Retrogradation
plantCarb offers a healthy food ingredient that possess rapid and efficient retrogradation after gelatinization after high-temperature treatment (>130 oC): plantCarb Lean Food Starch
plantCarb Lean Food Starch is a special starch containing more than 90% amylose and only up to 10% amylopectin.
plantCarb Lean Food Starch is purified from a specially bred barley variant.
PplantCarb Lean Food Starch is a Resistant Starch that reduces the glycemic index of the food product, depending on the level of plantCarb Lean Food Starch in the individual recipe. Thus, plantCarb Lean Food Starch supports a healthy choice in control of overweight and type-2 diabetes.
plantCarb Lean Food Starch gelatinize at approximately 130 oC. Retrogradation after gelatinization is the process of recrystallization of amylopectin and amylose into microcrystalline forms.
Owing to the high amylose-content, retrogradation with plantCarb Lean Food Starch is both rapid and enhances the long-term retrogradation. After retrogradation, plantCarb Lean Food Starch maintains its full nutritional capacity as Resistant Starch.
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Related Publications
Critical Reviews in Food Science and Nutrition (2022)
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Lean Food Starch
PlantCarb Lean Food is a starch purified from a specially bred barley variant containing more than 90% amylose and only up to 10% amylopectin.
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