granular cold water swelling starches: design of new ... · pdf fileslide: 9 experimental...
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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.)
Granular Cold Water Swelling Starches: Design of New Functionalities in Foods
Dr. S. Debon & Dr. B. Kettlitz, Global Food Research, CARGILLVilvoorde, Belgium
2Slide:
Content
Production of GCWSS
Powder properties
Dispersion & Hydration
Swelling & Volume Occupancy
Rheological properties
Food Applications
New Generation of GCWSS
3Slide:
Production of GCWSS
Wide Body Spray-Dryer
Spray-Cooking in a High Pressure Nozzle Assembly (the Cooking Chamber)
Feeding of Starch Slurry and SteamAtomisation 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)
4Slide:
Production of GCWSS: Granular Integrity
0
400
800
1200
1600
2000
2400
0 20 40 60 80
Time (minutes)
Torq
ue
(B.U
.)
0
1020
30
40
50
60
7080
90
100
Temperatu
re (°C)
cartridge 350 [cmg]
X-bondedhydroxypropylated
waxy
GCWSS
Cook-upstarting material
5Slide:
Powder Properties
Cargill produces 2 grades:
C*HiForm (fine grade)
D (v,0.5) ~ 69μm Malvern (volume%)~500/640g/L bulk loose/packed density
average from 34 random batches
C*HiForm A (agglomerated grade)
D (v,0.5) ~ 181μm Malvern (volume%)~380/470g/L bulk loose/packed density
average from 28 random batches
6Slide:
Light Microscopy
Cook-up, native Pre-gelatinised (roll-dried) Pre-gelatinised (GCWSS)
~ 240 magnification, in the presence of Congo Red
7Slide:
Environmental SEM (fine grade C*HiForm)
8Slide:
Environmental SEM (agglomerated grade C*HiForm A)
9Slide:
Experimental (0.02M acetate buffer (pH 5.5) and 20°C or 30°C)
Hydration rate: Brookfield (DV-II, spindle 2, 10 rpm)
Extent of swelling: size exclusion with blue dextranTester & 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: 0.1-100s-1, amplitude sweep: 0.1-100% strain, 1Hz)
G’, G’’ and tan(δ) averaged in the linear viscoelastic range (0.2-1.0% 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
10Slide:
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)
11Slide:
Timescale of hydration in water for agglomerated GCWSS
0
60
120
180
240
300
360
420Ti
me
to a
chie
ve 9
0% o
f fi
nal v
isco
sity
t 9
0%(s
econ
ds) a
t 20
°C High X-bondedhigh substitution hydroxypropylated
waxy
Low X-bondedmedium substitution hydroxypropylated
waxy
Native waxy
12Slide:
Timescale of hydration in water & milk for agglomerated GCWSS
0
2000
4000
6000
8000
10000
0 100 200 300 400 500 600 700Time (seconds)
App
aren
t vi
scos
ity
(mPa
.s)
Low X-bonded hydroxypropylated
waxy
in water
in milk
11.5g. starch (d.b.)dispersed in 250mL (20°C)
13Slide:
Hydration of GCWSS
A Few Basic Rules to Avoid Starch Lumps (“fish eyes”):
Dry Blending with Dry Food IngredientsOther Dry Food Ingredients in the Formulation
Use of Bulking Agents (e.g. 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
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)
14Slide:
Experimental swelling of GCWSS dispersions
0
10
20
30
40
50
60
High X-bonded hydroxypropylated
waxy
Low X-bonded hydroxypropylated
waxy
Native waxy
Swel
ling
Fact
or (m
L/g)
30°C
(em
pty)
, 100
°C (f
illed
)
15Slide:
Calculated close-packing concentration of GCWSS dispersions
0
1
2
3
4
5
6
7
8
9
10
Clo
se-p
acki
ng c
once
ntra
tion
c*
(g/1
00 m
L),
30°C
(em
pty)
, 100
°C (f
illed
)
Native waxy
Low X-bonded hydroxypropylated
waxy
High X-bonded hydroxypropylated
waxy
16Slide:
Rheology (rotation) mastercurve of GCWSS dispersions (30°C)
0
5000
10000
15000
20000
25000
30000
0.0 0.5 1.0 1.5 2.0c/c* (-)
η/(c
/c*)
(mPa
.s) High X-bonded
hydroxypropylatedwaxy
Low X-bonded hydroxypropylated
waxy
Native waxyclose-packing
17Slide:
Rheology (oscillation) mastercurve of GCWSS dispersions (30°C)
0
100
200
300
400
500
0.0 0.5 1.0 1.5 2.0
c/c* (-)
G'/
(c/c
*) (P
a)
High X-bonded hydroxypropylated
waxy
Low X-bonded hydroxypropylated
waxy
Native waxyclose-packing
18Slide:
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.Effect of Pasting Procedures Carbohydrate Polymers 7 251-275
Unique tool to study filler-matrix composites (e.g. GCWSS-hydrocolloids)
Effective tool for Rapid Starch Stability Testing (e.g. retort stability)
19Slide:
High pressure rheology (retort 121°C) of GCWSS dispersions (c~6w%)
0
500
1,000
1,500
2,000
2,500
3,000
0 500 1000 1500 2000 2500
Time (seconds)
App
aren
t vi
scos
ity
(mPa
.s)
0
20
40
60
80
100
120
140
Temperature (°C
)
High X-bonded hydroxypropylated
waxy
Low X-bonded hydroxypropylated
waxy
Native waxy
20Slide:
Applications of GCWSS
Instant Applications, Cold Processing Applications
Bakery ProductsFillings (cream, fruit) and frozen fillings
Cold Batters (cold viscosity for fruit suspension)
Dairy ProductsPuddings and Cheese/Cream Sauces Dry mixes
Convenience FoodsInstant Soups, Sauces & Gravies
Food Service Dry MixesPourable & Spoonable dressings-Cold Process
Functional FoodsBaby Foods
21Slide:
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 (e.g. maltodextrin, cellulose & fibers, sugars, ...), addition of surface-active agents (e.g. lecithin, ...) or thin-thick behaviour of pre-gelatinised starches (e.g. roll compaction, ...).
Instant starches for vending machines (e.g. instant soups, sauces & gravies) tough requirements: (i) very fast hydration ~10 seconds at 85°C(ii) high viscosity >700mPa.s (50s-1) at low starch concentration 2.8-3.0w%
22Slide:
Hydration rate at 85°C (3% starch)
0
1000
2000
3000
4000
5000
6000
0 100 200 300 400 500 600Time (seconds)
App
aren
t vi
scos
ity
(mPa
.s)
Spray-cooked tapioca
Spray-cooked C*EmTex (t90%~30 seconds)
Spray-cooked HP regular corn
23Slide:
GCWSS in boiling water
GCWSS (agglomerated)low X-bonded
15g. starch in 500mL boiling mineral water ... 1 minute stirring ... through mesh 45 (355μm)The GCWSS below have both a high swelling factor
GCWSS (agglomerated) C*EmTex
Cargill patent WO 2005/100407
24Slide:
Acknowledgments
Cargill Texturising Solution Business Unit
Cargill Scientific Resource Center (Var St. Jeor, Minneapolis)
In Vilvoorde (Belgium): Jos Coppin, Florent Meert, Joost Vanhemelrijck, Dirk Fonteyn, Johan Peremans,
Philippe Holvoote, Didier Bonnet
In Sas-van-Gent (The Netherlands): Harald Verhelst, Chris Hollebek
In Haubourdin (France): Eric Delépine, Pierre Kesteloot
25Slide:
Thanks very much for your attention(and any question you may wish to ask)
Dr. Stéphane Debon, Physical & Sensory Science, Global Food Research,
Cargill R&D Centre Europe, Havenstraat 84, B-1800 Vilvoorde, [email protected]