Amylopectin starchfor binding of meat products - WO 2022/250540 A1

Abstract

Starches are widely used in the meat industry for reasons of water binding, improvement of texture and slicebility. Starch and modified starch are used as such or as a blend, often in combination with other hydrocolloids and/or proteins. with the currently known starch types, however, a combination of high water binding and holding, as well as improved firmness cannot be achieved. For example, native potato starch provides reasonable firmness and water holding, whereas corn starch provides high firmness but poor water binding and water holding. A regular amylopectin potato starch can provide very high water holding bud does not provide firmness. The present invention provides a starch which is usable in a pasteurized meat product to provide both high water holding and high firmness.