{"title":"Production of clean-label starch using physically treated starch blending and its application as a xanthan gum substitute","authors":"Shinjae Park, Yong-Ro Kim","doi":"10.1007/s10068-025-01825-y","DOIUrl":null,"url":null,"abstract":"<div><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></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1949 - 1956"},"PeriodicalIF":2.4000,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-025-01825-y.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01825-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
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.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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