Resistant starch-hydrocolloid blends and uses thereof
AssigneeMGP Ingredients, Inc.
InventorsKyungsoo Woo, Sukh Bassi, Clodualdo C. Maningat, Lianfu Zhao, Ying Hong Zheng, Li Nie, Michael Parker, Shishir Ranjan, Jennifer Gaul, Christopher T. Dohl, Gregory J. Stempien
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Abstract
Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.
Claims45
A method of forming a starch product comprising the steps of forming a mixture by mixing together respective quantities of RS4 resistant starch granules and hydrocolloid in water, the amount of said starch in said mixture being at least about 15% by weight, reacting the starch granules and hydrocolloid in said water over a period of from about 20 minutes to 2 hours, and then drying the hydrocolloid-interacted starch granules to give said starch product comprising from about 80-99.9% by weight of said dried, hydrocolloid-interacted starch granules in the form of individual, discrete, and separate hydrocolloid-interacted starch granules, with the hydrocolloid forming coatings on the surfaces of said starch granules, said hydrocolloid-interacted starch granules having at least about 20% resistance to α-amylase digestion.
A method of forming a starch product comprising the steps of forming a mixture by mixing together respective quantities of RS4 resistant starch granules and hydrocolloid in water, the amount of said starch in said mixture being at least about 15% by weight, reacting the starch granules and hydrocolloid in said water over a period of from about 5 minutes to 2 hours, and then drying the hydrocolloid-interacted starch granules to give said starch product comprising from about 80-99.9% by weight of said dried, hydrocolloid-interacted starch granules in the form of individual, discrete, and separate hydrocolloid-interacted starch granules, with the hydrocolloid forming coatings on the surfaces of said starch granules, said starch product being further treated by subjecting the starch product to a temperature of from about 110-150° C. for a period of from about 1-5 hours, said hydrocolloid-interacted starch granules having at least about 20% resistance to α-amylase digestion.
Dependencies are inferred from the claim text.