Starch functionality – what is best for your product?

When can 'clean-label' native starches or physically modified alternatives be used instead of chemically modified starches? Research at Campden BRI over many years has contributed to the enhanced understanding of how different starches function in finished products, allowing us to advise on the best native starches to use for a particular application.

Two techniques

Differential Scanning Calorimetry (DSC) and Rapid Visco Analysis (RVA) are central to determining starch properties. DSC determines changes in starch structure resulting from processing, while RVA determines the pasting properties during heating and cooling. Both are important means of measuring the effects of processing on the overall performance of a starch.
This was employed in research into the freeze-thaw stability of microwaveable sauces made with native, physically modified and chemical modified starches. Although the chemically modified starch performed best, it was found that, if frozen conditions were controlled with little temperature fluctuation, the physically modified maize starch and the native waxy rice starch gave acceptable stability in high-fat and high-sugar sauces. However, all starches were unstable in a high-acid tomato sauce.
This is just one example of our extensive experience of starch as an ingredient. If you use starch as a functional ingredient in your products, then we can help!

Contact: Sarab Sahi
+44(0)1386 842140
sarab.sahi@campdenbri.co.uk