Crystalline starch nano-microparticle product, gels and procedures are disclosed, wherein the nano-microparticle product comprises between 60% and 70% crystalline nano-microparticles and between 40% and 30% modified starch grains, wherein at least 90% of the nano-microparticles have sizes less than 200 nm and more than 40% of said nano-microparticles are less than 100 nm. The nano-microparticles can be mixed with boiling water, giving rise to gels that are useful in coating food, making creams and other uses, including the controlled release of different compounds.

Crystalline starch nano-microparticle product, gels and procedures are disclosed, wherein the nano-microparticle product comprises between 60% and 70% crystalline nano-microparticles and between 40% and 30% modified starch grains, wherein at least 90% of the nano-microparticles have sizes less than 200 nm and more than 40% of said nano-microparticles are less than 100 nm. The nano-microparticles can be mixed with boiling water, giving rise to gels that are useful in coating food, making creams and other uses, including the controlled release of different compounds.

The embodiments of the present application provide a maize fiber processing system and a maize wet-milled starch processing system using same. The maize fiber processing system comprises a pressure curved screen group, a fiber washing sink group, an enzyme preparation adding device and an external enzyme reaction tank, wherein the external enzyme reaction tank is used for receiving screen overflow from a middle stage of pressure curved screen or fiber slurry in a middle stage of fiber washing sink and providing a place for enzyme reaction, thereby extending reaction time of enzyme participation. In addition, the reaction efficiency of the enzyme preparation can be further improved by means of controlling the fiber dry substance concentration in the external enzyme reaction tank.

The embodiments of the present application provide a maize fiber processing system and a maize wet-milled starch processing system using same. The maize fiber processing system comprises a pressure curved screen group, a fiber washing sink group, an enzyme preparation adding device and an external enzyme reaction tank, wherein the external enzyme reaction tank is used for receiving screen overflow from a middle stage of pressure curved screen or fiber slurry in a middle stage of fiber washing sink and providing a place for enzyme reaction, thereby extending reaction time of enzyme participation. In addition, the reaction efficiency of the enzyme preparation can be further improved by means of controlling the fiber dry substance concentration in the external enzyme reaction tank.

The present invention relates to thermally inhibited starch and starchy flours produced by heat treatment of native starch that is pre-dried where necessary to a dry matter content of more than or equal to 95% by weight, preferably 98% by weight, particularly preferably 99% by weight, wherein said starch, pre-dried where necessary, is treated in the presence of at least 0.1% by volume of oxygen at a product temperature in excess of 100° C. in a vibrating spiral conveyor.

The present invention relates to thermally inhibited starch and starchy flours produced by heat treatment of native starch that is pre-dried where necessary to a dry matter content of more than or equal to 95% by weight, preferably 98% by weight, particularly preferably 99% by weight, wherein said starch, pre-dried where necessary, is treated in the presence of at least 0.1% by volume of oxygen at a product temperature in excess of 100° C. in a vibrating spiral conveyor.

The present invention relates to a method for extracting protein, starch and fibers from buckwheat, more particularly from buckwheat groat or flour.

The present invention relates to a method for extracting protein, starch and fibers from buckwheat, more particularly from buckwheat groat or flour.

The present invention relates to a method for preparing physically modified starch by utilizing heating and freezing-thawing (FT) on starch or a starch-gum mixture obtained by adding gum to starch. According to the method for preparing physically modified starch of the present invention, the weakness of natural starch can be supplemented, and heat and shear stability, gel-forming ability, and storage stability thereof can be improved. Especially, modified starch with a significantly improved modification effect can be produced by the addition of gum and the heating and freezing-thawing treatment. The present invention can significantly improve quality and storage stability of various starchy foods through a simple modification procedure, and thus it is expected that the present invention can be variously utilized in industry field of food including starchy food.

The present invention relates to a method for preparing physically modified starch by utilizing heating and freezing-thawing (FT) on starch or a starch-gum mixture obtained by adding gum to starch. According to the method for preparing physically modified starch of the present invention, the weakness of natural starch can be supplemented, and heat and shear stability, gel-forming ability, and storage stability thereof can be improved. Especially, modified starch with a significantly improved modification effect can be produced by the addition of gum and the heating and freezing-thawing treatment. The present invention can significantly improve quality and storage stability of various starchy foods through a simple modification procedure, and thus it is expected that the present invention can be variously utilized in industry field of food including starchy food.