PREGELATINIZED STARCH

INSTRUCTOR:
Prof. Dr. Şenol İBANOĞLU
Ayşe YILMAZ
Figen YILMAZ
Sevim YILMAZ
Oğuz YÜKSEL
DEFINITION OF

PREGELATINIZED STARCH

Pregelatinized starch is a processed carbohydrate, used as a texturizer and/or binder. Pregelatinized starch derives primarily from corn starch, has been cooked and then dried.

RAW MATERIALS

CORN STARCH

Corn starch, is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.
Nutrition value of corn (raw material):
carbohydrate: 82%
fat: 10%
protein: 8%
Nutrition value of corn starch:
Total carbohydrate: 30%
Dietary fiber: 4%
Protein: 1%
Iron: 3%
Calories: 381 kj/kg

PROCESS LINE DIAGRAM

Stirring process is applied to get dough from starch with addition of 35-40 % water. Drum dryers are film dryers in which the product only comes into direct contact with the necessary drying temperature for a few seconds therefore ensuring particularly quick drying.
With this type of drying, the product to be dried comes into extensive contact with the heated drums.
The short exposure to high temperature reduces the risk of damage to the product. The water or solvent evaporates and leaves the process at the top.
If the necessary, the vapor can also be suctioned off locally around the drum. The dried product layer finally reaches the knife and is scrapped of. After roller dry the products transport to the milling. Product’s transportation occurs in the conveyor.
An extrusion machine is a device which pushes or pulls a material through a shaped die to form a continuous length of product with a preset cross section.
Extrusion as a manufacturing process offers many benefits such as the wide range of complex cross sections possible and the ability to form brittle materials. Depending on the material used, an extrusion machine may form the material cold or hot with some types of materials being completely melted prior to extrusion.

TECHNOLOGIES

Highly Functionalized Corn Starch (HS):

HS has different properties from conventional pregelatinized starches and conventional hydrophilic gel-matrix excipients because of its high viscosity and insoluble element in dissolution media.

EQUIPMENT LIST

Steam generator,
Rotary drum heater,
Valve,
Steam pressure meter,
Water drainage valve,
Extruding rollers,
Material distribution pipeline,
Flow regulating valves,
Discharge scraper,
Material collecting hopper.

IMPORTANT ANALYSIS (C.P.)

Expansion Index (EI)
Bulk Density (BD)
Water absorption index (WAI)
Water solubility index (WSI)
Hunter Color
RVA(Rapid Visco Analyser) Method
Water absorption capacity, solubility and swelling power determination.

CRITICAL PARAMETERS

Sensory Analysis:
•taste
•odor
•texture
Chemical Analysis:
•water activity
•microbial activity
•storage life

PROPERTIES OF FINISHED PRODUCT

Physical Properties
Appearance : Fine white powder
Smell : Neutral
Shape: Not uniform, like ellipsoidal
Color : White

PROPERTIES OF FINISHED PRODUCT

Chemical Properties
Moisture : 8 % max.
Ash : 0.5 % max.
Viscosity : 6 %
Acetyle Content : 1.10 % – 2.00 %

USAGE OF PREGELATINIZED STARCH IN FOOD INDUSTRY

Puddings
Pie fillings
Soup mixes
Salad dressings
Candy
THANKS TO
ŞENOL İBANOĞLU

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