As a food additive, resistant starch not only has excellent physiological functions, but also has unique food processing properties. In today's trend where people increasingly value health, RS is the best alternative to traditional dietary fiber for its white color, fine granularity, light flavor and mild water holding power, which can improve the taste, texture and swelling of food.
Firstly, the properties of resistant starch are basically similar to those of starch, but when added to food, it does not affect the sensory and textural structure of food like dietary fiber does.
Secondly, its low water holding capacity and poor water absorption make it suitable for baked foods, making it an excellent dietary fiber nutrient fortification for baked foods, such as cookies and cookies.
Thirdly, since resistant starch is water-insoluble, it can be used in viscous and opaque beverages to increase the opacity and suspension of beverages, which will not produce sandy feeling or cover up the flavor of beverages.
Fourth, the addition of resistant starch can improve the textural properties of food, but also improve the puffing of extruded food and reduce the negative impact of other dietary fibers on food puffing. Therefore, it can be used as an additive for puffed food.
Fifth, resistant starch has good viscosity stability, high rheological properties and low water holding capacity, which can be used as food thickener and can be used in soups and dairy products. Therefore, it can be used as food thickening agent.
In addition, resistant starch is also widely used in macaroni and noodles. RS can increase the cooking resistance of macaroni and noodles and help maintain a tough structure so that the macaroni will not stick together after cooking.
Resistant starch is developing very fast in foreign countries, and the research on RS has been systematized in the United States, Western Europe and other developed countries, and a lot of research has been conducted on its production, application and performance. There are several kinds of concentrated resistant starch products available in foreign countries, but further improvement and research are needed in general. For example, food products containing resistant starch launched in 2015 include Enervit Protein VanillaShortbread, Udi's Gluten Free Whole Grain Seeded DinnerRolls, and pharmaceutical health products containing resistant starch include GNC Total Lean Lean Shake, UltraGlycemX by Metabolic, and GNC Total Lean Lean Shake. UltraGlycemX by Metagenics.
