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... 5 per cent sugar, but it’s also made up of two sweeteners, artificial flavourings and a lot of starch and pectin, which act as thickeners

bran may help extend the shelf-life of bakery products like cakes, and enhance the taste profile, according to results of a new study from greece. high-fibre, low-cost and tasty: what's not to like? researchers from the national technical university of athens report that enzyme-modified bran could retard the staling of bakery products by up to 60 per cent. according to the findings published in the journal of food science, the enzyme-modified bran-enriched cakes were also more appealing to consumers when tested by a panel of tasters.

... “efsa has proposed a wording that best reflects the scientific evidence on the impact of slowly digestible starch on glycaemic response

... ” sisterna said sucrose ester batters improved flow, delayed starch gelatinization and produced a greater surface area

... 5 proprietary and emerging science health “consumption of cereal products high in slowly digestible starch raises blood glucose concentrations less after a meal than cereal products low in slowly digestible starch” ... efsa’s panel on dietetic products, nutrition and allergies(nda) gave the dossier the thumbs up in recommending this claim based on the evidence it perused: “consumption of cereal products high in slowly digestible starch raises blood glucose concentrations less after a meal than cereal products low in slowly digestible starch” ... kraft’s dossier contained five human intervention studies (four of which were proprietary) that showed how slowly digestible starch (sds) could work to reduce post-prandial glycaemic responses, as compared to rapidly digestible starch (rds) ... “the panel notes that the studies provided consistently showed that consumption of 40-50% of digestible starch as “sds” in cereal products containing about 55-70% of available carbohydrates as starch and 30-45% as sugars in the context of a meal providing at least 60% of available carbohydrates induced significantly lower post-prandial glycaemic responses (without leading to disproportionally increased post-prandial insulinaemic responses) than the consumption of all digestible starch as “rds” in cereal products with a similar content of available carbohydrates, starch and sugars,” the panel wrote ... “cereal products, however, providing around 30% of digestible starch as “sds” and containing around 70% of available carbohydrates as starch and 30% as sugars did not show such an effect ... ” to bear the claim products like cereals and biscuits should contain at least 55 % of available carbohydrates as starch of which at least 40% should be “sds”

... the researchers reported that if spaghetti is dried at high temperature, it can be prepared with 10 per cent substitution of semolina with minimal impact on sensory and technological properties – while providing higher antioxidant activity, total dietary fibre, and no affect on starch hydrolysis

... kansas-based mgp ingredients (us) has lodged a novel foods application with uk authorities to have two forms of the modified starch, phosphated distarch phosphate, approved under european union novel foods rules ... phosphated distarch phosphate has eu approval as a food stabiliser (e1413) in soups, sauces, gravies and pie fillings, but mgp ingredients seeks novel foods approval to use it as a healthful ingredient in white bread, processed breakfast cereals, pasta, cakes, biscuits and crackers and starch-based snack foods

... the company, mgp ingredients, proposes to market its phosphated distarch phosphate as an added source of dietary fibre for use in a range of foods, including white bread, processed breakfast cereals, pasta, cakes, biscuits and crackers and starch-based snack foods

... a newly developed milk protein-based alternative to traditional gum and starch stabilizers will ensure cheesecake manufacturers can meet clean label demands, claims arla food ingredients ... he claims the nutrilac milk protein provides the same water-binding functionality as the conventional gums and starch versions in cream cheese recipes

... national starch is looking to expand the reach of its starch-based pulp replacer precisa pulp 02 to a wider variety of exotic fruit juice drinks ... national starch said the ingredient is suitable for juice flavours like guava, apricot and mango, which are popular in the middle east, and pear flavoured drinks, which are becoming increasingly popular in europe