In this study, carbohydrate-based low-fat spreads were prepared
using 4aGT-modified rice starch, olive oil, egg yolk, and
some minor ingredients. Due to the unique molecular structure
of the modified starch, the formulated emulsions could form highly
stable emulsion gels after cold gel setting when 15% and 20% of
modified starch pastes were used in the formulation, whereas
native rice starch and maltodextrin did not produce enough stability.
The formulated spreads exhibited varied textural properties
with acceptable spreadability depending on the modified starch
paste concentration and the amount of oil used. Also, the formulated
spreads showed relatively high thermoreversibility, but their
melting temperature was higher than that of a commercial margarine.
Thermoreversible 4aGT-modified starch-based low-fat
spreads could be developed as functional products to assist intake
of a healthy diet.