The interaction between starch and lipid gives rise to complexes that have various applications in the food industry. These complexes are known to be useful in food technology, where they influence the texture and quality of the food product, along with various other characteristics. For example, they can be used as fat replacements in different food products, delay the staling of food, improve the freeze thaw stability of products, also can be used to control the glucose levels in patients with diabetes, etc. Various techniques are used to study the structural, thermal, and chemical characteristics of these starch-lipid complexes including X-ray diffraction (XRD), scanning electron microscope (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy. This review outlines the formation of the starch-lipid complexes, their value in the food industry, the varying effects on different types of starch and lipids in food products, and characterization of these complexes.
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)