Method for producing physically modified starch using heating and freezing-thawing, and adding various edible gums

Method for Producing Physically Modified Starch Using Heating, Freezing-Thawing, and Edible Gums

This technology is a method for producing physically modified starch by adding edible gums to starch and utilizing heating and freezing-thawing.

Natural starch had limitations in its application due to insufficient thermal and shear stability, gel-forming ability, and storage stability.

This technology significantly enhances the modification effect without chemical substances through the addition of gums and heating/freezing-thawing treatment, thereby remarkably improving the quality and storage stability of various starchy foods.

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Key Features:

• Physical modification process involving the addition of various edible gums to starch
• Modification treatment utilizing heating and freezing-thawing (FT)
• Improved thermal and shear stability and gel-forming ability without chemical substances
• Improved quality and storage stability of starchy foods