The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.

Resistant Starch–A Review

The aim of this review is to show the relationships between the structure, the process, and the properties of biodegradable multiphase systems based on plasticized starch (PLS), the so‐called “thermoplastic starch.” These mutiphase materials are obtained when associating association between plasticized starches and other biodegradable materials, such as biodegradable polyesters [polycaprolactone (PCL), polyhydroxyalkanoates (PHAs), polylactic acid (PLA), polyesteramide (PEA), aliphatic, and aromatic copolyesters], or agro‐materials (ligno‐cellulosic fiber, lignin etc.). Depending on materials (soft, rigid) and the plastic processing system used, various structures (blends, composites, multilayers) can be obtained. The compatibility problematic between these hetero‐materials is analyzed. These starchy products show some interesting properties and have some applications in different fields: packaging, sports, catering, agriculture and gardening, or hygiene.

Biodegradable Multiphase Systems Based on Plasticized Starch: A Review

Resistant starch--a review of the physical properties and biological impact of RS3.

Thermoplastic starch compositions that include a particulate filler, e.g. an inorganic filler component, and optional fibrous component. The compositions include a thermoplastic phase comprising a thermoplastic starch melt that contains, at a minimum, starch blended with an appropriate plasticizing agent under conditions in order for the starch to form a thermoplastic melt. The thermoplastic phase may also include one or more additional thermoplastic polymers and other optional reactants, liquids or cross-linking agents to improve the water-resistance, strength, and/or other mechanical properties of the thermoplastic melt, particularly upon solidification. The inorganic filler component may affect the mechanical properties but will mainly be added to reduce the cost of the thermoplastic starch compositions by displacing a significant portion of the more expensive starch or starch/polymer melt. Fibers may optionally be included in order to improve the mechanical properties of the thermoplastic starch compositions. The thermoplastic starch compositions may be shaped into a wide variety of useful article, such as sheets, films, containers, and packaging materials. Because the thermoplastic starch compositions will typically include a thermoplastic phase that is biodegradable, and because the other components will either constitute a naturally occurring mineral and optionally a natural fiber, the overall composition will typically be more environmentally friendly compared to conventional thermoplastic materials.

Thermoplastic starch compositions incorporating a particulate filler component

Compositions and methods for manufacturing composite laminate structures incorporating sheets having a moldable matrix are disclosed. Suitable compositions are prepared by mixing together a water dispersable organic binder, water, and appropriate additives (such as aggregates and fibers) which impart predetermined properties so that a sheet formed therefrom has the desired performance criteria. The compositions are formed into sheets by first extruding them into a sheet and then calendaring the sheet using a set of rollers. The calendered sheets are dried in an accelerated manner to form a substantially hardened sheet. The drying process is performed by heated rollers and/or a drying chamber. The inorganically filled sheets so formed may have properties substantially similar to sheets made from presently used materials like paper, cardboard, polystyrene, or plastic. Such sheets can be rolled, pressed, scored, perforated, folded, and glued before or after being incorporated into composite laminate structures. Such composite laminate structures have especial utility in the mass production of containers, particularly food and beverage containers.

Articles of manufacture and methods for manufacturing laminate structures including inorganically filled sheets

A biodegradable shaped product comprising an expanded high amylose starch product having at least 45% by weight amylose content, said expanded product having a low density, closed cell structure with good resilience and compressibility. Another embodiment provides a biodegradable packaging material comprising an expanded, low density, closed cell starch product, the starch having at least 45% by weight amylose content and the expanded product having a bulk density of less than about 2.0 lb/ft 3 , a resiliency of at least about 50%, and a compressibility of from about 100 to 800 g/cm 2 .

Biodegradable shaped products and the method of preparation thereof

A biodegradable packaging material comprising an expanded high amylose starch product having at least 45% by weight amylose content, said expanded product having a low density, closed cell structure with good resilience and compressibility. Another embodiment provides a method of preparing a low density, biodegradable packaging material comprising extruding a starch having at least 45% by weight amylose content, in the presence of a total moisture content of 21% or less by weight, at a temperature of from 150° to 250° C.

Biodegradable packaging material and the method of preparation thereof

A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch using a high amylose starch, such as HYLON V or HYLON VII, as the starting starch, consists essentially of the steps of gelatinizing a starch slurry, enzymatically debranching the starch, and isolating the starch product by extrusion or drying. A further increase is obtained by the addition of an inorganic salt to the debranched starch before isolation.

Process for making amylase resistant starch from high amylose starch

A method is provided to increase the fiber content of extruded foods without compromising overall eating quality. It has been recognized that dietary fiber is beneficial in human diet; however, it has been difficult to obtain good or acceptable texture in extruded foods fortified with high fiber because the addition of dietary fiber to these foods adds density. It has now been found that the addition of resistant starch to starting dough mixes for extruded food products not only increases the total dietary fiber of the extruded food product, but also increases expansion and improves the texture of the extruded food over over compositions that do not contain the resistant starch and over compositions that are fortified with other forms of dietary fiber, such as oat bran.

Method for increasing expansion and improving texture of fiber fortified extruded food products

The present invention provides a method for preparing a dry, sweetened, extruded, ready to eat flaked or puffed cereal. Cereal flours, sweeteners such as sugars and/or syrups, and other cereal ingredients are formulated with added water and about 4-28%, preferably 5-15% of selected pregelatinized spray-dried starches having an amylose content of at least about 70% or up to 25% of a preextruded fully dispersed high amylose flour having an amylose content of at least about 70%. The pregelatinized high amylose starch may be unmodified or converted and in granular or non-granular form. The cereal is extruded at a temperature of about 120-160° C. and a pressure of about 100 to 500 psi.

Paul A Altieri

Papers

Biodegradable shaped products and the method of preparation thereof

Biodegradable packaging material and the method of preparation thereof

Process for making amylase resistant starch from high amylose starch

Method for increasing expansion and improving texture of fiber fortified extruded food products

Sweetened extruded cereals containing pregelatinized high amylose starches