1. Puffed food
Due to the difference in viscosity, swelling, moisture, etc., amylose and amylopectin have significantly different puffing effects. Amylose has stronger tensile strength and good formability, which can increase the brittleness and strength of the product; Amylopectin forms a network structure therein, which helps to increase the bulking volume and enhance the crispness of the food. In order to obtain the maximum expansion volume, the higher the amylopectin content, the better, but a suitable direct ratio. The two components have mutual restraining effects and have an optimal ratio. In actual processing, different straight branches are often adjusted. More different results.
2, low fat food
In health foods, amylose can be used as a low-fat, low-calorie food supplement, and its hydrolysate can replace fat in food. The fast food industry in the United States is very developed, but because of the high oil and high fatity of this kind of food, many people are far away from it. The problem is solved by high amylose as a substitute for oil and cream, such as linear chain in some ice cream. Starch replaces a large amount of cream, and the sandwich biscuit replaces oil and fat with amylose to make a "low fat food". Studies have shown that low-fat foods made from high-straight-chain corn starch as a fat substitute have good rheological properties and stability, have the same taste as whole-fat cream products, and the production process only needs the original production line, no need Add another device.
3. Food additives
Amylose and amylopectin (or different straight/branched starches) have different effects as food additives. It is suitable as an additive for cans, beverages, oral liquids, etc. The solution is not stratified, the solid and liquid phases are stable, no sedimentation, and the taste is good; as a coagulant for sausages, ice cream, etc., the taste is smooth and delicate; It is used for cakes and cheeses to make it soft and delicious; it is used as an additive for sugar, chewing gum and cosmetics, which is better than ordinary starch.
Application of amylose in food industry
