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This invention describes a method to sterilize resistant starch, a type of carbohydrate that resists digestion. The process involves mixing the starch with oil, heating the mixture to a high temperature (between 100 and 175°C), and then cooling it, ideally immediately after reaching the target temperature. This method applies to resistant starch compositions containing at least 25% resistant starch, with a specific condition for granulated potato starch.
Why it matters: Since 2004, scientific understanding and consumer demand for functional ingredients like resistant starch, especially for gut health, have significantly increased. This makes a reliable sterilization process for such ingredients more relevant and valuable for food and feed applications.
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