STARCH TREATMENT PROCESS

摘要

High amylose starches are treated to retain resistance while improving water binding properties. Starch functionality is varied by pre-processing of starches by heating and microfluidisation, to create changes in product viscosity, resistant starch content, particle size and molecular weight. The treated starches produce food grade resistant starches which have the ability to bind water, build viscosity, gel and form films. They can be used as fat replacement ingredients.