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<p>This study explores clean-label starch as a functional alternative to xanthan gum in food applications. The optimal blending ratio of ultrasound-treated rice and potato starch was found to be 25:75, resulting in a product with enhanced stability and viscosity similar to xanthan gum. A mathematical model was developed to adjust the viscosity of clean-label starch to match xanthan gum at various concentrations and shear rates, showing high predictive accuracy (R<sup>2</sup> = 0.988). The clean-label starch was then tested in food applications, including as a thickener in tomato ketchup. In ketchup, samples with added clean-label starch exhibited similar serum separation and viscosity reduction as those with xanthan gum. Overall, clean-label starch shows strong potential as a functional, clean-label alternative to xanthan gum, offering both economic and nutritional benefits in food products.</p>

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Production of clean-label starch using physically treated starch blending and its application as a xanthan gum substitute

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年1月31日

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  • Shinjae Park,
  • Yong-Ro Kim

摘要

This study explores clean-label starch as a functional alternative to xanthan gum in food applications. The optimal blending ratio of ultrasound-treated rice and potato starch was found to be 25:75, resulting in a product with enhanced stability and viscosity similar to xanthan gum. A mathematical model was developed to adjust the viscosity of clean-label starch to match xanthan gum at various concentrations and shear rates, showing high predictive accuracy (R2 = 0.988). The clean-label starch was then tested in food applications, including as a thickener in tomato ketchup. In ketchup, samples with added clean-label starch exhibited similar serum separation and viscosity reduction as those with xanthan gum. Overall, clean-label starch shows strong potential as a functional, clean-label alternative to xanthan gum, offering both economic and nutritional benefits in food products.