A label friendly starch composition, and method of making, includes a thermally inhibited (TI) corn starch and a waxy starch in an amount up to about 50 weight percent of the starch composition. In an example, the waxy starch can be waxy rice and the amount can be between about 15 and about 50 weight percent of the starch composition. In an example, the waxy starch can be waxy corn and the amount can be between about 15 and about 25 weight percent of the starch composition. The starch compositions disclosed herein can be suitable for use in a variety of food products, including, but not limited to, soups and sauces. The food products containing the starch compositions disclosed herein exhibit favorable viscosity, refrigeration stability and resistance to breakdown from a freeze/thaw cycle.

A label friendly starch composition, and method of making, includes a thermally inhibited (TI) corn starch and a waxy starch in an amount up to about 50 weight percent of the starch composition. In an example, the waxy starch can be waxy rice and the amount can be between about 15 and about 50 weight percent of the starch composition. In an example, the waxy starch can be waxy corn and the amount can be between about 15 and about 25 weight percent of the starch composition. The starch compositions disclosed herein can be suitable for use in a variety of food products, including, but not limited to, soups and sauces. The food products containing the starch compositions disclosed herein exhibit favorable viscosity, refrigeration stability and resistance to breakdown from a freeze/thaw cycle.

A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by adding one or more compounds having the ability to release or produce ammonia in the slurry, c) adjusting the pH of the slurry to a value between 7 and 10, d) adding at least one oxidant being a source of active chlorine to the slurry for a reaction with said ammonia, e) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating any residual oxidant, off-taste, and undesired smell, and f) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during prolonged warehouse storage, is disclosed, as well as a starch having increased viscosity when cooked in hard water compared to when cooked in distilled water; an inhibited starch prepared with the method according to the present invention; use of said inhibited starch in a food product; and a food product containing said inhibited starch.

A converted starch is disclosed, wherein it has a molecular weight, M.sub.W, of 250,000-5,000,000 g/mol, a degree of branching of 3.1-3.9%, an amylose content of at most 7%, and a DE (dextrose equivalents) value of 0.05-0.5, as well as a food product containing the converted starch, a method for the production of said converted starch, wherein it comprises the steps of adding a glucan branching enzyme, chosen from Rhodothermus obamesis or Rhodothermus marinus enzymes and enzymes from similar organisms having at least 60% amino acid sequence identity with the Rhodothermus obamesis or Rhodothermus marinus enzyme to an aqueous composition containing starch in a concentration of at least 5% by weight at a temperature of 45-80° C., until a converted starch having a branching degree of 3.1-3.9% is obtained, optionally followed by drying said aqueous solution to a powder of the converted starch, and use of said converted starch for the production of the food product.

A converted starch is disclosed, wherein it has a molecular weight, M.sub.W, of 250,000-5,000,000 g/mol, a degree of branching of 3.1-3.9%, an amylose content of at most 7%, and a DE (dextrose equivalents) value of 0.05-0.5, as well as a food product containing the converted starch, a method for the production of said converted starch, wherein it comprises the steps of adding a glucan branching enzyme, chosen from Rhodothermus obamesis or Rhodothermus marinus enzymes and enzymes from similar organisms having at least 60% amino acid sequence identity with the Rhodothermus obamesis or Rhodothermus marinus enzyme to an aqueous composition containing starch in a concentration of at least 5% by weight at a temperature of 45-80° C., until a converted starch having a branching degree of 3.1-3.9% is obtained, optionally followed by drying said aqueous solution to a powder of the converted starch, and use of said converted starch for the production of the food product.

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterized in that it comprises the following steps:

1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight,
2) Heating the starch milk prepared in this way to a temperature 10 to 15° C. lower than its gelatinization temperature,
3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours,
4) Recovering, filtering and drying the starch milk treated in this way.

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterized in that it comprises the following steps:

1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight,
2) Heating the starch milk prepared in this way to a temperature 10 to 15° C. lower than its gelatinization temperature,
3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours,
4) Recovering, filtering and drying the starch milk treated in this way.

A binder includes an inorganic particle and a binding material particle containing a binding material to mutually bind fiber by being provided with water, wherein the binder includes a composite particle in which the binding material particle and the inorganic particle are integrated, and a specific surface area of the inorganic particle is 150 m.sup.2/g or more and 280 m.sup.2/g or less.

A formed body producing method including an accumulating step of accumulating a mixture including fiber and starch, a humidifying step of providing the accumulated mixture with water, and a forming step of obtaining a formed body by heating and pressurizing the mixture provided with water, wherein a gelatinization temperature of the starch is 60° C. or lower.

A modified starch exhibits favorable viscosity upon heating and is less likely to decrease in viscosity even by high temperature heating, or has excellent viscosity stability after gelatinization. The modified starch is obtained by preparing a mixture for heat treatment containing starch and a plant-derived dietary fiber or a mushroom-derived dietary fiber and having a specific moisture content, and then dry heating the mixture, wherein the pH at 25° C. when 5 g of the mixture for heat treatment is suspended in 95 ml of water is 5 to 12.