RESISTANT STARCH

摘要

A colourless resistant starch is produced by a process comprising (i) suspending starch in a C2-C4 alcohol, in particular ethanol, in the presence of 0.01-3.0 % (w/w) of acid based on the starch; (ii) heating the suspended starch at a temperature of 70-160°C, in particular 78-120°C, and (c) isolating the resulting product. The resulting starch has a resistant fraction of at least 20%.