Application Properties of High Pressure Pasted Starches

Transcription

1 Application Properties of High Pressure Pasted Starches R. Stute, R.W. Klingler, D. Knorr Starch Convention 2006

2 Effects of High Pressure Treatment on Starches R. Stute, R.W. Klingler, S. Boguslawski, M.N. Eshtiaghi, D. Knorr Starch Convention 1996

3 Gelatinization Behaviour under High Pressure Properties of High Pressure pasted Starches Property Modification and Drying

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5 R. Stute

6 Behaviour During High Pressure Gelatinization Type 1 Very little swelling, smooth pastes at 25 % concentration (wheat, corn) Type 2 Very little swelling, gel formation at 25 % concentration (smooth pea, mung bean etc.) Type 3 High swelling, desintegration of the starch granules (tapioca, waxy corn etc.) R.Stute

7 Behaviour During High Pressure Gelatinization Type 1 Very little swelling, smooth pastes at 25 % concentration (wheat, corn) Type 2 Very little swelling, gel formation at 25 % concentration (smooth pea, mung bean etc.) Type 3 High swelling, desintegration of the starch granules (tapioca, waxy corn etc.)

8 Pressure Dependance Wheat and Corn Starch Gelatinization 100 Gelatinized Starch (%) Wheat Corn Pressure (MPa) R. Stute

9 Pressure Dependance Wheat, Tapioka and PotatoStarch Gelatinization R. Stute

10 DCS Curves of HP-treated 25 % Wheat Starch Suspensions 500 MPa 50 C 450 MPa Heat Flow (mw) 400 MPa native 60 C Temperature ( C) R. Stute

11 DCS Curves of HP-treated 25 % Corn Starch Suspensions 550 MPa 51 C 500 MPa Heat Flow (mw) 69 C 67 C 450 MPa native 71 C Temperature ( C) R. Stute

12 Wheat Starch Influence of Water Concentration at 600 MPa, 15 min, 20 C 51 C 71 % Heat Flow (mw) 56 % 42 % native 98 C 60 C Temperature ( C) R. Stute

13 Gelatinization Behaviour under High Pressure Properties of High Pressure pasted Starches Property Modification and Drying

14 Influence of High Pressure, Tween 60 and Freeze-Thawing on Particle Size Distribution Particle Size Distribution Volume (%) Particle Size (µm) A-Stärke, nativ-i - Average, Montag, 9. Mai :28:45 A-HD-Stärke mit Tween-I - Average, Montag, 9. Mai :20:35 A-HD-Stärke ohne Tween-I - Average, Montag, 9. Mai :57:36 A-HD-Stärke mit Tween + 1x GTZ - Average, Dienstag, 10. Mai :32:15 R. Stute

15 Viscosity Comparision of Pregelatinized Starches 400 Extruder SHEAR STRESS (Pa) Drum Dryer Ball Mill HD-Starch Filter Cake Temperature 25 C CONCENTRATION (%) Shear Rate 57 1/s R.Stute

16 Differences between HP-treated Wheat A- and B-Starch Starch Free Water Bound Water Consistency [ % ] [ g/g ] Wheat A-Starch 16,4 2,65 Smooth, thick paste Wheat B-Starch 24,7 2,02 Thin, sirup like paste R.Stute

17 Brabender Curves of Wheat Starch - native and HP- treated Viscosity (BU) Temperature ( C) Temperature native HP- treated Time (min) R.Stute

18 HP-Starch containing Salad Mayonnaise 240 g Oil 60 g Egg Yolk Homogenized and HP-treated 200 g Wheat Starch at 600 MPa 30 g Fructose 20 g Mustard 8 g Salt 1020 kcal/100 versus 3050 kcal/100 g of a traditional mayonnaise R.Stute

19 HP-Starch Effects in Cosmetic Emulsions Masking of the fatty character after application on the skin Dry, smooth, silk like feeling at the skin Up to 2,5 mg/cm 2 remains not visible on the skin even at very high starch concentrations stable emulsions R.Stute

20 Gelatinization Behaviour under High Pressure Properties of High Pressure pasted Starches Property Modification and Drying

21 GCWS-Starch Alcohol/Water Process 5 µm R.Stute

22 HP-Starch before and after Spray Drying before after R. Stute

23 HP-Wheat Starch - Spray Dried R. Stute

24 HP-Starch before and after Spray Drying - Effect of Tween before after R.Stute

25 Water Binding of HP-Starches in Comparison to Commercial Granular Cold Water Swelling Starches HP-Wheat freeze dried 4,17 Spray dried 3,63 HP-Corn freeze dried 3,83 Waxy Corn ( Ulltra-Tex) spray dried 13,7 ( C-Hi) spray dried 20,3 Corn (M 363) alcohol/water 7,6 (lab trial) alcohol/water 8,9 R. Stute

26 Effect of Tween on Water Uptake of HP-Wheat Starch Tween [ % ] g H 2 O/g Starch 0 5,8 0,5 4,8 1,0 3,7 1,9 3,3 R. Stute

27 Shear Stability of HP-Wheat Starch Pastes, 16,7 % at 25 0 C Tween Viscosity [mpas] Concentration [%] after 0 min 15 min , , , R.Stute

28 Summary HP-starches are a new type of physically modified starches Specific properties characterize them as completely different from native as well as from other pregelatinized starches HP-starches belong into the category of GCWS-Starches There is still a high and almost unknown potential in property modification Applications up to now have been shown in emulsions (food and cosmetic)

29 R.W. Klingler FH Berlin D. Knorr TU Berlin S. Boguslawski TU Berlin M.N. Eshtiaghi TU Berlin B. Bauer TU Berlin K.J. Steffens Uni Bonn K. Weyer Uni Bonn V. Landschütze Bayer Crop Science M. Bäuerlein Bayer Crop Science B. Bolzmann Unilever Bestfoods M. Schänzel Unilever Bestfoods R. Schmuelling Unilever Bestfoods