Low Swelling Starch

A method of modifying the texture of a base food product having a specific desired thickness comprising:

• mixing a low swelling starch in an amount of between 0.1% and 50% (by weight of the product), the low swelling starch having a swelling volume between 7 and 11 ml/g and having a fraction of soluble starch that is less than 20% wt/wt;
• wherein the thickness can be measured in Pascal*seconds,
• wherein the low swelling starch is added in amount such that it does not impart significant thickness to the food product
• wherein the soluble starch fraction is measured as follows:
• a) preparing a 5% starch slurry in 1% NaCl solution in a beaker;
• b) heating the slurry using a boiling water bath having a minimum temperature of 95° C. for 20 minutes, stirring for the first three minutes and then covering the beaker with a watch glass for the remaining time;
• c) diluting the slurry to 1% and allowing it to settle for at least 24 hours;
• d) extracting an aliquot of supernatant of the diluted settled slurry;
• e) using a refractometer or polarimeter to measure the concentration of starch in the supernatant thereby calculating the percent of swelling starch that is soluble.

A food product comprising

• a) between 1% and 25% (by weight of the food product) of a low swelling starch being a sodium trimetaphosphate or a of sodium trimetaphosphate and sodium tripolyphosphate crosslinked waxy rice starch or waxy corn starch from a plant which is heterozygous for the recessive sugary-2 allele, the low swelling starch and having a swelling volume between 7 and 11 ml/g and having a fraction of soluble starch that is less than 20% wt/wt;
• and
• b) a second edible ingredient;
• wherein the food product has a viscosity of about 1.0 Pascal*seconds;
• wherein the soluble starch fraction is measured as follows:
• a) preparing a 5% starch slurry in 1% NaCl solution in a beaker;
• b) heating the slurry using a boiling water bath having a minimum temperature of 95° C. for 20 minutes, stirring for the first three minutes and then covering the beaker with a watch glass for the remaining time;
• c) diluting the slurry to 1% and allowing it to settle for at least 24 hours;
• d) extracting an aliquot of supernatant of the diluted settled slurry;
• e) using a refractometer or polarimeter to measure the concentration of starch in the supernatant thereby calculating the percent of swelling starch that is soluble.