US 11,896,038 B2
Inhibited waxy starches and methods of using them
Judith K. Whaley, Hoffman Estates, IL (US); Weichang Liu, Hoffman Estates, IL (US); Yuqing Zhou, Hoffman Estates, IL (US); Xian Chen, Hoffman Estates, IL (US); Leslie George Howarth, Hoffman Estates, IL (US); and Mark Beltz, Hoffman Estates, IL (US)
Assigned to Tate & Lyle Solutions USA LLC, Hoffman Estates, IL (US)
Filed by Tate & Lyle Solutions USA LLC, Hoffman Estates, IL (US)
Filed on Sep. 1, 2021, as Appl. No. 17/464,519.
Application 17/464,519 is a continuation of application No. 16/469,463, granted, now 11,129,402, previously published as PCT/US2017/066755, filed on Dec. 15, 2017.
Claims priority of provisional application 62/434,921, filed on Dec. 15, 2016.
Prior Publication US 2021/0392930 A1, Dec. 23, 2021
This patent is subject to a terminal disclaimer.
Int. Cl. A23L 29/212 (2016.01); C08B 30/14 (2006.01); C08B 30/20 (2006.01)
CPC A23L 29/212 (2016.08) [C08B 30/14 (2013.01); C08B 30/20 (2013.01)] 20 Claims
 
1. An inhibited waxy tapioca starch having
an amylopectin content in the range of 90-100%; and
a sedimentation volume in the range of 18-35 mL/g;
wherein
the amylopectin fraction of the inhibited waxy tapioca starch has no more than 54.5% medium-length branches having a chain length from 13-24 as measured by the drop-to-baseline method, and/or
the amylopectin fraction of the inhibited waxy tapioca has at least 30.5% short-length branches having a chain length from 6-12 as measured by the drop-to-baseline method; and/or
the ratio (DP13-24−DP6-12)/(DP13-24+DP6-12) is no more than 28.0%, in which DP13-24 is the amount in the amylopectin fraction of the inhibited waxy tapioca starch of medium-length branches having a chain length from 13-24 as measured by the drop-to-baseline method, and DP6-12 is the amount in the amylopectin fraction of the inhibited waxy tapioca starch of short-length branches having a chain length from 6-12 as measured by the drop-to-baseline method; and
wherein the inhibited waxy tapioca starch is prepared by adjusting an aqueous slurry of a tapioca starch feedstock to a pH in the range of 3.5-7.0 followed by drying and heating the pH-adjusted starch and is not pregelatinized.