A REVIEW INTERACTION OF STARCH NONSTARCH HYDROCOLLOID BLENDING AND THE RECENT FOOD APPLICATIONS

Author’s Accepted Manuscript A REVIEW: INTERACTION OF STARCH/ NON-STARCH HYDROCOLLOID BLENDING AND THE RECENT FOOD APPLICATIONS Kaiser Mahmood, Hanisah Kamilah, Poh Lee Shang, Syazana Sulaiman, Fazilah Ariffin, Abd Karim Alias PII: DOI: Reference: www.elsevier.com/locate/sdj S2212-4292(17)30095-0 http://dx.doi.org/10.1016/j.fbio.2017.05.006 FBIO196 To appear in: Food Bioscience Received date: 14 March 2017 Accepted date: 19 May 2017 Cite this article as: Kaiser Mahmood, Hanisah Kamilah, Poh Lee Shang, Syazana Sulaiman, Fazilah Ariffin and Abd Karim Alias, A REVIEW: INTERACTION OF STARCH/ NON-STARCH HYDROCOLLOID BLENDING AND THE RECENT FOOD APPLICATIONS, Food Bioscience, http://dx.doi.org/10.1016/j.fbio.2017.05.006 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting galley proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. A REVIEW: INTERACTION OF STARCH/ NON-STARCH HYDROCOLLOID BLENDING AND THE RECENT FOOD APPLICATIONS Kaiser Mahmood, Hanisah Kamilah, Poh Lee Shang, Syazana Sulaiman, Fazilah Ariffin, Abd Karim Alias* Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia * Corresponding author: Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, MALAYSIA. Tel: +604-6535208; Fax: +604-6573678. akarim@usm.my ABSTRACT Starch is one of the most abundant polysaccharides mainly obtained from cereals and tubers. It has been used since ages in food applications as thickening, binding, sweetening and emulsifying agent. It has been known as part of the main staples for few countries as well. The abundant production of starch has a bright future in sustainable food supply to the world. However, starch appeared to have some limitations of structural stability under extreme conditions of pH and shear. Besides, starch pasting and retrogradation properties are also resist its deliberate use in food products. Thus, blending with non-starch hydrocolloid gums is one of the ways to manipulate starch properties. Non-starch hydrocolloid gums are high molecular weight polymers, usually polysaccharides, which interact with starch and impart desired functionality to the resultant blend for oriented application. In this review, we summarized a number of studies regarding the properties and applications of starch mixture with non-starch hydrocolloids such as arabic gum, guar gum, xanthan gum, locust bean gum, gellan and pectin. Further, the interaction mechanism of starch with non-starch hydrocolloid and their applications in cereal based foods are also enlisted. Thus, the aim of this review is to provide data of some basic applications and recent usage trends of starch/ non-starch hydrocolloid blends in foods. Keywords: starch, pasting, hydrocolloid gums, blends, food application 1 1. Introduction The worldwide annual starch production is approximately two billion tons, which includes cereal such as rice, maize, wheat, barley, and others. However, the starch production from roots (cassava or taro), and tubers (potato and sweet potato) is greater than 700 million tons (FAO, 2016). Nevertheless, the increasing human population by 2050 is predicted to rise the demand of starch up to 9 billion tons as food sources. In addition, the land for growing the starchy crops will be limited due to urbanization and reduce the food supply (Godfray et al., 2010). Starch is low cost and abundant raw material, however, the disadvantage of starch to dissolve in lower temperature is a limitation for its deliberate application in food product development (Thomas & Atwell, 1999). Other than that, the processing parameters of extreme pH, temperature, or heavy shearing may destroy the structure and functional properties of the starch (Sikora and Kowalski, 2003). Therefore, starch blending with non-starch hydrocolloid gums is preferred for food applications (Bahaji et al., 2013). The blending of starch and non-starch hydrocolloids is crucial in modifying the rheological properties of the food system. The properties of the whole system are based on the concentration of starch and hydrocolloid, preparation conditions, and level and type of interaction (Varela et al., 2016). Theoretically, hydrocolloids are dispersed in water and contribute to the thickening and viscosity of the solution (Glicksman, 1982). The main properties influenced are basically the flow behavior and mechanical properties that are indicated by viscosity and texture, respectively. The modified properties may change the sensory properties and make the end product preferable. Besides, the addition of non-starch hydrocolloids to starch, provide protection to starch granules against shear during processing. The mixture also holds moisture and reduce syneresis (BeMiller, 2011). Thus, the addition is mainly to control the stability and quality of food products (Bahaji et al., 2013; Saha and Bhattacharya, 2010). Varela (2016) reported that the addition of hydrocolloids in wheat or potato starch reduced the water solubility index and water absorption capacity of mixture. However, the addition does not modify the swelling power of starch granules. It was also reported that the enthalpy of 2 gelatinization and the range of gelatinization temperature were increased, however, the pasting temperature was remained same. The starch properties of gelling, thickening and aqueous solubility are the preferable characteristics for food processing. However, the starch interaction with other polymers in food help to manipulate the freeze thaw stability and sensory properties (Sikora and Kowalski, 2007). Thus, it is important to understand further the starch potential applications. The current review will elaborate the progress and development of starch research as food that is in terms of the blending with non-starch hydrocolloids. Properties of hydrocolloids need to be elucidated, prior to more details of the interaction for starch/ non-starch hydrocolloid. 2. Inherent properties of hydrocolloids (Gelling, thickening, emulsification) Hydrocolloids are also named as hydrophilic colloids being rich in hydroxyl groups (OH) that can hold significant amount of water. In food products, hydrocolloids modify the viscometric and textural properties, the two most important properties that ultimately affect the food sensory properties and storage stability at shelf. Hydrocolloids, which is due to inherent property of high molecular weight, found many applications in food systems. It can be either singly or in combination with other colloids, where they act as thickening and gelling agent. Besides, some other interesting applications are their use as stabilizing, emulsifying or crystallization inhibiting agents. However, the nature and type of hydrocolloid determine the thickening and gelling properties, and mostly very less concentration (1%) is used to manipulate rheological properties of food system (Glicksman, 1982). 2.1. Thickening mechanism Thickening function of hydrocolloids is widely employed in various foods like puddings, deserts, sauces, jams, toppings, salad dressings etc. Thickening is labelled as a nonspecific entanglement process of hydrocolloids polymers chains with solvent that only occur above a critical concentration. Below this critical concentrations the polymers chains are random coils of disordered arrangement that just behave as Newtonian fluid (no change in viscosity with shear) (Philips, 2000). At higher concentrations than the critical concentration, molecules are less mobile and start coming in contact by restricted movements and provide an entangled network and results in thickening to occur. In a polymeric hydrocolloid system, if interaction of polymers is independent of enthalpy for individual polymer, then applied concentration and molecular 3 weight are the two only factors of consideration (Sworn, 2004). Intrinsic viscosity if the polymer dispersion is usually determined by well-known Mark-Houwink equation: [ɳ]= K.M α ɳ is the intrinsic viscosity, M is the molecular weight and K and α are the constants of equation. According to this equation molecular weight of polymer is directly responsible of higher intrinsic viscosities. The critical concentration (C*) for polymers where sharp change in viscosity occurs in polymer solution. The most neutral and charged polymers are within the range of critical concentration for entanglement of polymer chains that is when C[ƞ] ≈ 4. At higher polymer molecular weight, the critical concentration is lower and with less amount of molecular weight the entanglement begin and viscosity start rising. As for concentration below C*, polymer dispersion behave as near Newtonian but above that non-Newtonian shear thinning is apparent under shear (Philips, 2000). Additionally, type of polymer and its hydrodynamic volume, charge density, chain rigidity and properties of food system (pH, temperature) may affect the thickening efficiency of hydrocolloids. 2.2. Gelling process Physically gel is type of matter that have mechanical properties between a solid and liquid (Aguilera, 1992). However, in food science, gel is referred as a high moisture food that retains the shape even after releasing from a cast or container. But, rheology provides definition in terms of storage (G’) and loss moduli (G”) where former is much larger than the later (Vries, 2004). Gels obtained from hydrocolloids are basically result from physical associations between chains of molecules, resulted by hydrogen bonding, cation based crosslinking or hydrophobic associations (Philips, 2000). Almost all the polysaccharides gums result in thickening when dispersed in water due to the high molecular and hydrophilic nature, however, few of them have gelling abilities. For instance, gellan, pectin, agar, methyl cellulose and modified starches. However, for a particular hydrocolloid dispersion the knowledge of conditions for gelling and the properties of the gel are very important in designing a food formulation (Williams, 2006). Gelation occurs with aggregation of primary inter-linkages that is between polymer chains forming junction zones. These zones alternatively provide the basic 3D network of gel. However, the arrangement of these primary structural zones within a gel network could be influenced by structure of hydrocolloid, temperature and presence of ionic species. 4 Three main mechanisms are widely accepted in the gelation of hydrocolloids, viz heat set gelation, cold set gelation and ionotropic gelation (Burey et al., 2008). In heat set gelation process, heat is applied for gelling to occur. Curdlan, methylcellulose, starch, konjac are example of heat set gelling agent. Heat setting occurs by expansion of parent polymer structure and their rearrangement back into a structural network (Nishinari and Zhang, 2004). However for cold set gelling, heat is firstly applied to dissolve the powdered hydrocolloid in warm water and upon cooling enthalpically stable system of inter-chain helix is formed which leads to 3D network. Gelatin and agar are two typical examples for heat set gels (Glicksman, 1982). For the third case, ionotropic gelation, negatively charged polymers are cross-linked by various cations. Pectin, alginates and carrageenan are the main polysaccharides with ionotropic gelation. Above all, hydrocolloid gel formation is influenced by molecular mass, concentration, degree of polymerization, pH and temperature, presence of ions and quality of solvent used (Walstra, 2003). 2.3. Hydrocolloids emulsification Another important property of hydrocolloids is the stabilization of emulsions. Generally, a mixture of two immiscible liquids is termed as emulsion where one is actively in continuous phase and the droplets of other liquid are dispersed uniformly. Among most of hydrocolloids (polysaccharides), only a few behave as emulsifier while others are just function as stabilizers of oil-in-water (O/W) emulsions. Emulsifying ability of any polysaccharides, similar to any surfactant, is belong to surface activity at the oil/water interface (Dickinson, 2004; Dickinson, 2003). Some of commonly used polysaccharide based emulsifiers are gum arabic, some pectins, galactomannans, modified starches and celluloses (Dickinson, 2003; Garti and Reichman, 1993). Except the modified hydrocolloids, surface activity of any hydrocolloid is possible either due to the presence of some physically or covalently attached protein fractions to polysaccharides or by the existence of non-polar functional groups. Hydrocolloids play role as structuring, thickening or gelling agent in oil-in-water emulsions. Besides, added colloids modify the emulsion rheology and prevent creaming. The main role of the emulsifier is to adsorb at the surface of freshly formed fine droplets and prevent them from coalescence to avoid larger droplets formation. The stability of oil-inwater emulsion is strongly influenced by the droplet size, charge, and polymer concentration. The size of oil droplet less than 1 µm and higher zeta potential is required to improve the 5 stability (Achouri et al., 2012). The most rapidly adsorbing species are colloidal particles (e.g., casein micelles) and large macromolecules (e.g., hydrophobically modified polysaccharides) (Nilsson and Bergenståhl, 2007). However, for particulate and aggregated macromolecular species adsorbing to the oil–water interface, the amount of emulsifying agent required to saturate the surface can be much higher than for small-molecule emulsifiers. In contrast, the large molecular size with predominant hydrophilicity of a polysaccharide emulsifier allow them to form a thicker stabilizing layer that is capable of protecting droplets against aggregation over a wide range of unfavorable conditions, such as thermal shock and the addition of calcium salts (Chanamai and McClements, 2002). While protein-coated lipid droplets tend to flocculate when the pH is close to the protein isoelectric point, polysaccharide-coated lipid droplets tend to be relatively stable to the changes in pH, ionic strength, and temperature. This is due to polysaccharide-stabilized emulsions are mainly stabilized by steric repulsion because they have large hydrophilic groups that protrude into the aqueous phase, serving as a protective layer towards encapsulated oil droplets. Modified starches and gum arabic have relatively low surface activities (compared to proteins or surfactants), and thus a comparatively large must be added to ensure that all the oil droplets are adequately coated. Approximately, 20 wt.% gum arabic or 12 wt.% modified starch may be required to produce a stable 12.5 wt.% oil-in-water emulsion (Tse and Reineccius, 1995). As a result, there is a large excess of non-absorbed polysaccharide in the aqueous phase of emulsions prepared from them (Garti, 1999). Non-absorbed biopolymers are capable of promoting droplet flocculation through a depletion mechanism, namely depletion-flocculation (Jenkins and Snowden, 1996; Piorkowski and McClements, 2014). Flocculation causes a number of effects that are detrimental to emulsion quality: (1) enhanced creaming, (2) increased cloudiness, and (3) enhanced coalescence because droplets are brought into close proximity (Bahaji et al., 2013). Figure 1 presents the possible ways of emulsion breaking. This is due to increase in the attraction between the droplets caused by osmotic effect associated with the exclusion of polymer molecules from a narrow region surrounding the droplets. As the polymer concentration is increased, the attractive forces between the droplets increase. Above a critical polymer concentration, the attractive forces dominate the repulsive forces, and so the droplets flocculate, increasing the size of the particles in the system which then leads to creaming. It is, therefore, possible to control the degree of droplet flocculation in an emulsion by varying the 6 concentration of polymer in the continuous phase. Thus, decreasing the droplets size could reduce the susceptibility of emulsion to depletion flocculation as a result of the reduced strength of depletion attraction between droplets (Jenkins & Snowden, 1996). Modified starch, octenyl succinic starch (OSA) with low degree of substitution (D.S. ~ 0.02), is applied in the food industry as emulsifying and stabilizing agents in concentrated beverage emulsions (Domian et al., 2015). The solubility in water and the viscosity of OSAstarch is increased along with an increasing degree of substitution (Bai and Shi, 2011; Thirathumthavorn and Charoenrein, 2002). OSA found its application in mayonnaise sauces and dressings (Nilsson and Bergenståhl, 2007). Being relatively cheaper, OSA-starch is an alternative to gum arabic (Gharsallaoui et al., 2007; Krishnan et al., 2005). In a recent study, Chivero et al., (2016) reported that OSA-starch based emulsifiers could hold up to 60 wt. % of the oil (Chivero et al., 2016). Some of current applications of modified starch (OSA starch) are listed in Table 1. 3. Starch in general Starch as carbohydrate reserve is abundantly present in plant tissues. It is odorless and tasteless white powder, and insoluble in cold water or alcohol. It is in granular form with irregular round shape with size of 2-100 µm. The shape and size of starch granules may identify the origin of the starch (Coultate, 2006). It is formed by two different glucose polymers that are amylose and amylopectin. Amylose is a linear structure and bonded via 1,4-α-glycosidic linkage with 2×105-106 glucose units per molecule while amylopectin is a branched structure and glucose units are linked via 1, 6-α-glycosidic bond with an approximately 106 glucose units per molecule (Bahaji et al., 2013). Generally, in a starch granule amylose and amylopectin contribute 20-25% and 75-80%, respectively. However, pea starch is composed of approximately 60% amylose, whilst some genetically modified cereals (maize, rice etc.) are rich in amylopectin with very less amylose and are labelled as 'waxy' starches (Coultate, 2006; Souza and Andrade, 2001). Different starch sources give different characteristic properties such as viscosity, thermal stability, and retrogradation. This depends on the size of the starch granules, the type of crystallinity and amylose to amylopectin (Coultate, 2006; Thomas and Atwell, 1999) (Table 2). The selection of starch is based on the desired application or product of interest. Native starch is commonly applied in the food industry for the gelling and thickening (Bahaji et al., 7 2013). Native starch is insoluble in cold water as the accumulation of hydrogen bonds hold the chains together in the structure. However, gelatinization (dissolution under heat in sufficient water) of starch will be triggered if the temperature reacted to the starch increased to the degree of 55-70 ˚C. The granules become swollen and amylopectin structure is ruptured. Then, amylose leaches out and enhances the viscosity of the starch which initiates starch gel-formation (Coultate, 2006; Thomas and Atwell, 1999). When the temperature is lowered, the amylose chains re-arrange and improve the gel viscosity. During retrogradation process, amylose crystallizes very soon, whilst amylopectin take longer time to re-arrange, due to the complicated arrangement of the branched structure (Coultate, 2006; Thomas and Atwell, 1999). Commonly, retrogradation is the main factor that affects the quality of starch based food products. Retrogradation causes undesirable changes to food and mostly affects the bakery products. Thus, rapid retrogradation of amylose has to be countered by preferring waxy starch, since the high percentage of amylopectin may delay the retrogradation during the freezing and thawing processes. The higher percentage of amylopectin in the waxy starches provides cohesive and gummy texture (Coultate, 2006; Thomas and Atwell, 1999). Other than that, the diversity in granules shape and size may impart different properties that suggests choice of processing conditions and applications in foods (Table 3). The rate of starch granules swelling depends on its type and source. For instance, potato starch granules being bigger in size tend to absorb higher amount of water during gelatinization process and results higher viscosity (Bahaji et al., 2013). Presence of minor components in starch granules such as proteins, lipids, moisture, and ash (minerals and salts) also affect starch proeprties. Generally, moisture is almost making 12 wt. % of starch. Tuber and root starches contain less proportions of lipids and proteins compared to cereal starches. The presence of lipids and proteins also affect the gelatinization process and at the same time have some influence to the flavor profile of starch. (Thomas and Atwell, 1999). Table 4 shows the composition of lipids and proteins in different starches. 4. Blends of starch and non-starch hydrocolloid gums properties and applications Non-starch hydrocolloid gums are high molecular weight homo- or hetero-polymers. A few of gums such as gum arabic, guar gum, gellan gum, locust bean gum, or xanthan gum and pectin blends with starch will be discussed. These are soluble or dispersing either in cold water 8 or hot water where they form viscous solutions or dispersions (Sikora and Krystyjan, 2009). Other than that, the non-starch hydrocolloids have high water binding capacity and high aqueous solution viscosity (Whistler and BeMiller, 1977). Gums are mainly used to thicken or forming gel in aqueous systems that control water in the mixture. They also function as crystallization inhibitors, emulsifying agents, emulsion stabilizers, encapsulating agents, foam stabilizers, or syneresis inhibitors (Sikora and Krystyjan, 2009). Thus, the blending of non-starch hydrocolloids such as gums with starch is possible to enhance the variety applications and properties of the blended outcome. The selection of the blends is based on the desired properties and applications in foods such as a thickening of soups, gravies, salad dressings, and sauces or gelling in jam, jelly, and marmalade (Saha and Bhattacharya, 2010). Similarly, blends of starch/non-starch hydrocolloids have been used as strengthening agent in gluten free pasta making where they imparted firmness and mouth-feel (Lucia , 2006). It is based on the properties of the capability of non-starch hydrocolloids that deliver consistency (Padalino et al., 2016). Other than that, hydrocolloids are capable of forming a stable polymeric network that entrap the granules of starch, which delay the release of amylose (Padalino et al., 2011b). Moreover, the presence of non-starch hydrocolloids strives for water uptake compared to starch which resulted in the modification of gelatinization process (Bahaji et al., 2013). In gluten free bread, hydrocolloids modify the dough viscosity and strengthen the boundaries of gas cells and finally enhance the gas retention capacity during proofing and baking process. Hydrocolloid also assists the ‘water-release’ effect that is necessary for the gelatinization of starch during baking (Bahaji et al., 2013). Table 5 present a summary of few studies related different starches blends with other non-starch hydrocolloid gums. Some typical blends of starch and non-starch hydrocolloids and their applications are elaborated in brief below. 4.1. Starch-gum arabic Gum Arabic that is also known as acacia gum is obtained from various species of acacia tree. It is a type of hetero-polysaccharide consisting a mixture of galactopyranosyl, arabinofuranosyl, rhamnopyranosyl and glucuronopyranosyl units. Approximately 2% protein is also present along with various monovalent (potassium) and divalent ions (magnesium, calcium) (Bahaji et al., 2013). Due to the functionally structural components, it has been reported as an encapsulating, emulsifying and thickening agent (Bahaji et al., 2013). 9 4.1.1. Gelatinization and viscoelastic properties Funami et al. (2008) studies the effect of gum Arabic addition on the wheat starch gelatinization properties. Gelatinization was delayed in the presence of gum and retrogradation was retarded but non-significantly (Funami et al., 2008). Varela et al. (2016) recently tested the changes in wheat or potato starch properties after different types of hydrocolloids addition. The result showed that the addition of 2 wt.% of arabic gum delayed the onset starch gelatinization temperature. Differential scanning calorimetry (DSC) data indicated that the onset peak (To) was shifted to the higher values. During gelatinization process the water molecules interacted with hydrocolloids and changed the system in less water state and raised the onset of the gelatinization temperature, and overall system required more energy to complete the process of gelatinization. Other than that, it was reported that the addition of arabic gum increased the value of crystallization temperature (Tc) and enthalpy (ΔH) of the mixture. In another study, dispersions of corn starch/gum arabic were studied by Jiménez-Avalos et.al., (2005) (Jiménez-Avalos et al., 2005). It was shown that the mixing of gum arabic with corn starch was proven to manipulate the viscoelastic properties of starch. The resultant mixture presented more fluid like properties compared to viscoelastic fluid. According to Varela et al. (2016) the mixing of wheat or potato starch with arabic gum did not have any significant effect on the viscosity and pasting properties of the starch-hydrocolloid blends. 4.1.2. Encapsulation properties Application of gum arabic as an encapsulating agent had been studied mostly in the encapsulation of flavor compounds by spray drying. Gum arabic was blended with modified starch and maltodextrin in the encapsulation of Cardamom oleoresin and showed a positive effect on the flavor stability (Krishnan et al., 2005). Besides, the same blend was used to encapsulate Cumin oleoresin and the outcome was favorable (Kanakdande et al., 2007). Similarly, gum arabic/ maltodextrin or inulin were used to preserve rosemary essential oil (de Barros Fernandes et al., 2014). Gum arabic blended with starches has been reported to encapsulate spray dried orange oil for improving the recovery and oxidative stability (Qi and Xu, 1999). The ability of starch/gum arabic blends to retain flavor provides an opportunity to extend its application in edible/biodegradable film formation. 10 4.2. Starch-guar gum Guar gum mainly consists of high molecular weight galactomannans, which are linear chain of (1→4)-linked β-D-mannopyranosyl units with (1→6)-linked α-D-galactopyranosyl residues as short side chain. Guar gum swells and or dissolves in a polar solvent on dispersion and form strong hydrogen bonds. In nonpolar solvents, it forms only weak hydrogen bonds. The rate of guar gum dissolution and viscosity development generally increases with decreasing particle size, decreasing pH and increasing temperature. Hydration rate is reduced in the presence of dissolved salts and other water-binding agents such as sucrose (Bemiller and Whistler, 1993). 4.2.1. Gelatinization properties In starch/guar gum blending, guar gum exhibits interesting properties to improve rheological and textural properties of foods and their moisture retention capacity (Funami et al., 2005c). In relation to gelatinization of starch, guar gum delays gelatinization in wheat and chestnut flour (Moreira et al., 2011; Rojas et al., 1999a). Funami et al., (2005a, 2005b) explained that simple structure of amylose chain has interaction with guar gum molecules. Longer chains of guar gum with Mw above 105 g/mol may have a stronger interaction with amylose. It was reported that the interaction of guar gum molecules with amylose could increase the corn starch pasting onset temperature, while the interaction of guar gum with amylopectin may increase the maximum viscosity during the pasting. The addition of guar gum is considered to enhance the thickening effect and influenced the pasting properties (Funami et al., 2005a; Funami et al., 2005b). The thickening could be related to the competition of starch and guar gum for water, ultimately rendering the blend system in low water state. 4.2.2. Rheological properties The pseudo-plasticity or shear thinning of potato starch/guar gum was observed to be enhanced by the increasing amount of guar gum in the mixture. However, the pasting properties were improved when the potato starch was blended with guar gum for the concentration of 0.05% and 0.2%, respectively. However, the result was contrasting with the addition of other non-starch hydrocolloids (NSG) such as xanthan gum, arabic gums, and carrageenan to the starch blend, where viscometric properties were negatively affected (Fiedorowicz et al., 2006; Sikora and Kowalski, 2003). Yoo et al., (2005) reported that the blending of rice starch and guar gum gave better pseudo-plasticity properties. This is due to the structure of galactomannans that 11 composed of mannose backbone that is alternate with galactose chains. Thus, the structure limited the bonding of intermolecular hydrogen bonds. The arrangement of the guar gum molecules leads to the chains to be stretched, which then assist the interactions with amylose molecules via non-covalent hydrogen bonds. 4.2.3. Anti-settling properties In the production of the starch-based packaging article, guar gum is best known for its function as an anti-settling agent. The starch granules that remained intact during mixing process tend to settle at the bottom of mixing tank when left unattended. This causes the problem to the production, as the batter subjected to the process is unevenly distributed. While the improvement in the properties of polymer composites depends on filler dispersion in a polymer matrix that is affected by interactions between polymer and filler. In addition, settled starch granules tend to stick together and might cause blockage in machines. Thus, guar gum is usually incorporated at the level of 1% (w/w of starch) in the mixture formulation, especially in the production of starchfoam trays using baking method (Bahaji et al., 2013). 4.3. Starch-xanthan gum Xanthan gum is a heteropolysaccharide that has 1,4-linked β-D-glucose residues as the primary structure. The molecule also has trisaccharide side chains that contains two molecules of mannose and one glucuronic acid moiety attached to D-glucose at the backbone (Katzbauer, 1998; Pongsawatmanit and Srijunthongsiri, 2008). This gum is a product of fermentation by bacteria named as Xanthomonas campestris (Soares et al., 2005). Xanthan gum is an anionic polymer which is stable in the wide range of temperature and pH (Achayuthakan and Suphantharika, 2008). 4.3.1. Rheological and thermal properties Blends of waxy corn starch with xanthan gum resulted a decrease in thixotropic hysteresis loop with increasing xanthan gum concentration (Achayuthakan and Suphantharika, 2008). Later, a blend of waxy corn starch with xanthan gum improved the solid-like characteristics of the starch besides making it thermostable (Wang et al., 2009). Mandala et al. (2002) clarified the temperature effect on gelling of potato starch/ xanthan gum blends. Two temperatures i.e., 75 ˚C and 90 ˚C, were considered for mixing and, similarly, 5 ˚C or 25 ˚C were selected for evaluating the gelling processes. The micrographs presented that the paste prepared at 75 °C was composed of starch granules that were surrounded by continuous phase of amylose 12 and xanthan gum. However, in case of 90 °C process method, the fragments and agglomerates of granules were observed in a continuous phase of amylose, amylopectin and xanthan gum. The resulted gels from 90 °C were stiffer, brittle, and having lower springiness and cohesiveness. In terms of storage temperature (5 or 25° C), the gelling process was much slower at 25 °C than at 5 °C. The slower rate was due to the small number of ordered branched structures and separated aggregates of amylose, amylopectin, and xanthan gum. The gelling was reported to be influenced by the proportion of starch and xanthan gum. In one study by Mandala and Palogou (2003), it was shown that the increasing potato starch concentration with a constant proportion of xanthan gum accelerated the structure formation and enhanced the storage modulus (G’) of blend system. This was due to the high amylose leaching from potato starch granules that later connected mutually in continuous phase and formed a network. The acceleration of gelling was related to the addition of xanthan gum. It was suspected that the xanthan gum surrounded the potato starch granules by a thin film and excluded the granules. Thus, preventing the diffusion of the macromolecules, but not the formation of amylose network. It was coined that the strengthening of gel within 24 h was due to microphase separation. The increase in proportion of each phase, resulted in improved interaction between the same type of molecules and assisted the gel formation (Bahaji et al., 2013). 4.3.2. Pasting properties Waxy corn starch-xanthan gum blend was tested for pasting behavior. Compared to starch alone, higher pasting temperature and viscosity were observed by the blend (Brennan et al., 2004). Similarly, native tapioca starch and xanthan gum blends produced a paste with higher peak viscosity, breakdown, pasting temperature and peak time but reduced setback viscosity (Chaisawang and Suphantharika, 2006a). Xanthan gum presence lessened the syneresis and maintained the freeze-thaw stability of the tapioca starch ‒ xanthan gum pastes at pH 7 (Saekang and Suphantharika, 2006). A blend of cationic tapioca starch with xanthan gum resulted in higher setback viscosity and pasting temperature than anionic tapioca starch, besides behaving more solid-like (Chaisawang and Suphantharika, 2005). Rice starch blend with xanthan gum was reported to reduce hysteresis loop area, have a higher peak, breakdown, final and setback viscosities while pasting temperature remained unaffected (Viturawong et al., 2008). Sweet potato starch blended with xanthan gum resulted in improved elasticity and consistency index of the paste (Choi and Yoo, 2009). 13 4.3.3. Film forming properties Starch based films are mostly developed for replacing the synthetic polymers, however, the thermal stabilities of the films are not good enough in comparison to synthetic one. The film produced from corn starch blend with xanthan gum was reported to have higher thermal stability than xanthan or corn starch alone, and were almost similar to low or high density polyethylene (Soares et al., 2005). Similarly, the film produced from tapioca starch blended with xanthan gum was observed to have higher tensile strength and elastic modulus with lower strain-at-break, improved solubility and lower moisture content (Flores et al., 2010). 4.3.4. Thickening properties In modern food delicacies, sauces and spreads are widely served. Sauces or spreads with optimum thickness and spreadability are highly desirable. Polysaccharides which is known as natural thickener are mostly used for giving body and consistency to spreads. In this regard, blends of oat, potato and corn starch with xanthan gum were tested for possible thickening of strawberry sauce. It was reported that the sensory and texture stability of the sauce was maintained for three months when oat starch-xanthan gum blend was used (Sikora et al., 2007c). Modified rice starch blended with xanthan gum was used in reduced fat mayonnaise where xanthan gum increased the yield stress and consistency index as observed by Herschel ‒ Bulkley rheological model. The blend improved the stability of the mayonnaise by preventing droplets coalescence even after one month of storage (Mun et al., 2009). Similarly, improved emulsion stability and particle size were observed in beverage formulated having modified starch and xanthan gum (Taherian et al., 2007). Besides, a hydrogel containing modified corn starch blended with xanthan gum has shown suitability in pharmaceutical industry (Shalviri et al., 2010). Potato starch-xanthan gum and oat starch-xanthan gum blends were studied by Gibinski et al. (2006) as a thickening agent in sweet and sour sauces. The study was evaluated by sensory properties and rheology. It was reported that the oat starch-xanthan gum has better thickening property compared to potato starch-xanthan gum. This could be due to thermodynamically incompatibility of potato and xanthan as both are anionic polymers (Gibinski et al., 2006). However, the blend of potato starch is found to be preferable as a thickening agent for dessert sauce such as strawberry sauce. The mixture resulted in stable sensory and textural properties. These properties remained stable for three months (Sikora et al., 2007b). 14 Gluten intolerance is termed as celiac disease. Being free of wheat flour (gluten protein) it is tough to maintain the volume and texture of gluten free bread. Thus, in developing gluten free breads various thickening agents are employed. Addition of xanthan gum in batter resulted in good loaf volume; however, higher concentration presented negative effect on the volume. It was suggested that the addition of higher concentration of xanthan gum increased the dough resistance and limited gas cell expansion during the proofing Nevertheless, the addition of xanthan gum improve the quality of gluten-free bread in terms of appearance, lower crumb firmness and decreased staling etc., (Sciarini et al., 2010). Table 6 indicates a summary of few food applications of blends of starch/non-starch hydrocolloids gum. 4.4. Starch- gellan Gellan gum is a microbial exopolysaccharide created by the bacteria Pseudomonas elodea or Sphingomonas elodea. There are two types of gellan gum: low-acyl and high-acyl gellan gums. Gels made with low-acyl gellan gum tend to be brittle and firm, while gels made with high-acyl gellan are flexible and elastic. Structurally, it is a linear polysaccharide composed of four basic units of repeated polymerization from single sugar molecule. The basic unit consists of 1,3–connected glucuronic acid residues and 1,4–connected rhamnose residues (Banik and Santhiagu, 2006). High-acyl gellan gum forms highly elastic gel with low hardness, therefore, it is an ideal film-forming agent (Bahaji et al., 2013). 4.4.1. Viscoelastic properties Mixing of gellan gum with starches manipulate the pasting and viscoelastic properties. A study effect of temperature was studied on the viscoelastic properties of waxy maize starchgellan gum blend. During lower pasting temperatures, waxy maize starch granules were more swollen and strengthened the network supported by gellan gum. However, at higher temperature of pasting, the viscoelastic properties were less effected as less volume of swollen granules was found in the system but more ruptured and fragments of starch chains were expected to be present (Rodríguez-Hernandez et al., 2006a). 4.4.2. Film forming properties In a study by Xiao et al. (2011), cassava starch based edible films were prepared containing gellan gum at concentrations of 0, 0.02, 0.04, 0.06, 0.08 and 0.10% (mass percentage). The films were stored under different temperatures (0, 6, 25 and 35 ˚C) and then subjected to evaluation in terms of softness, tensile strength, water vapor permeability (WVP), 15 transparency and oxygen permeability. It was found that tensile strength decreased with increasing storage temperature. It was reported that cassava starch with the addition of gellan gum (0.08%) was the ideal formulation and the ideal drying temperature was 60–70 °C. On the other hand, low temperature (0–6 °C) was more suitable for stable storage condition for the composite film (Xiao et al., 2011). Aqueous tapioca starch pastes (5%) containing 0.2 or 0.5% gum were cast to produce the edible films (Kim et al., 2015). The effect of the gum addition on the water solubility, humidity stability and mechanical properties of the films were examined. Among the gums tested (gum arabic, k-carrageenan, gellan, and xanthan), gellan gum showed to be the most effective in providing the tapioca starch film with good flexibility, even after exposure to dry and humid environment. The addition of 0.2% gellan gum significantly increased the tensile strength when the films were exposed to 23% or 53% RH (relative humidity). The setback (viscosity increase while cooling) was the greatest of the films that containing gellan gum and the least in the films that containing gum arabic which has a branched polymer structure. Relatively higher setback value of the pastes containing the linear molecular structure of gellan gum and k-carrageenan may be attributed to partial re-association of the gum molecules. 4.5. Starch- locust bean gum Locust bean gum also referred as carob bean gum that is extracted from seeds of carob tree. It is a whitish to yellowish powder and structurally called as galactomannan where galactose and mannose residues joined together by glycosidic linkage. In cold or hot water the locust bean gum made a sol after dispersion. 4.5.1. Pasting and thermal properties Blends of locust bean gum with starch had been studied for various properties. A blend of locust bean gum with pea starch resulted in lower onset temperature and higher final viscosity while maintaining the gelatinization temperature of the starch (Liu and Eskin, 1998). Tuber starches from yam, taro, sweet potato, yam bean and potato blended individually with locust bean gum, resulted in decreased pasting temperature and higher peak and final viscosity, breakdown and setback values for all the blends. However, the gelatinization temperature and solubility of starches remained unaltered even after addition of gum (Huang, 2009). Mixing of locust bean gum with rice starch did not improved pasting properties of starch at all. It was suggested the galactose residues in polymer chain had tendency for mutual associations through 16 hydrogen bonding. Thus, the structures hindered the interactions of linear amylose due to the limited quantity of hydroxyl groups available (Yoo et al., 2005). 4.5.2. Thickening properties Locust bean gum has been added in starch based white sauce formulations for thickening. It was noticed that higher concentrations of gum imparted better thickening and emulsion stability, however, with increasing storage time the effect was less pronounced (Mandala et al., 2004). Later locust gum blend with different starches such as normal corn, waxy corn, potato and rice were tested in formulations of white sauce. The freeze-thaw stability of the sauce was improved with the addition of the mixture of gum with starch as observed by reduction in syneresis and slower retrogradation (Arocas et al., 2009). A mixture of locust bean gum and xanthan gum, blended with modified starch (acetylated distarch-adipate) affected the viscosity and thixotropic properties of the emulsion system (Dolz et al., 2007). 4.6. Starch-pectin Pectin is a family of polysaccharides with common features. The predominant homogalacturonan (HG) is known as the smooth region of pectin, composed of mainly a homopolymer of partially methyl-esterified (1-4)-linked α-D-galacturonic acid (GalA). Rhamnogalacturonan I (RGI) region, however, is known as the hairy region of pectin polymer chain. Pectin consists of a backbone composed of repeating disaccharide [-4)-α-D-GalA-(1,2)-αL-Rha-(1)]n which composed of galacturonic acid (GalA) and rhamnose (Rha) residues. Attached to the rhamnose residues are the highly branched RGI structures with neutral sugar side chains (arabinans, galactans and arabinogalactans). Xylogalacturonan (XG) and rhamnogalacturonan II (RGII) structures also occur in pectin extracts at much lower concentrations compared to RGI (Maxwell et al., 2012; Ridley et al., 2001). Depending on the degree of esterification, pectins are classified into categories of low methoxyl (LM, DE < 50%) or high methoxyl (HM, DE > 50%), each showing different properties. The ratio of methyl-esterified residues (6-O-methyl-α-DGalA) of the HG backbone to the total carboxylic acid units in the salt form is named as degree of esterification (DE) (Monsoor et al., 2001). Besides that, the difference in polymer size distributions, the patterns of acylation, the degree of esterification (DE), the nature and placing of the neutral sugars, as well as the extraction method are likely to have significant influence on the properties of pectins from different origins (Maxwell et al., 2012). 17 4.6.1. Viscometric and pasting properties Tester and Sommerville (2003) reported that when starch was heated in 2 wt.% pectin solutions, the swelling and gelatinization of starch granules were restricted. Rojas et al., (1999b) claimed that LM lowered the hot paste viscosity (at 95 °C) of the starch. Bárcenas et al., (2009), found that HM had little effect on the pasting temperature and hot paste viscosity (at 95 °C). However, effect of pectin structure on pasting properties of starch was not much clarified. 4.6.2. Encapsulation properties Liu (2014) developed ascorbic acid loaded microparticles from gelatinized starch coated with pectin by spray drying. Blends of 50 wt.% and 70 wt.% amylose and type 4 resistant (RS 4) starch were used with high methoxyl pectin at selected ratios (2:1, 1:1, and 1:2). It was reported that ascorbic acid encapsulation efficiency increased with the starch proportion. Microparticles having the highest pectin ratio (1:2) were the most sensitive to pH variations. The lowest release at 7 h was noticed at pH 1.2 for microparticles prepared using 50 wt.% amylose starch. The starch-pectin ratio indicated impact on the size distribution of microparticles, but essentially similar surface morphological features were observed with all three starch-pectin ratios. However, ascorbic acid encapsulation efficiency, was dependent on the starch-pectin ratio and higher encapsulation efficiencies were obtained with higher starch concentrations, while the type of starch presented no significant impact. The size of microparticles tend to increase with increasing starch proportion, regardless of starch type. All microparticles displayed higher ascorbic acid release over time at pH 7.0 compared to pH 1.2. The release profiles suggested that a starch-pectin based system could be used for pH-triggered ascorbic acid delivery. 4.6.3. Film forming properties Free standing films were obtained by the solvent casting method from retrograded starchpectin dispersions at different polymer proportions and concentrations with and without plasticizer (Meneguin et al., 2014). The films were produced for colonic drug delivery and was characterized by enzymatic digestion and resistant starch content, thickness, microstructure (SEM) mechanical properties, liquid uptake ability, water vapor permeability (WVP), X-ray diffraction analysis (X-RD) and solubility in 0.1 N hydrochloric acid solution. Changes in the Xray diffraction patterns indicated a more organized and crystalline structure of free films in relation to isolated polymers. With increasing pectin concentration and pH, dissolution and liquid uptake of films were enhanced. Films prepared with lower polymer concentrations presented 18 better barrier and mechanical properties. The association of resistant starch and pectin resulted in mixture with appropriate film forming properties, which are absent in dispersions of resistant starch. All films presented high resistance against digestion by pancreatic enzymes and films containing a lower proportion of pectin have the lowest dissolution in acid media. Róz et al., (2016) extruded native and cationic starch, pectin, glycerol and citric acid, and then hot pressed the sample at 150 ˚C into 1 mm thick sheet. The product was characterized with Fourier transform infrared spectroscopy (FTIR), dynamic mechanical analysis (DMA) and water absorption (WA). When pectin was blended with cationic starch, no change in the water uptake of the resulting films was observed. In contrast, the reactive blending of pectin with unmodified thermoplastic starch (TPS) polymers showed a decreasing effect on the mechanical properties and water uptake of the blends. On the other hand, reactive extrusion of unmodified TPS and unmodified TPS-pectin blends with citric acid exhibited materials with lower stress and strain at break and reduced water absorption capacity. Films made with pectin and crosslinked starch were tested for drug delivery (Soares et al., 2013).The study evaluated the influence of drug loading (diclofenac) and polymer ratio on the physicochemical properties of microparticles of cross-linked high amylose starch–pectin blends. Diclofenac is a nonsteroidal anti-inflammatory drug taken or applied to reduce inflammation and used as an analgesic (pain killer) in certain conditions. Determination of diclofenac content of the microparticles, the efficiency of incorporation, particle size and shape analysis, differential scanning calorimetry (DSC), X-ray diffraction (XRD) and rheology of the aqueous dispersions of the polymers were performed. The thermal analysis and X-ray diffractograms showed the interactions of drug and polymers. The increase of pectin ratio contributed to higher thermal stability and stronger structures. The result also demonstrated that the drug loading resulted in an increase of both the thermal stability and degree of crystallinity, but mechanical strength of the structures was reduced. 5. Recent application of blends starch/ non-starch hydrocolloids The main classic applications of non-starch hydrocolloid gums involves the product stabilization, modify textural properties and provide bulkiness to foods. However, with increasing consumer consciousness developments were made to wisely utilize the polymers in reduced fat, salt and sugar product to avoid any ailment belong to increased consumption of 19 these ingredients. Since long food hydrocolloids are being used as a source of soluble fiber to protect colon related issues. Innovation is waste utilization for fibers extraction and purification have boosted the wise utility of waste to get prebiotics after a series of careful treatment. These prebiotics are further consumed directly as supplement or added in foods to make colon friendly foods, much demanded in current era of health consciousness. Besides to combat some genetic disorders such as celiac disease gluten free bakery foods are already in market. In modern technology of frozen dough, reduced calorie foods, textured meat, ice creams etc., hydrocolloids are employed as bulking agent and cryoprotectant to avoid textural disturbance and provide sustainable quality of food. One of the major challenge is the cost of hydrocolloids, so new sources and precise and cheaper processing methods should be developed to produce hydrocolloids of commercial significance. By keeping in view the ever growing use of hydrocolloids in food industry, toxicity assessments and allowable daily intakes need to be standardized. CONCLUSION Starch is well accepted for food applications but from time to time the application of starch is modified, depending on needs and applications. Starch blending with different nonstarch hydrocolloids modifies the starch properties and functionalities. The starch-hydrocolloids blends have typical application in the food industry as emulsifiers, thickener, stabilizer or gelling agent. Moreover, sometimes, hydrophobically modified starches alone or in combination are opted for stabilization of emulsions and foams. The addition of non-starch hydrocolloids retard the crystallization of amylose and amylopectin, thus delay the retrogradation reaction. Besides, the freeze-thaw stabilities of starchy foods are significantly improved by the presence of hydrocolloids. Development of frozen dough technology, reduced-calorie foods and colon friendly foods is all belong to hydrocolloids. However, further studies are needed to find alternative and cheaper sources of hydrocolloids using fruits and vegetable processing waste by employing novel but cheaper extraction and purification techniques for enhancing the food sustainability. 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Table 1: Application of OSA starch in emulsion stabilization Dispersed phase/ Starch source References Bioactive substances Refined rapeseed oil n-OSA-tapioca starch (National Starch and Chemical, Germany) (Domian et al., 2015) Rice bran oil/ Coenzyme Q10 Hi-Cap 100 (National Starch, Bridgewater, NJ) (Cheuk et al., 2015) Liquid paraffin OSA-banana starch (Bello-Pérez et al., 2015) Soybean oil OSA-rice starch (Song et al., 2015) Vegetable oil OSA-waxy corn starch (Cargill, Japan, Kyoto) (Chivero et al., 2016) Canola oil/ β-carotene OSA- waxy, normal and highamylose maize starch (Sweedman et al., 2014) Orange oil OSA-starch (Vertellus Specialties Inc., Nanjing, China) (Li et al., 2013; Rodríguez-Rojo et al., 2012) Rosemary essential oil OSA- waxy starch, OSA-dextrin (Rodríguez-Rojo et al., 2012) Sunflower oil OSA-starch (National Starch and Chemical GmbH, Germany) (Dokić et al., 2012) 28 Table 2: The proportion of amylose and amylopectin content of common food starches (Thomas and Atwell, 1999) Starch type Amylose content (%) Amylopectin content (%) Dent corn 25 75 Waxy corn <1 >99 Tapioca 17 83 Potato 20 80 High-amylose corn 55-70 45-30 Wheat 25 75 Rice 19 81 Table 3: The properties of common food starch granules (Alexander, 1995; Thomas and Atwell, 1999) Property Dent corn Waxy HighWheat Rice Potato Tapioca corn amylose corn Source Cereal Cereal Cereal Cereal Cereal Tuber Root Diameter 5-30 5-30 5-30 1-45 1-3 5-100 4-35 (µm) Shape Polygonal, Polygonal, Polygonal, Round, Polygonal, Oval, Oval, round round round, lenticular spherical spherical truncate irregular compound 'kettle granules drum' Table 4: Lipids and proteins contents of common food starches (Davies, 1995) Dent corn Waxy corn Wheat Potato 0.35 0.25 0.4 0.1 Proteins (%) 0.80 0.20 0.90 0.1 Lipids (%) Tapioca 0.1 0.1 Table 5: Listing of few blends made by starch-non-starch hydrocolloid gums Starch Hydrocolloid gums References Regular and waxy corn Xanthan gum, locust bean gum (Lo and Ramsden, 2000) Xanthan gum (Wang et al., 2001) Gellan gum (Rodríguez-Hernandez et al., 2006b) Guar gum, xanthan gum (Sikora et al., 2007a) Guar gum, xanthan gum, locust bean gum, arabic gum (Kowalski et al., 2008) 29 Oat Potato Regular and waxy rice Tapioca Wheat Guar gum, xanthan gum (Sikora et al., 2007b) Guar gum, xanthan gum, locust bean gum, arabic gum (Kowalski et al., 2008) Xanthan gum (Mandala and Palogou, 2003; Mandala et al., 2002) Xanthan gum (Shi and Bemiller, 2002) Guar gum, xanthan gum, locust bean gum, arabic gum (Fiedorowicz et al., 2006; Sikora et al., 2007b) (Kowalski et al., 2008) Xanthan gum, locust bean gum (Lo and Ramsden, 2000) Guar gum, locust bean gum (Yoo et al., 2005) Xanthan gum, guar gum (Chaisawang and Suphantharika, 2006b) Guar gum, xanthan gum, locust bean gum, arabic gum (Kowalski et al., 2008) Xanthan gum, guar gum, locust bean gum (Lo and Ramsden, 2000) Xanthan gum (Mandala and Bayas, 2004) Table 6: Functionality and food application of starch blends with different non-starch hydrocolloid gums Blend Function Application References Oat starch-xanthan Thickening agent - (Gibinski et al., 2006) Potato starch-xanthan gum Thickening agent - (Gibinski et al., 2006) Sweet potato flourxanthan gum Decrease of the gelatinization Pasta-making (Padalino et al., 2011b; Silva et al., 2013) Wheat flour-arabic gum Anti-staling agent Flat bread; parotta, puri, chappati (Smitha et al., 2008) Rice flour-guar gum Thickening agent Gluten-free bread (Gambus et al., 2001) Rice flour-pectin Thickening agent Gluten-free bread (Gambus et al., 2001; Lazaridou et al., 2007) 30 Rice flour-xanthan gum Thickening agent Gluten-free bread (Sciarini et al., 2010) Maize flour-pectin Decrease of the gelatinization starch Pasta-making (Muzquiz and Wood, 2007) Maize flour-guar gum Water binder Pasta-making (Muzquiz and Wood, 2007) Chickpea flour-guar gum Strengthening agent Pasta-making (Padalino et al., 2014) Chickpea flour-pectin Strengthening agent Pasta-making (Padalino et al., 2014) Starch flour-gellan gum Strengthening agent Pasta-making (Padalino et al., 2011a) Starch flour-guar gum Strengthening agent Pasta-making (Raina et al., 2005; Silva et al., 2013) Wheat flour-guar gum Anti-staling agent Flat bread; parotta, puri, chappati (Smitha et al., 2008) Wheat flour-xanthan gum Anti-staling agent Flat bread; parotta, puri, chappati (Smitha et al., 2008) Highlights   Review highlights basic mechanism of hydrocolloids in product stability.  functionalities in foods. Blends of starch/non-starch hydrocolloids are enlisted with the applications and possible Typical blend of starch and non-starch hydrocolloids assist to design food product with desired attributes. 31