Granular Cold Water Swelling Starches: Design of …

1 Granular Cold Water Swelling Starches: Design of New Functionalities in Foods Dr. S. Debon & Dr. B. Kettlitz, Global Food Research, CARGILL. Vilvoorde, Belgium Confidential. This document contains trade secret information. Disclosure, use or reproduction out-side Cargill and inside Cargill, to or by those employees who do not have a need to know, is prohibited except as authorized by Cargill in writing. (Copyright Cargill Incorporated 2005. all rights reserved.). Content Production of GCWSS. Powder properties Dispersion & Hydration Swelling & Volume Occupancy Rheological properties Food Applications New Generation of GCWSS. Slide: 2. Production of GCWSS. Wide Body Spray-Dryer Spray-Cooking in a High Pressure Nozzle Assembly (the Cooking Chamber).

2 Feeding of Starch Slurry and Steam Atomisation of Starch Slurry in Steam Ejection of the Cooked Starch through a Venting Aperture Controlled Agglomeration Cargill produces 2 grades: C*HiForm (fine grade). C*HiForm A (agglomerated grade). Slide: 3. Production of GCWSS: Granular Integrity 2400 100. GCWSS. 90. 2000. 80. Torque ( ). 70. 1600. Temperature ( C). 60. 1200 X-bonded 50. hydroxypropylated 40. 800 waxy Cook-up 30. starting material 20. 400. 10. 0 0. 0 20 40 60 80. Time (minutes) cartridge 350 [cmg]. Slide: 4. Powder Properties Cargill produces 2 grades: C*HiForm (fine grade). D (v, ) ~ 69 m Malvern (volume%). ~500/640g/L bulk loose/packed density average from 34 random batches C*HiForm A (agglomerated grade).

3 D (v, ) ~ 181 m Malvern (volume%). ~380/470g/L bulk loose/packed density average from 28 random batches Slide: 5. Light Microscopy Cook-up, native Pre-gelatinised (roll-dried) Pre-gelatinised (GCWSS). ~ 240 magnification, in the presence of Congo Red Slide: 6. Environmental SEM (fine grade C*HiForm). Slide: 7. Environmental SEM (agglomerated grade C*HiForm A). Slide: 8. Experimental ( acetate buffer (pH ) and 20 C or 30 C). Hydration rate: Brookfield (DV-II, spindle 2, 10 rpm). Extent of Swelling : size exclusion with blue dextran Tester & Morrison (1991) Swelling and Gelatinization of Cereal Starches. I. Effects of Amylopectin, Amylose and Lipids Cereal Chem. 67(6) 551-557. Rheology: Brookfield (DV-II, spindle 2, 10 rpm) and Anton Paar Physica MCR300 starch cell (rotation: , amplitude sweep: strain, 1Hz).

4 G', G'' and tan( ) averaged in the linear viscoelastic range ( strain). High Pressure Rheology: Anton Paar Physica MCR300 high pressure starch cell (6bar, up to 121 C, 160rpm). Renormalisation (concentration regimes). Steeneken (1989) Rheological Properties of Aqueous Suspensions of Swollen Starch Granules Carbohydrate Polymers 11 23-42. Slide: 9. Experimental * Waxy Maize Starch C*HiForm A 12791 (agglomerated grade). C*HiForm 12792 (fine grade). * Low X-Bonded Hydroxypropyl Distarch Phosphate (Waxy Maize). C*HiForm A 12742 (agglomerated grade). * High X-Bonded Hydroxypropyl Distarch Phosphate (Waxy Maize). C*HiForm A 12747 (agglomerated grade). C*HiForm 12748 (fine grade). Slide: 10.

5 Time to achieve 90% of final viscosity Timescale of hydration in Water for agglomerated GCWSS. 420. t 90% (seconds) at 20 C Low X-bonded 360 High X-bonded medium substitution high substitution hydroxypropylated 300 hydroxypropylated waxy waxy Native 240 waxy 180. 120. 60. 0. Slide: 11. Timescale of hydration in Water & milk for agglomerated GCWSS. 10000. Low X-bonded hydroxypropylated in milk 8000 waxy Apparent viscosity ( ). 6000. in Water 4000. 2000. starch ( ). dispersed in 250mL (20 C). 0. 0 100 200 300 400 500 600 700. Time (seconds). Slide: 12. Hydration of GCWSS. A Few Basic Rules to Avoid Starch Lumps ( fish eyes ): Dry Blending with Dry Food Ingredients Other Dry Food Ingredients in the Formulation Use of Bulking Agents ( Maltodextrin) if agglomerated GCWSS could not be used Pre-Dispersion in the Liquid Oil Phase Pre-Dispersion in Liquid Sweeteners Selection of an Agglomerated GCWSS.

6 Process Optimisation Shear Rate (High Shear Mixing), Temperature of the Aqueous Phase (Interplay of Hydration Rate and Water Viscosity), Ionic Strength and pH (in particular for Other Food Hydrocolloids & Proteins in the Formulation). Slide: 13. Experimental Swelling of GCWSS dispersions 60. 30 C (empty), 100 C (filled) Native waxy Swelling Factor (mL/g). 50. Low X-bonded hydroxypropylated 40 waxy High X-bonded 30 hydroxypropylated waxy 20. 10. 0. Slide: 14. Calculated close-packing concentration of GCWSS dispersions Close-packing concentration 30 C (empty), 100 C (filled). 10. 9. High X-bonded c* (g/100 mL), 8 hydroxypropylated waxy 7. Low X-bonded 6 hydroxypropylated waxy 5. 4 Native waxy 3.

7 2. 1. 0. Slide: 15. Rheology (rotation) mastercurve of GCWSS dispersions (30 C). 30000. 25000 High X-bonded Low X-bonded /(c/c*) ( ). hydroxypropylated hydroxypropylated 20000 waxy waxy 15000. 10000. Native waxy close-packing 5000. 0. c/c* (-). Slide: 16. Rheology (oscillation) mastercurve of GCWSS dispersions (30 C). 500. 400 High X-bonded Low X-bonded G'/(c/c*) (Pa). hydroxypropylated hydroxypropylated waxy waxy 300. 200. close-packing Native waxy 100. 0. c/c* (-). Slide: 17. GCWSS as a Unique Model for the Rheology of Texturised Foods More convenient than cook-up starches: absence of hysteresis due to pasting conditions (in particular for the native starches). Doublier et al. (1987) A Rheological Investigation of Cereal Starch Pastes and Gels.

8 Effect of Pasting Procedures Carbohydrate Polymers 7 251-275. Unique tool to study filler-matrix composites ( GCWSS-hydrocolloids). Effective tool for Rapid Starch Stability Testing ( retort stability). Slide: 18. High pressure rheology (retort 121 C). of GCWSS dispersions (c~6w%). 3,000 140. Apparent viscosity ( ). Low X-bonded hydroxypropylated 2,500 120. waxy 100. 2,000. Temperature ( C). High X-bonded hydroxypropylated 80. 1,500 waxy 60. 1,000. 40. Native waxy 500 20. 0 0. 0 500 1000 1500 2000 2500. Time (seconds). Slide: 19. Applications of GCWSS. Instant Applications, Cold Processing Applications Bakery Products Fillings (cream, fruit) and frozen fillings Cold Batters (cold viscosity for fruit suspension).

9 Dairy Products Puddings and Cheese/Cream Sauces Dry mixes Convenience Foods Instant Soups, Sauces & Gravies Food Service Dry Mixes Pourable & Spoonable dressings-Cold Process Functional Foods Baby Foods Slide: 20. New Generation of GCWSS. For instant hot applications, the probability of lumping is likely to increase due to a (very) fast hydration rate. Classical solutions includes addition of bulking agents ( maltodextrin, cellulose & fibers, sugars, ..), addition of surface-active agents ( lecithin, ..). or thin-thick behaviour of pre-gelatinised starches ( roll compaction, ..). Instant starches for vending machines ( instant soups, sauces & gravies) tough requirements: (i) very fast hydration ~10 seconds at 85 C.

10 (ii) high viscosity > (50s-1) at low starch concentration Slide: 21. Hydration rate at 85 C (3% starch). 6000. 5000. Spray-cooked C*EmTex (t90%~30 seconds). Apparent viscosity ( ). 4000. 3000. 2000 Spray-cooked tapioca Spray-cooked HP regular corn 1000. 0. 0 100 200 300 400 500 600. Time (seconds). Slide: 22. GCWSS in boiling Water 15g. starch in 500mL boiling mineral Water .. 1 minute stirring .. through mesh 45 (355 m). The GCWSS below have both a high Swelling factor GCWSS (agglomerated) GCWSS (agglomerated). low X-bonded C*EmTex Cargill patent WO 2005/100407. Slide: 23. Acknowledgments Cargill Texturising Solution Business Unit Cargill Scientific Resource Center (Var St. Jeor, Minneapolis).