EP1161457A1

EP1161457A1 - Method for producing resistant starch

Info

Publication number: EP1161457A1
Application number: EP00912581A
Authority: EP
Inventors: Detlef Schmiedel; Bärbel Johanna KÖNIG; Gisela Jacobasch
Original assignee: Aventis CropScience GmbH; Bayer CropScience AG
Current assignee: Bayer CropScience AG
Priority date: 1999-03-12
Filing date: 2000-03-10
Publication date: 2001-12-12
Also published as: CN1352652A; AU3428600A; WO2000055209A1; CN1139601C; CA2365462A1; DE19911001A1; US6623943B2; AU766960B2; US20030054501A1; DE19911001C2

Abstract

The invention relates to a method for producing resistant starch, resistant starch obtained using this method, and to the use thereof.

Description

description

Process for the production of resistant starch

The present invention relates to a method for producing resistant starch of type 3, the resistant starch obtainable from this method and the use thereof.

The use of resistant starch (RS) is becoming increasingly important in the food industry. The organism obtains only a small amount of energy from the degradation of RS-containing products. This energy supply only affects the oxidative breakdown of absorbed short-chain fatty acids from the large intestine. These short-chain fatty acids are end products of the carbohydrate metabolism of the intestinal microflora. With the intake of RS-containing foods, substrates for the energy metabolism of the intestinal microflora and the colon epithelial cells are provided. The latter rely on the luminal supply of short-chain fatty acids and especially butyrate to maintain their structure and function.

It is known from US Pat. No. 3,729,380 that the proportion of highly branched amylopectin can be reduced by enzymatic treatment with branching enzymes and that such branched starch has a strong tendency to retrogradate as native starch.

In the case of retrogradation (also: crystallization), so-called α-amylase-resistant starch structures form, which are referred to as “resistant starch” (RS), ie they are not broken down by α-amylases. A distinction is made between the following types of resistant starch : RSi Physically inaccessible starch, e.g. in undigested plant cells or starch granules RS ₂ Indigestible starch, e.g. raw potatoes, green banana etc.

CONFIRMATION COPY RS ₃ Indigestible retrograded starch, e.g. through thermal and / or enzymatic treatment such as bread, boiled potatoes etc.

RS Indigestible chemically modified starch, e.g. through crosslinking or esterification (acetylation etc.) etc.

Due to their reduced metabolizability, RS are an energy-reduced, body-giving component in the sense of a fiber or a so-called "fat replacer" (fat substitute) in foods or food compositions.

In contrast to RS 4, RS forms 1 to 3 can be made accessible to alpha-amylase degradation by dissolving them in NaOH or dimethyl sulfoxide.

EP-A-0 564 893 describes a process for producing an RS-containing product by gelatinizing an approximately 15% strength aqueous suspension of a starch which consists of at least 40% amyiosis, treating it with a debranching enzyme and then retrograding the intermediate product formed becomes. The product contains at least 15% RS. If a starch with an amylose content of 100% is used in this process, the product contains about 50% RS.

EP-A-0 688 872 describes a process for producing a 25 to 50% RS-containing product from an approximately 20% aqueous suspension of a so-called "partially degraded", gelatinized starch or a maltodextrin, which enzymatically debranched and The process then uses a starch with an amylose content of less than 40% as the starting material.

In EP-A-0 688 872, a "partially degraded" starch is a starch which has been reduced in its molecular weight by suitable physical or chemical treatment, the shortening of the chain length affecting both amyiosis and amylopectin. The degradation closes either Hydrolysis processes (acid or enzyme-catalyzed), as well as extrusion, oxidation or pyrolysis.

The debranching enzymes used in EP-A-0 688 872 are pullulanases and isoamylases. After the enzymatic treatment, the retrogradation takes place in a temperature range of 0 to 30 ° C. and a time interval of 1 to 3 days by allowing the aqueous reaction product to stand. The process product is then dried by spray drying. The powdered product contains up to 60% RS (w / w).

EP-A-0846704 describes a retrograded starch which consists of more than 55% of a readily fermentable resistant starch, which is composed of more than 50% of chains with a DP between 10 and 35 and a DSC melting temperature of below 115 ° C.

In EP-A-0846704 it is stated that the degree of retrogradation of the starch increases with the proportion of the amylose content of the starch, whereas a high amylopectin proportion in the starch counteracts the formation of RS.

The object of the present invention is to provide an alternative production process for resistant starch (RS) or compositions containing RS, which offers the advantages of an economical process control, or enables the production of RS-containing products in improved quality and quantity.

For this purpose, the method according to the invention uses, as a starting material, in addition to conventionally obtainable starches from potato, corn, wheat, peas, soybeans and / or sweet potatoes, preferably potatoes, corn and / or wheat, in particular also vegetable starches which have been modified by means of genetic engineering processes, preferably with regard to them Side chain distribution and in particular those made from potato, corn and / or wheat, especially so-called waxy starches. Such genetically modified starches are, for example, from the following Patent applications or patent specifications known: WO 90/12876-A1,

WO 91/19806-A1, WO 92/11375-A1, WO 92/1 1376-A1, WO 92/1 1382-A,

WO 92/14827-A1, WO 94/09144-A1, WO 94/11520-A1, WO 95/04826-A1,

WO 95/07355-A1, WO 95/26407-A1, WO 95/34660-A1, WO 95/35026-A1,

WO 96/15248-A1, WO 96/19581-A1, WO 96/27674-A1, WO 96/34968-A1,

WO 97/041 12-A1, WO 97/04113-A1, WO 97/11 188-A1, WO 97/16554-A1,

WO 97/20040-A1, WO 97/22703-A1, WO 97/45545-A1, WO 98/11 181-A1,

WO 98/15621-A1, WO 98/37213-A1, WO 98/37214-A1, and CA 2,061, 443,

DE 19820607.0, DE 19820608.9, DE 19836097.5, DE 19836098.3, DE 19836099.1,

EP-A-0 521 621, EP-A-0 703 314, EP-A-0 737 777, EP-A-0 779 363 or

US 5,300,145. In a special embodiment of the invention

So-called waxy starches are used to manufacture RS.

The present invention surprisingly enables the production of resistant starch type 3 (RS) or RS products (i.e. compositions containing RS) in higher quantity and / or quality, which is advantageous in many ways for the production of foods,

Food compositions and pre-products can be used and also withstand thermal stress. Particularly surprisingly, the present invention enables the production of RS or RS products with high thermal stability from so-called waxy starches.

The present invention thus relates to a process for the production of resistant starch, in which a) a suspension of starch and water is produced in a concentration range of about 5-50%; b) said suspension is gelatinized by heating and then cooled; c) the pH of the suspension obtained from b) is adjusted to about 3-7.5 and the solids content to about 5-50%; d) the suspension is heated again to a maximum of 150 ° C and finally e) is gradually or gradually cooled at a rate of 0.1-10 K / min, preferably 0.5-5 K / min, preferably under the action of shear forces.

Optionally, the starch used in the process according to the invention can be debranched enzymatically using debranching enzymes (eg isoamylases, pullulanases or other “debranching enzymes”) and then the debranching enzyme (s) can be inactivated or removed, preferably after adjusting the pH as in step c) called method according to the invention.

In a particularly preferred embodiment of the process according to the invention, the intermediate product obtained after step b) is freed of buffer salts, in particular of acetate, i.e. Washed salt and acetate free.

In a further embodiment of the process according to the invention, a further process step follows, in which the process product is subjected to a hydrothermal treatment (tempering, annealing) below the conversion temperature, preferably below approximately 65-70 ° C., under conditions of excess water.

If desired, the intermediate product and / or the RS product obtained after step b) can be dried, e.g. by spray drying, freeze drying or other suitable drying processes known to the person skilled in the art.

In connection with the present invention, an RS fraction is understood to mean the fraction of alpha-amylase-resistant starch polysaccharides, as it is according to the method of Englyst et al. (Classification and measurement of nutritionally important starch fractions, Europ. J. Clin. Nutr. (1992) 46 (Suppl. 2), S33-S50). Starch is preferably used as the starting material in the process according to the invention, preferably starch from corn, wheat and / or potato, in particular a waxy starch (wax starch, waxy starch).

Further preferred starches are starches from genetically modified plants, preferably from maize, wheat and potatoes, and very particularly those starches which have been chemically or physically modified and have been modified particularly with regard to their side chain distribution. The starches to be used according to the invention preferably have a degree of polymerization (DP) of about 6-100 DP, preferably about 6-60 DP in the A chains, B chains and / or C chains in their side chain portion, in particular they are waxy starches .

Other modified starches to be preferably used in the various embodiments of the present invention are modified compared to the corresponding unmodified starch, so that their side chain portion with a degree of polymerization (DP) of about 50-100 is significant, i.e. is reduced by at least 10%, preferably at least 25%.

In a particularly preferred embodiment of the method according to the invention, waxy starches are used as the starting material. In the sense of the embodiments of the present invention, the term “waxy starch” preferably means starches with an amylose content of approximately <10%, preferably approximately <5% and in particular approximately <3%, very particularly preferred starches being those Potato, corn and / or wheat, especially from potato.

In a further, particularly preferred embodiment of the method according to the invention, the cooling according to method step e) takes place in stages (ie by keeping the temperature constant in the meantime) or gradually, preferably in the presence of shear forces (eg with stirring or flow) in order to avoid strong temperature gradients in the suspension.

The cooling rate that is to be maintained in process step e) during the cooling phases is 0.1-10 K / min, preferably 0.5-5 K / min.

Optionally, a further temperature holding phase can follow step e) of the method according to the invention.

In a further preferred embodiment of the process according to the invention, process step e) is carried out step by step, first with a cooling rate of 0.1-10 K / min, preferably 0.5-5 K / min, to a temperature in the range of about 70- 30 ° C is cooled, this temperature is then maintained for a period of about 10 minutes to 10 hours, cooling again at a cooling rate of 0.1-10 K / min, preferably 0.5-5 K / min, to a temperature is cooled in the range of about 30-4 ° C and the temperature is finally maintained for a period of 1-100 h, preferably under the action of shear forces.

Another advantage of the method according to the invention is, inter alia, in that an aqueous hot paste which contains up to 30% by weight or more solids content can be produced from the starting starches described, without partial degradation, e.g. acid or enzyme-catalyzed hydrolysis, extrusion, oxidation or pyrolysis must precede the process. This leads to a significant simplification of the process control and reduction of the time and cost in the method according to the invention.

In the process according to the invention, branching enzymes such as pullulanase and isoamylase or mixtures thereof can be used for the branching process. Depending on the nature of the specific enzyme, the Branching process in a temperature range of 25 to 75 ° C, preferably 35 to 65 ° C, in particular 40 to 60 ° C and at a pH in the range of 3 to 7.5, preferably 3.5 to 6 carried out.

The oligosaccharides become the oligosaccharides due to the higher proportions of polymers capable of retrogradation and lower proportions of low molecular weight, non-retrograding oligosaccharides, such as glucose, maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and maltooctaose and / or ISO forms favors and leads to an increase in the RS share. The proportion of rapidly digestible oligosaccharides is significantly reduced compared to conventional maltodextrin preparations, so that a comparatively low-calorie RS product results.

In one embodiment of the method according to the invention, a hot paste (suspension) with a content of the above-described starting materials of about 5-50% by weight, preferably about 5-30% by weight, in particular about 10-20% by weight, is produced.

The process according to the invention can furthermore be characterized in that the hot paste (suspension) is cooled to a temperature in the range from 35 to 75 ° C. and then or at the same time or with the addition of a suitable buffer solution, a pH value between 3 and 7.5 is set and a defined amount of an enzyme and / or enzyme mixture (e.g. pullulanase and / or isoamylase) is added, which is able to hydrolyze α-1, 6-glycosidic bonds of the starch, and this enzyme or enzyme mixture up to 72 h Starch paste, if necessary, with stirring.

Furthermore, the method according to the invention can be characterized in that, if necessary, after washing the debranched product, a suspension is produced and heated and / or heated to 120 ° C. and then at a temperature in the Range from 60 ° C to 0 ° C, preferably 35 to 15 ° C, in particular 27 to 22 ° C, 16 to 0 ° C or 6 to 2 ° C and / or for a time interval from 1 to 72 h, preferably 1 to 36 h and in particular 15 to 30 h retrograded.

Furthermore, the method according to the invention can further be characterized in that, according to a temperature step program, in a temperature range from 100 to 0 ° C and preferably 90 to 4 ° C for a total time interval of 8 to 36 h, preferably 20 to 28 h and in particular 22 to 26 h according to the following temperature-time program (Table 1) gradually or gradually, linearly or non-linearly (Tables 2 and 3) and, if necessary, under the influence of shear forces (e.g. stirring or flow), cools down and retrograded, where the selected time intervals add up to a total time interval specified above:

Table 1: Cooling program 1 (step program with 6 holding temperatures)

Temperature (° C) hold time

90 5 min

80 10 min

70 10 min

60 30 min

40 1 h

25 22 h

Table 2: Cooling program 2 (gradual cooling with a cooling rate of 1.5 K / min)

Temperature (° C) temperature control

ΪÖÖ constant 20 min i 1.5 K / min

50 constant 5 h

| 1.5 K / min

25 constant 17.83 h Table 3: Cooling program 3 (gradual cooling with a cooling rate of 3 K / min) ÖÖ constant 20 min i 3 K / min

50 constant 5 h i 3 K / min

25 constant 18.58 h

Another object of the invention is also a resistant starch, a composition containing a resistant starch and / or the resistant starch product, which is obtainable by a process according to the invention, preferably from a waxy starch, and has a high thermal stability, which is characterized by a T _p value from about 95-160 ° C, preferably from about 110-160 ° C, in particular from about 125-160 ° C, very particularly from about 145-160 ° C or the T ₀ value of about 80-150 ° C, preferably about 100-150 ° C, in particular 120-150 ° C and which may undergo 2 or more thermal conversions.

For the purposes of the present invention, an RS that undergoes 2 or more thermal conversions is to be understood as an RS that has 2 or more peak temperatures T _p in the DSC measurement. The resistant starch product according to the invention has an RS content of at least 25%, preferably at least 50%, preferably at least 75% and in particular about 90%.

All% values of the present application are data in% by weight (% w / w), unless stated otherwise.

Another object of the invention is the use of vegetable starch, in particular starch from corn, wheat and potato, especially starch from genetically modified plants, preferably from corn, wheat and potato and very particularly such starches that are chemically or physically are modified and have been modified in particular with regard to their side chain distribution in a process according to the invention for the production of resistant starch. The starches to be used according to the invention preferably have a degree of polymerization (DP) of about 6-100 DP, preferably about 6-60 DP in the A chains, B chains and / or C chains, in particular a waxy starch .

Yet another object of the invention is the use of resistant starch or a resistant starch product which can be obtained from a process according to the invention for the production of resistant starch, a) for the production of foods, food compositions or food precursors, b) as a fat substitute.

And finally, the invention also relates to a pre-food product, a food, a food composition or a fat substitute containing a resistant starch according to the invention or a resistant starch product according to the invention.

The potato starch types listed below in the examples mean:

conventional = starch from potatoes of the Desiree variety (wild type) waxy (P-arm) = starch from genetically modified potatoes obtainable according to Example 11 of WO 97/11188 A1 waxy (P-0) = starch from genetically modified potatoes transformed with that in Example 11 of WO 97/11188 A1 described plasmid pB33-anti-GBSSI amylose-rich = starch obtainable from genetically modified potatoes according to Example 10 of WO 97/11188 A1 Example 1: Determination of the RS content.

200 mg (dry weight) of a powdery product to be analyzed for its RS content were determined according to the method of Englyst et al. incubated with the described enzyme mixture at pH 5.2 for 120 min to determine the RS content. After the enzymatic degradation had ended, the activity of the enzymes was stopped by lowering the pH to a value of 3 and a temperature of 20 ° C. Then an 80 percent was divided by adding 4 times the amount of ethanol. (v / v) ethanolic solution. The 80 percent. ethanolic solution was left for 1 h at room temperature. The precipitate was centrifuged (2500 x g, 10 min) and the supernatant discarded. The residue was three times with 80 percent. (v / v) ethanol and washed once with absolute ethanol and centrifuged. The residue was lyophilized and weighed. The dry matter of the residue was determined and the RS fraction was calculated using the following equation:

RS [%] = 100 x weight of the residue (dry weight / weight (dry weight)

Examples 2-9: Influence of the retrogradation temperature and the starting material on the RS content in the product

Hot paste was made from debris products of conventional and genetically modified potato starches. These pastes were adjusted to a solids content of 10% by weight and retrograded in a water bath at 4 or 25 ° C. for 24 hours. The retrograded samples were dried and the RS content was determined as described in Example 1. Table 4 illustrates the influence of the retrogradation temperature and the starting material on the RS content in the product, produced from 10% paste (suspensions) of the branching products used by means of retrogradation for 24 hours.

Table 4: Influence of temperature and the starting material on the RS content

Example potato starch type retrogradation RS

(branched) temperature (° C) [% by weight]

2 conventional 4 50

3 conventional 25 52

4 waxy (P-arm) 4 59

5 waxy (P-arm) 25 59

6 waxy (P-0) 4 78

7 waxy (P-0) 25 79

8 Amylose-rich 4 47

9 Amylose-rich 25 56

Examples 2 to 9 in Table 4 clarify that the retrogradation temperature has only a slight influence on the RS content in the products. The decisive factor for the amount of RS content in the product is rather the starting material. Branching products of conventional and amylose-rich potato starches are less prone to RS formation through retrogradation of 10% paste than corresponding branching products of potato starch of a waxy variety. Among the waxy varieties, those with an average phosphate content (P-0) are more suitable for the production of RS compared to those with a lower phosphate content (P-poor) if the solids content in the retrograded paste is 10%.

Examples 10-17: Influence of the solids content and the starting material on the RS content Table 5 illustrates the influence of the solids content and the starting material on the RS content in the product, produced from 10 and 30% paste of the above-mentioned branching products by means of 24-hour retrogradation.

Table 5: Influence of the solids content in the paste and the starting material on the RS content

Solids content 10% by weight 30% by weight

Example potato starch type Temperature RS RS (branched) [° C] [% by weight] [% by weight]

10 waxy (P-arm) 4 59

1 1 waxy (P-arm) 4 81

12 waxy (P-0) 4 78

13 waxy (P-0) 4 63

14 waxy (P-arm) 25 59

15 waxy (P-arm) 25 78

16 waxy (P-0) 25 79

17 waxy (P-0) 25 61

Table 5 shows that by increasing the solids content from 10 to 30% by weight in the paste of low-phosphate wax potato starch, the RS content in the product can be increased from 59 to approximately 80%, while with the same retrogradation conditions the RS content in the Product made from debranched wax potato starch with an average bound phosphate content that decreases from approx. 79% to approx. 62%.

Examples 18-26: Influence of different cooling programs on the RS portion

Table 6: Influence of different retrogradation regimes (cooling programs) in combination with varying starting materials on the RS portion

Solid content

Example potato starch type cooling program RS RS

(branched) [wt%] [wt%]

18 conventional 1 50 -

19 waxy (P-arm) 1 50 -

20 waxy (P-arm) 1 - 79

21 waxy (P-arm) 2 - 68

22 waxy (P-arm) 3 - 64

23 waxy (P-0) 1 89 -

24 waxy (P-0) 2 - 80

25 waxy (P-0) 3 - 78

26 rich in amylose 1 45 -

The results in Table 6 illustrate that by changing the cooling rate in combination with the solids content, the RS content in the product can be varied.

Examples 27-42: Characterization of the thermal stability of the RS products

DSC measurements on starches and starch polymers under the conditions of excess water show endotherms, which usually have a peak. The condition of excess water is fulfilled for all DSC measurements carried out.

The endothermic peaks of the DSC measurement are characterized in more detail by various parameters (T ₀ , T _P , T _c and dH). The onset temperature T _Q characterizes the Start of thermal conversion. The temperature for T _{P shows} the temperature at which the maximum thermal conversion of the crystalline material takes place, while T _{c represents} the temperature at which the conversion process is completed (final temperature).

The conversion energy dH is determined by calculating the peak area. It represents the total energy that is necessary for transformation. Results of DSC measurements were used to characterize the thermal stability of the RS products.

The results in Table 7 illustrate the influence of

Retrogradation conditions (constant temperature, solids content in the paste) on the thermal stability of the end products made from potato starch of a waxy variety. Table 8 summarizes the results on the influence of the thermal stability of those RS products which were produced by various cooling programs in paste of debranched amylopectin potato starches.

Table 7: Influence of retrogradation conditions on thermal stability

Retrogradation DSC parameters Example Starch type Tempera- Solid- To T _P T _c dH

(branched) door (° C) share (%) (° C) (° C) (° C) [J / g]

27 waxy 10 81, 3 104.7 112.8 5.0

(P-arm) 121.5 148.8 171, 5 17.4

28 waxy 30 82.5 107.9 118.0 4.8

(P-arm) 120.6 143.3 -

29 waxy 25 10 76.8 102.7 113.5 7.9

(P-arm) 121, 9 156.3 -

30 waxy 25 30 89.2 106.5 115.9 2.3

(P-arm) 122.5 142.9 166.5 4.5

31 waxy 10 83.0 100.3 11 1, 4 7.6

(P-0)

32 waxy 30 1 10.1 123.4 136.2 3.4

(P-0) 142.8 156.0 176.8 2.7

33 waxy 25 10 78.8 97.5 109.8 12.2

(P-0)

34 waxy 25 30 85.0 102.6 1 10.6 3.0

(P-0) 110.6 124.5 133.0 1.0

141.7 153.6 162.4 0.7

It is clear from Table 7 that almost all debranched retrograded samples show at least 2, and in some cases even 3, isothermal reactions under the conditions of excess water. The onset temperatures of the second and third isothermal transformations all have a value of 1 110 or> 130 ° C. A trend can be derived for the thermal stability of the branched retrograded wax potato starch samples. It is clear from the results in Table 7 that an increase in the solids content from 10 to 30% in the paste leads to an increase in the thermal stability of the end products. The influence of the retrogradation temperature on the thermal stability, however, is much more complex and can only be assessed in connection with the solids content. The retrogradation of 10% paste of debranched waxy potato starch at a temperature of 4 ° C leads to more thermally stable structures than at a retrogradation temperature of 25 ° C. However, if the proportion of solids in the paste increases to 30%, the patterns of the low-phosphate branched waxy potato starch retrograde at room temperature show greater thermal stability. In contrast, the patterns of wax potato starch (waxy [P-0]) that were retrograded under these conditions are more unstable than the samples recrystallized at 4 ° C.

Table 8: Influence of the cooling program and the solids content on the thermal stability of the RS products.

Retrogradat ion DSC parameters

Example Starch type Cooling solid To T _P T _c dH branched program share (%) (° C) (° C) (° C) (J / g)

35 waxy 1 10 87.2 107.0 1 18.3 4.1 (P-arm) 126.4 143.6 171, 8 22.3

36 waxy (P-arm) 1 30 82.2 126.9 170.6 38.2

37 waxy 2 30 105.7 1 15.1 124.4 2.7 (P-arm) 130.0 145.6 168.7 4.9

38 waxy (P-arm) i 3 30 107.6 1 15.7 125.7 2.6

39 waxy 1 10 78.6 104.1 1 13.1 10.8 (P-0) 133.3 146.6 172.5 14.2

40 waxy (P-0) 1 10 83.1 101, 8 1 15.2 15.1

Tempering 30 134.2 148.2 166.6 3.0

41 waxy (P-0) 2 30 131, 9 149.0 166.0 9.9

42 waxy 3 30 106.8 1 17.1 131, 7 6.6 (P-0) 136.2 148.0 169.5 4.9 From the examples in Table 8 it is clear that with the aid of the cooling programs 2 and 3, thermally very stable products which have the first DSC onset temperatures (T ₀ ) of> 105 ° C. can be produced. The second DSC onset temperatures show all values> 125 ° C.

Claims

Claims:

1. A process for the production of resistant starch, in which a) a suspension of starch and water is produced in a concentration range of about 5-50%; b) said suspension is gelatinized by heating and then cooled; c) the pH of the suspension is adjusted to about 3-7.5 and the solids content to about 5-50%; d) the suspension is heated again to a maximum of 150 ° C. and finally e) is gradually or gradually cooled at a rate of 0.1-10 K / min, preferably 0.5-5 K / min, preferably under the action of shear forces.

2. A process for the production of resistant starch according to claim 1, wherein the starch is enzymatically branched and the branching enzyme or enzymes are optionally inactivated or removed.

3. A process for the production of resistant starch according to one or more of claims 1 or 2, wherein the product obtained is then dried.

4. A process for the production of resistant starch according to one or more of claims 1 to 3, characterized in that a starch from corn, wheat and / or potato is used.

5. A process for the production of resistant starch according to one or more of claims 1 to 4, characterized in that a starch from genetically modified plants is used, preferably from corn, wheat and potato.

6. A process for the production of resistant starch according to one or more of claims 1 to 5, characterized in that a starch from genetically modified plants is used, preferably from corn, wheat and potatoes, which produce a chemically or physically modified starch.

7. Resistant starch or resistant starch product of high thermal stability based on a waxy starch, obtainable by a process according to one or more of claims 1 to 6, characterized by a T _p value of approximately 95-160 ° C.

8. Resistant starch or resistant starch product with high thermal stability, characterized by a T _p value of about 145-160 ° C.

9. Use of starch in a process according to one or more of claims 1 to 6.

10. Use of starch obtained from genetically modified plants in a process according to one or more of claims 1 to 6.

11. Use of resistant starch or a resistant starch product according to one or more of claims 7 and 8 for the production of foods, food compositions or food precursors.

12. Use of resistant starch or a resistant starch product according to one or more of claims 7 and 8 as a fat substitute.

13. Food precursor, food or food composition containing a resistant starch or a resistant starch product according to one or more of claims 7 and 8.

14. Fat substitute containing a resistant starch or a resistant starch product according to one or more of claims 7 and 8.