High-amylose starch

Abstract

The subject of the present invention is a process for preparing pregelatinized high amylose starch, having the steps consisting of: forming a suspension comprising a high amylose starch and water; subjecting the suspension to steam jet cooking at a temperature of between 125 and 135° C. so as to obtain a pregelatinized high amylose starch paste; cooking and drying the pregelatinized starch paste on a drum dryer at a pressure of between 2 and 10 bar, so as to obtain a pregelatinized high amylose starch. A pregelatinized high amylose starch is also disclosed having an apparent density of less than 0.4 g/ml for a mean particle size of 100 micrometres.

1 . A pregelatinized high amylose starch, having an apparent density of less than 0.4 g/ml for a mean particle size of 100 micrometres.  
   
   
       2 . A soft gelatin capsule comprising the starch according to  claim 1 .  
   
   
       3 . A hard gelatin capsule comprising the starch according to  claim 1 .  
   
   
       4 . A pharmaceutical, dietary or agricultural solid form film-coated with the starch according to  claim 1 .  
   
   
       5 . An edible film comprising a flavouring and/or an active ingredient having a solubility in water of less than 5% by weight, comprising the starch according to  claim 1 .  
   
   
       6 . Molecules having a solubility in water of less than 5% by weight, wherein said molecules are encapsulated with the starch according to  claim 1 .  
   
   
       7 . A flavoured film or film comprising an active ingredient which is weakly soluble in water, comprising a pregelatinized high amylose starch according to  claim 1 .  
   
   
       8 . The film according to  claim 7 , comprising, on a dry matter basis, 5% to 40% of stabilized pregelatinized high amylose starch.  
   
   
       9 . The film according to  claim 8 , comprising, on a dry matter basis, 5% to 25% of stabilized pregelatinized high amylose starch.  
   
   
       10 . A pregelatinized high amylose starch, having an apparent density of less than 0.4 g/ml for a mean particle size of 100 micrometers, prepared by forming a suspension comprising a high amylose starch and water; subjecting said suspension to steam jet cooking at a temperature of between 125° C. and 135° C. so as to obtain a pregelatinized high amylose starch paste; drying said pregelatinized starch paste on a drum dryer at a pressure of between 2 bar and 10 bar, so as to obtain a pregelatinized high amylose starch.  
   
   
       11 . A soft gelatin capsule comprising the starch according to  claim 10 .  
   
   
       12 . A hard gelatin capsule comprising the starch according to  claim 10 .  
   
   
       13 . A pharmaceutical, dietary or agricultural solid form film-coated with the starch according to  claim 10 .  
   
   
       14 . An edible film comprising a flavouring and/or an active ingredient having a solubility in water of less than 5% by weight, comprising the starch according to  claim 10 .  
   
   
       15 . Molecules having a solubility in water of less than 5% by weight, wherein said molecules are encapsulated with the starch according to  claim 10 .  
   
   
       16 . A flavoured film or film comprising an active ingredient which is weakly soluble in water, comprising a pregelatinized high amylose starch according to  claim 10 .  
   
   
       17 . The film according to  claim 16 , comprising, on a dry matter basis, 5% to 40% of stabilized pregelatinized high amylose starch.  
   
   
       18 . The film according to  claim 17 , comprising, on a dry matter basis, 5% to 25% of stabilized pregelatinized high amylose starch.  
   
   
       19 . A pregelatinized high amylose starch, having an apparent density of less than 0.4 g/ml for a mean particle size of 100 micrometres, wherein the high amylose starch has an amylose content greater than 50%.  
   
   
       20 . An edible film comprising a flavouring and/or an active ingredient having a solubility in water of less than 5% by weight, comprising the starch prepared by the process according to  claim 19.