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
www.elsevier.com/locate/sdj

PII: S2212-4292(17)30095-0
DOI: http://dx.doi.org/10.1016/j.fbio.2017.05.006
Reference: 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
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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-in-
water 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 OSA-
starch 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 starch-
foam 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 (Sae-
kang 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 starch-
gellan 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)-α-
L-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-D-
GalA) 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 starch-
pectin 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 X-
ray 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 non-
starch 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. Above all, the safety status and maximum daily allowable limits for all the current
and newly developed hydrocolloids need to be standardized. With increasing applications of
hydrocolloids to achieve food security and waste minimization, the future of non-starch
hydrocolloids gum seems interesting.

20
ACKNOWLEDGEMENT

Authors would like to acknowledge Fundamental Research Grant Scheme, Malaysia

Rising Star Award (Grant no: 203.PTEKIND.6711530) to sponsor this project. Authors
appreciate the financial support from this grant as well. Mahmood, K. would like to acknowledge
USM Global Fellowship for the financial support of the candidature.

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Figure 1: Breaking of emulsions

3
2
1 3

3 1
4 3

Figure 1: Breaking of emulsions; (1) Phase separation (creaming/sedimentation) (2) Ostwald

ripening (3) Aggregation processes (flocculation; coagulation; coalescence) (4) Phase inversion.

Table 1: Application of OSA starch in emulsion stabilization

Dispersed phase/ Starch source References
Bioactive substances
Refined rapeseed oil n-OSA-tapioca starch (National (Domian et al., 2015)
Starch and Chemical, Germany)
Rice bran oil/ Hi-Cap 100 (National Starch, (Cheuk et al., 2015)
Coenzyme Q10 Bridgewater, NJ)
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, (Chivero et al., 2016)
Japan, Kyoto)
Canola oil/ β-carotene OSA- waxy, normal and high- (Sweedman et al., 2014)
amylose maize starch
Orange oil OSA-starch (Vertellus (Li et al., 2013; Rodríguez-Rojo et
Specialties Inc., Nanjing, China) al., 2012)
Rosemary essential OSA- waxy starch, OSA-dextrin (Rodríguez-Rojo et al., 2012)
oil
Sunflower oil OSA-starch (National Starch and (Dokić et al., 2012)
Chemical GmbH, Germany)

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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 High- Wheat 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 Tapioca
Proteins (%) 0.35 0.25 0.4 0.1 0.1
Lipids (%) 0.80 0.20 0.90 0.1 0.1

Table 5: Listing of few blends made by starch-non-starch hydrocolloid gums

Starch Hydrocolloid gums References
Regular and waxy Xanthan gum, locust bean gum (Lo and Ramsden, 2000)
corn
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 (Kowalski et al., 2008)
gum, arabic gum

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Oat Guar gum, xanthan gum (Sikora et al., 2007b)
Guar gum, xanthan gum, locust bean (Kowalski et al., 2008)
gum, arabic gum
Potato Xanthan gum (Mandala and Palogou,
2003; Mandala et al., 2002)
Xanthan gum (Shi and Bemiller, 2002)
Guar gum, xanthan gum, locust bean (Fiedorowicz et al., 2006;
gum, arabic gum Sikora et al., 2007b)
(Kowalski et al., 2008)

Regular and waxy rice Xanthan gum, locust bean gum (Lo and Ramsden, 2000)
Guar gum, locust bean gum (Yoo et al., 2005)
Tapioca Xanthan gum, guar gum (Chaisawang and
Suphantharika, 2006b)
Guar gum, xanthan gum, locust bean (Kowalski et al., 2008)
gum, arabic gum
Wheat Xanthan gum, guar gum, locust bean (Lo and Ramsden, 2000)
gum
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 Thickening agent - (Gibinski et al., 2006)
gum
Sweet potato flour- Decrease of the Pasta-making (Padalino et al.,
xanthan gum gelatinization 2011b; Silva et al.,
2013)
Wheat flour-arabic Anti-staling agent Flat bread; parotta, (Smitha et al., 2008)
gum puri, chappati
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)

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Rice flour-xanthan Thickening agent Gluten-free bread (Sciarini et al., 2010)
gum
Maize flour-pectin Decrease of the Pasta-making (Muzquiz and Wood,
gelatinization 2007)
starch
Maize flour-guar gum Water binder Pasta-making (Muzquiz and Wood,
2007)
Chickpea flour-guar Strengthening Pasta-making (Padalino et al., 2014)
gum agent
Chickpea flour-pectin Strengthening Pasta-making (Padalino et al., 2014)
agent
Starch flour-gellan Strengthening Pasta-making (Padalino et al.,
gum agent 2011a)
Starch flour-guar gum Strengthening Pasta-making (Raina et al., 2005;
agent Silva et al., 2013)
Wheat flour-guar Anti-staling agent Flat bread; parotta, (Smitha et al., 2008)
gum puri, chappati
Wheat flour-xanthan Anti-staling agent Flat bread; parotta, (Smitha et al., 2008)
gum puri, chappati

Highlights

 Review highlights basic mechanism of hydrocolloids in product stability.

 Blends of starch/non-starch hydrocolloids are enlisted with the applications and possible
functionalities in foods.
 Typical blend of starch and non-starch hydrocolloids assist to design food product with
desired attributes.

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