Clean label starch: production, physicochemical characteristics, and industrial applications
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Clean label starch: production, physicochemical characteristics, and industrial applications Shinjae Park1 • Yong-Ro Kim1,2,3
Received: 29 June 2020 / Revised: 23 September 2020 / Accepted: 25 September 2020 Ó The Author(s) 2020
Abstract Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.
& Yong-Ro Kim [email protected] Shinjae Park [email protected] 1
Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 08826, Republic of Korea
2
Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
3
Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea
Keywords Clean label starch Modified starch Physical modification Enzymatic modification
Introduction Recently, ‘‘clean label food’’ has emerged as a global food trend (Cheung et al., 2016; Euromonitor-International, 2016). Notably, the movement to attach a clean label to food products that qualifies the essential requirements, such as the use of natural materials and minimum processing, was launched in the United Kingdom in the 1990s (Baines and Seal, 2012). This new trend reflects the evolution of consumers’ concerns on food ingredients and manufacturing. Current consumers are not simply selecting ‘‘healthy foods’’. They are carefully examining the ingredients in their foods and considering the impact of the product on the environment (Aschemann-Witzel et al., 2019; Seo et al., 2016). Thus, the concept of the clean label is extended to the entire processing of food. According to Go Clean LabelTM, the clean label is a consumer-led movement that demands a return to true food through sincerity and transparency. Food containing natural, familiar, and simple ingredients that are easy to recognize, understand, and pronounce should be free from artificial or synthetic chemicals (Hutt and Sloan, 2015). Therefore, the aspects of ‘‘free fro
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