Matching Starches to Applications. Source : DJ Thomas & WA Atwell Starch : Practical Guide for the Food Industry. Eagen Press, Minnesota USA.

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1 Matching Starches t Applicatins Surce : DJ Thmas & WA Atwell Starch : Practical Guide fr the Fd Industry. Eagen Press, Minnesta USA.

2 Starch Usage by Applicatin Sectr N= native, X = crss-linked, P = Pregelatinized, S = Substituted, O = Oxidized, A = Acid Hydrlyzed, D = Dextrin, M = Maltdextrin Applicatin Binders Viscsifier Film Frmer Sups, Sauces, Gravies.. X, XS, PX, PXS Bakery PN X, P, PX, PXS.. Texturizer X, XS, PX, PXS D, M P, S, PX, PXS, M Dairy N, A, M.... X, XS, PXS, A, PX, O, PO, M Cnfectinary PO, O.. O, PO, A.. Snacks Batters & Catings N, P, PN, PO, D X, PX, O P, PX D O, PO, D, M Meat Prducts N, X, XS, P.. XS XS

3 Cmmn terms used t describe starchbased prduct (Sensry cnsideratin) Texture Bdy Appearance Grainy Heavy Dull Smth Thin Shiny Chesive Lng Opaque (gummy) Gelled (sft r firm) Shrt Translucent

4 Structure Chesive Native, high Ap starch, Overcked starch Shrt & Spnable Optimal cked n crss-linked, stabilized r thermal inhibited Gels starches Amylse cntaining starch Thermreversible Gels Amylse cntaining starch Muthfeel Cling, muthcating Hydrxylprpylated starch Fast meltaway Crss-linked,acetylated crss-linked f thermally inhibited starches. Atributes Clear Optimal ck High Ap starch Cludy Amylse cntaining starch Smth Optimal ck, crss-linked, Stabilized f thermally inhibited starch Pulpy Carse grind Pregelatinized Glssy starch Optimal ck, hydrxyprpylated starch Waxy maize starch, tapica Flavur releases Mdified tapica, Thermally Inhibited starch Taste Appearance

5 ph cnsideratin Influences ingredient functinality Imprtant parameter in dictating fd-preservatin prcess cmmercial sterility requirement - High-acid fds (ph < 3.7) - Acid fds (ph ) - Lw acid fds (ph > 4.5) Impact f acid cnditins t paste viscsity, texture and stability primary reasns fr chemically mdified starch Frmula-Related Cnsideratins Other ingredients that culd influence starch perfrmance such as water, fats & ils, slids (such as salts & sugar)

Cnditin created by cmmn fd prcessing equipment (Prcessing cnsideratin) Pumps Equipment Steam-jacketed kettles Swept-surface ckers & clers Steam-injectin ckers Jet-ckers Retrts Extruder ckers Cllid

6 Cnditin created by cmmn fd prcessing equipment (Prcessing cnsideratin) Pumps Equipment Steam-jacketed kettles Swept-surface ckers & clers Steam-injectin ckers Jet-ckers Retrts Extruder ckers Cllid mill Hmgenizers Lw t high shear Prcessing Cnditins Lw shear, lng cking times Medium t high shear, medium cking time Medium t high shear, shrt cking time High shear, high heat, shrt cking time Lw shear, high heat, high pressure, lng cking time High shear, high heat, high pressure, shrt cking time Very high shear Very high shear

7 Distributin & End-use cnsideratin The mst critical factrs the temperature during distributin - The prduct is refrigerated r frzen - Temperatures fluctuate during strage Freeze Thaw Stability : ability f a prduct t withstand cld temperature cycling and/r prlnged strage at reduced temperatures.

8 Special Tpics : nutritin effect Fat Replacement (fat mimetics)

9 Fat replacement Calric Value Oil/Fat Ptat Maltdextrin As is As 20% Gel Kcal/g (kj/g) (38) (16) (3.4) As % f fat 100% < 50% 15-40%

10 Fat Reduced Fd Frmulatin Applicatin Standard Fat/Oil cntent (%) Reduced Fat Cntent (%) % Calric reductin Salad Dressing Salad Cream Curry Sauce Margarine Ice Cream Liver Paste

11 Special Tpics : Resistant Starch Classificatin f Resistant Starch Categry Type I Type II Type III Type IV Definitin Physically inaccessible starch that is lcked in plant material such as milled grained, seeds, and legumes. Native granular starch fund in uncked fd such as bananas Indigestible starch that frms after heat and misture treatment; may be present in fd such as cked ptate Resistant starch that is prduced by chemical r thermal mdificatin

12 Resistant Starch Type f RS Physically prtected (RS1) Fd surces Whle grains, carsely milled grains, seeds, legumes Resistant starch granules (RS2) Raw ptat, green bananas, high amylse maize starch (e.g. Hi-maize TM ) Retrgraded r crystalline nn-granular starch (RS3) Cled and cked ptat, bread and crnflakes (e.g. Nvelse 330) Chemically mdified starch (RS4) Cmmercially mdified starches due t crss-bnding with chemical reagents Surce : natinal starch

13 Resistant Fd Retrgraded Amylse Dextrin-like starch DP = α(1-4) linkages α(1-6) linkages Digestible β-linkages Indigestible resistant regin Digestible regin Other than α(1-4) and (1-6) linkages Nt digestible

14 Preparatin f RS Heat treatment Enzymic treatment Heat & enzymic treatments Chemical treatment

15 Pssible beneficial physilgical effects f using resistant starch : RS as a cmpnent f Dietary Fiber Increased fecal bulk Prtectin against cln cancer Imprved glucse tlerance hypglycaemic effects As a prebitic entirely passes the small intestine prmte the grwth f Bifidbacterium Lwered bld lipid level hypchlesterlaemic effects Reductin f gall stne frmatin Absrptin f minerals

16 Functinality f RS RS in bread-making fr DF Frtificatin (lw water-hlding capacity) RS as texture mdifier in baked gds. RS as crisping agent RS as functinal ingredient in ther fd (imprve expansin in extruded cereal & snack).

17 Factrs influencing the frmatin f RS Inherent prperties f starch Crystallinity f starch Granular structure Amylse/Amylpectin rati Retrgradatin f amylse Influence f amylse chain length Linearizatin f amylpectin Heat & Misture Interactin f starch with ther cmpnents (prtein, dietary fiber, enzyme inhibitrs, irns, sugar, lipid/emulsifier

18 Factrs influencing the frmatin f RS Prcessing cnditin gelatinizatin & retrgradatin Thermal prcessing Steam cking Autclaving Parbiling Strage cnditin Miscellanus treatments Baking Extrusin cking Pyrcnversin Micrwave irradiatin Milling Germinatin Fermentatin

Functional starch: A better use of starch in foods

Functional starch: A better use of starch in foods Labratry f Fd Chemistry and Bichemistry Leuven Fd Science and Nutritin Research Centre Functinal starch: A better use f starch in fds Jung-Sun Hng, Ph.D Brussels, Apr 25 2015 Jung Sun Hng Summary Fd chemistry,