Applied Research Exploration of Resistant Starch in Seasoning
Resistant starch is a natural high molecular weight carbohydrate with significant application value in the food industry.It is not absorbed in the stomach and small intestine,but is broken down into short-chain fatty acids in the large intestine,offering health benefits such as strong satiety and low glycemic index.This article reviews the application prospects of resistant starch in seasoning,exploring its feasibility and advantages as an alternative to the widely used chemically modified starches.The classification of resistant starch includes types RS1 to RS5,each with different characteristics and functional sources.In seasoning,resistant starch can improve product taste,stability,and shelf life while meeting consumer demands for health and clean labeling.Although there are challenges,such as process limitations and clean label requirements,the application prospects for resistant starch in seasoning are broad,and have the potential to enhance product market competitiveness.Future research needs to further optimize production processes and to deeply study the functional characteristics of different resistant starches to increase their effective application in the food industry.
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维普
