 3000 laser particle size analyzer. SOPs adjusted based off measured refractive index and emulsion density. Results are an average of five measurements.

MOISTURE CONTENT

Method: Moisture content of the spray-dried powders was determined using CEM Smart- 6 moisture analyzer. Results are an average of three measurements.

BULK DENSITY OF SPRAY DRIED FLAVOR POWDER

Method: Powder was allowed to flow from a funnel three inches above a tared density cup. Once overfilled, density cup was leveled. Weight of powder was taken and density expressed as g/L. Results are an average of three measurements.

COLOR MEASUREMENT OF THE EMULSIONS AND RECONSTITUTED SLURRIES

Method: Color was measured using Hunter Mini-scan colorimeter for L*a*b* values. Results are an average of five measurements.

FAT CONTENT OF SPRAY DRIED FLAVOR POWDER

Method: Fat content was measure using CEM fat analyzer.

YIELD CALCULATION

Method: The feed rate was calculated by monitoring the weight loss of the liquid emulsion within 20 min. The amount of dried powder was collected within the 20 min. The calculation was done as follows: weight spray dried powder collected

% Yield = > _ _

(amount of emulsion fed into spray drier) * (0.45% solids) x 100

Three samples were collected during 1 hr and the average yield was calculated. The amount of dried product left in the cyclone was accounted for in the calculation.

ACCELERATED STORAGE STABILITY

Method: 100 g of spray dried flavor powder (with GLUCIDEX® 12 or soluble pea starch) was placed in a large container with the lid closed to fill only 1/4 of the container, and stored at 45C for 7days, 14 days and 28days.

During the storage, sample were shaken 2 days per week to redistribute the powders inside the containers.

After the storage, the sample containers were immediately removed and cool down to room temperature (~18°C) and placed them in the freezer at -80C until they were used for the analysis of limonene oxide products (target compounds- cis-limonene oxide, trans-carveol, cis- carveol, carvone). RESULTS

VISCOSITIES OF ORANGE OIL EMULSIONS FOR SPRAY DRYING

The viscosity of orange oil emulsion with soluble pea starch was higher than that of GLUCIDEX® 12.

VISCOSITIES OF RECONSTITUTED SPRAY DRIED POWDERS

The viscosity of reconstituted flavor powder with GLUCIDEX® 12 was higher than that of the highly soluble pea starch.

Upon storing for 1 day, both flavor powders showed increased in viscosity.

The extent of thickening (increase in viscosity) for both ingredients are comparable (75.5 cPS vs 82 cPS for GLUCIDEX® 12 vs highly soluble pea starch).

DENSITY OF THE LIQUID EMULSIONS

Density of emulsions of GLUCIDEX® 12 was slightly higher than that of the highly soluble pea starch.

DENSITY OF THE RECONSTITUTED POWDER EMULSIONS

Densities of reconstituted powders are comparable. COLOR OF EMULSIONS

Emulsion of GLUCIDEX® 12 with orange oil was more yellow and bright compared to the emulsion of the high soluble pea starch. The lower b- value for soluble pea starch emulsion also shows the lower yellowness compared to the GLUCIDEX® 12 emulsion.

REFRACTIVE INDEX OF 45% DS EMULSIONS

Refractive index of both ingredients in emulsions and in reconstituted slurries are comparable.

PARTICLE SIZE DISTRIBUTION (IN MICRONS) OF 45% DS EMULSIONS Particle size distribution showed that particle size of GLUCIDEX® 12 emulsions for spray drying and reconstituted emulsion are smaller than those of high soluble pea starch are.

However, both GLUCIDEX® 12 and high soluble pea starch showed smaller particle sizes for the reconstituted emulsions compared to that of the emulsions for spray drying.

MOISTURE CONTENT OF SPRAY DRIED FLAVOR POWDERS

Average Moisture content of spray-dried powders of GLUCIDEX® 12 was comparable to that of the high soluble pea starch.

BULK DENSITY OF SPRAY DRIED FLAVOR POWDERS

Average Bulk density of the spray dried flavor powders of GLUCIDEX®12 is slightly higher than that of the high soluble pea starch.

COLOR OF SPRAY DRIED FLAVOR POWDERS

Spray dried flavor powder of soluble pea starch showed slightly less whiteness compared to that of GLUCIDEX® 12

FAT CONTENT OF SPRAY DRIED FLAVOR POWDER

Results showed that the fat content of spray-dried flavor with the high soluble pea starch is slightly higher than that of GLUCIDEX® 12. YIELD

As an average, Both GLUCIDEX® 12 and the high soluble pea starch gave more than 60% yield, which was the target for this application.

However, when running high soluble pea starch Batch 1 , there were equipment issues with the spray dryer at the beginning.

The only presented yield is the yield of high soluble pea starch Batch 2. With this, it showed that soluble pea starch gave higher yield compared to GLUCIDEX® 12 in spray drying orange oil.

ACCELERATED STORAGE STABILITY - DEVELOPMENT OF LIMONENE OXIDATION

BYPRODUCTS

The tables given above show the oxidized products formed during the storage of encapsulated orange oil by either GLUCIDEX® 12 or the high soluble pea starch.

Each ingredient has two lots and data was collected for each lot stored at 0 days, 7 days, 14 days and 28 days at 45°C.

From the above tables it shows that orange oil encapsulated with either GLUCIDEX® 12 or the high soluble pea starch did not show oxidation in the first 7 days. However, after 7 days it shows that orange oil encapsulated with GLUCIDEX® 12 oxidized at a higher rate than that of the high soluble pea starch.

At the end of 28 days. Orange oil encapsulated with GLUCIDEX® 12 created nearly twice as much of average total oxidation byproducts than that of high soluble pea starch.

Therefore, it shows that soluble pea starch provides better protection for flavor oxidation compared to GLUCIDEX® 12.

CONCLUSION

Based on the tests conducted, spray drying liquid preparation of the high soluble pea starch showed higher emulsion viscosities and less yellow color compared to that of GLUCIDEX® 12.

The D90 particle size (droplet size) of orange oil emulsions of the high soluble pea starch was twice as large as that of GLUCIDEX®

However, the difference was smaller in reconstituted powders.

Once spray dried, both spray dried powders of GLUCIDEX®12 and the high soluble pea starch showed comparable results for color, density and moisture contents.

The High soluble pea starch performed well in spray drying and provided a higher yield compared to GLUCIDEX® 12.

Results of the accelerated Storage stability study showed that orange oil encapsulated with GLUCIDEX® 12 oxidized at a higher rate compared to that of the high soluble pea starch and created higher amount of oxidation byproducts compared to the high soluble pea starch at the end of 28 days.

Overall, high soluble pea starch provides better protection for encapsulated flavor against oxidation compared to that of GLUCIDEX® 12.

EXAMPLE 4. Evaluation of the high soluble pea starch in fat free vinaigrete, compared to GLUCIDEX® 12

The objective is here is to evaluate the use of the high soluble pea starch of the invention for sauces and dressing, more particularly in the formulation of fat free Balsamic vinaigrette, to evaluate its sensory evaluation and to characterize its color and its viscosity development over the time.

A comparison is done between two batches of highly soluble pea starch (Batch 3 and Batch 4) of the present invention prepared as in Example 1 , and one lot of GLUCIDEX® 12.

Formulation of fat free Balsamic vinaigrette

The formulas are given below.

To replace fat, solutions were made by adding 25 % of either high soluble pea starch of the invention or GLUCIDEX® 12. These levels were selected after preparing several formulas to determine viscosity around 70-100 cps for a vinaigrette to give pourability but without short texture. Higher levels of GLUCIDEX® 12 or soluble pea starch tend to give short texture, which is not desirable for a vinaigrette but desirable for salad dressing.

The inclusion level also represents the amount of maltodextrin in typical formulas to provide mouth-feel as well (5 -9 % solids)

Method:

Preparation of 300 g soluble starch solution (25 % solids):

• Add 75 g of soluble pea starch and 225 g filtered water at 25°C (room temperature) into Waring blender

• Mix water and soluble pea starch at speed 4 for 5 min.

Preparation of fat free vinaigrette.

• Weigh all the dry ingredients and place them in a container and mix by hand until homogenous.

• Weigh vinegar, water and GLUCIDEX® 12 (or soluble pea starch) solution and transfer them into waring blender.

• While the blender is running at speed 4, add the dry ingredients and continue to mix for total of 7 minutes.

• Pour them into large plastic containers, close the lid and store until use for analysis or sensory evaluation.

ANALYTICAL METHODS:

VISCOSITY OF VINAIGRETTE

Method: Into RVA canister, 28 g of vinaigrette was added, and viscosity was measured running at 25°C, 160 rpm for 8 min. Viscosity of the vinaigrette at 8 min was reported.

The measurements were obtained at time intervals of day 1 , day 7 and day 30.

All the measurements were done in duplicates. COLOR MEASUREMENT OF VINAIGRETTE

Method: Color of the vinaigrettes were measured using Hunter colorimeter. All the measurements were done in 3 replicates.

SENSORY EVALUATION OF VINAIGRETTE

Method:

Triangle test was conducted using 3 coded samples of vinaigrettes with GLUCIDEX® 12 and soluble pea starch of the invention, in which two of the samples had the same vinaigrette and one was different.

Panelists were asked to find the sample that was different. For sensory evaluation, vinaigrette with soluble pea starch Batch 4 was used.

Sample order was randomized.

Total number of panelists were 8.

RESULTS

VISCOSITIES OF VINAIGRETTES

GLUCIDEXO12 and soluble pea starches of the invention showed slight increase in viscosity of vinaigrettes from day 1 to day 30.

COLOR OF VINAIGRETTES

There is no difference among the L and b values of vinaigrettes made with GLUCIDEX® or soluble pea starches.

L -value was towards the lower positive end showing the darkness of the samples.

However, a- value (redness) of GLUCIDEX® was slightly lower than that of soluble pea starches.

After storing 30 days the colors of vinaigrettes did not change.

SENSORY EVALUATION OF BALSAMIC VINAIGRETTES

Sensory analysis-Triangle test Only 3 out of 8 panelists identified the different sample correctly.

5 out of 8 panelists (62.5%) were not able to identify the different sample out of 3 samples provided to each panelist.

This showed that the vinaigrettes were very similar in color, texture and flavor

CONCLUSION

Viscosity analysis showed that there was no difference in viscosity of the two vinaigrettes made with soluble pea starch Batch 3 & Batch 4 and they were similar to the vinaigrette made with GLUCIDEX® 12.

Over the 30 day storage at 25°C (room temperature), vinaigrettes with GLUCIDEX® 12 and soluble pea starches of the invention showed slight increase in viscosity (~10 cps).

Color of the vinaigrettes were very similar and did not change over 30 day storage at 25°C.

Sensory evaluation done by triangle test showed that the vinaigrettes with GLUCIDEX® and Soluble pea starch were very similar in color, texture and flavor.

EXAMPLE 5. Evaluation of the high soluble pea starch in powder beverage formulation, compared to GLUCIDEX® 12

The objective is here is to evaluate the use of the high soluble pea starch of the invention for beverage, more particularly in the formulation of tropical punch mix and energy recovery beverage mix, to evaluate its sensory evaluation and to characterize its color and its viscosity.

A comparison is done between two batches of highly soluble pea starch (Batch 5 and

Batch 6) of the present invention prepared as in Example 1 , and one lot of GLUCIDEX® 12.

Formulation of tropical mix

The formulas are given below.

Method: 100 g powder mix

• Weigh all the ingredients and mix well in a shaker for 10 min.

Preparation of punch drink

• Add 8g of powder mix to 8 oz (240g) filtered water. Scale up as needed.

• Shake well to dissolve. • Pour them into large plastic containers, close the lid and store until use for analysis or sensory evaluation.

Formulation of energy beverage mix

The formulas are given below.

Method: 100g powder mix

• Weigh all the ingredients and mix well in a shaker for 10 min.

Preparation of energy drink

• Add 60g of powder mix to 8 oz (240g) filtered water. Scale up as needed.

• Shake well to dissolve.

• Pour them into large plastic containers, close the lid and store until use for analysis or sensory evaluation.

ANALYTICAL METHODS:

VISCOSITY OF TROPICAL PUNCH BEVERAGES AND ENERGY BEVERAGES

Methods:

Punch beverage: Into RVA canister, 28 g of prepared beverage were added and viscosity was measured running at 5°C, 160 rpm for 8 min.

Viscosity of the beverage at 8 min was reported.

The measurements were obtained at time intervals of day 0 and day 15.

Energy beverage: Into RVA canister, 28g of prepared beverage were added and viscosity was measured running at 5°C, 160 rpm for 8 min. Viscosity of the beverage at 8 min was reported at day 0 only.

All the measurements were done in duplicates.

COLOR MEASUREMENT OF TROPICAL PUNCH BEVERAGF'

Method: Color of the prepared beverages with water were measured using Hunter colorimeter. All the measurements were done in 3 replicates. LIGHT ABSORBANCE (TURBIDITY) OF TROPICAL PUNCH BEVERAGES

Method: Absorbance (turbidity) was measured at 700 nm (visible wavelength) with Shimadzu spectrophotometer.

Prepared beverages with water were measured using a spectrophotometer.

Measurements were taken at day 0 and after 15 days stored in the refrigerator (4°C).

SENSORY EVALUATION OF TROPICAL PUNCH BEVERAGE AND ENERY RECOVERY BEVERAGE

Method:

Punch beverage: Triangle test was conducted using 3 coded samples of prepared punch beverage with GLUCIDEX® 12 and Soluble pea starch from the invention, in which two of the samples had the same beverage and one was different. Panelists were asked to find the sample that was different.

For sensory evaluation, beverages made with Batch 6 was used.

Sample order was randomized. Total number of panelists were 12

Energy recovery beverage: the same procedure was done with energy recovery beverage mixes made with Batch 6 or GLUCIDEX® 12 after adding water.

RESULTS

VISCOSITY OF TROPICAL PUNCH MIX

As soon as the punch beverages were made (day 0), the viscosities of both Punch beverages with GLUCIDEX® 12 and Soluble pea starch were similar.

Even though the beverages are instant beverages, the reconstituted beverages were stored at 4°C for 15 days and viscosities were measured again.

Both punch beverages with GLUCIDEX® 12 and soluble pea starch showed slight increase in viscosity from day 0 to day 15.

The soluble pea starches from the invention are quite similar to maltodextrins.

VISCOSITIES OF ENERGY BEVERAGE Energy beverages with soluble pea starch from the invention and GLUCIDEX® 12 showed similar viscosities.

COLOR OF TROPICAL PUNCH BEVERAGES

On day 0 - L, a, b - values of punch beverage with GLUCIDEX® 12 are lower than that of soluble pea starch punch beverage.

However, visually it was difficult to identify. Upon storing the punch beverages for 15 days, more cloudiness developed in punch beverage with soluble pea starch compared to the beverage with GLUCIDEX® 12. This was mainly shown by the higher increase of L- values of punch beverages with soluble pea starch.

LIGHT ABSORBANCE (TURBIDITY) OF TROPICAL PUNCH BEVERAGES

Beverages with Soluble pea starch showed higher absorbance (higher turbidity) at day 0 compared to that of GLUCIDEX® 12.

However, after 15 days the absorbance (turbidity) of beverages with soluble pea starch increased significantly compared to the beverages with GLUCIDEX 12. This showed that soluble pea starch develops turbidity upon storage and may be used as a natural opacifying agent for Ready to Drink (RTD) beverages.

SENSORY EVALUATION OF ENERGY BEVERAGE

Sensory analysis-Triangle test Only 4 out of 12 panelists identified the different sample correctly. This is the total of panelists who were able to identify the different samples correctly by with guessing (2 panelists) or without guessing (2 panelists).

This showed that the energy beverages made with GLUCIDEX® 12 and soluble pea starch from the invention were similar in terms of appearance, flavor, color and mouthfeel. The panelists who identified the different sample correctly mentioned that the beverage with soluble peas starch is slightly more viscous and foamy compared to the beverage with GLUCIDEX® 12.

The number of panelists needed to be significantly different is 8 out of 12.

CONCLUSION

Viscosity analysis showed that there was no difference in viscosity of the punch beverages or energy beverages made with soluble pea starch batch 5 and 6 and GLUCIDEX® 12. Over the 15 days storage at 4°C, punch beverages made with GLUCIDEX® 12 and soluble pea starch showed slight increase in viscosity (~2 cps).

However, punch beverage with soluble pea starch showed more opacity development compared to the beverage with GLUCIDEX® 12.

Sensory evaluation done by triangle test showed that punch beverages and energy beverages with GLUCIDEX® 12 and soluble pea starch were very similar in color, texture and flavor.