High amylose corn starch
High amylose corn starch is a functional starch product obtained from high-quality corn through targeted breeding or specialized separation processes, with a significantly higher amylose content than common corn starch. Compared with conventional corn starch, its amylose content can be significantly increased, giving it obvious advantages in structural stability, film-forming properties, and functional applications.
High amylose corn starch tends to form a dense crystalline structure during processing and cooling. Some of the amylose can be converted into resistant starch (RS), which is not easily decomposed in the human digestive system and has good nutritional value and functional properties. It is widely used in health foods and functional foods.
1. Source of Resistant Starch
High amylose corn starch can serve as an important source of resistant starch, helping to enhance the dietary fiber content in food and meeting modern consumers' demands for healthy diets.
2. Lowering Blood Glucose Response
Due to its slower digestion rate, it can help reduce postprandial blood glucose response in food, making it suitable for the development of products for people concerned about blood sugar management.
3. Excellent Structural and Film-Forming Properties
It has good film-forming ability, gel strength, and structural stability, which can be used to improve the texture of food and enhance the strength and integrity of the final product.
4. Good Processing Stability
It is resistant to high temperatures and shear, suitable for various food processing techniques, has a small impact on the flavor of the final product, and has strong compatibility with formulas.
Functional benefits in food
Functional fortification: Increasing resistant starch or dietary fiber content
Structural improvement: Enhancing gel strength and formability
Health optimization: Reducing digestion speed and reducing energy release
Formula friendliness: Mild taste, without affecting original flavor
Application areas
Health and functional foods
Meal replacement foods, low-GI foods, weight management foods, functional cereal products.
Baking and cereal products
Bread, cookies, cereal bars, etc., improving structure and enhancing nutritional value.
Snacks and confectionery
Puffed foods, nutritious snacks, used to optimize taste and functional properties.
Industrial and special applications
Can be used in food packaging materials, edible films and other functional application areas.
High amylose corn starch, with its natural structural advantages, empowers healthy formulas and functional innovations.
