This technology is a method for producing substituted starch by mixing starch with malic acid and phytic acid to create a weakly acidic dispersion, which is then dried and heat-treated to induce a reaction between the two organic acids and the starch. The process uses 15–30% malic acid and 1.5–2.5% phytic acid relative to the dry starch to inhibit starch retrogradation.
Natural starch has low solubility, retrogrades easily, and its pastes and gels are unstable under heat or agitation, so its properties have traditionally been improved through chemical modification, such as esterification. However, as consumer resistance to chemically modified starch has grown, there is a need for methods to produce modified starch using harmless natural substances.
This technology involves adjusting a malic acid, phytic acid, and starch dispersion to pH 4–6, drying it at 30–50℃, and heat-treating it at 120–140℃ for 2–24 hours, followed by neutralization, washing with water or ethanol, drying, and homogenization. It can be used with various natural and modified starches, including corn, rice, potato, sweet potato, tapioca, and wheat. Simultaneous substitution with the two acids increases viscosity, clarity, solubility, and swelling power despite a low degree of substitution. It can be applied to starchy processed foods like rice cakes and noodles, refrigerated sauces and dessert gels, and as a thickener for clean-label foods, allowing for delayed hardening and preserved texture during shelf life using only organic acids labeled as food additives, without the need for chemical modification labeling.
This invention was developed with support from the Ministry of Science and ICT for the development of a phytic acid-based starch structural modification and utilization platform.
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