Maize starch from hybrid maize plants and use of the starch as a texturizing agent - Patents.com

Abstract

The technology disclosed herein is directed to starch from a hybrid corn plant. The starch is referred to herein as aewx corn starch or described by the amylopectin microstructure of the starch. The starch had differentiated functionality compared to common waxy corn starch. Also disclosed herein is the use of unmodified aewx corn as a texturizer, alone or in combination with a second ingredient, in food compositions.

Description

[Technical field]

[0001] Described herein is a specialty corn starch obtained from a hybrid corn plant that has different rheological properties than other starches and can be used to provide differentiated textures to food compositions. [Background technology]

[0002] More specifically, this specification discloses corn starch obtained from corn endosperm having three copies (also called dose) of a recessive waxy gene (wx) and two copies of a recessive amylose extender gene (ae). Specialty starch is referred to herein as aewx corn starch or defined by physical properties that distinguish it from other starches. Increased dosage of the wx gene suppresses amylose formation. Being completely recessive with respect to the wx gene, aewx corn starch is a type of waxy corn starch, meaning that little or no amylose is formed in the corn endosperm. Increased dosage of the ae gene (at least in waxy starch) suppresses branch points in amylopectin, generally resulting in amylopectin with increased side chain length. The particular genetic composition of the claimed aewx corn starch was selected for optimal functionality in its unmodified form. Corn starch is available from Ingredion Incorporated. [Brief description of the drawings]

[0003] [Figure 1] 4 provides optical micrographs at 400x of cooked unmodified waxy maize starch and cooked unmodified aewx maize starch. [Diagram 2] 1 is a graph of the shear viscosity at 10 1 / sec obtained from a parallel plate rheometer of yogurt made with various gelling agents and various amounts of unmodified aewx maize starch. [Diagram 3] 1 is a graph of various sensory attributes comparing yogurt made with various gelling agents. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0004] The technology disclosed herein relates to unmodified aewx corn starch (gelatinized or non-gelatinized) and its use as a texturizer to provide differentiated textures to food compositions. The differentiated textures are derived at least in part from the amylopectin structure of unmodified aewx corn starch, which affects the rheology of unmodified aewx corn starch in aqueous systems. This specification shows that unmodified aewx corn starch dispersed in water retrogrades to form a firmer composition than a similar dispersion using waxy corn starch. In any embodiment described herein, the dispersion of unmodified aewx corn starch has a retrogradation percentage of about 45% to about 50%, or about 46% to about 50%, or about 46% to about 49%, measured using the retrogradation test described herein.

[0005] The retrogradation tendency and other distinct texture and functional increases that can be obtained using unmodified aewx maize starch are due in part to the starch microstructure. Being a type of waxy maize starch, the unmodified aewx maize starch described herein has little or no amylose. Instead, the starch is essentially only the branched polysaccharide amylopectin. Compared to waxy maize starch, the unmodified aewx maize starch described herein generally has longer branches. This can be seen in the collective average chain length (measured by the degree of polymerization) of all the branched chains, and by having longer chain length chains than shorter chain length chains. In any embodiment, the unmodified aewx maize starch described herein has an amylopectin fraction with a degree of polymerization ("DP") of 25 to 36, with a glycosidic chain fraction percentage of about 17% to about 22%, or about 18% to about 20%. In any embodiment described herein, the unmodified aewx maize starch has an amylopectin fraction in which the starch has 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%. In any embodiment described herein, the unmodified aewx maize starch has an amylopectin fraction comprising a distribution of glycosidic chains with an average DP of from about 23 to about 26, or from about 23 to about 25.

[0006] Unmodified aewx corn starch may be used in the composition in its native form (non-gelatinized) or in its pregelatinized form. As shown herein, unmodified aewx corn starch provides differentiated texture when gelatinized and dispersed in an aqueous composition. For example, gelatinized unmodified aewx corn starch may impart significant viscosity to aqueous dispersions, but this is not common. In contrast, other waxy starches provide limited viscosity when gelatinized. Instead, waxy starches are generally modified, such as by inhibition (thermal inhibition or crosslinking), which maintains the starch granular integrity when heated in water, i.e., inhibits gelatinization. As another example, gelatinized unmodified aewx corn starch provides reversible hardness or gelation to aqueous compositions. In other words, the gel can be broken down either by shear when unmodified aewx corn starch is used in the composition in small amounts, or thermally when used in large amounts. This reversibility is not typical of native starches and is more commonly achieved using chemical modifications such as oxidation. Thus, in any embodiment, the present specification describes unmodified aewx maize starch that is pregelatinized unmodified aewx maize starch.

[0007] In at least some embodiments, the pregelatinized unmodified aewx waxy starch is made in a drum drying process and is drum dried. Drum drying of starch involves cooking a thin film of starch dispersed in an aqueous solution (typically water) on a rotating drum. The starch is in an amount of 30% to 40% by weight of the dispersion, or the water is in an amount of more than about 50% (by weight), or more than about 60% (by weight), or about 60% to 70% of the native aewx corn starch. The water is in an amount such that the starch is in a flowable dispersion that can be deposited on the drum. However, the amount of water is limited to the amount that can be evaporated without waste during the drying process. The drum dryer is heated to evaporate the moisture, but operates at a temperature range of, for example, 50° C. to 150° C. The drum rotates at a fixed speed, but different rotation speeds are possible, for example, 15 to 30 RPM. Once dried and cooked on the drum, the starch is scraped off and then milled or sieved to obtain the desired particle size. Drum drying is a useful means for pregelatinizing native unmodified aewx corn starch because it provides shear to the starch in addition to heat. The combination of heat and shear helps break down the starch granules so that the pregelatinized unmodified aewx starch disperses easily in aqueous compositions.

[0008] The unmodified aewx corn starch can be provided alone or in combination with other ingredients. In combination, the unmodified aewx corn starch can be provided as a component in a texturizing system or as an ingredient in a larger composition. In any embodiment, the present specification discloses a texturizer or composition comprising unmodified corn starch and a second edible ingredient.

[0009] In any embodiment, as an ingredient in the composition or texturizer, unmodified aewx corn starch is used in an amount of at least 0.1% (by weight of the composition), or from about 0.1% to about 99%, or from about 0.1% to about 90%, or from about 80%, or from about 70%, or from about 60%, or from about 50%, or from about 40%, or from about 30%, or from about 20%, or from about 10%. In some preferred embodiments of the composition or texturizer, the unmodified aewx corn starch is in an amount of from about 0.1%, or from about 1%, or from about 1.5%, or from about 2% to about 5%.

[0010] Other embodiments of compositions and texturizers comprising unmodified aewx corn starch are as follows. In some embodiments, the second component is a second starch different from unmodified aewx corn starch. Useful second starches include, but are not limited to, corn starch, waxy corn starch, rice starch, waxy rice starch, tapioca starch, waxy tapioca starch, potato starch, waxy potato starch, pea starch, legume starch, and mixtures thereof. Such second starches may be pure starches or may be part of flour, meal, or similar materials. For example, rice flour, waxy rice flour, tapioca flour, and waxy tapioca flour contain starch and can be used as the second starch. The second starch may be a modified starch. This includes chemical modifications such as etherification, esterification, oxidation, acid conversion, enzymatic conversion, and mixtures thereof. Preferred chemical modifications include hydropropylation, acetylation, crosslinking (with phosphates or acetylates), and mixtures thereof. The modified starch may also be physically modified instead of chemically modified. Preferred physical modifications include thermally modified starches for thermally inhibited starches. In any embodiment described herein, the unmodified aewx corn starch and the second starch are in a ratio (aewx starch to second starch) of 1:10 to 1:1, or 1:6 to 1:1, 1:5 to 1:1, or 1:4 to 1:1, or 1:3 to 1:1, or 1:2 to 1:1. With respect to the second starch alone, in some preferred embodiments, the second starch is a thermally inhibited or crosslinked starch used in an amount of about 1% to about 5%, or about 2% to about 4% (wt % of the composition).

[0011] Exemplary embodiments in which the second edible component is an aqueous component are as follows: Useful aqueous components include, but are not limited to, water, milk, juice, puree, syrup, acidic liquids such as vinegar, alkaline liquids. The aqueous component may be in liquid, vapor, or solid form. The aqueous component may be the continuous phase of an oil-in-water emulsion, may be held in a gel, or may be present in a composition, or may be textured as a water content. The aqueous component may be used in an amount of from about 10% to about 20% to about 30% to about 40% to about 50% to about 60% to about 70% to about 80% to about 90%. The composition or texturing may be generally low moisture or generally high moisture. In some embodiments, the aqueous component is in an amount of from about 20% to about 50%, or to about 40%, or to about 30%. In other embodiments, the aqueous component is in an amount of about 50% to about 90%, or to about 80%, or to about 70%, or to about 60%.

[0012] In some embodiments, the second component is a protein. In some such embodiments, the protein may be derived from a non-animal source, such as potato protein or legume protein. Exemplary legume proteins include, but are not limited to, proteins from pea, broad bean, chickpea, lentil, and mixtures thereof. In any embodiment described herein, the protein is in an amount of about 0.1% to about 25% by weight of the composition, or about 0.1% to about 20%, or about 15% to about 10%. In other embodiments, the protein is in an amount of about 0.1%, or about 1%, or about 5%, or about 10% to about 20%. In some other embodiments, the protein is in an amount of about 0.1%, or about 1%, or about 5%, or about 10% to about 25%.

[0013] Still other useful second or other ingredients useful in the composition or texturing are as follows.

[0014] In any embodiment, the edible composition as described herein further comprises a sweetener. Useful sweeteners include honey, allulose, tagatose, fructose, glycerol, sucrose, erythritol, rebaudioside (A, B, J, M, etc.), 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.

[0015] 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.

[0016] 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.

[0017] 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.

[0018] 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.

[0019] 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.

[0020] In various embodiments described herein, compositions made with unmodified aewx maize starch have a gel hardness of less than about 60 g, or less than about 50 g. In other embodiments, the compositions have a gel strength of greater than about 10 g, or greater than about 15 g, or between 10 and 60 g, or between 10 and 50 g, or between 15 and 60 g, or between 15 and 50 g. Exemplary compositions include, but are not limited to, custards, fruit fillings, yogurt, puddings, sauces, gravies, plant-based yogurt analogs, and dressings.

[0021] In some embodiments where the composition is a yogurt or yogurt analog, the corn starch is in an amount of from about 0.1% (by weight of the yogurt), or from about 1%, or from about 1.5%, or from about 2% to about 5%. In some embodiments where the composition is a yogurt or yogurt analog, the second component is a thermally inhibited starch in an amount of from about 1% to about 5%, or from about 2% to about 4% (by weight of the composition).

[0022] The subject matter described herein may be better understood by reference to the following definitions and guidance for interpreting terms in the specification.

[0023] References herein to "aewx maize starch" refer to starch from the endosperm of a maize seed obtained from a maize plant having a genotype that includes three copies of the recessive waxy gene (wx) and two copies of the recessive amylose extender gene (ae). In other words, aewx maize starch is obtained from a maize plant having the genotype wxwxwxaeaeAE.

[0024] 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 be the continuous phase of an oil-in-water emulsion or may be held within a gel. The aqueous component may be measured as the water content of the composition. 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 vapor, or as ice), milk, juice, puree, syrup, acidic liquids such as vinegar, alkaline liquids, and similar components.

[0025] "Degree of polymerization": Starch is a glucose-based polysaccharide. Within this specification, the degree of polymerization refers to the number of glycosides in the starch polysaccharide.

[0026] A variety of "drum drying" processes are known in the art, any of which can be used to pregelatinize the disclosed unmodified aewx corn starch. In general, the drum drying process works by applying a thin film of starch slurry to a rotating heated drum. The drum cooks the starch in the slurry, pregelatinizing it and evaporates water from the slurry. The pregelatinized and dried starch is scraped off the drum to provide a flake-like, partially intact and partially sheared, starch particle shape final product. Drum dried starch is generally milled to obtain a specific particle size. With reference to commercially available pregelatinized starch available from Ingredion Incorporated, a coarser grind may have a particle size distribution such that about 55% (by volume) of the particles settle on a 200 mesh (74 micron pore size) sieve, and a finer grind may have a particle size distribution in which up to about 1.0% of the particles settle on a 500 mesh (25 micron pore size) sieve.

[0027] "Gelatinized" or "gelatinization" of starch is a term well known in the art. Its use herein is in keeping with the full understanding of this term. Without limiting the full meaning, gelatinization is the process by which starch breaks down at the granular level so that the starch polymers can be dispersed and dissolved in water or aqueous solutions.

[0028] Within this specification, "granular starch" refers to starch in its native granular form. The granular structure breaks down in the presence of heat and water, a process called gelatinization. Unmodified granular starch is starch in its native form that has not been modified, including by gelatinization. Within this specification, unmodified granular starch is also referred to as native starch.

[0029] References herein to "thermally inhibited" or "thermal inhibition" refer to a set of processes that change the functionality of starch so that it functions like a chemically crosslinked starch in aqueous solution. Various methods are known for thermally inhibiting starch. Useful methods are described in WO 2020-139997, which is incorporated herein in its entirety. Generally, thermally inhibited starch is made by soaking native starch in a liquid containing a buffer, typically a salt of an organic acid or base. The starch is soaked to transfer the buffer to the starch granules. The buffered starch is then pH adjusted to have a pH in the range of about 4 to about 9.5, depending on the buffer used. The buffered, pH adjusted starch is then dehydrated to have a moisture content of less than about 2% (by weight of starch) and heated to a temperature of about 100°C to about 200°C for a time sufficient to obtain the desired degree of thermal inhibition.

[0030] References herein to "unmodified starch" include gelatinized, granular, and partially gelatinized starches, and mixtures thereof, but exclude starches that have been chemically, enzymatically, or physically modified.

[0031] The following tests were used to determine various properties of unmodified aewx corn starch and compositions made from unmodified aewx corn starch.

[0032] "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.

[0033] 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.

[0034] "Monadic test" as used herein has its usual meaning in the art, and is a type of research study that introduces individual concepts to survey respondents in isolation. The specific process introduces samples to be tested individually. The control is evaluated, then the palate is washed, the test sample is evaluated, and the panelist is asked to grade the relative difference between the sample and the control. This process is repeated for each test sample, i.e., the palate is washed, the control is reintroduced, the palate is washed, then the test sample is introduced and graded in comparison with the control.

[0035] Retrogradation Test: 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 ThemoCline DSC software, which allowed the calculation of the onset, peak, and end gelatinization temperatures, as well as the enthalpy change. The gelatinized starch gel was stored in a sealed pan in the refrigerator at 4° C. for one week 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 retrogradation percentages or stability between samples.

[0036] 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.

[0037] The indefinite article "a" or the definite article "the" is intended to mean one or more, unless the context clearly dictates otherwise.

[0038] 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.

[0039] 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.

[0040] The embodiments illustratively described herein may be suitably practiced in the absence of any element or limitation 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 to exclude any equivalents of the features or portions thereof shown and described in the use of such terms and expressions, 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.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] 1. Optionally, the pregelatinized unmodified aewx corn starch is drum dried.

[0045] 2. Drum dried unmodified aewx corn starch.

[0046] 4. An unmodified aewx maize starch according to claim 1 or 2, wherein the starch is completely dispersed in aqueous solution, optionally the complete dispersion being determined by a dispersion test as described herein.

[0047] 4. The unmodified aewx maize starch of any one of claims 1 to 3, wherein the starch has a % retrogradation of from about 45% to about 50%, or from about 46% to about 50%, or from about 46% to about 49%, as measured using the retrogradation test described herein.

[0048] 5. An unmodified aewx maize starch according to any one of claims 1 to 4, having an amylopectin fraction and a percent fraction of glycosidic chains having a degree of polymerization ("DP") of 25 to 36, of from about 17% to about 22%, or from about 18% to about 20%.

[0049] 6. An unmodified awex maize starch according to any one of claims 1 to 5, having an amylopectin fraction, the starch having a percentage fraction of glycoside chains with a DP greater than 37 of from about 14% to about 18%, or from about 15% to about 17%.

[0050] 7. Unmodified aewx maize starch according to any one of claims 1 to 6, having an amylopectin fraction comprising a distribution of glycosidic chains with an average DP of about 23 to about 26, or about 23 to about 25.

[0051] 8. Unmodified pregelatinized maize starch, wherein the amylopectin fraction of the starch has a percent fraction of glycosidic chains having a degree of polymerization ("DP") of 25 to 36 of from about 17% to about 22%, or from about 18% to about 20%, and optionally the pregelatinized form of the starch is drum dried.

[0052] 9. Unmodified drum dried corn starch, wherein the starch has 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%.

[0053] 10. The unmodified pregelatinized corn starch of claim 1, wherein the amylopectin fraction of the starch comprises a distribution of glycosidic chains having an average DP of about 23 to about 26, or about 23 to about 25, and optionally the unmodified pregelatinized corn starch is drum-dried unmodified corn starch.

[0054] 11. An unmodified corn starch according to any one of claims 8 to 10, wherein the starch has an amylopectin fraction having a fractional percentage of glycoside chains with a DP greater than 37 of from about 14% to about 18%, or from about 15% to about 17%.

[0055] 12. The corn starch according to any one of claims 8 to 11, wherein the starch is dispersed in an aqueous solution, and optionally complete dispersion is determined by a dispersion test as described herein.

[0056] 13. The corn starch according to any one of claims 8 to 12, wherein the starch has a % retrogradation of from about 45% to about 50%, or from about 46% to about 50%, or from about 46% to about 49%, as measured using the retrogradation test described herein.

[0057] 14. The corn starch according to any one of claims 8 to 13, wherein the corn starch is aewx corn starch.

[0058] 15. A composition comprising unmodified corn starch and a second edible component, wherein the unmodified corn starch is unmodified aewx corn starch and 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%.

[0059] 16. The composition according to claim 15, wherein the corn starch is as defined in any one of claims 1 to 14.

[0060] 17. The composition of claim 15 or 16, wherein unmodified corn starch is used in an amount of at least 0.1% (by weight of the composition), or from about 0.1% to about 99%, or from about 0.1% to about 90%, or from about 80%, or from about 70%, or from about 60%, or from about 50%, or from about 40%, or from about 30%, or from about 20%, or from about 10%, or from about 0.1%, or from about 1%, or from about 1.5%, or from about 2% to about 5%.

[0061] 18. The composition of any one of claims 15-17, wherein the unmodified corn starch is a first starch and the second edible ingredient is a second starch different from the first starch.

[0062] 19. The composition according to any one of claims 15 to 18, wherein the second starch is a starch or flour selected from the group consisting of corn starch, waxy corn starch, rice starch, waxy rice starch, tapioca starch, waxy tapioca starch, potato starch, waxy potato starch, pea starch, legume starch.

[0063] 20. The composition of any one of claims 15 to 19, wherein the second starch is a modified starch, optionally wherein the modification is selected from the group consisting of etherification, esterification, oxidation, acid conversion, enzymatic conversion, and mixtures thereof, and optionally wherein the modification is selected from the group consisting of hydropropylation, acetylation, crosslinking, and mixtures thereof.

[0064] 21. The composition according to any one of claims 15 to 20, wherein the second starch is a thermally inhibited starch.

[0065] 22. The composition according to any one of claims 15 to 21, wherein the first starch and the second starch are in a ratio of at least 1:10 to 1:1, or 1:6 to 1:1, or 1:5 to 1:1, or 1:4 to 1:1, or 1:3 to 1:1, or 1:2 to 1:1.

[0066] 23. The composition according to any one of claims 15 to 22, wherein the second starch is a thermally inhibited or crosslinked starch used in an amount of from about 1% to about 5%, or from about 2% to about 4% (by weight of the composition).

[0067] 24. The composition of any one of claims 15 to 23, wherein the second edible component is an aqueous component, optionally selected from the group consisting of water (in liquid form, as steam, or as ice), milk, juice, puree, syrup, acidic liquids such as vinegar, alkaline liquids.

[0068] 25. The composition according to any one of claims 15 to 24, wherein the second edible component is an aqueous component present in an amount of about 10% to about 20% to about 30% to about 40% to about 50% to about 60% to about 70% to about 80% to about 90%, or in an amount of about 20% to about 50%, or about 40%, or about 30%, or in an amount of about 50% to about 90%, or about 80%, or about 70%, or about 60%.

[0069] 26. The composition of any one of claims 15 to 26, wherein the second edible ingredient is a protein.

[0070] 27. The composition of any one of claims 15 to 27, wherein the second edible component is a protein from a non-animal source.

[0071] 28. The composition of any one of claims 15 to 28, wherein the second edible ingredient is a plant protein, optionally the plant protein is potato protein or a legume protein, optionally the plant protein is a legume protein selected from the group consisting of pea, broad bean, chickpea, lentil, and mixtures thereof.

[0072] 29. The composition of any one of claims 15 to 29, wherein the second edible component is protein in an amount of about 0.1% to about 25% by weight of the composition, or about 0.1% to about 20%, or about 15%, or about 10%, or about 0.1% to about 1% to about 5% to about 10% to about 20%, or about 0.1% to about 1% to about 5% to about 10% to about 25%.

[0073] 30. The composition of any one of claims 15 to 30, wherein the composition has a gel hardness of less than about 60 g, or less than about 50 g.

[0074] 31. The composition of any one of claims 15 to 31, wherein the composition has a hardness of greater than about 10 g, or greater than about 15 g.

[0075] 32. The composition of any one of claims 15 to 31, wherein the composition is selected from the group consisting of custards, fruit fillings, yogurt, puddings, sauces, gravies, plant-based yogurt analogs, and dressings.

[0076] 33. The composition of any one of claims 15 to 32, wherein the composition is a yogurt or similar yogurt, and optionally the corn starch is in an amount of from about 0.1% (by weight of the yogurt), or from about 1%, or from about 1.5%, or from about 2% to about 5%.

[0077] 34. The composition of any one of claims 15 to 33, wherein the composition is a yogurt or similar yogurt and the second component is a thermally inhibited starch in an amount of about 1% to about 5%, or about 2% to about 4% (by weight % of the composition).

[0078] 35. Use of an unmodified maize starch according to any one of claims 1 to 14 for modifying the texture of an edible composition.

[0079] 36. Use of corn starch according to claim 35, in edible compositions in fruit fillings, yogurts, puddings, sauces, gravies, plant-based yogurt analogues and dressings.

[0080] 37. A method of preparing a texturizer comprising providing a native aewx corn starch; mixing the native aewx corn starch with an aqueous composition to form a slurry, optionally wherein the aqueous composition is in an amount of about 50% (by weight) or greater than about 60% (by weight) of the native aewx corn starch, or between about 60% and 70%; and heating the native aewx starch slurry to gelatinize the starch.

[0081] 38. The method of claim 37, wherein the starch is gelatinized by drum drying the slurry, optionally wherein the starch is heated on a drum dryer at a temperature of about 50° C. to about 150° C., and optionally wherein the drying drum rotates at a speed of about 15 to about 30 rpm.

[0082] 39. A method of making a food composition comprising mixing unmodified aewx corn starch with a second edible component to form a mixture.

[0083] 40. A method for making a food composition, further comprising: a. adding an aqueous composition to a mixture in an amount of about 10% to about 20% to about 30% to about 40% to about 50% to about 60% to about 70% to about 80% to about 90%, or in an amount of about 20% to about 50%, or about 40%, or about 30%, or in an amount of about 50% to about 90%, or about 80%, or about 70%, or about 60%; and b. heating the mixture, optionally wherein heating gelatinizes the unmodified aewx corn starch.

[0084] 41. The method of claim 40, wherein the unmodified aewx corn starch is gelatinized unmodified aewx corn starch, optionally further comprising the limitations of any one of claims 1-7.

[0085] 42. The method of claim 40 or 41, wherein the second component is as described in any one of claims 1 to 41.

[0086] 43. A texturizer composition comprising unmodified aewx maize starch, optionally wherein the unmodified aewx maize starch is as defined in claims 1-7.

[0087] 44. A texturizing composition comprising an unmodified corn starch having an amylopectin fraction, the starch having a percent fraction of glycosidic chains having a degree of polymerization ("DP") of 25 to 36 of from about 17% to about 22%, or from about 18% to about 20%, and optionally the corn starch is as described in any one of claims 8 to 14.

[0088] 45. A texturing agent according to claim 43 or 44, further comprising a second starch, the texturing agent according to claim further comprising a second component according to any one of claims 1 to 44.

[0089] 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.

[0090] Example 1 - 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.

[0091] 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 1 reports the modal diameter of the maize starch granules averaged over the three measurements. Waxy maize starch is a maize starch that does not contain typical amylose. Dent maize is a maize starch that contains typical amylose. Unmodified aewx maize starch samples 1-3 are from three separate milling runs from the same harvest of unmodified aewx maize kernels.

[0092] [Table 1]

[0093] 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.

[0094] 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.

[0095] "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.

[0096] 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 2.

[0097] [Table 2]

[0098] 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.

[0099] The gelatinization temperature was 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 ThemoCline DSC software, which allowed the calculation of onset, peak, and end gelatinization temperatures, as well as enthalpy changes.

[0100] The results are reported in Table 3. 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 gelatinization temperature 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.

[0101] [Table 3]

[0102] 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 3), coupled with the granule integrity after cooking (Figure 1), indicates that native unmodified aewx maize starch requires more severe processing to fragment during cooking.

[0103] 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.

[0104] The results from the retrogradation stability tests are reported in Table 4. Unmodified aewx maize starch had lower retrogradation stability than waxy maize starch.

[0105] [Table 4]

[0106] 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.

[0107] Example 2a - Rheological evaluation of model yogurt formulations Yogurts were made and evaluated for gel hardness and viscosity. The formulations of the yogurt systems are shown in Table 5. The formulations provide two relevant comparisons. They compare the effect of different gelling agents (gelatin, modified potato starch, and unmodified aewx corn starch) with each other and with a system without gelling agents. They also compare the effect on yogurts using varying amounts of unmodified aewx corn starch.

[0108] [Table 5] * NFDM low heat refers to low heat nonfat dry milk powder, a common commercial product used for fortification in proteinaceous foods such as ice cream and other aqueous systems where solubility of milk proteins is important. Low heat NFDM provides a more soluble dry milk powder than high heat NFDM powder. Low heat NFDM powder is dried to remove water from pasteurized skim milk powder using temperatures below 160°F (about 71°C) for 2 minutes. In contrast, high heat NFDM powder is typically heated to about 190°F (about 88°C) for about 30 minutes. ^Etenia™ 457 potato starch (available from Avebe).

[0109] Yogurt was made as follows: The process formed a dry pre-blend of thermally inhibited starch, gelling agent, and maltodextrin. The dry pre-blend was added to skim milk powder and mixed using a high shear mixer such as that available from Likwifier. The dry mix and skim milk powder were mixed for 15 minutes at approximately 500 rpm. The mixture was then transferred to a holding tank and mixed for 10 minutes under medium agitation. Heavy cream was then added and the complete mixture was mixed for 3-5 minutes. Yogurt was then made by transferring the complete mixture to a Microthermics HVHW HTST processing unit, preheating to 65°C, and then homogenizing at a first stage pressure of 30 bar and a second stage pressure of 150 bar. The homogenized mix was then pasteurized at approximately 98°C for 6 minutes. The pasteurized mix was cooled and mixed to approximately 43°C. The mix was then fermented by adding cultures. Fermentation was stopped by cooling when the yogurt pH dropped to a 4.6 mixture. A Microthermics glycol chiller tube incorporating a 60 mesh screen was used to cool the mixture to approximately 12° C. The yogurt was packaged in 4 ounce cups and stored at a refrigerated temperature of approximately 4° C.

[0110] The samples were measured for hardness and viscosity. Gel hardness was measured using a TAXT2 punch test. The machine was calibrated to use the yogurt punch test technique, where a 3.2" x 1" diameter acrylic probe is pressed into the yogurt to a depth of 15mm at 0.2mm / sec, held at 15mm for 200 seconds, and released from the yogurt at a rate of 2mm / sec. The peak force experienced during compression is used as the gel hardness. For gel hardness testing, samples were stored at 4°C and samples were measured at 1, 7, 21, and 49 days. Measurements were taken immediately after removing the samples from refrigeration so that the samples were measured at approximately 4°C.

[0111] The yogurt was measured for viscosity using a Brookfield Viscometer with a Helipath using a T Bar-94, the viscometer set to the savory yogurt method. (For convenience, the viscosity measured by the Brookfield Viscometer is referred to herein as the "Brookfield viscosity.") The Helipath moves the T-Bar probe in a helical path to minimize the effect of shear on the viscosity measurement. The yogurt was also measured for shear viscosity using a parallel plate rheometer, such as that available from Anton Paar. (For convenience, the shear viscosity obtained using the parallel plate rheometer is referred to herein as the "Anton Paar viscosity.") The shear rate was 10 1 / sec, chosen to approximate the shear applied during feeding. For Brookfield and Anton Paar viscosity testing, samples were stored at 4° C. and measured after 1, 7, 21, and 49 days of storage. Measurements were taken immediately after removing the samples from refrigeration so that the samples were measured at approximately 4° C.

[0112] Example 2b - Rheological evaluation of different starches in yogurt formulations Tables 6, 7, and 8 report the rheological results obtained from yogurts using different gelling agents (samples 1, 2, 3, and 8). These results show that yogurts made with starch systems having unmodified aewx maize starch (0.5 wt%) and thermally inhibited waxy maize starch (3%) match the gel hardness and Brookfield and Anton Paar viscosities of yogurts made with gelatin better than yogurts made with gelling potato starch.

[0113] Table 6 reports the gel hardness of yogurt made with different gelling agents. Measurements were taken after 1, 7, 21 and 49 days of storage at 4° C. Results are reported in grams (g).

[0114] [Table 6]

[0115] Sample 3, made with unmodified aewx corn starch in an amount of 0.5% (by weight) of the yogurt, has a slightly lower gel hardness than the other samples on day 1, but builds up in gel hardness to have a gel hardness comparable to the other samples by day 7. Sample 3 also has comparable gel hardness on days 21 and 49. In contrast, Sample 8 continued to firm up and was much firmer than the other samples on days 21 and 49.

[0116] Table 7 reports the Brookfield viscosity of yogurt samples made with different gelling agents. Measurements were taken after storage for 7, 14, 21, and 49 days at 4° C. Results are reported in millipascal seconds.

[0117] [Table 7]

[0118] Samples 1, 2, 3, and 8 all had comparable Brookfield viscosities at 7, 14, 21, and 49 days of storage. All samples increased in viscosity through 21 days of storage. Viscosity decreased thereafter. In general, sample 8, made with 0.5% (wt%) gelling potato starch, had a slightly higher viscosity than all other samples. However, the difference in viscosity between sample 8 and samples 1 or 2 increased over time. In general, sample 3, made with 0.5% (wt%) unmodified aewx corn starch, had the lowest viscosity compared to the other samples, but the difference in viscosity between sample 3 and samples 1 or 2 decreased over time.

[0119] The Anton Paar viscosity of yogurt made with different gelling agents was measured at a shear rate of 10 1 / sec to mimic the shear applied during consumption. Measurements were performed after 7 and 21 days of storage at 4° C. The results are reported in Table 8 and Figure 2. Results are reported in Pascals.

[0120] [Table 8]

[0121] All samples showed some shear thinning and had lower viscosities as measured by the Brookfield Viscosity Analyzer. Sample 3 (0.5% unmodified aewx starch) has an Anton Paar viscosity (10 1 / sec) closer to that of Sample 1 (gelatin) than to Samples 2 (no gelling agent) or 8 (gelling potato starch).

[0122] Example 2c - Rheological evaluation of various amounts of unmodified aewx maize starch in yogurt formulations Tables 9, 10 and 11 report the rheological results obtained from yogurts made with different amounts of unmodified aewx maize starch and different ratios of unmodified aewx maize starch to thermally inhibited waxy maize starch.

[0123] Table 9 reports the gel hardness of yogurts made with different amounts of unmodified aewx starch. Measurements were taken after 1, 7, 21 and 49 days of storage at 4° C. Results are reported in grams (g).

[0124] [Table 9]

[0125] Gel hardness increased over time for all samples, becoming firmer when more total starch was used (e.g., samples 3-5). Also, the unmodified aewx corn starch contributes more to gel hardness than the amount of thermally inhibited waxy corn starch. For example, samples 4 and 7 have equal total starch, but sample 7, which uses more unmodified aewx corn starch, is firmer. The hardness of sample 4 is more similar to sample 6, which uses less total starch but equal unmodified aewx corn starch.

[0126] Table 10 reports the Brookfield viscosity of yogurt samples made with different amounts of unmodified aewx corn starch. Measurements were taken after 7, 14, 21, and 49 days of storage at 4° C. Results are reported in millipascal seconds.

[0127] [Table 10]

[0128] The Brookfield viscosity for all samples follows a similar trend as the gel hardness. Brookfield viscosity increases with increasing total starch. The amount of unmodified aewx corn starch contributes more to the viscosity than the amount of thermally inhibited waxy corn starch (e.g., comparing samples 3, 4, and 5). For example, samples 4 and 6 are made with equal unmodified aewx starch, but sample 6 uses less total starch. Samples 4 and 7 have the same total starch, but sample 7 is made with more unmodified aewx corn starch. Sample 4 has a Brookfield viscosity profile closer to sample 6 than sample 7, and sample 7 is generally more viscous than sample 4.

[0129] The Anton Paar viscosity of yogurt made with different amounts of unmodified aewx maize starch was measured at a shear rate of 10 1 / sec to mimic the shear applied during consumption. Measurements were performed after 7 and 21 days of storage at 4° C. The results are reported in Table 11 and Figure 2. Results are reported in Pascals.

[0130] [Table 11]

[0131] The Anton Paar viscosity (shear viscosity) depends on the amount of thermally inhibited waxy maize starch used. For example, samples 3 and 5, made with different amounts of unmodified aewx starch, have similar viscosities. Samples 6 and 7, made with waxy maize starch that is not as thermally inhibited as samples 3 or 5, have lower Anton Paar viscosities.

[0132] To summarize the rheology testing, at least three observations can be made. Unmodified aewx corn starch tends to retrograde over time and form a firmer composition. The compositions described herein, at their firmest state, have a hardness of about 60 g or less and a shear thinning viscosity. Unmodified aewx corn starch can be mixed with other starches to adjust the rheology of the composition and mimic the texture provided by other gelling agents.

[0133] Example 3 -- Sensory Evaluation Yogurt samples 1-8 were evaluated for sensory differences, but for clarity, this example reports results from samples 1, 3 and 8 (as described in Example 2). The samples were formally evaluated for sensory attributes by a highly trained panel of 15 people. For reference, sample 1 was yogurt made with gelatin, sample 3 was made with 0.5% (wt%) unmodified aewx corn starch, and sample 8 (wt%) was made with gelling potato starch. The samples were evaluated for cream texture, particulates in the mouth, and mouth coating uniformity. Creamy texture was defined as the degree to which the food sample spreads smoothly, is shear-free, and cleans easily from the mouth surface. Particulates in the mouth was defined as the perception and number of particles perceived in the mouth, ranging from very fine to coarse, in the food sample on the mouth surface during manipulation. Mouth coating uniformity was defined as the degree to which the food sample spreads evenly on the mouth surface during manipulation.

[0134] Samples were rated on a scale ranging from -5 to 5 with sample 1 set at 0. The grading represents the magnitude of the perceived difference between the sample and sample 1. Attributes rated with negative numbers were less pronounced than sample 1. Attributes rated with positive numbers were more pronounced than sample 1.

[0135] The study was monadic using a randomized balanced design. There was a 5-minute delay between the introduction of new samples - i.e., the control is introduced, the palate is washed, the first sample is introduced, the sample is compared, the palate is washed, and after a 5-minute delay, the process is repeated. The palate washes were spring water and unsalted saltine crackers. Data were entered into Compusense Cloud and analyzed using XLSTAT (v2020). Samples were evaluated after 21 days of storage at 4°C. Samples were removed from the refrigerator immediately prior to beginning the evaluation so that the samples were tested at approximately 4°C. Samples were provided in 4-ounce (approximately 118 mL) clear plastic cups with lids.

[0136] The results are shown in Figure 3. Summarizing the results from Examples 2 and 3, at least two observations can be made: Yogurt made with 0.5% unmodified aewx maize starch matched the firmness, Brookfield viscosity, and Anton Paar viscosity of yogurt made with gelatin better than yogurt made with gelatinized potato starch; Yogurt made with 0.5% (wt.)% unmodified aewx maize starch was graded as having fewer particles in the mouth than gelatin, a higher uniformity of the mouth coating, and a stronger, creamier texture (and fewer particles in the mouth than 0.5% (wt.)% gelatinized potato starch).

[0137] Example 4 - Plant-based yogurt analogue The differentiated texture that can be obtained by using unmodified aewx corn is expected to be useful in dairy analog compositions, such as yogurt analogs. An exemplary formulation of a plant-based yogurt analog is shown in Table 12.

[0138] [Table 12]

[0139] Dairy yogurt analogs can be made using common yogurt processing as described in the examples herein. Alternatively, the process may be modified to allow for cooling of the fermented material prior to homogenization to form the final yogurt analog product. An exemplary method is as follows: A base material containing all ingredients listed in Table 12 is mixed and then homogenized to form a stable suspension of solids. The homogenized base material is then pasteurized and then fermented. The fermented material may be cooled to 10 and 15°C before further processing. Further processing generally involves shearing the fermented material during a pumping process using, for example, a rotary vane pump. Generally, the pumping process forces the sheared fermented base material through a smoothing step, which often uses a fine mesh screen, but may include shearing to break up lumps. The final composition is then placed in a container for storage.

Claims

1. A composition comprising unmodified corn starch and a second edible component, The unmodified corn starch is unmodified aewx corn starch, and the aewx corn starch is starch obtained from the endosperm of corn seeds from a corn plant having a genotype containing three copies of recessive waxy gene (wx) and two copies of recessive amylose extender gene (ae). Optionally, the aewx corn starch comprises an amylopectin fraction having a fractional percentage of glycoside chains with a degree of polymerization ("DP") of 25 to 36, which is 17% to 22%, or 18% to 20%. The unmodified aewx corn starch is used in an amount of at least 0.1% (weight %) of the composition, or 0.1% to 99%, or 0.1% to 90%, or 80%, or 70%, or 60%, or 50%, or 40%, or 30%, or 20%, or 10%, or 0.1%, or 1%, or 1.5%, or 2%, or 5%, A composition in which the unmodified aewx corn starch is a first starch, and the second edible component is a second starch different from the first starch.

2. The composition according to claim 1, wherein the second starch is a starch or flour selected from the group consisting of corn starch, waxy corn starch, rice starch, waxy rice starch, tapioca starch, waxy tapioca starch, potato starch, waxy potato starch, pea starch, and leguminous plant starch.

3. The composition according to claim 1 or 2, wherein the second starch is a modified starch, and the modification is selected from the group consisting of hydroxypropylation, acetylation, crosslinking, and mixtures thereof.

4. The composition according to claim 1 or 2, wherein the second starch is thermally suppressed starch.

5. The composition according to claim 1 or 4, wherein the first starch and the second starch are in a ratio of 1:10 to 1:1, or 1:6 to 1:1, 1:5 to 1:1, or 1:4 to 1:1, or 1:3 to 1:1, or 1:2 to 1:

1.

6. The composition according to claim 1 or 2, wherein the second starch is a thermally suppressed or crosslinked starch used in an amount of 1% to 5%, or 2% to 4% (by weight %) of the composition.

7. Further comprising an aqueous component, optionally the aqueous component being selected from the group consisting of water (in liquid form, as vapor, or as ice), milk, juice, puree, syrup, acidic liquids such as vinegar, and alkaline liquids. The composition according to claim 1 or 2, wherein the aqueous component is present in an amount of 10% or more, or 20% or more, or 30% or more, or 40% or more, or 50% or more, or 60% or more, or 70% or more, or 80% or more, or 90% (by weight %) of the composition, or in an amount of 20% or more, 60%.

8. The composition according to claim 1 or 2, further comprising a protein.

9. The composition according to claim 8, wherein the protein is derived from a non-animal source.

10. The protein is a plant protein, Optionally, the plant protein may be potato protein or leguminous plant protein. The composition according to claim 8, wherein the plant protein is optionally a leguminous plant protein selected from the group consisting of peas, broad beans, chickpeas, lentils, and mixtures thereof.

11. The composition according to claim 8, wherein the protein is present in an amount of 0.1% to 25% (by weight %) of the composition, or 0.1% to 20%, or 15%, or 10%, or 0.1%, or 1%, or 5%, or 10%, or 20%, or 0.1%, or 1%, or 5%, or 10%, or 25%.

12. The composition is yogurt or a yogurt-like substance. The composition according to claim 1 or 2, wherein the unmodified aewx corn starch is optionally present in an amount of 0.1% (by weight %) of the yogurt, or 1% or 1.5% or 2% to 5%.

13. A texturing agent composition comprising unmodified aewx corn starch and further comprising a second starch, The aewx corn starch is unmodified aewx corn starch, and the aewx corn starch is starch obtained from the endosperm of corn seeds obtained from a corn plant having a genotype containing three copies of recessive waxy gene (wx) and two copies of recessive amylose extender gene (ae). A texturing agent composition in which the first starch and the second starch are in a ratio of 1:10 to 1:1, or 1:6 to 1:1, 1:5 to 1:1, or 1:4 to 1:1, or 1:3 to 1:1, or 1:2 to 1:

1.

14. A textured composition in which aewx corn starch has an amylopectin fraction of starch, The amylopectin fraction has a fractional percentage of glycoside chains having a degree of polymerization ("DP") of 25 to 36, which is 17% to 22%, or 18% to 20%. A textured composition in which, optionally, the aewx unmodified corn starch is gelatinized.

15. The composition according to claim 13 or 14, wherein the second starch is selected from the group consisting of a) modified starch, wherein the modification is selected from the group consisting of hydropropylation, acetylation, crosslinking, and mixtures thereof, and b) heat-suppressed starch.

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