Resistant starch-hydrocolloid blends and uses thereof

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.

1 . A starch product comprising respective quantities of resistant starch and at least one hydrocolloid interacted with said starch, said starch product having at least about 20% resistance to α-amylase digestion. 
     
     
         2 . The starch product of  claim 1 , said starch product having at least about 40% resistance to α-amylase digestion. 
     
     
         3 . The starch product of  claim 1 , said resistant starch selected from the group consisting of cereal, root, tuber, and legume starches, and mixtures thereof. 
     
     
         4 . The starch product of  claim 3 , said resistant starch selected from the group consisting of wheat, waxy wheat, corn, waxy corn, high amylose corn, oat, rice, tapioca, mung bean, sago, sweet potato, barley, triticale, sorghum, banana, arrowroot, and potato starches and mixtures thereof. 
     
     
         5 . The starch product of  claim 1 , said resistant starch being cross-linked. 
     
     
         6 . The starch product of  claim 5 , said resistant starch being phosphorylated. 
     
     
         7 . The starch product of  claim 1 , said hydrocolloid selected from the group consisting of pectins, carrageenans, alginates, celluloses, and mixtures thereof. 
     
     
         8 . The starch product of  claim 7 , said hydrocolloid selected from the group consisting of xanthan, locust bean gum, guar gum, modified celluloses, sodium alginate, gum arabic, pectin, tara, agar, carrageenans, konjac, gellan, curdlan, and mixtures thereof. 
     
     
         9 . The starch product of  claim 7 , said hydrocolloid selected from the group consisting of microfibrillated cellulose, microcrystalline cellulose, methyl cellulose, hydroxypropyl methyl cellulose, carboxymethylcellulose, ethylmethyl cellulose, and hydroxypropyl cellulose 
     
     
         10 . The starch product of  claim 1 , said resistant starch having a crystalline phase. 
     
     
         11 . The starch product of  claim 10 , said resistant starch exhibiting at least about 10% native starch crystallinity measured by differential scanning calorimetry. 
     
     
         12 . The starch product of  claim 11 , said resistant starch exhibiting up to about 30% native starch crystallinity measured by differential scanning calorimetry. 
     
     
         13 . The starch product of  claim 1 , said resistant starch being retrograded. 
     
     
         14 . The starch product of  claim 1 , said resistant starch being chemically modified. 
     
     
         15 . The starch product of  claim 1 , said resistant starch being chemically modified and lacking a crystalline phase. 
     
     
         16 . The starch product of  claim 1 , said product having increased dietary fiber content, as compared with the resistant starch fraction thereof. 
     
     
         17 . The starch product of  claim 16 , said product having at least about 1% greater dietary fiber content as compared with the resistant starch fraction thereof. 
     
     
         18 . The starch product of  claim 1 , said product conferring an emulsion stability at least about 5% greater than the emulsion stability of the resistant starch fraction thereof. 
     
     
         19 . The starch product of  claim 1 , said product conferring cold water swelling capacity at least 10% greater than the cold water swelling capacity of the resistant starch fraction thereof. 
     
     
         20 . The starch product of  claim 1 , said product conferring hot water swelling capacity at least 5% greater than the hot water swelling capacity of the resistant starch fraction thereof. 
     
     
         21 . The starch product of  claim 1 , said hydrocolloid present in said product at a level of from about 0.1-20% by weight. 
     
     
         22 . The starch product of  claim 21 , said hydrocolloid present in said product at a level of from about 1-10% by weight. 
     
     
         23 . The starch product of  claim 22 , said hydrocolloid present in said product at a level of from about 1-5% by weight. 
     
     
         24 . The starch product of  claim 1 , including a salt. 
     
     
         25 . The starch product of  claim 24 , said salt selected from the group consisting of alkali metal salts, alkaline earth metal salts, and salts of ammonium, chromium, zinc, silver, iron, and aluminum. 
     
     
         26 . The starch product of  claim 24 , said salt being present at a level of from about 0.01-50% by weight, based upon the total weight of the starch fraction of said product taken as 100% by weight. 
     
     
         27 . The starch product of  claim 26 , said level being from about 1-10% by weight. 
     
     
         28 . A food product including therein a quantity of a starch product of  claim 1 . 
     
     
         29 . The food product of  claim 28 , said food product selected from the group consisting of human food products and animal feeds. 
     
     
         30 . The food product of  claim 29 , said food product being a human food and selected from the group consisting of cereal grain-containihig foods and frozen food products. 
     
     
         31 . The food product of  claim 29 , said food product being a dog treat. 
     
     
         32 . The food product of  claim 31 , said dog treat containing from about 10-50% of said starch product. 
     
     
         33 . The food product of  claim 31 , said dog treat including respective fractions of pre-gelatinized starch, and gluten or modified proteins therein. 
     
     
         34 . The food product of  claim 31 , said dog treat formed by a process selected from the group consisting of extrusion and injection molding. 
     
     
         35 . A method of forming a starch product comprising the steps of mixing together respective quantities of resistant starch and hydrocolloid in water, said starch product having at least about 20% resistance to α-amylase digestion. 
     
     
         36 . The method of  claim 35 , including the step of drying said mixture and recovering dried starch product. 
     
     
         37 . The method of  claim 36 , including the step of oven drying said mixture. 
     
     
         38 . The method of  claim 36 , including the step of roasting said starch product. 
     
     
         39 . The method of  claim 36 , including the step of vacuum drying said mixture. 
     
     
         40 . The method of  claim 35 , including the step of spray drying said mixture. 
     
     
         41 . The method of  claim 35 , including the step of freeze drying said mixture. 
     
     
         42 . The method of  claim 35 , including the step of drum drying said mixture. 
     
     
         43 . The method of  claim 35 , wherein said mixture including at least about 15% by weight resistant starch. 
     
     
         44 . The method of  claim 43 , said mixture including at least about 30% by weight resistant starch. 
     
     
         45 . The method of  claim 35 , including the step of mixing said respective quantities of resistant starch and hydrocolloid in water for a period of about 1 minutes-2 hours. 
     
     
         46 . The method of  claim 45 , said period being from about 20 minutes-1 hour. 
     
     
         47 . The method of  claim 35 , including the step of adjusting the pH of said mixture of a level from about 2-10. 
     
     
         48 . The method of  claim 35 , including the step of beating said mixture. 
     
     
         49 . The method of  claim 48 , including the step of heating said mixture to a temperature of from about 25-100° C. 
     
     
         50 . The method of  claim 35 , said resistant starch selected from the group consisting of wheat, waxy wheat, corn, waxy corn, high amylose corn, oat, rice, tapioca, mung bean, sago, sweet potato, barley, triticale, sorghum, banana, arrowroot, and potato starches and mixtures thereof. 
     
     
         51 . The method of  claim 35 , including the step of further treating said starch product by subjecting the starch product to a temperature of from about 110-150° C. for a period of about 1-5 hours.