"Novel, Non-Thermal Food Process for the Generation of Thermally Stable,

Enzyme Resistant Starch"

Inventors: D. B. Thompson, et al.

PSU Inv. Disc. No. 2005-3119

Contact: Matthew D. Smith

FIELD OF THE INVENTION

Starch, Starch Digestion, Human and Animal Food Products, Nutraceuticals, Drug Delivery

BACKGROUND

Starch in foods may be classified into three categories: rapidly digestible, slowly digestible or resistant starch. Resistant starch (RS) is resistant to enzymatic digestion in the small intestine and passes into the large intestine, where it is broken down. RS has the potential to lower caloric density and could help in maintaining desirable body weight. Its delayed digestion or production of short chain fatty acids could modify large bowel microflora and improve gastrointestinal health.

INVENTION DESCRIPTION

Many modern food processes occur at 100^oC in the presence of excess H₂O and thus destroy many forms of RS. The subject invention represents a non-thermal process to generate thermally stable RS from high amylose starch (HAMS) as well as from common corn starch (CCS). Results generated yielded RS levels from both sources of approximately forty to sixty percent (40-60%). The RS produced also demonstrated high thermal stability.

APPLICATIONS

RS, which has recently become available as a food ingredient, has great potential in functional foods to improve human health, including but not limited to glycemic control for diabetes, weight control, reduction of risk of colon cancer, and cholesterol lowering. RS may also have application in targeted drug delivery systems. In addition to the generation of high levels of heat stable RS, this invention also offers the possibility of significantly lower the cost of RS, because common corn starch may be used as feedstock.

STATUS OF THE INVENTION

A lab-scale prototype has reduced this invention to practice and demonstrated the process’ efficacy.