Clean label starch compositions
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.
1 . A starch composition comprising:
a thermally inhibited (TI) corn starch in a first amount ranging between 50 and 85 weight percent of the starch composition; and
a waxy starch in a second amount ranging between 15 and 50 weight percent of the starch composition, wherein the waxy starch is waxy corn or waxy rice; wherein the composition has a hot paste viscosity at 120° C. of between 300 and 900 centipoise, wherein the waxy starch is a native starch, wherein the first amount is greater than the second amount, and wherein the starch composition provides texture, shelf stability and/or cold-storage stability in a food product.
2 . The starch composition of claim 1 wherein the first amount is between 75 and 85 weight percent of the starch composition.
3 . The starch composition of claim 1 wherein the second amount is between 15 and 25 weight percent of the starch composition.
4 . A food product comprising the starch composition of claim 1 , wherein the starch composition is equal to or less than about 5 weight percent of the food product.
5 . A method of making a starch composition of claim 1 , the method comprising:
producing a thermally inhibited (TI) corn starch;
producing a waxy starch; and
blending the TI corn starch and the waxy starch to form a starch composition, wherein the starch composition comprises TI corn starch in a first amount ranging between 50 and 85 weight percent of the starch composition, wherein the waxy starch in a second amount ranges between 15 and 50 weight percent of the starch composition, and the waxy starch is waxy corn or waxy rice wherein the composition has a hot paste viscosity at 120° C. of between 300 and 900 centipoise, wherein the waxy starch is a native starch, wherein the first amount is greater than the second amount, and wherein the starch composition provides texture, shelf stability and/or cold-storage stability in a food product.
6 . The method of claim 5 wherein the waxy starch ranges between 15 and 25 weight percent of the starch composition.
7 . The method of claim 5 wherein the TI corn starch ranges between 75 and 85 weight percent of the starch composition.
8 . A method of using a starch composition of claim 1 in a food product, the method comprising:
producing a starch composition comprising a thermally inhibited (TI) waxy corn starch in a first amount ranging between 50 and 85 weight percent of the starch composition and a native waxy starch in a second amount between 15 and 50 weight percent of the starch composition, wherein the composition has a hot paste viscosity at 120° C. of between 300 and 900 centipoise, wherein the first amount is greater than the second amount, and wherein the starch composition provides texture, shelf stability and/or cold-storage stability in a food product and wherein the native waxy starch is native waxy corn or native waxy rice;
combining the starch composition with one or more additional food ingredients to form the food product; and
thermally processing the food product to form a sterilized food product, the sterilized food product suitable for storage at room temperature prior to consumption by a consumer at a future date.
9 . The method of claim 8 wherein the food product is a soup.
10 . The method of claim 8 wherein the native waxy starch is native waxy corn and the amount ranges between 15 and 25 weight percent of the starch composition.
11 . The method of claim 8 wherein the native waxy starch is native waxy rice and the amount ranges between 15 and 25 weight percent of the starch composition.
12 . The method of claim 8 wherein the TI waxy corn starch is low amylose corn starch.
13 . The method of claim 8 wherein thermally processing the food product comprises at least one of retort, ultrahigh temperature (UHT) treatment, or aseptic packaging.
14 . The method of claim 8 wherein a post retort viscosity of the food product at 70° F. is greater than 500 centipoise.
15 . The starch composition of claim 1 wherein the first amount is between 75 and 85 weight percent of the starch composition and wherein the second amount is between 15 and 25 weight percent of the starch composition.
16 . The starch composition of claim 1 , wherein the TI corn starch is a TI waxy corn starch.
17 . The starch composition of claim 15 , wherein the TI corn starch is a TI waxy corn starch, wherein the waxy starch is native waxy rice.