Process for Producing Slowly Digestible Starch

Tag : Starch



A sterilised food product containing starch, the starch having: (a)an amylose content of at least 60 wt.%; (b) a median particle sizeof between 1 and 15 &mgr;m, at least 90 wt.% of the starchparticles having a particle diameter of less than 50 &mgr;m;and (c) a non-digestible starch content of less than 50 wt.%; and(d) a slowly digestible starch content of 15-75 wt.%. The productis obtained by heating and rapidly cooling the starch product andhas a high slowly digestible starch content. It is suitable for usein the treatment of diabetes, obesitas, insulin resistance, or forpostprandial glucose response.