03 Issues & Trends
Cereal Foods World, Vol. 63, No. 4
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The Evolution of Enzyme-Treated Starches from Sweeteners to Healthy Ingredients
A. A. C. M. Oudhuis1 and P. L. Buwalda2
Avebe, Veendam, The Netherlands

1 Corresponding author. Avebe, Prins Hendrinkplein 20, Veendam, The Netherlands. Tel: +31(0)598669111; E-mail: Lizette.Oudhuis@Avebe.com
E-mail: Piet.Buwalda@Avebe.com


In recent decades, the role of starch in foods has expanded from that of an energy source to a food texturizer, and, most recently, to a health-promoting ingredient. The texture of a food depends on the properties of the starches present, as well as changes in these properties during processing. To positively influence both aspects of food starches, many starch derivatives have been developed using chemical and enzymatic treatments. Several new routes are also being employed to develop health-promoting starches. One method utilizes specific enzymes with specific modes of action to create starches that are slowly digestible or nondigestible and that still have texturizing properties. Today a wide variety of starches can be found in markets and on food labels, ranging from highly degraded starch polymers (i.e., maltodextrins) to highly crosslinked starches that form large networks. In the coming years, many innovations in ingredients will be developed to meet consumer demands, promote health, and provide greater nutritional value.

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