Compositions Comprising Unmodified Specialty Corn Starch

Abstract

Use of unmodified specialty corn starch obtained from corn endosperm having three copies of a recessive waxy gene (wx) and two copies of a recessive amylose extender gene (ae). The starch is useful in food compositions. The composition comprises unmodified aewx corn starch in an amount of about 0.1% (% by weight of the composition), an aqueous component, and optionally a third component, the third component being selected from the group consisting of a protein, a second starch, a hydrocolloid, and mixtures thereof. In at least some compositions, the unmodified starch is used to form a thermoreversible gel.

Description

[Technical field]

[0001] Described herein are compositions made using specialty corn starch. In at least some embodiments, the compositions are thermoreversible gels.

[0002] More specifically, the present disclosure discloses compositions using corn starch, referred to herein as "aewx corn starch", which is corn starch obtained from corn endosperm having three copies (also referred to as dosage) of a recessive waxy gene (wx) and two copies of a recessive amylose extender gene (ae). Increased dosage of the wx gene suppresses amylose formation. Being completely recessive with respect to the wx gene, the aewx corn starch herein has a low amylose content compared to common dent corn and may essentially have no amylose. Increased dosage of the ae gene in the waxy starch suppresses branch points in amylopectin, generally resulting in amylopectin with increased side chain length. The specific genetic composition of the claimed aewx corn starch was selected for its differentiated functionality in the unmodified form compared to unmodified common amylose-containing corn starch or unmodified waxy corn starch.

[0003] Among the functionalities is its ability to form thermoreversible gels, meaning gels that are solid at ambient temperature, but melt to form a liquid when reheated, and then solidify again when cooled. The compositions described herein are useful in a variety of products, including food products. As further described herein, the properties of the composition can be further modified by the addition of other ingredients. For example, with respect to thermoreversible gels, the composition can be formulated to have high gel strength in solid form at ambient temperature, and to form a liquid with moderate viscosity when melted. The controlled viscosity of the molten thermoreversible gel is useful for controlling the melt spread of the gel. [Brief description of the drawings]

[0004] The technology disclosed herein can be better understood with reference to the drawings, which are not intended to limit the entire scope of the invention. [Figure 1] 1 is a graph plotting the change in viscosity (G'') and elasticity (G') of a composition made using unmodified aewx maize starch with varying temperature.

[0005] In one aspect, the aewx corn starch disclosed herein provides differentiated functionality compared to other corn starches due to its differentiated amylopectin structure. By way of background, amylopectin is one of two polysaccharides in starch, the other being amylose. Amylopectin has a main chain 1-4 linked glycosides. Side chains of different glycosidic lengths (different degrees of polymerization) branch off from the main chain with 1-6 bonds. The distribution of amylopectin side chain lengths differs based on the plant source such that the side chain length distribution can be used differentially to distinguish starch types.

[0006] Thus, primarily, the starch is referred to herein as unmodified aewx corn starch (describing the starch by the genotype of the corn endosperm), although in other aspects, the corn starches described herein can be identified by reference to the distribution of amylopectin branching chain lengths. In any embodiment, the compositions and methods described herein include unmodified corn starch that includes an amylopectin fraction having a percent fraction of glycosidic chains having a degree of polymerization (DP) of 25 to 36, from about 17% to about 22%, or from about 18% to about 20%. In any embodiment, the compositions and methods described herein include an amylopectin fraction having a distribution of glycosidic chains having an average DP of about 23 to about 26, or from about 23 to about 25. In any embodiment, the compositions and methods described herein include an amylopectin fraction having a percent fraction of glycosidic chains with a DP greater than 37 of about 14% to about 18%, or about 15% to about 17%.

[0007] In another aspect, the present disclosure discloses the use of aewx corn starch (or corn starch having a branch chain length distribution as described) to form a thermoreversible gelling composition when used as described herein. In any embodiment of the composition described herein, the unmodified aewx corn starch is in an amount of at least about 0.1% (weight % of the gel), or at least about 1%, at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%. In other embodiments, the unmodified aewx corn starch is in an amount of at most about 25%, or at most about 20%, or at most about 18%, or at most about 16%. In at least some embodiments, the composition comprises a range of unmodified aewx starch selected from the group consisting of: a) about 0.1% to about 3%, b) about 3% to about 9%, and c) about 9% to about 20%.

[0008] In any of the embodiments described herein, a composition comprising unmodified aewx maize starch also comprises an aqueous component in an amount ranging from at least about 20% (by weight of the composition) to about 95%, or at least about 30% to about 95%, or from about 40% to about 95%. In any of the embodiments, the aqueous component is in an amount of from 20% (by weight) to about 95%, or from about 20% to about 80%, or from about 20% to about 70%, or from about 20% to about 60%. In at least some embodiments, the aqueous component is in an amount of from about 40% to about 60%.

[0009] In embodiments where the third component in the composition comprising unmodified aewx corn starch is a protein, the protein may be used in various amounts. In any embodiment, the protein is in an amount of at least about 0.1% (by weight), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%, or at least about 11%. In other embodiments, the protein is in an amount of at most about 25% (by weight), or at most about 20%, or at most about 17%, or at most about 15%, or at most about 13%. In some embodiments, the composition comprises an amount of protein in a range selected from the group consisting of: a) about 0.1% (by weight) to about 5%, b) about 5% (by weight), or about 8%, or about 10%, or about 15%, and c) about 15% (by weight) to about 25% or about 20%.

[0010] Any useful protein may be used in the compositions described herein. In some embodiments, the protein is provided at least in part by vegetable protein. A preferred vegetable protein is potato protein. Other vegetable proteins include pulse proteins (also called legume proteins). Although any pulse protein may be used, preferred pulse proteins are selected from the group consisting of chickpea protein, lentil protein, pea protein, fava bean protein, and mixtures thereof. More preferred pulse proteins are pea protein and fava bean protein. In at least some embodiments, the compositions described herein do not include animal protein.

[0011] Other embodiments of the compositions comprising the unmodified aewx corn starch described herein include animal protein. In some embodiments of the compositions described herein, at least a portion of the protein in the composition is casein.

[0012] In embodiments of the compositions described herein in which the third component is a second starch, the second starch is any starch other than unmodified aewx corn starch. In any embodiment described herein, the second starch is used in an amount of at least about 1% (by weight), or at least about 2%, or at least about 3% up to about 20%. In any embodiment described herein, the second starch is used in an amount of about 1% to about 15%, or about 10%, or about 9%, or about 7%. In any embodiment described herein, the second starch is used in an amount of about 1% to about 5%.

[0013] In the embodiments of the compositions comprising unmodified aewx corn starch described herein, useful second starches include, but are not limited to, corn starch, tapioca starch, rice starch, potato starch, pea starch, sago starch, high amylose corn starch, waxy corn starch, waxy tapioca starch, waxy rice starch, waxy potato starch, and mixtures thereof. In at least some embodiments, the second starch is potato starch. The second starch used in the compositions described herein can be modified starch or can be unmodified starch. When modified starch is used, useful modifications include oxidation, acid hydrolysis, acetylation, hydroxypropylation, crosslinking, heat inhibition, annealing, enzymatic digestion, and octenyl succinate modification (also called OSA modified starch). Some modified starches useful in the compositions described herein are hydroxypropylated and acetylated starches.Other compositions described herein preferably use hydrolyzed starches (also called converted starches), in which starch is converted by acid or enzyme.Another preferred modified starch is oxidized starch.Yet another modified starch is OSA modified starch.

[0014] Some embodiments use modified starches, but not starches that are hydrolyzed, for example by acids or enzymes, which is a common method for making gelling starches, but such starches do not form thermoreversible gels.

[0015] In any embodiment of the compositions described herein where the third component is a hydrocolloid, useful hydrocolloids include xanthan gum, gellan gum, gum arabic, carrageenan, tara gum, konjac, locust bean gum, and mixtures thereof.

[0016] In at least some embodiments, the composition comprising unmodified aewx corn starch is a thermoreversible gel. In any embodiment described herein, the thermoreversible gel is a composition formulated to have a controlled melt spread when reheated. In any embodiment described herein, the thermoreversible gel has a melt spread of greater than 10%, or greater than about 15%, or greater than about 20%, or from about 10%, or from about 12%, or from about 14%, or from about 16%, or from about 18% to about 20%.

[0017] In any embodiment of the compositions described herein, the composition is a thermoreversible gel that is sufficiently firm to be shredded with a cheese grater when solid. In any embodiment described herein, the composition is formulated to have a specified gel hardness. In at least some embodiments, the composition has a hardness of greater than about 5,000 g, or greater than about 6,000 g. In some embodiments, the compositions described herein have a hardness of about 5,000 g to about 5,500 g to about 6000 g to about 10,000 g. Other compositions have a hardness in the range of about 5,000 g to about 9,000 g, or about 8,500 g to about 8000 g, or about 7,500 g to about 7,000 g.

[0018] In at least some embodiments, the compositions described herein are imitation cheese products. The imitation cheeses described herein can be formulated to resemble any desired cheese product, but in at least some embodiments, the imitation cheeses have good melt stretch. In any embodiment of the imitation cheeses described herein, the imitation cheeses have a melt stretch of at least about 3 cm, or at least about 5 cm. In at least some embodiments, the imitation cheeses described herein are animal product-free or vegan imitation cheeses. In other embodiments of the imitation cheeses described herein, the imitation cheeses include casein or dairy products. In embodiments that include casein, the imitation cheese products as described herein further include unmodified aewx corn starch in an amount of from about 1% (wt%), or from about 3%, from about 5% to about 10%, or in an amount of from about 1%, or from about 3%, or from about 5% to up to about 7%.

[0019] In embodiments of compositions that include casein (e.g., imitation cheese), in compositions that use casein, it may be in an amount ranging from at least about 5% (wt%), or at least about 7% or at least about 11% up to about 20%, at least about 5% (wt%), or at least about 7% or at least about 11% or up to about 17%, or at least about 5% (wt%), or at least about 7% or at least about 11% up to about 15%, or up to about at least about 5% (wt%), or at least about 7% or at least about 11% up to about 13%.

[0020] This specification also describes a food composition comprising a thermoreversible gel as described in any embodiment herein. A food composition as used herein comprises a thermoreversible gel and at least one other ingredient apart from the gel. In any embodiment of the food composition described herein, the thermoreversible gel is a filling in the food composition or a topping on the composition. In any embodiment described herein, the food composition is selected from the group consisting of baked products, cakes, pastries, breads, rolls, meat products, sausages, meat substitute products, extended meat products, and pizzas.

[0021] This specification also describes, and in any embodiment, covers, the use of unmodified aewx corn starch to obtain a thermoreversible gel as described in any of the previous embodiments. In any embodiment of this specification, the unmodified aewx corn starch is used in an imitation cheese that is optionally free of animal protein.

[0022] This specification also describes a method for making a thermoreversible gel. In any embodiment of making a thermoreversible gel, the method includes mixing unmodified aewx corn starch, an aqueous component, a protein, and a component selected from the group consisting of a protein, a second starch, a hydrocolloid, and a mixture thereof, heating the mixture to obtain a smooth mass, and cooling the mixture to form a thermoreversible gel. The method can be used to make any embodiment of the thermoreversible gel described herein. In at least some embodiments, the thermoreversible gel described herein further includes crushing, cutting, or shredding the thermoreversible gel.

[0023] Other useful ingredients for the disclosed edible compositions are as follows:

[0024] In any embodiment, the edible composition as described herein further comprises a sweetener. Useful sweeteners include honey, allulose, tagatose, fructose, glycerol, sucrose, rebaudiosides (A, B, M, etc., and blends thereof), and glucosylated stevia glycosides, corn syrup, including high fructose corn syrup. The sweetener can be provided in the form of a solid, or powder, or liquid, or syrup.

[0025] In any embodiment, the edible composition as described herein further comprises fiber. Useful fibers may include soluble fibers such as cellulosic fibers from any plant source, resistant starch, polydextrose, or short chain fructooligosaccharides.

[0026] In any embodiment, the edible composition as described herein further comprises a gum or gum-like material. Useful gums and gum-like materials include gelling starch, gum arabic, xanthan gum, tara gum, konjac, carrageenan, locust bean gum, gellan gum, guar gum, pectin, and modified celluloses such as carboxymethylcellulose, and mixtures thereof.

[0027] In any embodiment, useful fats in edible compositions comprising the deamidated legume protein isolates described herein include oils, including vegetable oils such as corn oil, olive oil, canola oil, sunflower oil, rapeseed oil, palm oil, coconut oil, and the like.

[0028] Useful fats (other than vegetable oils) include animal fats and dairy fats. Most preferably, the fat is milk fat or butter fat, which may be provided as milk or milk cream of the desired fat content.

[0029] Useful aqueous components include water, milk (including nonfat milk), syrup, juice from fruits or vegetables, fruit or vegetable purees, or other carbohydrate-containing liquids, or acidic liquids, or basic liquids.

[0030] In any embodiment, the edible composition comprising the deaminated legume protein isolate described herein may further comprise various other flavors and colors commonly used in edible compositions. In various embodiments of the method, the unmodified aewx corn starch may be pre-cooked or otherwise provided as unmodified starch. In other embodiments of the method, the unmodified aewx corn starch is cooked as part of the method. In any embodiment described, the method for making a composition comprising unmodified aewx starch comprises mixing unmodified aewx corn starch, an aqueous component, a protein, and an ingredient selected from the group consisting of a protein, a second starch, a hydrocolloid, and mixtures thereof, optionally heating the mixture, and optionally allowing the mixture to form a thermoreversible gel.

[0031] The subject matter described herein may be better understood by reference to the following definitions, test methods, and guidance for interpreting the terms used herein.

[0032] References herein to "aewx maize starch" mean starch from the endosperm of a maize seed that contains a genotype that includes three copies of a recessive waxy gene (wx) and two copies of a recessive amylose extender gene (ae). As defined herein, the endosperm genotype from which aewx maize starch is obtained may also be referred to as wxwxwxaeaeAE.

[0033] References herein to an "aqueous component" refer to a component that contains water regardless of its phase (solid, liquid, gas, etc.). The aqueous component may include other components that are suspended, dispersed, dissolved, or otherwise mixed in the aqueous component. Aqueous components have a range of pH. Non-limiting examples of aqueous components are water (in liquid form, as steam, or as ice), milk, juice, puree, syrup, acidic liquids such as vinegar, alkaline liquids, and similar components.

[0034] This specification refers to the degree of polymerization of amylopectin branching. The measurements were made using the following method: Starch samples were added to a mixture containing 90% DMSO and 10% water. The mixture was heated in a boiling water bath with gentle stirring. The samples were then removed from the heat and allowed to continue mixing overnight at room temperature. Reagent alcohol was added to each sample to precipitate the starch. The starch was then recovered by centrifugation. The pellet from each starch sample was diluted with water and cooked in a boiling water bath to ensure complete dispersion of the starch. Isoamylase was added to each sample for debranching under pH and temperature conditions specified for the enzyme. The debranching enzyme samples were then filtered and loaded onto a DIONEX ICS-3000 system for analysis.

[0035] A gradient elution profile consisting of sodium hydroxide and sodium nitrate was used for chain length separation. Solutions of degree of polymerization ("DP") 1-7 were used as peak retention time standards. Samples were integrated for peak area using Chromeleon software. The average branch chain length of the starch samples was calculated from the molecular number average. Triplicate samples and duplicate injections were averaged for each sample.

[0036] References herein to "imitation cheese" refer to compositions intended to mimic cheese. In a non-limiting embodiment, imitation cheese may include non-imitation cheese (in the sense of an imitation cheese that includes non-imitation cheese as part of its formulation but does not meet the definition of non-imitation cheese in its entirety), which refers to a food composition that meets any one of the various global cheese identification criteria. Imitation cheese may differ from non-imitation cheese by supplementing the milk in the non-imitation cheese or by replacing at least a portion of the milk in the non-imitation cheese with one or more other ingredients, including but not limited to non-fat milk solids, starch, gums, casein, non-dairy proteins, non-dairy fats, or vegetable fats, such as vegetable oils. The term imitation cheese includes compositions that include casein (but not necessarily derived from dairy sources) as a source of protein in the composition, including vegetarian or vegan compositions that do not include any dairy proteins or other animal products. Imitation cheese may be low protein, protein-free, or may include protein from vegetable sources.

[0037] References herein to "melt spread" refer to the amount that a thermoreversible gel spreads during melting. Although any test for measuring melt spread may be used, the melt spread measurements reported herein were made using the following test. A sample of thermoreversible gel was obtained having a diameter of 35.5 mm and a height of 5 mm. The sample was melted in a covered Pyrex Petri dish (100 x 15 mm) on an aluminum plate by baking in an oven at 450°F (about 232°C) for 5 minutes. The change in diameter of the sample before and after baking was measured using a caliper. Melt spread is reported as the percentage change in diameter of the sample before and after melting.

[0038] References herein to "melt stretch" mean how much a portion of an embodiment of a molten thermoreversible gel stretches without breaking when lifted from a surface by a fork. While any test for measuring melt stretch may be used, the melt stretch measurements reported herein were made using the following test: A thermoreversible gel was grated onto a pizza-like food composition comprising a dough crust and tomato sauce (25 g), a thermoreversible gel (80 g). The food composition was baked at 240°C until the thermoreversible gel was melted (approximately 5-9 minutes), after which the composition was cooled at ambient temperature for 3 minutes. A fork was inserted into the molten thermoreversible gel and the fork was lifted to create a strand of molten thermoreversible gel. Melt stretch is reported in centimeters and is the maximum length of the strand before breaking.

[0039] References herein to "unmodified starch", including unmodified aewx starch, include gelatinized starch, granular starch, and partially gelatinized starch, and mixtures thereof, but exclude starches that have been chemically, enzymatically, or physically modified. A non-exhaustive list of chemical modifications excluded from the definition of unmodified starch includes hydropropylated starch, acetylated starch, acid hydrolyzed starch, starch crosslinked with phosphate or adipic acid moieties, octenylsuccinate modified starch, and oxidized starch. A non-exhaustive list of enzymatic reactions excluded from the definition of unmodified digestion at 1-4 glycosidic linkages and digestion at 1-6 glycosidic linkages. A non-exhaustive list of physically modified starches excluded from the definition of unmodified includes, for example, the use of shear or heat treatments such as heat inhibition, annealing, which are performed so that the starch retains its granular structure (which can be determined by observing the birefringence diffraction pattern when viewing the starch under polarized light).

[0040] Hardness measurements were made using a TAXTII Plus Texture Analyzer according to the following method: Test samples were stored at refrigerated temperature (approximately 4° C.) and removed from refrigeration immediately prior to testing. The TAXTII Plus Texture Analyzer was equipped with a 30 kg load cell and a 25 mm diameter aluminum probe (Texture Technologies product code: TA-25). The probe is advanced 10 mm into the sample at a rate of 8 mm / sec for 2 seconds. Measurements are recorded after a trigger force of 10 grams.

[0041] The use of "about" to modify a number is meant to include the stated number plus or minus 10%. Legally permitted recitations of values ​​in the claims mean approximately that value. The use of about in the claims or specification is not intended to limit the entire range of equivalents covered.

[0042] The indefinite article "a" or the definite article "the" is intended to mean one or more, unless the context clearly dictates otherwise.

[0043] Ranges used herein should be interpreted as providing a set of minimum values ​​specified as at least about, and a set of maximum values ​​specified as up to about, with any stated minimum value being paired with any stated maximum value. For example, a range expressing an amount ranging from at least about 1, or at least about 2 up to about 10, or up to about 9 should be interpreted as describing from about 1 to about 10, 1 to about 9, 2 to about 10, and 2 to about 9.

[0044] While certain embodiments have been shown and described, those skilled in the art may, after reading the foregoing specification, make changes to the methods and techniques, substitute equivalents, and make other types of modifications. Each of the above aspects and embodiments may also include or incorporate such variations or aspects disclosed with respect to any or all other aspects and embodiments.

[0045] The technology is also not limited with respect to the embodiments described herein, which are intended as single illustrations of individual embodiments of the technology. As will be apparent to those skilled in the art, many modifications and variations of the technology can be made without departing from its spirit and scope. Functionally equivalent methods within the scope of the technology will be apparent to those skilled in the art from the foregoing description, in addition to those recited herein. Such modifications and variations are intended to be included within the scope of the appended claims. It is to be understood that the technology is not limited to methods, complexes, reagents, compounds, compositions, labeled compounds, or biological systems, which, of course, can vary. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. It is also to be understood that the terms used herein are for the purpose of describing embodiments only, and are not intended to be limiting. Thus, it is intended that the specification be considered as illustrative only of the breadth, scope, and spirit of the technology, as indicated solely by the appended claims, definitions thereof, and any equivalents thereof. No language in the specification should be construed as indicating any non-claimed element as essential.

[0046] The embodiments illustratively described herein may be suitably practiced in the absence of any element(s), limitation(s) not specifically disclosed herein. Thus, for example, terms such as "comprising", "including", "containing" and the like are to be read expansively and without limitation. Additionally, the terms and expressions used herein are used as terms of description and are not to be limited, and there is no intention in the use of such terms and expressions to exclude any equivalents of the features or portions thereof shown and described, but it is recognized that various modifications are possible within the scope of the claimed technology. Additionally, the phrase "consisting essentially of" will be understood to include those elements specifically recited, as well as those additional elements that do not materially affect the basic and novel characteristics of the claimed technology. The phrase "consisting of" excludes any elements not specified.

[0047] In addition, where features or aspects of the disclosure are described in terms of a Markush group, one of skill in the art will recognize that the disclosure is also described in terms of any individual members or subgroups of members of the Markush group. Each of the narrower species and subgroups falling within the generic disclosure also form part of the technology. This includes describing the concept of the technology with a condition or negative limitation that removes any subject matter from the genus, regardless of whether the excised material is specifically described herein.

[0048] As will be understood by those skilled in the art, for any and all purposes, in view of providing a specifically written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of those subranges. Any recited range can be easily recognized as fully describing and allowing the same range to be divided into at least one half, one third, one quarter, one fifth, one tenth, etc. As a non-limiting example, each range discussed herein can be easily divided into a lower third, a middle third, and an upper third, etc. Also, as will be understood by those skilled in the art, all language such as "up to," "at least," "greater than," "less than," etc. refers to a range that includes the recited numbers and can be subsequently divided into subranges as discussed above. Finally, as will be understood by those skilled in the art, a range includes each individual member, and each separate value is incorporated herein as if it were individually described herein.

[0049] The presently disclosed technology is further described by reference to the following embodiments, which are provided for purposes of illustration and are not intended to limit the entire scope of the disclosed technology. A composition comprising: a. unmodified aewx corn starch in an amount of at least about 0.1% (by weight of the composition); b. an aqueous component; c. a third component, optionally selected from the group consisting of a protein, a second starch, a hydrocolloid, and mixtures thereof; Optionally, the composition is a thermoreversible gel. 2. The composition of claim 1, wherein the unmodified aewx maize starch is in an amount of at least about 0.1% (by weight of the gel), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%. 3. The composition of claim 1 or 2, wherein the unmodified aewx corn starch is in an amount of at most about 25%, or at most about 20%, or at most about 18%, or at most about 16%. 4. The composition according to any one of claims 1 to 3, wherein the unmodified aewx corn starch is in an amount of about 0.1% to about 3% (wt%). 5. The composition according to claim 1, wherein the unmodified aewx corn starch is in an amount of about 3% to about 9%. 4. The composition of claim 1, wherein the 6 unmodified aewx corn starch is in an amount of about 9% to about 20%. 7. The composition of any one of claims 1 to 6, wherein the protein is in an amount of at least about 0.1% (by weight), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%, or at least about 11%. 8. A composition according to any one of claims 1 to 7, wherein the protein is present in an amount of at most about 25% (by weight), or at most about 20%, or at most about 17%, or at most about 15%, or at most about 13%. 9. The composition according to any one of claims 1 to 8, wherein the protein is present in an amount selected from about 0.1% (by weight) to about 5%. 9. The composition according to claim 1, wherein the protein is present in an amount selected from about 5% (by weight), about 8%, about 10%, or about 15%. 11. The composition according to any one of claims 1 to 8, wherein the protein is present in an amount in a range selected from about 15% (by weight) to about 25% or to about 20%. 12. The composition of any one of claims 1 to 11, wherein the aqueous component is in an amount ranging from at least about 20% (by weight of the composition) to about 95%, or at least about 30% to about 95%, or about 40% to about 95%, or about 20% to about 95%, or about 20% to about 80%, or about 20% to about 70%, or about 20% to about 60%, or about 40% to about 60%. 13 The protein content is provided at least in part by vegetable proteins, 13. The composition according to claim 1, wherein optionally the vegetable protein is selected from the group consisting of pulse proteins and potato proteins and mixtures thereof. 14. A composition according to any one of claims 1 to 13, wherein the protein content is at least partly provided by potato protein. 15. The protein content is at least partially provided by pulse proteins selected from the group consisting of chickpea protein, lentil protein, pea protein, fava bean protein, and mixtures thereof; Preferably, the pulse protein is pea protein or broad bean protein or a mixture thereof; More preferably, the composition according to any one of claims 1 to 14, wherein the pulse protein is broad bean protein. 16. The composition of any one of claims 1 to 15, wherein the composition does not contain animal protein. 17. The composition according to any one of claims 1 to 16, wherein the hydrocolloid is selected from the group consisting of xanthan gum, gellan gum, gum arabic, carrageenan, tara gum, konjac, locust bean gum, and mixtures thereof. 18. The composition of any one of claims 1-17, wherein the second starch is selected from the group consisting of corn starch, tapioca starch, rice starch, potato starch, pea starch, sago starch, high amylose corn starch, waxy corn starch, waxy tapioca starch, waxy rice starch, waxy potato starch, and mixtures thereof. 19. The composition according to any one of claims 1 to 18, wherein the second starch is an unmodified starch. 20. The composition of any one of claims 1 to 19, wherein the second starch is a modified starch, and the modification is selected from the group consisting of oxidation, acid hydrolysis, acetylation, hydroxypropylation, cross-linking, thermal inhibition, annealing, enzymatic digestion, octenyl succinate modification, and mixtures thereof. 21. The composition according to any one of claims 1 to 20, wherein the second starch is potato starch. 22 The second starch, a. at least about 1% (wt%), or at least about 2% or at least about 3% up to about 20%; b. about 1% to about 15%, or about 10%, or about 9%, or about 7%, and c. The composition according to any one of claims 1 to 21, in an amount ranging from about 1% to about 5%. 23. The composition according to any one of claims 1 to 22, wherein the composition is a thermoreversible gel composition. 24. The composition of any one of claims 1 to 23, wherein the composition is a thermoreversible gel, and when solid, the gel can be shredded with a cheese grater. 25 The composition according to any one of claims 1 to 24, wherein the composition is a thermoreversible gel and, when solid, the gel has a hardness of more than about 5,000 g, or more than about 6,000 g, or about 5,000 to about 5,500 g, or about 6,000 g to about 10,000 g, or about 5,000 g to about 9,000 g, or about 8,500 g, about 8000 g, or about 7,500 g, or about 7,000 g. 26. The composition of any one of claims 1 to 25, wherein the composition is a thermoreversible gel and, when melted, the gel has a melt spread of more than 10%, or more than about 15%, or more than about 20%, or in the range of at least about 10%, at least about 12%, or at least about 14%, or at least about 16%, or at least about 18% up to about 20%. 27. The composition of any one of claims 1 to 26, wherein the composition is a thermoreversible gel having a melt extension of at least about 3 cm, or at least about 5 cm, or up to about 10 cm. 28 The composition is an imitation cheese product, 28. The composition of any one of claims 1 to 27, optionally wherein the imitation cheese product is vegan. 29. A composition according to any one of claims 1 to 28, wherein at least a portion of the protein is casein and the unmodified aewx corn starch is at least about 1% (by weight), or at least about 3%, or at least about 5% to about 10%, or about 1%, or about 3%, or about 5% to about 7%. 30 At least a portion of the protein is casein, and the casein is in an amount ranging from at least about 5% (wt%) to at least about 7% to at least about 11% to a maximum of about 20%, at least about 5% (wt%) to at least about 7% to at least about 11% to a maximum of about 17%, or at least about 5% (wt%) to at least about 7% to at least about 11% to a maximum of about 15%, or at least about at least about 5% (wt%) to at least about 7% to at least about 11% to a maximum of about 13%. The composition according to any one of claims 1 to 29. 31 A method for making a thermoreversible gelling composition, comprising: a. mixing unmodified aewx corn starch, an aqueous component, a protein, and ingredients selected from the group consisting of a protein, a second starch, a hydrocolloid, and mixtures thereof; b. optionally, heating the mixture; c. causing the mixture to form a thermoreversible gel. 32. The method of claim 31, wherein the unmodified aewx maize starch is in an amount of at least about 0.1% (% by weight of the gel), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%. 33. The method of claim 31 or 32, wherein the unmodified aewx corn starch is in an amount of at most about 25%, or at most about 20%, or at most about 18%, or at most about 16%. 34. The method of any one of claims 31 to 33, wherein the unmodified aewx corn starch is in an amount or range of about 0.1% to about 3%. 35. The method of any one of claims 31 to 34, wherein the unmodified aewx corn starch is in an amount or range of about 3% to about 9%. 36 The method of any one of claims 31 to 35, wherein the unmodified aewx corn starch is in an amount or range of about 9% to about 20%. 37. The method of any one of claims 31 to 36, wherein the protein is present in an amount of at most about 25% (by weight), or at most about 20%, or at most about 17%, or at most about 15%, or at most about 13%. 38. The method according to any one of claims 31 to 37, wherein the protein is present in an amount in the range selected from about 0.1% (by weight) to about 5%. 39. The method of any one of claims 31 to 38, wherein the protein is present in an amount in a range selected from about 5% (by weight), or about 8%, or about 10%, or to about 15%. 40. The method according to any one of claims 31 to 39, wherein the amount of the protein is in a range selected from about 15% (by weight) to about 25%, or to about 20%. 41. The method of any one of claims 31 to 40, wherein the aqueous component is in an amount ranging from at least about 20% (by weight of the composition) to about 95%, or at least about 30% to about 95%, or about 40% to about 95%, or about 20% to about 95%, or about 20% to about 80%, or about 20% to about 70%, or about 20% to about 60%, or about 40% to about 60%. 42 The protein content is provided at least in part by vegetable proteins, 42. The method according to any one of claims 31 to 41, optionally wherein the vegetable protein is selected from the group consisting of pulse proteins and potato proteins and mixtures thereof. 43. A method according to any one of claims 31 to 42, or a composition according to any one of claims 1 to 6, wherein the protein content is at least partly provided by potato protein. 44 the protein content is at least partially provided by pulse proteins selected from the group consisting of chickpea protein, lentil protein, pea protein, fava bean protein, and mixtures thereof; Preferably, the pulse protein is pea protein or broad bean protein or a mixture thereof; More preferably, the method according to any one of claims 31 to 43, wherein the pulse protein is broad bean protein. 45. The method of any one of claims 31 to 44, wherein the gel does not contain animal protein. 46. ​​The method of any one of claims 31 to 45, wherein the hydrocolloid is selected from the group consisting of xanthan gum, gellan gum, gum arabic, carrageenan, tara gum, konjac, locust bean gum, and mixtures thereof. 47. The method of any one of claims 31 to 46, wherein the second starch is selected from the group consisting of corn starch, tapioca starch, rice starch, potato starch, pea starch, sago starch, high amylose corn starch, waxy corn starch, waxy tapioca starch, waxy rice starch, waxy potato starch, and mixtures thereof. 48. The method of any one of claims 31 to 47, wherein the second starch is an unmodified starch. 49. The method of any one of claims 31 to 48, wherein the second starch is a modified starch and the modification is selected from the group consisting of oxidation, acid hydrolysis, acetylation, hydroxypropylation, cross-linking, thermal inhibition, annealing, enzymatic digestion, octenyl succinate modification, and mixtures thereof. 50. The method of any one of claims 31 to 49, wherein the second starch is potato starch. 51 A composition comprising: a. unmodified corn starch in an amount of at least about 0.1% (by weight of the composition); b. an aqueous component; c. a third component, optionally selected from the group consisting of a protein, a second starch, a hydrocolloid, and mixtures thereof; The composition, wherein the composition is a thermoreversible gel. 52. The composition of claim 51, wherein the unmodified corn starch is in an amount of at least about 0.1% (by weight of the gel), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%. 53. The composition of claim 51 or 52, wherein the unmodified corn starch is in an amount of at most about 25%, or at most about 20%, or at most about 18%, or at most about 16%. 54. The composition of any one of claims 51 to 53, wherein the unmodified corn starch is in an amount of about 0.1% to about 3% (by weight). 55. The composition of any one of claims 51 to 54, wherein the unmodified corn starch is in an amount of about 3% to about 9%. 56. The composition of any one of claims 51 to 55, wherein the unmodified corn starch is in an amount of about 9% to about 20%. 57. The composition of any one of claims 51 to 56, wherein the protein is in an amount of at least about 0.1% (by weight), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%, or at least about 11%. 58. A composition according to any one of claims 51 to 57, wherein the protein is in an amount of at most about 25% (by weight), or at most about 20%, or at most about 17%, or at most about 15%, or at most about 13%. 59. A composition according to any one of claims 51 to 58, wherein the protein is present in an amount in the range selected from about 0.1% (by weight) to about 5%. 60. The composition of any one of claims 51 to 59, wherein the protein is present in an amount in a range selected from about 5% (by weight), or about 8%, or about 10%, or about 15%. 61. A composition according to any one of claims 51 to 60, wherein the protein is present in an amount in a range selected from about 15% (by weight) to about 25% or to about 20%. 62. The composition of any one of claims 51 to 61, wherein the aqueous component is in an amount ranging from at least about 20% (by weight of the composition) to about 95%, or at least about 30% to about 95%, or about 40% to about 95%, or about 20% to about 95%, or about 20% to about 80%, or about 20% to about 70%, or about 20% to about 60%, or about 40% to about 60%. 63 The protein content is provided at least in part by vegetable proteins, 63. The composition according to any one of claims 51 to 62, optionally wherein the vegetable protein is selected from the group consisting of pulse proteins and potato proteins and mixtures thereof. 64 the protein content is at least partially provided by pulse proteins selected from the group consisting of chickpea protein, lentil protein, pea protein, fava bean protein, and mixtures thereof; Preferably, the pulse protein is pea protein or broad bean protein or a mixture thereof; More preferably, the composition according to any one of claims 51 to 63, wherein the pulse protein is broad bean protein. 65. The composition of any one of claims 51 to 64, wherein the composition does not contain animal protein. 66. The composition of any one of claims 51 to 65, wherein the composition is a thermoreversible gel and, when solid, the gel has a hardness of greater than about 5,000 g, or greater than about 6,000 g, or about 5,000 to about 5,500 g, or about 6,000 g to about 10,000 g, or about 5,000 g to about 9,000 g, or about 8,500 g, or about 8000 g, or about 7,500 g, or about 7,000 g. 67. The composition of any one of claims 51-66, wherein the composition is a thermoreversible gel and, when melted, the gel has a melt spread of greater than 10%, or greater than about 15%, or greater than about 20%, or in the range of at least about 10%, at least about 12%, or at least about 14%, or at least about 16%, or at least about 18% up to about 20%. 68. The composition of any one of claims 51-67, wherein the composition is a thermoreversible gel having a melt extension of at least about 3 cm, or at least about 5 cm, or up to about 10 cm. 69 The composition is an imitation cheese product, 69. The composition of any one of claims 51-68, optionally wherein the imitation cheese product is vegan. 70. The composition of any one of claims 51 to 69, wherein at least a portion of the protein is casein and the unmodified corn starch is at least about 1% (by weight), or at least about 3%, or at least about 5% to about 10%, or about 1%, or about 3%, or about 5% to about 7%. 71. A composition according to any one of claims 51 to 70, wherein the composition does not comprise a modified gelling starch. 72 A method of making a thermoreversible gelling composition, comprising: a. mixing unmodified corn starch, an aqueous component, a protein, and a component selected from the group consisting of a protein, a second starch, a hydrocolloid, and mixtures thereof; b. optionally, heating the mixture; c. causing the mixture to form a thermoreversible gel. 73. The method of claim 72, wherein the unmodified corn starch is in an amount of at least about 0.1% (weight % of the gel), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%. 74. The method of claim 72 or 73, wherein the unmodified corn starch is in an amount of at most about 25%, or at most about 20%, or at most about 18%, or at most about 16%. 75. The method of any one of claims 72-74, wherein the unmodified corn starch is in an amount or range of about 0.1% to about 3%. 76. The method of any one of claims 72-75, wherein the unmodified corn starch is in an amount or range of about 3% to about 9%. 77. The method of any one of claims 72-76, wherein the unmodified corn starch is in an amount or range of about 9% to about 20%. 78. The method of any one of claims 72 to 77, wherein the protein is present in an amount of at most about 25% (by weight), or at most about 20%, or at most about 17%, or at most about 15%, or at most about 13%. 79. The method of any one of claims 72 to 78, wherein the protein is present in an amount in a range selected from about 0.1% (by weight) to about 5%. 80. The method of any one of claims 72 to 79, wherein the protein is present in an amount in a range selected from about 5% (by weight), or about 8%, or about 10%, or about 15%. 81. The method of any one of claims 72 to 80, wherein the protein is present in an amount in a range selected from about 15% (by weight) to about 25%, or to about 20%. 82. The method of any one of claims 72 to 81, wherein the aqueous component is in an amount ranging from at least about 20% (by weight of the composition) to about 95%, or at least about 30% to about 95%, or about 40% to about 95%, or about 20% to about 95%, or about 20% to about 80%, or about 20% to about 70%, or about 20% to about 60%, or about 40% to about 60%. 83 The protein content is provided at least in part by vegetable proteins, 83. The method of any one of claims 72 to 82, optionally wherein the vegetable protein is selected from the group consisting of pulse proteins and potato proteins and mixtures thereof. 84 the protein content is at least partially provided by pulse proteins selected from the group consisting of chickpea protein, lentil protein, pea protein, fava bean protein, and mixtures thereof; Preferably, the pulse protein is pea protein or broad bean protein or a mixture thereof; More preferably, the method according to any one of claims 72 to 83, wherein the pulse protein is broad bean protein. 85. The method of any one of claims 72 to 84, wherein the gel does not contain animal protein. 86. The method of any one of claims 72 to 85, wherein the second starch is potato starch. 87. The method of any one of claims 72 to 86, wherein the method does not include adding a modified gelling starch. 88. The composition or method of any one of claims 1 to 87, wherein the unmodified corn starch or unmodified aewx corn starch comprises an amylopectin fraction having a percent fraction of glycosidic chains having a degree of polymerization ("DP") of 25 to 36, from about 17% to about 22%, or from about 18% to about 20%. 89. The composition or method of any one of claims 1 to 88, wherein the unmodified corn starch or unmodified aewx corn starch comprises an amylopectin fraction having a distribution of glycosidic chains having an average DP of about 23 to about 26, or about 23 to about 25. 90. The composition or method of any one of claims 1 to 89, wherein the unmodified corn starch or unmodified aewx corn starch comprises an amylopectin fraction having a percent fraction of glycosidic chains with a DP greater than 37 of from about 14% to about 18% or from about 15% to about 17%. 91. A food composition comprising the thermoreversible gel according to any one of claims 1 to 90 and a second edible component. 92. The food composition of claim 91, wherein the thermoreversible gel is a filling within the food composition or a topping on the composition. 93. A food composition according to claim 91 or 92, selected from the group consisting of baked products, cakes, pastries, breads, rolls, meat products, sausages, meat analogue products, extended meat products and pizza. 94. Use of unmodified corn starch or unmodified aewx corn starch to obtain a thermoreversible gel according to any one of claims 1 to 93. 95. Use of the unmodified corn starch or unmodified aewx corn starch according to claim 94 in an imitation cheese, optionally wherein the imitation cheese does not contain animal protein.

[0050] The presently disclosed technology is further described by reference to the following examples, which are provided for illustrative purposes and are not intended to limit the entire scope of the disclosed technology.

[0051] Example 1 - Thermoreversible gel using unmodified aewx corn starch To demonstrate the thermoreversibility of the gel obtained using unmodified aewx maize starch, a custard-like composition was made, modelling flan.

[0052] [Table 1]

[0053] Three samples were made using a starch component consisting of one or more starches: Sample 1 used 100% thermally inhibited starch; Sample 2 used an 80%:20% mixture of thermally inhibited starch and unmodified aewx corn starch; Sample 3 used a 50%:50% mixture of thermally inhibited starch and unmodified aewx corn starch.

[0054] The flan was made as follows: Sugar, starch, and dry milk powder were pre-blended and added to the milk and some of the cream (to prevent foaming). The milk mixture was mixed with a high speed / shear mixer (Ultra Turrax / Silverson) at 10,000 RPM until homogenous. The remaining cream was added and mixed by hand. The mixture was allowed to settle for 30 minutes and transferred to an in-line heat exchanger. The mixture was cooked using an in-line process heat exchanger (ASEPTO, tube setup). The mixture was pre-heated to 60°C and then homogenized in a two-stage homogenizer using 100 bar in the first stage and 30 bar in the second stage. The product was then sterilized at 130°C for 68 seconds (34 second temperature ramp). The mixture was cooled from approximately 87°C and placed into a beaker. The beaker was further cooled in a blast chiller and the mixture was stored at 4°C for 14 days before being tested for thermoreversibility.

[0055] The thermoreversibility of gels made with unmodified aewx maize starch is shown in Figure 1, which plots the change in storage modulus (G'), which represents the elasticity of the material, and the change in loss modulus (G''), which represents the viscosity of the material, when heated. Oscillatory measurements were performed with an Anton Paar rheometer (MCR 702) using a 25 mm plate-plate geometry in the pre-specified linear viscoelastic regime of the test sample (constant shear deformation of 0.41% and constant angular frequency of 1 rad / s). At constant conditions, the sample was equilibrated to 20°C, after which the lower plate was heated (4.3°C / min) to 85°C and maintained at 85°C for 2 minutes. The lower plate was then cooled (4.3°C / min) to 20°C. In Figure 1, the temperature change is shown as a solid line and the actual temperature is plotted in a linear scale on the secondary y-axis (°C, right side of the graph). Loss and storage moduli (both in Pa) are plotted on a logarithmic scale on the primary y-axis (left side). Time in minutes is plotted on the x-axis. As can be seen, sample 1 (thermally inhibited starch) undergoes essentially no change in loss or storage modulus. Sample 4, using 50% unmodified aewx corn starch, shows a significant loss in storage modulus as the material is heated, followed by recovery of the storage modulus as the material is cooled again. This demonstrates the thermoreversibility of the gel made using unmodified aewx corn starch, as the material shifts from elastic to more viscous properties with temperature and back to more elastic properties.

[0056] Example 2 - Imitation Cheese Melt Spread Imitation cheeses were made using various starches and evaluated for melt spreadability. All starches used were dent corn, unmodified aewx corn starch, waxy potato, potato, and pea. All starches were in their unmodified form. All batches were matched for processing and nutritional value to obtain appropriate comparative results.

[0057] Five batches of imitation cheese were made according to the recipe reported in Table 2, varying only the unmodified starch used between batches. Batch 1 used dent corn starch. Batch 2 used unmodified aewx corn starch. Batch 3 used waxy potato starch. Batch 4 used potato starch. Batch 5 used pea starch.

[0058] [Table 2]

[0059] The nutritional information of the imitation cheese formulated in Table 3 is reported in Table 3. Also, the moisture content of the imitation cheese is 53.69%.

[0060] [Table 3]

[0061] Shredded mild white cheddar cheese, fat, and dry ingredients were blended to obtain a homogenous mass. Water was added to hydrate the mass, which was then heated to 180°F (about 82°C) and held at that temperature until a pourable, smooth, homogenous mass was formed (about 10 minutes). The cooked cheese mass was dispensed into heat-resistant storage containers and immediately transferred to storage at 40°F (about 4°C).

[0062] The imitation cheeses were evaluated for melt spreadability using the Melt Spread Test. A cheese baller (35.5 mm diameter) was used to isolate cheese samples 5 mm in height. The cheese samples were placed in covered Pyrex Petri dishes (100×15 mm) on top of an aluminum plate and baked in an oven for 5 minutes at 450° F. (about 232° C.). The average diameter of each cheese sample was measured before and after baking using a caliper. Each sample was evaluated in duplicate. Results are reported as the average % change in diameter of the sample (before and after heating). The results are reported in Table 4.

[0063] [Table 4]

[0064] Example 3 - Melt drawing of vegan imitation cheese Vegan analog cheeses were made using various amounts of unmodified aewx corn starch. The formulations are provided in Table 5.

[0065] [Table 5] Simplistica™ DY 7211 available from Ingredion Incorporated

[0066] The vegan lookalike cheese of this example was designed to mimic a mozzarella-style dairy pizza cheese. The vegan lookalike cheese was made as follows: All ingredients except lactic acid were added and mixed for 2 minutes at high speed mixing (approximately 900 rpm) using a thermal mixer (Stephan UM / SK5 ​​with direct steam injection). Mixing was continued and the mixture was heated to 86°C and held at 86°C for 1 minute. Lactic acid was then added and mixing continued for 15 seconds. The heated mixture was transferred to a mold and cooled in a blast chiller to solidify.

[0067] A block of vegan imitation cheese was prepared, shredded and placed on a pizza (dough crust, tomato sauce (25g), shredded vegan imitation cheese (80g)). The pizza was cooked at 240°C (conventional oven) for 5-9 minutes until the cheese appeared completely melted. The pizza was then cooled at ambient temperature for 3 minutes. Melt stretch was assessed by placing a fork in the cheese and pulling it away from the pizza. The maximum length of the melt thread before it broke was measured. Samples had a melt stretch of 3cm to 10cm when measured in duplicate.

[0068] Example 4 - Physical properties of corn starch The properties of amylose-containing maize starch and waxy maize starch compared to unmodified aewx maize starch are reported in the table below.

[0069] Particle size: Starch particle size distribution was measured in powder form using a Malvern Mastersizer 3000 particle size analyzer. All samples were analyzed in triplicate. Table 6 reports the modal diameter of the corn starch granules averaged over the three measurements. Waxy corn starch is a typical amylose-free corn starch. Dent corn is a typical amylose-containing corn starch. Unmodified aewx corn starch samples 1-3 are from three separate milling runs from the same harvest of unmodified aewx corn kernels.

[0070] [Table 6]

[0071] The particle size distribution shows that the average granule diameter of unmodified aewx maize starch is smaller than that of waxy and dent maize starches.

[0072] The average branch length of the starch samples was calculated from the molecular number average using ion exchange chromatography as the method of branch length separation.

[0073] "Debranching Method:" The following starch debranching method was used to calculate the degree of polymerization of starch branch chains. Starch samples were added to a mixture containing 90% DMSO and 10% water. The mixture was heated in a boiling water bath with gentle stirring. The samples were then removed from the heat and allowed to continue mixing overnight at room temperature. Reagent alcohol was added to each sample to precipitate the starch. The starch was then recovered by centrifugation. The pellet from each starch sample was diluted with water and cooked in a boiling water bath to ensure complete dispersion of the starch. Isoamylase was added to each sample for debranching under pH and temperature conditions specified for the enzyme. The debranching enzyme samples were then filtered and loaded onto a DIONEX ICS-3000 system for analysis.

[0074] A gradient elution profile consisting of sodium hydroxide and sodium nitrate was used for chain length separation. Solutions of degree of polymerization ("DP") 1-7 were used as peak retention time standards. Samples were integrated for peak area using Chromeleon software. The average branch chain length of the starch samples was calculated from the molecular number average. Triplicate samples and duplicate injections were averaged for each sample. The results are reported in Table 7.

[0075] [Table 7]

[0076] The average DP of the unmodified aewx maize starch samples is about 2 glucose units longer than the waxy maize starch. The average DP and chain length distribution are very similar for all batches.

[0077] Gelatinization temperatures were determined using differential scanning calorimetry (DSC). A starch slurry was made and heated to gelatinize the starch. A 3:1 ratio of water:starch was added to a stainless steel pan. The pan was sealed and added to a Perkin Elmer DSC programmed to fully gelatinize the starch. The gelatinization peak was integrated using ThermoCline DSC software, which allowed the calculation of onset, peak, and end gelatinization temperatures, as well as enthalpy change.

[0078] The results are reported in Table 8. The unmodified aewx corn starch had higher onset, peak, and end gelatinization temperatures than the waxy corn starch. The unmodified aewx corn starch had an onset solidification about 2° C. higher than the waxy corn starch. Without being bound by theory, it is likely that the longer branching chain length of the unmodified aewx corn starch (compared to the waxy corn starch) contributes to the higher observed gelatinization temperature. All the unmodified aewx corn starches isolated have similar onset, peak, and end gelatinization temperatures.

[0079] [Table 8]

[0080] Microscopic examination of starch cooks: Samples of gelatinized starch were collected and mixed with 80 μL of 0.1 N iodine solution for staining. One to three drops of the solution (starch, water, and iodine) were pipetted onto a glass slide and then placed on a light microscope (Nikon Eclipse 80i) stage at 400x magnification. Images of the samples were taken at three different areas on the slide. Images are provided in Figure 1. Images of unmodified aewx maize starch paste show swollen, intact granules, and large granule fragments. In contrast, waxy maize starch showed small granule fragments. The higher gelatinization temperature (Table 8), coupled with the granule integrity after cooking (Figure 1), indicates that native unmodified aewx maize starch requires more severe processing to fragment during cooking.

[0081] Retrogradation stability was tested by storing sealed bread from the gelatinization measurements in a refrigerator for one week at 4° C. to induce retrogradation. The bread was then added to the DSC and a second gelatinization program was run to measure the enthalpy required to break the bonds formed during retrogradation. The average enthalpy measurement of the second scan was divided by the average enthalpy measurement of the first scan (obtained during granule gelatinization) to compare the retrogradation percentage or stability between samples.

[0082] The results of the retrogradation stability tests are reported in Table 9. Unmodified aewx maize starch had lower retrogradation stability than waxy maize starch.

[0083] [Table 9]

[0084] Unmodified aewx corn starch has more retrogradation than waxy corn starch, indicating that unmodified aewx corn starch tends to form a firmer composition over time, a trait that can be used to provide differentiated texture compared to starches from other sources.

Claims

1. 1. A composition comprising: a) unmodified aewx corn starch in an amount of at least about 0.1% (by weight of the composition); b) an aqueous component; and c) a third component, optionally selected from the group consisting of a protein, a second starch, a hydrocolloid, and mixtures thereof; the composition is a thermoreversible gel, The composition, wherein the unmodified aewx corn starch is from the endosperm of a corn seed containing a genotype including three copies of a recessive waxy gene (wx) and two copies of a recessive amylose extender gene (ae).

2. the unmodified aewx maize starch is in an amount of at least about 0.1% (by weight of the gel), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%; 2. The composition of claim 1, wherein the unmodified aewx corn starch is in an amount of at most about 25%, or at most about 20%, or at most about 18%, or at most about 16%.

3. The protein is in an amount of at least about 0.1% (by weight), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%, or at least about 11%, 3. The composition of claim 1 or 2, wherein the protein is present in an amount of at most about 25% (by weight), or at most about 20%, or at most about 17%, or at most about 15%, or at most about 13%.

4. The composition of claim 1 or 2, wherein the aqueous component is in an amount ranging from at least about 20% (by weight of the composition) to about 95%, or at least about 30% to about 95%, or about 40% to about 95%, or about 20% to about 95%, or about 20% to about 80%, or about 20% to about 70%, or about 20% to about 60%, or about 40% to about 60%.

5. The protein content is provided at least in part by vegetable protein; 3. The composition of claim 1 or 2, wherein optionally the vegetable protein is selected from the group consisting of pulse protein and potato protein and mixtures thereof.

6. 3. The composition of claim 1, wherein the second starch is present in an amount of from at least about 1% (by weight), or from at least about 2%, or from at least about 3% up to about 20%.

7. the composition is an imitation cheese product; 3. The composition of claim 1 or 2, wherein optionally the imitation cheese product is vegan.

8. 3. The composition of claim 1, wherein at least a portion of the protein is casein and the unmodified aewx maize starch is at least about 1% (by weight), or at least about 3%, or at least about 5% up to about 10%, or in an amount ranging from about 1%, or from about 3%, or from about 5% up to about 7%.

9. 1. A method of making a thermoreversible gelling composition, comprising: a) mixing unmodified aewx corn starch, an aqueous component, a protein, and ingredients selected from the group consisting of a second starch, a hydrocolloid, and mixtures thereof; b) optionally heating the mixture; c) causing the mixture to form a thermoreversible gel; The method, wherein the unmodified aewx corn starch is from the endosperm of a corn seed containing a genotype including three copies of a recessive waxy gene (wx) and two copies of a recessive amylose extender gene (ae).

10. aewx: One or more of corn starch, aqueous components, and proteins are a) the unmodified aewx maize starch is present in an amount of at least about 0.1% (by weight of the gel), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%, and at most about 25%, or at most about 20%, or at most about 18%, or at most about 16%; b) the protein is present in an amount of at most about 25% (by weight), or at most about 20%, or at most about 17%, or at most about 15%, or at most about 13%; c) the aqueous component is in an amount ranging from at least about 20% (by weight of the composition) to about 95%, or at least about 30% to about 95%, or about 40% to about 95%, or about 20% to about 95%, or about 20% to about 80%, or about 20% to about 70%, or about 20% to about 60%, or about 40% to about 60%; 10. The method of claim 9, wherein the range is selected from the group consisting of:

11. A composition comprising: a. unmodified corn starch in an amount of at least about 0.1% (by weight of the composition); b. an aqueous component; c. a third component, optionally selected from the group consisting of a protein, a second starch, a hydrocolloid, and mixtures thereof; The composition, wherein the composition is a thermoreversible gel.

12. The unmodified corn starch is in an amount of at least about 0.1% (by weight of the gel), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%; 12. The composition of claim 11, wherein the unmodified corn starch is in an amount of at most about 25%, or at most about 20%, or at most about 18%, or at most about 16%.

13. The protein is in an amount of at least about 0.1% (by weight), or at least about 1%, or at least about 3%, or at least about 5%, or at least about 7%, or at least about 9%, or at least about 11%; 13. The composition of claim 11 or 12, wherein the protein is present in an amount of at most about 25% (by weight), or at most about 20%, or at most about 17%, or at most about 15%, or at most about 13%.

14. The method of claim 13, wherein the protein content is provided at least in part by vegetable protein; 13. The composition of claim 11 or 12, optionally wherein the vegetable protein is selected from the group consisting of pulse protein and potato protein and mixtures thereof.

15. A composition described in claim 11 or 12, wherein at least a portion of the protein is casein and the unmodified corn starch is at least about 1% (by weight), or at least about 3%, or at least about 5% to a maximum of about 10%, or about 1% to, or about 3% to, or about 5% to a maximum of about 7%.

Images