307 Starch based stabilisation and controlled release systems.

P. Myllärinen, R. Lahtinen, K. Poutanen, and P. FORSSELL. VTT Biotechnology and Food Research, POB 1500, FIN-02044 VTT, Finland.

Film formation property of starches has been known for a long time and recently the use of starches as edible coatings has also been suggested. Under dry or moderate humidity conditions starch films are good oxygen barriers. From the linear starch polymer (amylose) rather strong films can be prepared. Amylose films may also form structures which are resistant against enzymes of the human digestive system. Starch hydrolysates (maltodextrins) are used for food ingredient encapsulation and utilisation of starch granules has been suggested to encapsulate flavours. Digestibility of native starch granules depent greatly on their origin being high for oat starch and low potato starch. We are developing new methods to use starches as barriers for protection and preservation of foods or carriers for improving stability of various food and pharmaceutical components during processing and in the human digestive tract.