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Hydrothermally Treated Polysaccharide Mixture and its Application in Gluten-Free Food Systems

Technology Overview

Gluten is a protein present in wheat, barley, rye and their derivatives. Some people are genetically predisposed to gluten sensitivity or become progressively sensitive to gluten as they age.

With growing exposure to the perceived health benefits of a gluten-free diet, coupled with an increase in the prevalence of coeliac disease, there exists a need for more gluten-free products in the market. 

Through Hydrothermal Treatment (HTT) of a mixture of Gluten-Free Flour and Non-Starch polysaccharide (NSP), the researchers have successfully produced a HTT-Polysaccharide Mixture (HTT-PSM). This HTT-PSM can be harvested as a dried powder for inclusion in various types of dough, i.e. bread, noodles etc.

Technology Features & Specifications

The removal of gluten from products often leads to:

  • Weak and crumbly dough, which makes the dough hard to process
  • Dense product texture, which produces a texture that is less desirable to the consumer

Through Hydrothermal Treatment (HTT) of a mixture of Gluten-Free Flour and Non-Starch polysaccharide (NSP), we have successfully produced a HTT-Polysaccharide Mixture (HTT-PSM).

The HTT-PSM can be harvested as a dried powder for inclusion in various types of dough, i.e. bread, noodles etc.

HTT Polysaccharide Mixture has:

  • Higher Peak and Breakdown Viscosity
  • Lower Pasting and Peak Temperature --> cold swelling capacity
  • Lower Setback Viscosity --> retards retrogradation

Potential Applications

This presented technology is used for making Gluten free food products

Market Trends and Opportunities

Gluten-Free Foods in the U.S, 5th Edition (2015) by Packaged Facts - Over a 5-year period ended in 2014, CAGR of sales of gluten-free products is 34%, with market sales of US$973 mil. Sales projected to exceed US$2 bil in 2019.
 

Gluten-Free Products market by Type, Sales Channel & Geography Global Trends & Forecasts to 2018, according to Research and Markets, the gluten-free product market projected to grow at CAGR of 10.2% from 2014 to 2019.  Projected sales to reach $6.8 billion by 2018.

Customer Benefits

  • Improve processibility of dough
  • Decrease development time of dough
  • Widen application in food systems
  • Slow down retrogradation
  • Improve cold swelling capacity

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