Clean-label starch: production, properties and applications in food products
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Abstract
The trend of the health food product market is continuously growing. Clean label starch, starch modified without chemical, is one of the ingredients that play an important role in the transformation of the food industry. Various starch modifications without chemicals, such as blending, physical methods (thermal and non-thermal treatment), and enzymatic modification, provide different starch properties depending on process methods, starch types, and related factors. Most starch blends have their properties that are non-additive behavior. The thermal process results in partial gelatinization of starch. The non-thermal process mainly affects the granular shape and surface area and may change the molecular structure. Enzyme treatment greatly changes the properties of starch due to hydrolyzed molecular structure. Clean label starch remains a challenge in applying process innovations in food industry to effectively produce clean label food products for consumers.
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