Preparation method of modified starch-lipid binary complexes is provided. The preparation method includes: subjecting native starch to chemical modification utilizing octenyl succinic anhydride; and preparing a starch suspension with a concentration of 7-20% by taking starch octenyl succinate and lipid as raw materials at a mass ratio of (10-200):1. The modified starch-lipid binary complexes can be efficiently prepared through an aqueous phase system. According to the preparation method, not only the complexing of starch with fatty acid or monoglyceride but also the complexing of starch with diglyceride can be effectively promoted during food processing. Compared with the traditional technologies, the starch-lipid complexes prepared based on the present disclosure are more efficient, better structured, and more potentially useful for enhancing food quality to improve human nutritional health.

Preparation method of modified starch-lipid binary complexes is provided. The preparation method includes: subjecting native starch to chemical modification utilizing octenyl succinic anhydride; and preparing a starch suspension with a concentration of 7-20% by taking starch octenyl succinate and lipid as raw materials at a mass ratio of (10-200):1. The modified starch-lipid binary complexes can be efficiently prepared through an aqueous phase system. According to the preparation method, not only the complexing of starch with fatty acid or monoglyceride but also the complexing of starch with diglyceride can be effectively promoted during food processing. Compared with the traditional technologies, the starch-lipid complexes prepared based on the present disclosure are more efficient, better structured, and more potentially useful for enhancing food quality to improve human nutritional health.

Salt compositions with reduced caking tendency and improved clean label acceptability comprise a blend of dry ingredients comprising a salt selected from the group consisting of sodium chloride, potassium chloride, iodized sodium chloride, iodized potassium chloride and mixtures thereof; and a dry particulate flow agent selected from the group consisting of flour, corn bran, soy fiber, inulin, whey, casein, starch, sugar, protein, lecithin, citrus fiber and mixtures thereof. The salt compositions are especially useful for use in food preparation, manufacture, and seasoning.

Salt compositions with reduced caking tendency and improved clean label acceptability comprise a blend of dry ingredients comprising a salt selected from the group consisting of sodium chloride, potassium chloride, iodized sodium chloride, iodized potassium chloride and mixtures thereof; and a dry particulate flow agent selected from the group consisting of flour, corn bran, soy fiber, inulin, whey, casein, starch, sugar, protein, lecithin, citrus fiber and mixtures thereof. The salt compositions are especially useful for use in food preparation, manufacture, and seasoning.

A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.

A process for producing thermally inhibited starch, specifically thermally inhibited non-pregelatinized granular starch is described, resulting in a viscostable starch product. The process comprising providing an alkaline starch, specifically an alkaline non-pregelatinized granular starch, having a pH of at least 8; subjecting the starch to a hydrothermal treatment, specifically to obtain a hydrothermally treated non-pregelatinized granular starch, said hydrothermal treatment being at a temperature of 45-200° C. with steam at a steam pressure of 0.1-15 bar or a gas mixture comprising water vapor at a partial water vapor pressure of 0.1-15 bar; dehydrating the starch, specifically the hydrothermally treated non-pregelatinized granular starch, to a moisture content of 2 wt % or lower and subjecting the starch to a thermal treatment by heating the starch to a temperature of 120-190° C. to obtain viscostability, cooling and optionally further processing the starch.

The present invention relates to a stabilized starch obtained by reacting under alkaline conditions a base starch having a protein content of less than 0.4% w/w with a reactant capable of forming active chlorine, wherein the reactant is used in an amount sufficient to provide between 4000 and 8200 ppm of active chlorine during the stabilization reaction.

The present invention relates to a stabilized starch obtained by reacting under alkaline conditions a base starch having a protein content of less than 0.4% w/w with a reactant capable of forming active chlorine, wherein the reactant is used in an amount sufficient to provide between 4000 and 8200 ppm of active chlorine during the stabilization reaction.

The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: —the hydroxypropyl phosphate crosslinked starch has a degree of substitution of between 0.09 and 0.2, preferably between 0.09 and 0.14, and more preferably between 0.10 and 0.11, and —the white dextrin has ∘a DE of less than 5, preferably less than 3, more preferably less than 2, ∘a viscosity at 40% dry matter of between 3600 and 6000 mPa.Math.s, and ∘a solubles content of less than 30%.

The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: —the hydroxypropyl phosphate crosslinked starch has a degree of substitution of between 0.09 and 0.2, preferably between 0.09 and 0.14, and more preferably between 0.10 and 0.11, and —the white dextrin has ∘a DE of less than 5, preferably less than 3, more preferably less than 2, ∘a viscosity at 40% dry matter of between 3600 and 6000 mPa.Math.s, and ∘a solubles content of less than 30%.