RU2795458C2 - Starch mixtures and their applications - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: starch mixture contains 40-85 wt.% of unmodified amylose-containing starch and 15-60 wt.% of non-chemically inhibited starch or non-chemically modified starch. Wherein, the non-chemically inhibited starch or the non-chemically modified starch is a low amylose starch or a starch that contains less than 10 wt.% of amylose, less than 5 wt.%, less than 2 wt.% or less than 1 wt.% of amylose, by weight of the starch. Also proposed is a food composition containing the specified starch mixture and at least one thickener. Moreover, the specified thickener is replaced by no more than 90% of the starch mixture according to any of the preceding paragraphs.

EFFECT: starch mixture according to the invention, when cooked in water, has a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles.

6 cl, 4 dwg, 12 tbl, 9 ex

Description

CROSS REFERENCES TO RELATED APPLICATIONS

The present application claims the benefit of priority under U.S. Provisional Application No. 62/581,235, filed Nov. 3, 2017, the contents of which are incorporated herein by reference in their entirety.

The present technology essentially relates to starches and starch mixtures. In particular, it relates to starch mixtures that improve the texture and stability of starch-containing food products.

In the food industry, starches are used to add texture to foods. The thickening properties of starches are known to improve the texture of foods. However, currently available starches, and in particular amylose-containing starches, tend to gel when cooked and cooled. In addition, sauces and gravies, soups, creamers, salad dressings, and other liquid compositions prepared with amylose-containing starches become unstable when frozen and thawed. As a result, there is still a need in the food industry for a starch that does not become gelatinous when cooked and cooled and/or that remains stable when frozen and thawed.

In one aspect, a starch mixture is provided that contains unmodified amylose-containing starch and non-chemically inhibited starch or non-chemically modified starch. Edible compositions containing one or more of the starch mixtures described herein are also described herein. Such starch mixtures solve the gelation and/or stability problems associated with the use of currently available starches.

These ranges may include 40-85% (w/w), 40-80% (w/w), 50-70% (w/w), 55-65% (w/w). wt.) or 50% (wt./wt.) unmodified amylose-containing starch and 15-20% (wt./wt.), 20-60% (wt./wt.), 30-50% (wt./wt. .), 35-45% (w/w) or 50% (w/w) non-chemically inhibited starch or non-chemically modified starch. In some embodiments, the starch blends described herein are "clean label" starch blends.

One or more of the starch mixtures described herein, when cooked in water, have a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. One or more of the starch mixtures described herein, when cooked in water, have a high viscosity after three or more freeze-thaw cycles. One or more of the starch mixtures described herein are used in a variety of food and beverage compositions, in particular in frozen sauces and gravies. Yet another additional embodiment relates to a process for preparing a composition comprising one or more thickeners comprising one or more of the starch mixtures described herein and one or more other thickeners, the other thickener being at least partially replaced or replaced by 90% or less one or more of the starch mixtures described herein.

In another aspect, the composition contains 90-97% (w/w) fluid, 3-8% (w/w) unmodified amylose-containing starch; and 0.5-2% (w/w) non-chemically inhibited starch or non-chemically modified starch. In some embodiments, the fluid is a dairy product or water.

Brief description of graphic materials

On FIG. 1A is a plot of viscosity versus shear rate for the pudding formulations of Example 7.

On FIG. 1B is a series of photographs of various formulations illustrating the behavior of the starch mixtures according to Example 7.

On FIG. 2 shows the determination of yield strength from rheology curves for pudding formulations according to Examples 8 and 9.

On FIG. 3 is a plot of viscosity versus shear rate for the pudding formulations of Example 8.

On FIG. 4A and 4B are plots of viscosity versus shear rate for the pudding formulations of Example 9.

Various embodiments are described below in this document. It should be noted that specific embodiments are not intended to be an exhaustive description or as a limitation of the broader aspects described herein. One aspect described in connection with a particular embodiment is not necessarily limited to that embodiment and may be applied with any other embodiment(s).

For clarity, the following terms are defined. Terms not defined should have the generally accepted meaning used in the art and well understood by one of ordinary skill in the art.

Unless the context clearly requires otherwise, terms in the singular include terms in the plural.

The term "amylose-containing" refers to starch containing at least 10% to less than 50% amylose (w/w) based on starch.

The term "gelling" refers to the process by which starch is cooked and loses its granular structure. When gelled, the starch loses its birefringence along with any Maltese cross that occurs in its native state.

The term "granular" refers to a starch structure in which the starch is insoluble in cold water (remaining at least partially crystalline) and exhibits birefringence and typically a Maltese cross when exposed to polarized light.

The term "non-chemically inhibited", "non-chemically inhibited", or "non-chemically modified" refers to a starch that functions as a chemically inhibited starch without being chemically modified.

The term "highly inhibited" refers to a starch that is inhibited to such an extent that it swells to a limited extent and exhibits a continued rise in viscosity without reaching a peak.

The term "moderately inhibited" refers to starch that is inhibited to such an extent that it exhibits a lower peak viscosity and a lower percentage breakdown of viscosity compared to the same starch that is not inhibited.

The term "native" refers to unmodified starch extracted from a plant source such as cereals, tubers, roots, legumes and fruits.

The term "starch" refers to starch and flour.

The term "unmodified" refers to native starch or native starch that has been physically modified. The term "unmodified" excludes starch or flour that has been chemically or enzymatically modified.

In one aspect, the disclosure discloses a starch mixture comprising 40-80% (w/w) unmodified amylose-containing starch and 20-60% (w/w) non-chemically inhibited or non-chemically modified starch. Some embodiments relate to one or more of the starch mixtures described herein, provided that the unmodified amylose-containing starch is not starch that has been chemically or enzymatically modified. Surprisingly, it has been found that, despite a high level of amylose-containing starch, one or more of the starch mixtures described herein, when cooked in water, retains a high viscosity after one or more, two or more, or three or more freeze-thaw cycles. . In one embodiment, the starch mixture described herein is used in a variety of food and beverage compositions. In another embodiment, the starch mixture described herein is used in frozen sauces and gravies. In yet another embodiment, the starch mixture described herein is a "clean label" starch mixture.

In one embodiment, the unmodified amylose starch is obtained from any source of amylose starch. In another embodiment, the non-chemically inhibited starch or non-chemically modified starch is obtained from any starch source. In yet another embodiment, the amylose-containing starch and/or non-chemically inhibited starch or non-chemically modified starch is/are derived from a naturally occurring starch source. In yet another embodiment, the amylose-containing starch and/or non-chemically inhibited starch or non-chemically modified starch is obtained from a plant obtained by standard breeding methods, such as, for example, crossing, translocation, inversion, transformation, insertion, irradiation, chemical or other induced mutation, any other method of genetic or chromosome engineering, including their variations and their combinations. In yet another embodiment, the amylose-containing starch and/or non-chemically inhibited starch or non-chemically modified starch is/are obtained from a plant grown from induced mutations, which can be obtained by known standard mutation breeding methods.

In another embodiment, the amylose-containing and/or non-chemically inhibited starch or non-chemically modified starch is selected from cereals, tubers, roots, legumes, and fruits. The starch may be of any variety, including, for example, without limitation, corn, potato, sweet potato, barley, wheat, rice, sago, amaranth, tapioca (cassava), arrowroot, canna, pea, lentil, fava bean (faba), banana , oats, rye, triticale or sorghum. In another embodiment, the non-chemically inhibited starch or non-chemically modified starch is any variety, including, for example, low amylose (waxy) varieties. An amylose-containing variety is a starch that contains at least 10% to less than 50% amylose, at least about 15% to less than 50% amylose, or at least about 20% to less than 50% amylose, all by weight of starch. (w/w). An amylose-containing variety is a starch that contains at least 50% amylose, at least about 70% amylose, at least about 80% amylose, or at least about 90% amylose, all by weight of starch (w/w) . The low amylose or waxy variety is a starch that contains less than 10% amylose, less than about 5%, less than about 2%, or less than about 1% amylose, all by weight of starch (w/w).

In one embodiment, each starch component described herein is in the form of an intact granule (granular), such as not fully gelled.

In one embodiment, the unmodified amylose starch is native starch. In another embodiment, the unmodified amylose-containing starch contains at least 10% to less than 50% amylose, at least about 15% to less than 50% amylose, or at least about 20% to less than 50% amylose, all by weight of starch. (w/w). In another further embodiment, the unmodified amylose starch is a native amylose starch selected from potato, rice, tapioca and corn. In yet another further embodiment, the unmodified amylose-containing starch is a native amylose-containing starch that contains from about 10% to less than 50% amylose, from at least about 15% to less than 50% amylose, or from at least about 20% to less than 50% amylose. % amylose, all based on starch weight (w/w). In yet another further embodiment, the unmodified amylose-containing starch is a native amylose-containing starch that contains from about 10% to less than 50% amylose, from at least about 15% to less than 50% amylose, or from at least about 20% to less than 50% amylose. % amylose, all by weight of starch (w/w), and selected from potato, rice, tapioca and corn. In another embodiment, the unmodified amylose-containing starch is native amylose-containing potato starch that contains from about 10% to less than 50% amylose, at least about 15% to less than 50% amylose, or from at least about 20% to less than 50% amylose, all by weight of starch (w/w).

In a further embodiment, the non-chemically inhibited starch or non-chemically modified starch is known in the art. Examples of non-chemically inhibited starches or non-chemically modified starches can be obtained using various methods known in the art, including, without limitation, thermal inhibition or alcohol inhibition.

Thermal inhibition is known in the art as illustrated, for example, in US Pat. Nos. 5,725,676; No. 5932017; No. 6231675; No. 6451121; No. 8759511; and No. 8268989. In one embodiment, thermally inhibited starches are prepared according to a process comprising the steps of dehydrating the polysaccharide to an anhydrous or substantially anhydrous (less than 1% moisture) state and heating the anhydrous or substantially anhydrous starch until it is function similarly with chemically modified or inhibited starch.

Alcohol inhibition is also known in the art, as illustrated, for example, in US Patent Application No. 2013/309386. In one embodiment, alcohol-inhibited starch is prepared according to a process comprising heating starch in an alcohol medium in the presence of a base or salt at a temperature of at least 35°C.

In another additional embodiment, the non-chemically inhibited starch or non-chemically modified starch is unmodified. In a further embodiment, the non-chemically inhibited starch or non-chemically modified starch is not further processed.

In another further embodiment, the non-chemically inhibited starch or non-chemically modified starch is a low amylose starch. In another embodiment, the non-chemically inhibited or non-chemically modified starch is a low amylose starch selected from waxy corn, waxy tapioca, waxy rice, and waxy potatoes. In a further embodiment, the non-chemically inhibited starch or non-chemically modified starch is a thermally inhibited starch. In another further embodiment, the degree to which non-chemically inhibited starch or non-chemically modified starch is inhibited is changed. For example, the degree of inhibition of non-chemically inhibited starch or non-chemically modified starch is characterized by various factors such as, for example, the viscosity of a 5% starch slurry of dry solids at pH 3 as it is heated and then held at 95°C. In another further embodiment, the non-chemically inhibited starch or the non-chemically modified starch is highly inhibited. In another further embodiment, the non-chemically inhibited starch or non-chemically modified starch is moderately inhibited.

In some embodiments, the non-chemically inhibited starch or non-chemically modified starch is thermally inhibited waxy corn starch that is moderately inhibited. In yet other embodiments, the non-chemically inhibited starch or non-chemically modified starch is a thermally inhibited waxy corn starch that is highly inhibited.

In a further embodiment, an unmodified amylose-containing starch; non-chemically inhibited starch or non-chemically modified starch; and/or one or more of the starch mixtures described herein are further processed, wherein said further processing does not destroy the granular structure of said starch, while said starch remains unmodified, e.g., said starch is not subjected to enzymatic or chemical alteration. In some embodiments, the particle size of the unmodified amylose-containing starch, non-chemically inhibited starch, or non-chemically modified starch and/or one or more of the starch mixtures described herein is adjusted by milling, agglomeration, screening, or a combination thereof.

In some embodiments, unmodified amylose-containing starch; non-chemically inhibited starch or non-chemically modified starch; and/or one or more of the starch mixtures described herein are used as is or are first washed with excess water. In other embodiments, the unmodified amylose-containing starch, non-chemically inhibited starch, or non-chemically modified starch, and/or one or more of the starch mixtures described herein are purified by any method known in the art to remove off-flavours, odors, and/or colors that are native to the starch(s) or are formed during processing. Exemplary methods for purifying starches are described, for example, in EP554818. Examples of alkaline washing methods are described in, for example, US Pat. Nos. 4,477,480 and 5,187,272. In one embodiment, unmodified amylose-containing starch; non-chemically inhibited starch or non-chemically modified starch; and/or one or more of the starch mixtures described herein are purified by subsequent heat treatment. You can also adjust the pH using methods known in this field. In another embodiment, the pH of one or more of the starch mixtures described herein is adjusted to between 5.5 and 8.0.

In one embodiment, the starch mixture contains 40-85% (w/w) unmodified amylose-containing starch and 15-60% (w/w) non-chemically inhibited or non-chemically modified starch. The starch mixture may contain from 40-80% (wt./wt.) unmodified amylose-containing starch and 20-60% (wt./wt.) not chemically inhibited or not chemically modified starch. In another aspect, the starch mixture contains 50-70% (w/w) unmodified amylose-containing starch and 30-50% (w/w) non-chemically inhibited or non-chemically modified starch. In a further embodiment, the starch mixture contains 55-65% (w/w) unmodified amylose-containing starch and 35-45% (w/w) non-chemically inhibited or non-chemically modified starch. In one embodiment, the starch mixture contains about 50% (w/w) unmodified amylose-containing starch and about 50% (w/w) non-chemically inhibited or non-chemically modified starch.

Another embodiment relates to one or more of the starch mixtures described herein, provided that said unmodified amylose-containing starch and said non-chemically inhibited or non-chemically modified starch are the only two starches in said mixture. Another embodiment relates to one or more of the starch mixtures described herein, provided that said unmodified amylose-containing starch and said non-chemically inhibited or non-chemically modified starch are the only thickeners in the mixture.

One embodiment relates to a test solution 1 containing one or more of the starch mixtures described herein, wherein the viscosity of said test solution 1 is stable at food temperature after one, two, three, four, or five freeze-thaw cycles. Another embodiment relates to test solution 2 containing one or more of the starch mixtures described herein, wherein the viscosity level of said solution at refrigeration temperature after three, four, or five freeze-thaw cycles is at the same or comparable viscosity level as said solution after one or two freeze-thaw cycles. In this document, the term "stable" refers to the viscosity of a freshly prepared sample compared to the viscosity after freeze cycles, where the viscosity of the stable composition/solution changes by no more than 5%. According to various embodiments, the viscosity of the stable solution after a freeze-thaw cycle changes by no more than 5%, no more than 3%, no more than 2%, or no more than 1%. In some embodiments, the viscosity of the stable formulation/solution changes by no more than 1% after the freeze cycle.

In one embodiment, one or more test solutions 1 or 2 described herein are prepared by adding one or more starch mixtures described herein, as they are, to water with 4% solids and cooking the mixture at 95 °C within 20 minutes. In a further embodiment, one or more of Test Solutions 1 or 2 described herein is subjected to one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. In another further embodiment, the freeze-thaw cycle includes freezing at -18°C for 16 hours and thawing at 25°C for 8 hours.

In another embodiment, one or more test solutions 1 described herein have a viscosity of at least 20 Pa s, 35 Pa s, or 50 Pa s at 65° C. and 0.1 rad/s when evaluated according to with the test procedure 1 presented in the examples. In yet another embodiment, one or more of the test solutions 1 described herein have a viscosity of at least 2 Pa s, 4 Pa s, or 6 Pa s at 65°C and 1 rad/s when evaluated according to test method 1 presented in the examples. In yet another further embodiment, one or more of the test solutions 1 described herein has a viscosity of at least 0.75 Pa s or 1.0 Pa s at 65°C and 10 rad/s when evaluated according to test method 1 presented in the examples. In one embodiment, one or more of the starch blends described herein will not be substantially hydrolyzed and thus will have substantially the same molecular weight as the native starch blend. In another embodiment, the average molecular weight of one or more of the starch mixtures described herein will be at least 80%, at least 85%, at least 90%, or at least 95% of the native mixture.

Yet another additional embodiment relates to a process for preparing a composition comprising one or more thickeners, wherein the composition comprising one or more starch mixtures as described herein and one or more other thickeners, the one or more other thickeners at least partially are replaced or replaced by 90% (w/w) or less of one or more of the starch mixtures described herein. Yet another additional embodiment relates to a process for preparing a composition comprising one or more thickeners comprising one or more of the starch mixtures described herein and one or more other thickeners, wherein one or more other thickeners are at least partially replaced or replaced by 90 % or less of one or more of the starch mixtures described herein and less than 10% of said thickener is another thickener. Yet another additional embodiment relates to a process for preparing a composition comprising one or more thickeners comprising one or more of the starch mixtures described herein and one or more other thickeners, the one or more other thickeners being replaced by an amount of the starch mixture described herein. , which is equal to the amount of other thickener removed from the specified composition.

Another embodiment relates to a food composition containing one or more starch mixtures as described herein. Yet another embodiment relates to a liquid food composition containing one or more of the starch mixtures described herein. In one embodiment, the nutritional composition is any edible product, including, without limitation, food, drink, and nutraceutical. In another embodiment, the food composition is selected from beverages, fruit smoothies, salad dressings, mayonnaises, sauces, gravies, soups, dairy products (such as, for example, puddings, custards, yogurts, and sour creams), open pies with berries, pie fillings. , fruit preparations, jellies, jams, autoclaved foods and frozen or dry mixes of any of the above. In yet another embodiment, one or more of the food compositions described herein is subjected to one or more, two or more, or three or more freeze-thaw cycles or and/or one or more, two or more, or three or more cycles. cooling-reheating.

In another embodiment, one or more food compositions described herein contain one or more starch mixtures described herein in an amount necessary to achieve the desired characteristics of said food composition. In yet another further embodiment, one or more of the food compositions described herein comprises at least about 1%, at least about 2.5%, or at least about 5% by weight of the food composition, one or more starch mixtures. as described in this document. In yet another further embodiment, one or more food compositions described herein contain no more than about 95%, no more than about 90%, or no more than about 80% by weight of the product, of one or more of the starch mixtures described in this document.

Another embodiment relates to one or more food compositions described herein, said composition containing at least one thickener, said thickener being at least partially replaced by one or more starch mixtures as described herein. Another embodiment relates to one or more food compositions described herein, said composition containing at least one thickener, said thickener comprising one or more starch mixtures as described herein, and at least one other thickening agent. . In yet another embodiment, the other thickener is selected from chemically modified starches, flours, gums, and combinations thereof. Yet another additional embodiment relates to one or more food compositions described herein, said composition containing at least one thickener, said thickener containing at least one other thickening agent, which is replaced by an amount of one or more starch mixtures described in herein, which is equal to the amount of other thickener removed from the specified composition. Another additional embodiment relates to one or more food compositions described herein, in which 90% (wt./wt.) or less of the thickener is one or more of the starch mixtures described herein, and less than 10% of the specified thickener is another thickener. Another embodiment relates to one or more food compositions, wherein the only thickener contained in said composition is one or more of the starch mixtures described herein. Another embodiment relates to one or more food compositions described herein, said composition comprising at least one additional food ingredient. In another embodiment, at least one additional food ingredient is water.

In another aspect, the present invention relates to starch mixtures containing at least soluble starch or flour and cooked starch or flour to improve the texture stability of food systems and in particular to resist gelation. Mixtures of soluble starch or flour, in particular tumble-dried amylose-containing tapioca starch or flour, and cooked starch or flour, in particular thermally inhibited amylose-containing tapioca starch, can improve food stability when using cooked starch or flour, in in particular, thermally inhibited amylose-containing tapioca starch or flour, by inhibition of gelation. Starch mixtures can be used to modify the rheological properties of food products and in particular to reduce shear thinning. Starch blends, particularly tumble-dried waxy corn, tumble-dried waxy corn, or spray-dried waxy corn, and cooked starch or flour, such as heat-inhibited waxy corn, can alter the flow properties of food products by increasing flow index n (i.e. less shear thinning or high viscosity maintenance at high shear rate).

In the manufacture of foodstuffs, i.e. foodstuffs such as frozen meals, chilled milk and sterilized soups, starch or flour is added to improve the rheology, textural properties and stability of the final frozen or chilled food product. Surprisingly, the combination of tumble-dried amylose-containing tapioca starch and thermally inhibited amylose-containing tapioca starch has been found to provide improved cold stability (reduced gelling) compared to thermally inhibited or native amylose-containing tapioca starch alone.

In some embodiments, a composition is provided, wherein the composition comprises 90-97% (w/w) fluid, 3-8% (w/w) inhibited amylose-containing starch or flour; and 0.5-2% (w/w) uninhibited starch or flour. The fluid may include a dairy product or water. The inhibited amylose starch or flour can be any of those described above, including, without limitation, thermally inhibited tapioca starch or thermally inhibited waxy corn starch. The non-inhibited amylose-containing starch may be any of those described above, including, without limitation, tumble-dried tapioca starch or flour, tumble-dried pregelled tapioca starch or flour, spray-dried pregelled corn starch or flour, tumble-dried pregelled waxy cornstarch or flour, or spray-dried pregelatinized waxy cornstarch or flour.

According to various embodiments, the composition may present a more uniform texture after cooling to about 2-7° C. for one week compared to a composition without uninhibited modified starch.

The present invention, as described essentially herein, will be better understood by reference to the following examples, which are provided by way of illustration and are not intended to be limiting in relation to the present invention.

EXAMPLES

The following examples are provided to further illustrate and explain the present invention and are not to be construed as limiting in any way. All percentages are presented in the calculation in a weight ratio (wt./wt.).

Example 1

Analyzes

The following assays are standard assays used in the examples described below:

1A. Test solution for starch (batch 1 g). The starch ingredients are dry blended and then combined with distilled water in a Vorwerk ^Thermomix® (Vorwerk UK Limited, Berkshire, UK). The mixture is heated to 90°C and maintained at 90°C for 25 minutes while stirring in the ^Thermomix® at speed 2. At the end of 25 minutes, the mixture is quickly filled into 118.3 ml plastic jars and cooled in an ice bath at a temperature below 40°C . The mixture is then subjected to 1 or 3 freeze-thaw cycles. For each freeze-thaw cycle, one or more cans are placed in a non-cyclic freezer at -10 to -20°C for 16 hours, and at the end of 16 hours, the can(s) are removed from the freezer and thawed at a temperature of about 20 - 25°C for 8 hours.

1b. Viscosity measurements, starch mixtures, as well as equipment and parameters.

Equipment and parameters: Anton Paar MCR101 rheometer with CC24 spindle, cup/bob (diameter 24 mm; manufactured by Anton Paar GmbH, Graz, Austria).

Sample Preparation (Starch Solution Formulations): Remove the frozen starch solution sample, place in a large bowl, and then cut into small pieces. Heat the frozen sample in a water bath at 98°C for about 20 minutes until the sample reaches 80°C. Load the first starch solution sample into the rheometer and perform test 1 as described later in this document. Leave the rest of the sample on top of the water bath for about 20 minutes until test 1 is complete. Load a second sample (about 75°C) of the starch solution into the rheometer and run test 2 as described later in this document.

Test 1: Evaluation of texture at food temperature. Preset the rheometer to 65°C. Load the first sample of the starch solution into the rheometer and seal with silicone oil. Equilibrate the first sample at 65°C. Measure viscosity at 0.1, 1 or 10 rad/s at 65°C.

Test 2: Texture evaluation during cooling. Set the rheometer to 90°C beforehand. Load a second sample of the starch solution into the rheometer and seal with silicone oil. Equilibrate the second sample at 90°C. Measure the viscosity at 10 rad/s while cooling from 90°C to 22°C at a cooling rate of 3°C/min and at 22°C for five minutes.

Equipment and test used to measure the viscosity of food products: Sauce samples were heated in a boiling water bath, while gently mixed by hand until the samples reached a temperature of 90 ° C, then the viscosity was measured on a Brookfield viscometer at 85 ° C (digital viscometer DV2T, AMETEK, Middleborough, Massachusetts, USA) with #3 spindle at 20 rpm for 30 seconds.

The following starch ingredients were used in the examples:

S1 is thermally inhibited starch, which is a moderately thermally inhibited waxy corn starch commercially available from Ingredion Incorporated, Bridgewater, NJ, USA as ^NOVATION® 2600 starch.

S2 is a native potato starch that is commercially available from Ingredion Incorporated, Bridgewater, NJ, USA as ^PENPURE® 10 Potato Starch.

S3 is a native waxy potato starch that is commercially available from

Ingredion Incorporated, Bridgewater, NJ, USA, as ^PENPURE® 80 Potato Starch.

S4 is a native corn starch that is commercially available from Ingredion

Incorporated, Bridgewater, NJ, USA, as ^MELOJEL® cornstarch.

S5 is native waxy corn starch which is commercially available from Ingredion

Incorporated, Bridgewater, NJ, USA, as AMIOCA™ corn starch.

S6 is a common native rice starch that is commercially available from Ingredion

Incorporated, Bridgewater, New Jersey, USA.

S7 is a native waxy rice starch that is commercially available from Ingredion

Incorporated, Bridgewater, New Jersey, USA.

S8 is tapioca starch which is commercially available from Ingredion

Incorporated, Bridgewater, New Jersey, USA.

S9 is thermally inhibited tapioca starch which is prepared from starch commercially available from Ingredion Incorporated, Bridgewater, NJ, USA as ^NOVATION® 3600 starch.

S10 is a tumble-dried, pre-gelled tapioca flour, commercially available from

Ingredion Incorporated, Bridgewater, NJ, USA, as HOMECRAFT™ Express 390 starch.

S11 is a spray dried pregelatinized corn starch commercially available from

Ingredion Incorporated, Bridgewater, NJ, USA, as ULTRATEX™ IMF starch.

S12 is an inhibited waxy corn starch commercially available from

Ingredion Incorporated, Bridgewater, NJ, USA, as NOVATION™ Prima 600 starch.

S13 is a tumble dried, pregelatinized waxy corn starch commercially available from

Ingredion Incorporated, Bridgewater, NJ, USA, as NATIONAL™ 298FG starch.

S14 is a spray-dried, pre-gelled, waxy corn starch commercially available from Ingredion Incorporated, Bridgewater, NJ, USA as NOVATION™ Indulge 2930 starch.

Example 2

Starch mixtures and viscosities

The viscosities of a number of starch solutions were tested using Test 1 or Test 2, with the test results shown in Table 2 below. As used herein, the term "test solution 1" means the composition of the starch solution described in Table 1 below, which is tested in accordance with test 1 as described above in this document. As used herein, the term "test solution 2" means the composition of the starch solution described in Table 1 below, which is tested in accordance with test 2 described above in this document.

Table 1. Compositions of starch solution Ingredients 70% S1 + 30% S2 70% S1 + 30% S3 70% S1 + 30% S4 70% S1 + 30% S5 70% S1 + 30% S6 70% S1 + 30% S7 30% S1 + 70% S2 30% S1 + 70% S3 30% S1 + 70% S4 30% S1 + 70% S5 30% S1 + 70% S6 30% S1 + 70% S7 Water 94.5 94.4 94.6 94.6 94.6 94.6 94.6 94.3 94.6 94.6 94.6 94.6 Salt 1 1 1 1 1 1 1 1 1 1 1 1 S1 3.1 3.1 3.1 3.1 3.1 3.1 1.3 1.3 1.3 1.3 1.3 1.3 S2 1.4 3.1 S3 1.5 3.4 S4 1.3 3.1 S5 1.3 3.1 S6 1.3 3.1 S7 1.3 3.1 Total (%) 100 100 100 100 100 100 100 100 100 100 100 100 Dry matter starch-small (%) 4.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00

Table 2. Viscosities of starch solution Sample Viscosity at constant temperature (65 °C) with variable speed
Test 1 Viscosity at constant shear rate (10 rad/s) at variable temperature
Test 2 Viscosity at 0.1 rad/s [Pa s] Viscosity at 1 rad/s [Pa s] Viscosity at 10 rad/s [Pa s] Viscosity at 90 °C [Pa s] Viscosity at 60 °C [Pa s] Viscosity at 45 °C [Pa s] Viscosity at 27 °C [Pa s] 70% S1 + 30% S2 25.2 2.9 0.4 0.6 0.7 0.8 1.0 70% S1 + 30% S3 7.1 1.6 0.5 0.5 0.5 0.6 0.8 30% S1 + 70% S2 49.1 6.8 1.3 1.0 1.2 1.3 1.5 30% S1 + 70% S3 1.9 0.8 0.3 0.3 0.3 0.4 0.6 70% S1 + 30% S4 32.6 4.1 0.8 0.7 0.9 1.0 1.2 70% S1 + 30% S5 5.9 1.3 0.4 0.3 0.4 0.5 0.6 30% S1 + 70% S4 69.6 8.3 1.0 1.1 1.1 1.2 1.3 30% S1 + 70% S5 0.9 0.5 0.1 0.2 0.2 0.3 0.4 70% S1 + 30% S6 36.6 5.6 0.9 0.6 0.8 1.0 1.2 70% S1 + 30% S7 11.2 1.9 0.4 0.4 0.5 0.6 0.7 30% S1 + 70% S6 50.6 7.8 1.2 0.7 0.8 0.9 1.1 30% S1 + 70% S7 9.3 1.9 0.6 0.5 0.6 0.8 1.0

Test 1 data presented in Table 2 shows that samples mixed with thermally inhibited starch and native amylose starch have a higher viscosity than their counterparts containing native waxy starch in the range of shear rates.

Test 2 data presented in Table 2 shows that samples mixed with thermally inhibited starch and native amylose starch have a higher viscosity than formulations of their counterparts containing native waxy starch in the temperature range commonly used in food heating applications.

Example 3

The use of starch mixtures in beef gravy

The viscosities of several beef gravy formulations were measured and the results of these measurements are presented in Table 3.

Table 3. Compositions of beef gravy (ingredients, indicated in wt.%) Ingredient Beef gravy 1 Beef gravy 2 Beef gravy 3 Beef gravy 4 Beef gravy 5 Beef
gravy 6 Seasoned beef broth 90.69 90.69 90.69 90.69 90.69 90.69 S1 1.63 1.63 1.63 1.63 1.63 1.63 S6 1.63 S7 1.63 S4 1.63 S5 1.63 S2 1.63 S3 1.63 Flour 1.00 1.00 1.00 1.00 1.00 1.00 Salt 0.75 0.75 0.75 0.75 0.75 0.75 vegetable shortening 4.30 4.30 4.30 4.30 4.30 4.30 Total 100.00 100.00 100.00 100.00 100.00 100.00

Gravy was made by mixing broth and vegetable shortening. The dry ingredients were mixed and then combined using Vorwerk ^Thermomix® (Vorwerk UK Limited, Berkshire, UK). The mixture was heated to 90°C and kept at this temperature for 20 minutes. The Vorwerk ^Thermomix® (Vorwerk UK Limited, Berkshire, UK) was switched off and the gravy was poured into jars and cooled to 25°C in an ice bath.

Brookfield viscosity was measured after one and three freeze-thaw cycles ("Z/R") for each sample. The results are shown in Table 4 below.

Table 4. Beef gravy viscosities food product Brookfield Viscosity (cP) 1 C/R cycle 3 C/R cycles Beef gravy 1: S1+S6 1260 1195 Beef gravy 2: S1+S7 1295 1043 Beef gravy 3: S1+S4 1653 1798 Beef gravy 4: S1+S5 923 805 Beef gravy 5: S1+S2 1623 1278 Beef gravy 6: S1+S3 805 610

The data presented in Table 4 show that the viscosity of the samples mixed with thermally inhibited starch and native amylose-containing starch is higher than the viscosity of their counterparts containing native waxy starch after three freeze-thaw cycles.

Example 4 (possible use)

The use of starch mixtures in tomato sauce

Several tomato sauce formulations containing one or more of the starch mixtures described herein are shown in Table 5 below.

Table 5. Compositions of tomato sauce (ingredients, indicated in wt.%) Ingredient Tomato sauce 1 Tomato sauce 2 Tomato sauce 3 Tomato sauce 4 Water 62.95 62.95 62.95 62.95 tomato paste 30.00 30.00 30.00 30.00 S1 1.50 1.50 1.50 1.50 S6 1.50 S4 1.50 S8 1.50 S2 1.50 Salt 1.10 1.10 1.10 1.10 Sugar 1.00 1.00 1.00 1.00 Herb seasoning mix, dry 1.45 1.45 1.45 1.45 Soybean oil 0.50 0.50 0.50 0.50 Total 100.00 100.00 100.00 100.00

Tomato sauce is made by mixing water, oil and tomato paste, and then mixing until smooth. The starch, herb seasoning mixture, salt and sugar were dry blended and whipped to form a water/oil/tomato paste mixture. The mixture was added to a Vorwerk ^Thermomix® (Vorwerk ^UK® Limited, Berkshire, UK) and heated to 90°C and then held at that temperature for 20 minutes. The Vorwerk ^Thermomix® (Vorwerk UK Limited, Berkshire, UK) was then turned off, and the tomato sauce was poured into jars and cooled to 25°C in an ice bath.

Example 5

Compositions of the milk model system

The starch mixture containing S9 and S10 increased the stability of the milk formulation shown in Table 6 below under refrigerated storage conditions at approximately 2-7°C.

Table 6. Composition of the milk model system Ingredients Composition 1 (wt.%) Composition 3 (wt.%) Skimmed milk 95.0 94.0 S9 5.0 5.0 S10 1.0

The milk formulations shown in Table 6 were prepared by weighing the starch(s) and then suspending the starches in milk. This mixture was then premixed in a Thermomix (TM5-4) for five minutes at room temperature on speed 2. The temperature was then adjusted to 90.6°C and held for 25 minutes. Then the mixture was packaged in jars and stored in a refrigerator at a temperature of about 2-7 °C.

The samples were visually evaluated over time, with the composition containing the starch mixture containing S9 and S10 showing improved stability both after 24 hours and after 6 weeks of exposure. Using only S9 resulted in a very hard jelly which remained very lumpy when stirred. However, the starch mixture containing S9 and S10 provided a soft-on-set product that had a smooth texture when stirred.

Example 6

Compositions of the water model system

The same starch combination as in Example 5 was also tested in a simple starch/flour and water system. In starch and water, improved stability was also observed with the addition of a starch mixture containing S9 and S10.

Table 7. Composition of the water model system Ingredients Composition 9 (wt.%) Composition 10 (wt.%) Water 95.0 94.0 S9 5.0 5.0 S10 1.0

The starch mixture containing S9 and S10 provided a food composition with significantly improved texture - no gelling or syneresis and no graininess. This starch mixture can be used to make a sauce, gravy, or soup that has the appearance and nutritional value that consumers desire after refrigerated storage (eg, about 2-7°C).

Example 7

Application for pudding

This example illustrates the improvement in pudding stability using a starch mixture containing S9 and S10. As shown in FIG. 1B, pudding made with 5% or 6% S9 formed a gel after refrigeration for 2 weeks. As further shown in FIG. 1B, a pudding made using a starch mixture containing 5% S9 and 1% S10% had a smooth texture after refrigeration for 2 weeks. This uniform texture was observed in pudding made with skimmed milk and 1% fat milk. As shown in FIG. 1A, the viscosities of the pudding compositions 1-6 shown in Table 8 below were measured and show shear thinning properties, with the viscosity of the pudding compositions decreasing as the shear rate increased.

Table 8. Pudding Formulations (Amounts are in wt %) Ingredient Composition 1 Composition 2 Composition 3 Composition 4 Composition 5 Composition 6 Skimmed milk 95.00 94.00 94.00 Milk 1% fat 95.00 94.00 94.00 S9 5.00 6.00 5.00 5.00 6.00 5.00 S10 1.00 1.00 Total 100.00 100.00 100.00 100.00 100.00 100.00

Example 8

pudding texture

This example demonstrates how a starch mixture, in particular tumble-dried starch-cooked waxy corn, in particular cooked waxy corn, can be used to modify the rheological properties of a food system. The addition of S13 can lower the yield strength (FIG. 2) and change the shape of the rheological curve for a pudding made with 5% S12 by decreasing the slope of the double logarithmic shear rate curve (FIG. 3).

A power model was used to describe the fluidity of materials (Eq. 1: σ = Kγ ⁿ or η = Kγ ^n-1 ), where σ is [Pa] shear stress, ƞ [Pa s] is apparent viscosity, γ [1/ s] is the shear rate, K [Pa s] is the flow consistency index, and n is the flow index. For a material that undergoes shear thinning, the yield index is typically a value between 0 and 1, with a higher value indicating less shear thinning. As shown in Table 10, the addition of S13 resulted in a higher flow index indicating less shear thinning.

Table 9. Pudding Formulations (Amounts are in wt %) Ingredient Composition 7 Composition 8 Skimmed milk 95.00 94.00 S12 5.00 5.00 S13 1.00 Total 100.00 100.00

Table 10. Pudding fluidity Compound Starch K-value of flow consistency [Pa s] Flow rate n Composition 7 5% S12 16.7 0.28 Composition 8 5% S12 + 1% S13 15.9 0.39

Example 9

food systems

This example demonstrates that the starch blends described herein, particularly tumble-dried waxy cornstarch or spray-dried waxy cornstarch with cooked starch, such as thermally inhibited waxy corn, can be used to modify the rheology of food systems. The addition of S14 or S11 has the same effect as S13 and can lower the yield strength (FIG. 2) and change the shapes of the rheological curves (FIGS. 4A and 4B) by increasing the yield index n (Table 12) of a pudding made with 5% S12.

Table 11 Pudding Formulations (amounts are in wt %) Ingredient Composition 7 Composition 8 Composition 11 Composition 12 Skimmed milk 95.00 94.00 94.00 94.00 S12 5.00 5.00 5.00 5.00 S13 1.00 S14 1.00 S11 1.00 Total 100.00 100.00 100.00 100.00

Table 12. Fluidity compositions for pudding from table 11 Compound Starch Flow consistency K-value [Pa s] Flow rate n Composition 7 5% S12 16.7 0.28 Composition 11 5% S12 + 1% S13 19.1 0.35 Composition 12 5% S12 + 1% S11 6.1 0.39

The following embodiments are presented to further illustrate and explain the present invention and are not intended to be limiting in any way.

Item A. Starch mixture containing: 40-80% (wt./wt.), 50-70% (wt./wt.), 55-65% (wt./wt.) or 50% (wt./wt.) wt.) unmodified amylose-containing starch and 20-60% (wt./wt.), 30-50% (wt./wt.), 35-45% (wt./wt.) or 50% (wt./wt. .) non-chemically inhibited starch or non-chemically modified starch.

Item B. Starch mixture according to item A, characterized in that the test solution 1 containing said starch mixture has a viscosity of at least 2 Pa s, 4 Pa s or 6 Pa s at 65°C with a shear rate of 1 rad /s when said solution is subjected to one or more, two or more, three or more, four or more or five or more freeze-thaw cycles, said freeze-thaw cycles optionally including freezing at -18°C for 16 hours and defrosting at 25°C for 8 hours.

Item C. Starch mixture according to item A or B, characterized in that test solution 1 containing said starch mixture has a viscosity of at least 20 Pa s, 35 Pa s or 50 Pa s at 65 °C at shear rate 0.1 rad/s when said solution is subjected to one or more, two or more, three or more, four or more or five or more freeze-thaw cycles, said freeze-thaw cycles optionally including freezing at -18° C for 16 hours and defrosting at 25°C for 8 hours.

Item D. A starch mixture according to any one of items A-C, characterized in that the test solution 1 containing said starch mixture has a viscosity of at least 0.6 Pa s, 0.8 Pa s or 1.0 Pa s at 90°C at a shear rate of 10 rad/s when said solution is subjected to one or more, two or more, three or more, four or more or five or more freeze-thaw cycles, said freeze-thaw cycles optionally including freezing at -18°C for 16 hours and defrosting at 25°C for 8 hours.

Item E. A starch mixture according to any one of items A to D, characterized in that the test solution 2 containing said starch mixture has a viscosity of at least 0.6 Pa s, 0.8 Pa s or 1.0 Pa s at 90°C and a shear rate of 10 rad/s when said solution is subjected to one or more, two or more, three or more, four or more or five or more freeze-thaw cycles, said freeze-thaw cycles optionally including freezing at -18°C for 16 hours and defrosting at 25°C for 8 hours.

Item F. A starch mixture according to any one of items A to E, characterized in that the test solution 2 containing said starch mixture has a viscosity of at least 0.7 Pa s, 0.8 Pa s or 1.0 Pa s at 60°C and a shear rate of 10 rad/s when said solution is subjected to one or more, two or more, three or more, four or more or five or more freeze-thaw cycles, said freeze-thaw cycles optionally including freezing at -18°C for 16 hours and defrosting at 25°C for 8 hours.

Item G. A starch mixture according to any one of items B-F, characterized in that the viscosity at food temperature of said solution after four or five freeze-thaw cycles is at a level that is the same as or comparable to the viscosity after zero, one, two or three cycles freezing-thawing.

Item H. A starch mixture according to any one of items B-G, characterized in that the viscosity of said solution is stable at food temperature after one, two, three, four or five freeze-thaw cycles.

Item I. A starch mixture according to any one of items B-H, characterized in that the viscosity level of said solution at the refrigeration temperature after three, four or five freeze-thaw cycles is at the same or comparable viscosity level as said solution after one or two cycles freezing-thawing.

Point J. The starch mixture according to any one of points B-I, characterized in that, before being subjected to one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles, said solution is obtained by adding said starch mixture, as it is, to water with 4% solids and cooking at 95°C for 20 minutes.

Item K. A starch mixture according to any one of items B-J, characterized in that said solution is subjected to two or more, three or more or three freeze-thaw cycles.

Item L. A starch mixture according to any one of items A-K, characterized in that the unmodified amylose-containing starch is present in the form of granules and the non-chemically inhibited starch is present in the form of granules.

Item M. The starch mixture according to any one of items A-L, characterized in that: (i) the unmodified amylose-containing starch is a native starch; (ii) the unmodified amylose-containing starch contains at least 10% to less than 50% amylose, at least about 15% to less than 50% amylose, or at least about 20% to less than 50% amylose, all by weight of starch ( wt./wt.); (iii) the unmodified amylose-containing starch is a native amylose-containing starch that contains from about 10% to less than 50% amylose, from at least about 15% to less than 50% amylose, or from at least about 20% to less than 50% amylose, all by weight of starch (w/w); or (iv) the unmodified amylose-containing starch is native amylose-containing potato starch that contains from about 10% to less than 50% amylose, from at least about 15% to less than 50% amylose, or from at least about 20% to less than 50% amylose, all by weight of starch (w/w).

Item N. A starch mixture according to any one of items A-M, characterized in that the unmodified amylose-containing starch is selected from potatoes, rice, tapioca and corn.

Item O. The starch mixture of any one of items A-N, wherein the non-chemically inhibited or non-chemically modified starch is a low amylose starch or a starch that contains less than 10% amylose, less than about 5%, less than about 2%, or less than about 1% amylose, all by weight of starch (w/w).

Item P. A starch mixture according to any one of items A-O, characterized in that the non-chemically inhibited starch or non-chemically modified starch is selected from waxy corn, waxy tapioca, waxy rice and waxy potatoes.

Item Q The starch mixture according to any one of items A-P, wherein the non-chemically inhibited starch or non-chemically modified starch is a thermally inhibited starch.

Item R. The starch mixture according to any one of items A-Q, characterized in that the non-chemically inhibited starch or non-chemically modified starch is moderately inhibited starch.

Item S. The starch mixture of any one of items A to R, wherein the non-chemically inhibited starch or non-chemically modified starch is thermally inhibited waxy corn starch which is moderately inhibited.

Item T. A food composition comprising a starch mixture according to any one of items A-S, said food composition being optionally liquid.

Item U. A food composition according to embodiment 20, wherein said food composition contains at least one additional food ingredient.

Item V. A food composition according to item T or U, characterized in that said composition contains at least one thickener, wherein: (i) said thickener contains a starch mixture according to any one of the preceding paragraphs and at least one other thickener; (ii) said thickener comprises a starch mixture according to any one of the preceding claims and at least one other thickener, (ii) 90% (w/w) or less of said thickener is a starch mixture according to any one of the preceding claims and less than 10% of said thickener is another thickener, (iii) the thickener is a starch mixture according to any one of the preceding claims, or (iv) the thickener is a starch mixture according to any one of the preceding claims, provided that only the thickener contained in said composition is a starch mixture according to any one of the previous paragraphs.

Item W. A food composition according to any one of items T-V, characterized in that said food composition contains at least about 1%, at least about 2.5%, or at least about 5%, by weight of the food composition, a starch mixture of any of the preceding paragraphs.

Item X. A food composition according to any one of items T-W, characterized in that said food composition is selected from beverages, smoothies, salad dressings, mayonnaises, sauces, gravies, soups, dairy products (such as, for example, puddings, custards, yoghurts and sour creams), open berry pies, pie fillings, fruit preparations, jellies, jams, autoclaved foods and frozen or dry mixes of any of the above.

Item Y. A process for producing a food composition, wherein said composition contains at least one thickener, wherein said thickener comprises a starch mixture according to any one of items A-S and at least one other thickener, and said other thickener is at least partially replaced or replaced by 90 % or less of the starch mixture according to any one of paragraphs A-S.

Item AA. Composition containing: 90-97% (w/w) fluid, 3-8% (w/w) inhibited amylose-containing starch; and 0.5-2% (w/w) uninhibited amylose-containing starch.

Item AB. The composition according to paragraph AA, characterized in that the fluid contains a dairy product or water.

Item AC. The composition according to item AA or AB, characterized in that the non-inhibited amylose-containing starch or non-chemically modified starch is selected from waxy corn, waxy tapioca, waxy rice and waxy potatoes.

Item A.D. The composition according to any one of paragraphs AA-AC, characterized in that the non-chemically inhibited starch or non-chemically modified starch is a thermally inhibited starch.

Item A.E. A composition according to any one of AA-AD, wherein the non-chemically inhibited starch or non-chemically modified starch is moderately inhibited starch.

Item AF. The composition according to any one of AA-AE, wherein the non-chemically inhibited starch or non-chemically modified starch is thermally inhibited waxy corn starch which is moderately inhibited.

Item AG. A composition according to any one of AA-AF, characterized in that the composition exhibits a more uniform texture after cooling to about 2-7° C. for one week, compared to a composition without uninhibited modified starch.

A process for preparing a composition, wherein said composition contains one or more thickeners, said thickener comprising a starch mixture according to any one of embodiments 1-19 and one or more other thickeners, said other thickener being at least partially replaced or replaced by 90% or less starchy mixture according to any one of embodiments 1-19.

While certain embodiments have been illustrated and described, it should be understood that changes and modifications may be made by those skilled in the art within the scope of the technology in its broader aspects as defined in the following claims.

The exemplary embodiments illustratively described herein may be appropriately applied in the absence of any element or elements, limitation or limitations not expressly disclosed herein. Thus, for example, the terms "comprising", "including", "comprising", etc. should be understood broadly and without limitation. In addition, terms and expressions used in this document are used to describe and not to limit, and the use of such terms and expressions is not intended to exclude, in whole or in part, any equivalents of the above and described features or parts thereof, while various modifications are possible in within the scope of the claimed technology. In addition, the phrase "consisting essentially of" should be understood to include specifically these elements and those additional elements that do not significantly affect the basic and new characteristics of the claimed technology. The phrase "consisting of" excludes any unspecified element.

The present description is not limited to the specific embodiments described in this application. Those skilled in the art will appreciate that many modifications and changes are possible without departing from its spirit and scope. Functionally equivalent methods and compositions that are within the scope of the present disclosure, in addition to those listed herein, will become apparent to those skilled in the art upon review of the above descriptions. Such modifications and variations are intended to be included within the scope of the appended claims. The present description is limited solely by the appended claims, as well as the full scope of the equivalents to which such claims apply. It is to be understood that the present disclosure is not limited to specific methods, reagents, compounds, compositions, or biological systems, which, of course, may vary. In addition, it should be understood that the terms used herein are used only for the purpose of describing specific embodiments and are not restrictive.

Also, if features or aspects of the description are presented in terms of Markush groups, it will be apparent to those skilled in the art that the description is thus also presented in terms of any individual member or subgroup of members of the Markush group.

As will be apparent to one of skill in the art, for all purposes, in particular to provide a written description, all ranges described herein also cover any and all of their possible subranges and combinations of subranges. Any range listed can be easily recognized as providing a sufficient description and as a range that can be broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. In a non-limiting example, each range described herein can be easily broken down into lower third, middle third, and upper third, and so on. As will be apparent to one skilled in the art, all terms such as "up to", "at least", "more than", "less than", etc., include the number indicated and refer to ranges that can subsequently be split into subranges as described above. Finally, as will be apparent to one skilled in the art, the range includes every single element.

All publications, patent applications, granted patents, and other documents referred to in this specification are incorporated herein by reference as if each individual publication, patent application, patent granted, or other document were specifically and individually identified as being incorporated in their entirety. this document by reference. Definitions that are contained in the text incorporated herein by reference are excluded to the extent that they conflict with the definitions given in this specification.

Other embodiments are presented in the appended claims.

Claims (13)

1. Starch mixture containing: 40-85 wt.% unmodified amylose-containing starch; And 15-60 wt.% non-chemically inhibited starch or non-chemically modified starch, wherein the non-chemically inhibited starch or non-chemically modified starch is a low amylose starch or a starch that contains less than 10 wt% amylose, less than 5 wt%, less than 2 wt% or less than 1 wt% amylose, by weight of the starch. 2. Starch mixture according to claim 1, containing 50-70 wt.% unmodified amylose-containing starch and 30-50 wt.% non-chemically inhibited starch or non-chemically modified starch. 3. The starch mixture according to claim 1, characterized in that the test solution containing the specified starch mixture is obtained by adding the specified starch mixture to water with 4% solids and cooking the mixture at 95 ° C for 20 minutes and has a viscosity of at least 2 Pa s, 4 Pa s or 6 Pa s at 65° C. at a shear rate of 1 rad/s when said solution is exposed to one or more, two or more, three or more, four or more or five or more freeze-thaw cycles, said freeze-thaw cycles optionally including freezing at -18°C for 16 hours and thawing at 25°C for 8 hours. 4. Starch mixture according to any of the preceding claims, characterized in that a test solution containing said starch mixture is obtained by adding said starch mixture to water with 4% solids and cooking the mixture at 95°C for 20 minutes and has a viscosity at least 0.6 Pa s, 0.8 Pa s, or 1.0 Pa s at 90° C. at a shear rate of 10 rad/s when said solution is exposed to one or more, two or more, three or more , four or more or five or more freeze-thaw cycles, said freeze-thaw cycles optionally including freezing at -18°C for 16 hours and thawing at 25°C for 8 hours. 5. Starch mixture according to any of the preceding claims, characterized in that: unmodified amylose-containing starch is native starch; unmodified amylose-containing starch contains from at least 10 wt.% to less than 50 wt.% amylose, from at least 15 wt.% to less than 50 wt.% amylose, or from at least 20 wt.% to less than 50 wt.% amylose, by weight of starch; unmodified amylose-containing starch is a native amylose-containing starch that contains from 10 wt.% to less than 50 wt.% amylose, from at least 15 wt.% to less than 50 wt.% amylose, or from at least 20 wt.% to less 50 wt.% amylose, by weight of starch; or unmodified amylose-containing starch is a native amylose-containing potato starch that contains from 10 wt.% to less than 50 wt.% amylose, from at least 15 wt.% to less than 50 wt.% amylose, or from at least 20 wt.% to less than 50 wt.% amylose, by weight of starch. 6. A food composition comprising a starch mixture according to any one of the preceding claims and at least one thickener, said thickener being replaced by no more than 90% of the starch mixture according to any one of the preceding claims.

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