This technology produces clean-label starch by dispersing starch in an aqueous alcohol solution and applying mild heat at a swelling temperature below the gelatinization point. This modifies the physical properties while maintaining the granular structure. It yields starch with improved paste viscosity, gel-forming ability, and storage stability without the use of chemical reagents.
Chemically modified starches, widely used in the food industry, have seen declining use due to consumer demand for additive-free products. Conversely, natural starches are susceptible to heat and mechanical shear, leading to viscosity loss and quality degradation over time. Existing commercial clean-label starches have also been limited, as they only partially replicate the functionality of chemically modified starches, restricting their use in processed foods.
By controlling alcohol concentration, mild heat treatment temperature, and duration, this technology induces amylose leaching without damaging starch granules. With flexible drying options, it enhances stability against agitation, heat, gelation, and freeze-thaw cycles. It can be used as a thickener for sauces and soups, to maintain quality in refrigerated or frozen foods, and as a clean-label ingredient, allowing manufacturers to achieve the performance of modified starch without the need for chemical labeling.
This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for the development of physically modified starch for clean-label foods.
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