Patent ID: 6623943
Filing Date: 2003-09-23
Classification: A23L,C08B,C12P

Abstract:
A process for preparing a resistant starch which consists of:(a) preparing a suspension of a mixture of a potato starch having an amylose content of about <10% and water; where said potato starch is present in a concentration range of about 5-50%; (b) heating and then cooling said suspension to gelatanize said suspension; (c) setting the pH of said gelatanized suspension to about 3 to 7.5 and the solids content to about 5-50%; (d) treating said potato starch with a debranching enzyme to form an enzymatically debranched starch; (e) heating said set suspension to a maximum of 150Â° C.; and (f) gradually cooling said heated suspension at a rate of 0.1 to 10 K/min to obtain the resistant starch.