WO2010139646A1

WO2010139646A1 - Starchy foods containing anti-sticking pectin and/or high acyl gellan gum

Info

Publication number: WO2010139646A1
Application number: PCT/EP2010/057497
Authority: WO
Inventors: Neil A. Morrison; Claus Rolin; Akiva Gross; Yoshizumi Hayashi
Original assignee: Cp Kelco Aps
Priority date: 2009-06-03
Filing date: 2010-05-28
Publication date: 2010-12-09

Abstract

A food product containing at least one a starch-containing surface, and anti-sticking pectin and/or high acyl gellan gum on the starch-containing surface. Anti-sticking pectin and/or high acyl gellan gum treatment reduces the stickiness of the starch-containing surface. Also disclosed is a method for reducing the stickiness of a starch-containing surface by treating the starch-containing surface with anti-sticking pectin and/or high acyl gellan gum in a liquid or dry form.

Description

STARCHY FOODS CONTAINING ANTI-STICKING PECTIN AND/OR

HIGH ACYL GELLAN GUM

BACKGROUND

1. Field of the Art

[0001] This invention relates generally to decreasing the stickiness of starch-containing foods. More particularly, the invention relates to compositions disposed on a starch-containing surface such that stickiness is decreased.

2. Description of Related Art

[0002] Starch-containing foods have a tendency to become sticky due to starch gelatinization. As the foods become sticky, they form unappetizing clumps that lack consumer appeal. Such foods can be difficult to serve and unpleasant to chew. Further, because stickiness develops overtime, many consumers can perceive sticky foods as lacking freshness.

[0003] Starch gelatinization represents a special challenge in a commercial setting, where the need for efficiency and speedy service dictates that foods be prepared well in advance of consumption, often in large batches. Some foods, such as chilled noodles, can be divided into portions and chilled until consumption. As the speed of starch gelatinization depends on temperature, chilling allows foods to be stored longer without developing unacceptable levels of stickiness. However, as starch gelatinization does still proceed in chilled foods, the storage time is still limited. Other foods are prepared and kept at elevated temperatures until serving. Elevated temperatures promote convenience and efficiency by keeping foods ready-to-serve and can prevent foodborne illness by inhibiting microbial growth, but also promote starch gelatinization and stickiness.

[0004] Measures taken to decrease stickiness can have undesired consequences. For example, rice can be rinsed prior to cooking to wash away starch, however such washing also removes vitamins and minerals, particularly from enriched rice. Similarly, starch-containing foods such as noodles are often cooked in a large volume of water to dilute the starches liberated from the noodles, such that the surface starch concentration is lowered and stickiness is decreased, however, the need for large cooking volumes can slow preparation and increase costs. [0005] Other methods conventionally used to decrease stickiness include freezing and drying to prevent starch gelatinization. These methods can increase the cost of food preparation, have an undesirable effect on the taste, texture, and flavor of many foods, and are inapplicable when foods are kept warm and ready-to-serve. Furthermore, starch gelatinization can proceed during the time it takes the foods to dry or freeze, as well as the time it takes to rehydrate or warm the foods, thus stickiness can not be fully prevented.

[0006] Another conventional approach to decreasing stickiness is inclusion of additives, such as fats, that can block adhesion between surfaces. The soybean hydrocolloid SOYAFIBE-S has also been described as able to prevent stickiness in cooked rice and noodles. See Phillips, G. O., & Williams, P. A. (2000). Handbook of Hydrocolloids. Boca Raton, FL: CRC Press, Chapter 17. A soy hemicellulose preparation has also been reported to reduced stickiness between dried noodles. See U.S. Patent No. 6,224,931. Such additives can increase the cost of foods, and consumers can find the additives undesirable. Furthermore, these additives can impart an unpleasant taste, texture, color, or mouth feel. Some consumers can have an adverse or allergic reaction to these additives.

[0007] In view of the foregoing, there is a need to prevent or decrease the stickiness of starch-containing foods, without the use of undesirable additives or costly treatments, by employing additives having a high level of consumer acceptance that do not impart any undesirable taste, texture, color, or mouth feel.

SUMMARY

[0008] Certain pectins have now been found to be effective anti-sticking agents when applied to the surface of starch-containing foods. These pectins, referred to as the "anti-sticking pectins," do not give any undesirable taste, texture, color, or mouth feel. Pectins are a natural component of almost all plants that grow on the ground, and as such anti-sticking pectins described herein are expected to achieve a high level of consumer acceptance. High acyl gellans have now also been found to be effective anti-sticking agents when applied to the surface of starch-containing foods. Moreover, anti-sticking pectins and high acyl gellans are now shown to have an additive or synergistic anti-sticking effect when applied together to the surface of a starch-containing food. [0009] In accordance with one embodiment, a method for reducing the stickiness of a starch-containing surface includes the steps of: providing a starch-containing surface; and treating the starch-containing surface with anti-sticking pectin, high acyl gellan, or combination thereof.

[0010] In accordance with another embodiment, a composition includes a food product with at least one starch-containing surface, and anti-sticking pectin, high acyl gellan, or combination thereof disposed on the starch-containing surface, whereby anti-sticking pectin, high acyl gellan, or combination thereof decreases the stickiness of the starch-containing surface.

BRIEF DESCRIPTION OF THE DRAWINGS

[0011] FIG. IA is a photograph of untreated noodles.

[0012] FIG. IB is a photograph of noodles treated with an LM pectin.

[0013] FIG. 1C is a photograph of noodles treated with SOYAFIBE S-DN soy bean fiber.

[0014] FIG. 2A shows the individual anti-sticking effect of various agents on noodles including anti-sticking pectin and high acyl gellan in accordance with exemplary embodiments.

[0015] FIG. 2B shows the average anti-sticking effect of various agents on noodles including anti-sticking pectin and high acyl gellan in accordance with exemplary embodiments.

[0016] FIGS. 3A-3D are photographs showing the anti-sticking effect of anti-sticking pectin applied as a treatment solution in varying concentrations in accordance with the exemplary embodiments.

[0017] FIG. 4 shows the anti-sticking effect of anti-sticking pectin applied to Somen noodles as a treatment solution in varying concentrations in accordance with the exemplary embodiments.

[0018] FIGS. 5A-5E are photographs showing the anti-sticking effect of noodles having anti-sticking pectin and anti-sticking pectin with high acyl gellan gum, in accordance with the exemplary embodiments.

[0019] FIG. 6 shows the anti-sticking effect of noodles having anti-sticking pectin and anti-sticking pectin with high acyl gellan gum, in accordance with the exemplary embodiments. DETAILED DESCRIPTION

[0020] Various embodiments described herein provide a food product with a starch- containing surface that has reduced surface stickiness. The starch-containing surface of the food product is treated with anti-sticking pectin, high acyl gellan, or combination thereof, which decreases or eliminates the stickiness of starch-containing surfaces. This treatment can be used to simplify preparation of foods, prevent waste, and allow foods to be stored for longer periods of time without becoming sticky.

[0021] Without intending to be bound by any particular theory, it is believed that when starchy foods become hydrated, the starch on the surface of these foods gelatinizes and becomes free to interact with the gelatinized starches on adjacent food surfaces, resulting in surface-to- surface adhesion. As used herein, the phrases "stickiness," "surface-to-surface adhesion," and the like refer to the propensity for a starchy surface to stick to another starchy surface.

[0022] Applicants have unexpectedly discovered that certain pectins (referred to herein as "anti-sticking pectins") and high acyl or native gellan gums, when applied to starch-containing surfaces, can decrease the surface-to-surface adhesion of these surfaces. "Reduced" or "decreased" stickiness or surface-to-surface adhesion refers to a decrease in stickiness or surface- to-surface adhesion, caused by application of anti-sticking pectins, high acyl gellans, or combination thereof, disclosed herein, relative to the same surface properties in the absence of such anti-sticking pectins or high acyl gellans.

[0023] Without intending to be bound by any particular theory, it is believed that anti- sticking pectin molecules can adhere to the starch-containing surface, and remain associated with (adsorbed on) the surface. Anti-sticking pectin molecules can form a barrier on the starch- containing surface that can prevent adhesion between adjacent starch-containing surfaces. Further, it is believed that because these anti-sticking pectins are strongly hydrated, they exhibit a low level of self-association, and therefore do not adhere to other anti-sticking pectin molecules. The anti-sticking effect of at least one pectin can be enhanced under acidic conditions, suggesting that when the surface charge of the protein on the noodle is positive anti- sticking pectin is better adsorbed. These results suggest that protein that is not bound to a starch containing surface can compete for binding to pectin, potentially decreasing the level of pectin adsorption on a starch-containing surface. Accordingly, in certain embodiments, anti-sticking pectin, high acyl gellan, or combination thereof can be substantially free of added protein or hydrolyzed protein (i.e., protein or hydrolyzed protein added to the purified pectin or gellan). However, as the anti-sticking effect can be retained even at less acidic pH, it is likely that there are one or more additional adsorption mechanisms, e.g. through hydrophobic methyl ester groups. For example, if a high methyl ester containing pectin adsorbs onto a starch containing surface, the surface can be more hydrophobic and less sticky than more hydrophilic starch containing surfaces. It is also possible that the more hydrophobic methyl ester groups adsorb onto or associate with the cereal proteins producing a non-stick effect or coating. Such a hydrophobic mechanism of adsorption is consistent with the anti-sticking effect of oils, which are believed to adsorb on the noodle surface through hydrophobic effects.

[0024] Applicants have unexpectedly discovered that certain high acyl or native gellan gums, when applied to starch-containing surfaces, decrease the surface-to-surface adhesion of these surfaces. Furthermore, a mixture of anti-sticking pectin and high acyl gellan gives a greater anti-sticking effect than either constituent did alone, indicating an additive or synergistic enhancement of the anti-sticking effect.

[0025] Adhesion (either absolute or relative) between two surfaces can be quantitatively and/or qualitatively measured. An exemplary quantitative method can directly or indirectly measure the force required to separate two surfaces. Using a quantitative method, one can measure the percentage change in adhesion between starch-containing surfaces subjected to a treatment (such as contact with anti-sticking pectin, high acyl gellan, or a combination thereof), and untreated surfaces.

[0026] In an exemplary embodiment, anti-sticking pectin, high acyl gellan, or combination thereof, on the starch-containing surface decreases the stickiness of the surface by at least about 10%, more preferably at least about 20%, more preferably at least about 30%, more preferably at least about 40%, and even more preferably at least about 50%, when compared to a similar surface without anti-sticking pectin or high acyl gellan.

[0027] In the context of the disclosure herein, all parts, percentages, and ratios used herein are expressed by weight unless otherwise specified. Furthermore, unless otherwise stated, a reference to a compound or component includes the compound or component by itself, as well as in combination with other compounds or components, such as mixtures of compounds. [0028] In an exemplary embodiment, a composition can include a food product with a starch-containing surface, and anti-sticking pectin, high acyl gellan, or combination thereof, on at least a portion of the starch-containing surface, whereby anti-sticking pectin, high acyl gellan, or combination thereof decreases the stickiness of the starch-containing surface.

[0029] As used herein, the term "food" or "food product" can includes any ingestible substance that has at least one starch-containing surface that can be sticky or develop stickiness. In various exemplary embodiments, the food has multiple starch-containing surfaces. "Starch- containing surface" includes any surface that contains starch that can be sticky or develop stickiness. As used herein, "starch" refers to a polysaccharide carbohydrate consisting of a large number of glucose monosaccharide units joined together by glycosidic bonds, including amylose and amylopectin. The starch can come from an ingredient that contains starch, including cereals, roots, tubers, amaranth, barley, buckwheat, corn, durum, einkorn, emmer, fonio, kaniwa, maize, millet, oat, quinoa, rice, rye, sorghum, spelt, teff, triticale, wheat, wild rice, arracacha, arrowroot, Chinese artichoke, Jerusalem artichoke, jicama, malanga, potato, sweet potato, taro, water chestnut, yam, and yucca, pulses, peas, lentils, mung beans, acorn, canna, fava beans, chickpea, chestnut, banana, kudzu, oca, and sago; as well as purified starch including starch made from any of the foregoing sources, or any combination of the foregoing. Of course, such ingredients can optionally be milled, ground, chopped, sliced, grated, blended, crushed, etc. or processed in any other way, or included whole, so long as they contribute at least some starch to the food.

[0030] Exemplary foods having at least one starch-containing surface include rice, noodles, pasta, ravioli, soba, dumplings, gnocchi, pierogi, oatmeal, cream of wheat, farina, couscous, grits, pilaf, cracked wheat, paella, biryani, pullao, jambalaya, risotto, fried rice, etc. which can optionally include other ingredients. In various embodiments, the food can be an instant, prepared, ready-made, heat-and-serve, or other similar food, such as a frozen, chilled, or dried food. In various exemplary embodiments, the food can contain noodles, such as, for example, chilled noodles, frozen noodles, dehydrated noodles, instant noodles, and any combination thereof. In various exemplary embodiments the food can be prepared under conditions that can favor the development of stickiness, such as hydrating a food with a starch- containing surface prior to serving, holding such a food at an elevated temperature for a period of time, and cooking food in a liquid having a high starch concentration. [0031] In various exemplary embodiments, the food can be a noodle product. As used herein, "noodle" refers to unleavened, starch-containing dough that can be made from many different types of ingredients and includes a variety of shapes. Such ingredients can include flour made from cereal, tubers, and other starch-containing foods, as well as purified starch, or any combination of the foregoing. Noodles generally are cooked before consumption, typically by being contacted with hot and/or boiling water, and/or frying. The shape can be flat thin strips, solid or hollow cylinders, bird's nest, swirls, sheets, balls, bowties, helices, etc. Exemplary, non- limiting noodles include chuka men, lamian, mee pok, somen, udon, flat rice noodles, rice vermicelli, cellophane noodles, naengmyeon, soba, acorn noodles, acini di pepe, agnolotti, alphabets, anelli, anellini, barbina, bavette, bavettine, bucatini, calamarata, calamaretti, campanelle, cannelloni, cannelloni, capelli d'angelo, capellini, casarecce, cavatappi, cavatelli, cechetti, cellentani, cencioni, chifferi, ciriole, conchiglie, conchigliette, conchiglioni, corallini, couscous, creste di galli, croxetti, ditali, ditalini, ditalini, elbow macaroni, elicoidali, fagioloni, fantolioni, farfalle, farfalline, farfallone, fedelini, fettuccine, fettuce, fettucelle, fϊdeos, fϊdeua, fϊlini, fiorentine, fioriettini, foglie d'ulivo, fregula, funghini, fusilli, fusilli bucati, fusilli lunghi, garganelli, gemelli, gigli, gnocchi, gramigna, lagane, lanterne, lasagne, lasagnette, lasagnotte, linguettine, linguine, lumache, lumaconi, maccheroncelli, maccheroni, mafalde, mafaldine, maltagliati, maltagliati, mandu, manicotti, manti, marille, mezzalune, mezzani, mezze penne, mezzi bombardoni, mostaccioli, occhi di pernice, orecchiette, orzo, paccheri, panzarotti, pappardelle, pasta al ceppo, pastina, pearl pasta, pelmeni, penne, penne lisce, penne rigate, penne zita, pennette, pennoni, perciatelli, pici, pierogi, pillus, pipe, pizzoccheri, quadrefϊore, quadrettini, radiatore, ravioli, reginette, ricciolini, rigatoncini, rigatoni, risi, rotelle, rotini, sacchettini, sagnarelli, sagne incannulate, scialatelli of scilatielli, seme di melone, spaghetti, spaghetti alia chitarra, spaghettini, spaghettoni, spatzle, spirali, spiralini, stelle, stelline, stortini, stringozzi, strozzapreti, tagliatelle, taglierini, torchio, tortellini, tortelloni, tortiglioni, trachana, trenette, trenne, trennette, tripoline, trofϊe, tuffoli, vermicelli, vermicelloni, ziti, zitoni, and any combination thereof.

[0032] While the embodiments are mostly described herein in terms of solid foods, it is understood that the term "food" can also encompass other forms of food such as liquid food items. For example, the term also can encompass beverages that include at least one surface that can be sticky or develop stickiness. In an exemplary embodiment, the food can be a beverage containing solids such as tapioca pearls, e.g. in bubble tea.

[0033] In an exemplary embodiment, the starch-containing surface can have a neutral, slightly basic, slightly acidic, or acidic pH. For example, the starch-containing surface can have a pH between about 3 and about 8, more preferably between about 3.5 and about 7, and more preferably between about 4 and about 6. It is understood that the pH can be modified using routine methods, such as by adding acidic, basic, and/or buffered compounds. In one exemplary embodiment, the starch-containing surface is pre -treated with an acidic pH solution, such a solution having pH between approximately 2 and approximately 4. Such compounds preferably are food grade.

[0034] In an exemplary embodiment, the starch-containing surface can contain at least one salt. Exemplary salts include monovalent cations, e.g. sodium, potassium, etc. or any mixture thereof. In exemplary embodiments, the salt can be food grade. In exemplary embodiments, the starch-containing surface can have a salt concentration less than about 1 M, more preferably less than about 500 mM, more preferably less than about 400 mM, more preferably less than about 250 mM, more preferably less than about 100 mM, more preferably less than about 50 mM, more preferably less than about 25 mM, more preferably less than approximately 10 mM.

[0035] In exemplary embodiments, the starch-containing surface can be treated with anti- sticking pectin, high acyl gellan, or combination thereof. As used herein, the term "pectin" encompasses pectins of differing grades and varieties. "Anti-sti eking" pectin refers to pectin having the ability to reduce the stickiness of starch-containing surfaces, and having other features described herein. As described in the examples below, the anti-sticking ability of pectin can vary depending on the grade, variety, and concentration of pectin. Moreover, not all pectins are anti- sticking pectins — in other words, not all pectins exhibit the anti-sticking effect described herein; rather, some pectins can actually have no effect on stickiness, or even promote stickiness. Among the pectins, some can impart an undesirable color or texture that renders them commercially unsuitable for some uses. Without intent to be limited by theory, it is hypothesized that pectin will have a greater anti-sticking effect if it is calcium-insensitive, non- gelling (such as by the addition of a multivalent cation), and/or has less "blockiness" (blocks of consecutive free carboxyl groups in the molecules). However, pectins having a high degree of esterification (referred to herein as "DE") between about 60 and 70 and a blocky substitution pattern can still give a pronounced anti-sticking effect.

[0036] Pectin is a naturally occurring polysaccharide found in many plants. Pectins traditionally have been used as gelling, thickening, and stabilizing agents. A growing number of reduced-fat foods and beverages also incorporate pectin as a "fat replacer" to better approximate the taste and texture of their full-fat equivalents. Pectin is a source of dietary fiber, and consumption of pectin can confer health benefits including reduction of blood cholesterol levels. Pectin is a natural product that is available in USP grades and is GRAS ("generally recognized as safe") in the U.S. For these and other reasons, pectin has attained a high level of consumer acceptance in foods and beverages, both in the U.S. and around the world.

[0037] Pectin forms the major structural components in the primary cell wall and middle lamella of young and growing plant tissues. The structure of pectin itself typically is a 1,4-linked alpha-D-galactopyranosyluronic acid units in the ⁴Ci conformation, with the glycosidic linkages arranged diaxially. The backbone typically has interleaved rhamnose residues, modified with both neutral sugar side chains and non-sugar components such as acetyl, methyl, and ferulic acid groups. The neutral sugar side chains, which include arabinan and arabinogalactans, are attached to the rhamnose residues, which tend to cluster together on the backbone. Pectins generally are soluble in water and insoluble in most organic solvents. Pectins with a very low level of methyl- esterifϊcation and pectic acids are for practical purposes only soluble as the potassium or sodium salts.

[0038] Different varieties and grades of pectin having differing physical and chemical properties are available and are well known in the art. Additional general background information including varieties and grades of pectin, methods of preparing, processing, and using pectin are set forth in U.S. Patent No. 6,221 ,419, U.S. Patent Application No. 09/589,888 filed June 9, 2000, U.S. Patent No. 6,699,977, U.S. Patent No. 6,428,837, U.S. Patent Application No. 09/638,030, filed August 15, 2000, International Patent Application Publication No. WO/02014374, U.S. Patent Application Publication No. 20060127991, U.S. Patent Application Publication No. 20060099302, U.S. Patent Application Publication No. 20040052853, U.S. Patent Application Publication No. 20050080039, International Patent Application Publication No. WO/06039927, U.S. Patent Application Publication No. 20060216388, U.S. Patent Application Publication No. 20070087103, U.S. Patent Application Publication No. 20070098870, and U.S. Patent Application Publication No. 20080032027, the disclosure of each of which is hereby incorporated by reference in its entirety.

[0039] Pectin is made up of negatively charged acidic sugars (galacturonic acid). In its natural state some of these acidic groups are in the form of a methyl ester group (-OMe). The DE is a measure of the percentage of the carboxyl groups attached to the galactopyranosyluronic acid units that are esterified with methanol. In commercial usage, pectins having a degree of esterification (DE) of less than 50% (i.e., less than 50% of the carboxyl groups are methylated to form methyl ester groups) are classified as low-ester or low methoxyl ("LM") pectins while those pectins having a degree of esterficiation of greater than 50%, (i.e., more than 50% of the carboxyl groups are methylated) are classified as high-ester or high methoxyl ("HM") pectins. Commercially available pectins have DE grades ranging from around 74DE to 5DE (e.g. 74DE means 74% of the acidic sugars are capped through their acidic group with a methyl ester group). It is understood how to produce pectin having a predetermined DE.

[0040] For example, the DE of pectin can be controlled by controlling the amount of acid in an extraction process. Pectin can be made from the peels of lemon, lime, or grapefruit (in the case of citrus pectin), or from apples or sugar beets. Typically, the citrus and apple peel raw material are the by-products from fruit juice and fruit oil production. Conventionally, pectin is commercially produced by suspending pectin-rich plant tissue (e.g., the peels mentioned above) in warm acidified water for some time. This part of the pectin manufacturing is commonly referred to as the "extraction"; it converts the insoluble form of pectin as it exists in plants (often referred to as "protopectin") to soluble pectin which then leaches into the solution. Later, the pectin is recovered from the solution by separation processes. If a higher DE is desired, normally less acid is used for the extraction; conversely, if a lower DE is desired more acid is used for the extraction.

[0041] The DE of pectin can be reduced by treating the pectin solution with acid or with an enzyme that de-esterifies pectin. Such enzymes, generically referred to as pectin esterases, are well known. The acid, as well as the enzymes, hydro lyse some of the methyl-esterified carboxyl groups producing non-esterified carboxyl groups and methanol. However, while acid and some enzymes apparently pick the carboxyl groups to be de-esterified either at random or in a regular way, other enzymes de-esterify in such a way that blocks of consecutive free carboxyl groups occur in the molecules. The latter enzymes occur naturally in citrus fruit and can to a varying extent create blocks in the pectin before the extraction process. A pectin manufacturer can thus to some extent manipulate not only the DE, but also the "blockiness." If a rather pronounced blockiness is desired this can be accomplished either by selecting a citrus raw material that has been affected by esterase (e.g., orange), by exposing the dissolved extracted pectin to a block-creating pectin esterase, or both. If blockiness is not desired, the manufacturer can select raw-material that has been less affected by esterase and use either acid or an enzyme that does not create block for reaching the desired DE.

[0042] The DE of pectin also can be reduced using ammonia for saponification. LM- pectin obtained using this process is referred to as amidated LM-pectin.

[0043] It is believed that the DE of anti-sticking pectin structure effects the pectin's behavior and performance. However, DE is not believed to be the only important characteristic of pectins, but rather other characteristics (such as molecular weight, degree of blockiness, molecular weight distribution, and others) are also believed to be important to the anti-sticking effect.

[0044] In exemplary embodiments, anti-sticking pectin has a degree of esterification

(DE) of higher than 50%. Without intending to be limited by any particular theory, it is believed that pectins having higher DE generally can have better anti-sticking properties. As the results presented herein illustrate, "high DE" pectins (defined as those having DE values greater than approximately 50) generally are the most effective anti-sticking pectins, whereas the "low DE" or pectins (defined as those having DE values less than approximately 50) generally are less effective, and "very low DE" pectins (defined as those having DE values less than approximately 15) are generally ineffective and in some cases actually increase stickiness. In some exemplary embodiments, anti-sticking pectin can have a DE of between about 55% and about 75%>.

[0045] Exemplary high DE pectins include the following commercially available HM pectins: GENU pectin type TS-1733 (sugar beet source), GENU pectin type TS-1734 (citrus source), GENU pectin type BB rapid set- J, GENU pectin type YM-115LJ, SLENDID specialty pectin type 200, and GENU pectin type DD slow set, sold by CP Kelco, Inc. [0046] Exemplary low DE pectins include the following commercially available LM pectins: GENU pectin type LM-22CG, GENU pectin type LM-18CG, GENU pectin type LM- 12CG, and GENU pectin type LM-5CS.

[0047] Without intent to be limited by any particular theory, it is believed that anti- sticking pectins differ from other pectins in their viscosity and gelling ability. It is believed that in general the major difference between anti-sticking pectins and other pectins is viscosity and the gelling ability, where pectins having lower viscosity and less gelling ability (such as by the addition of a multivalent cation) tend to have a better anti-sticking effect.

[0048] In various embodiments, the composition can include high acyl gellan gum.

Gellan gum can be produced by the organism Sphingomonas elodea in an aerobic fermentation process with suitable media and nutrients being present. For example, see U.S. Patents 4,326,052 and 4,326,053 to Kang et al, the disclosures of which are incorporated herein by reference in their entirety. High acyl gellan gum can have acetate values of at least about 2%, and can have glycerate values of at least about 5%, calculated on a molar basis. For example, the "native" form of gellan typically has acetate and glycerate molar percentages of about 2.9% and about 8.5%, respectively. Other exemplary high acyl gellan gums are described in U.S. Publication No. 2005/0266138, the disclosure of which is incorporated herein by reference in its entirety. Low acyl gellan gum typically has been deacylated, for example by an alkali treatment, and has acetate and glycerate molar percentage values of less than 0.5% for both acyl substituents respectively.

[0049] High acyl gellan contains two acyl groups (an acetate and a glycerate). These substituents change the molecular conformation of the polysaccharide resulting in a pronounced increase in the temperature where the order-disorder conformational change occurs. High acyl gellan gum is also more hydrophobic than low acyl gellan gum. Without intent to be limited by theory, it is believed that higher acyl content can enable better adsorption to the surface of the starch or the cereal protein surface leading to an enhanced anti-sticking effect. Moreover, high acyl gellan gum is less calcium sensitive than low acyl gellan gum and accordingly is believed to form less associative molecular or gelling complexes, which might otherwise interfere with the anti-sticking effect. [0050] Exemplary high acyl gellans include KELCOGEL LT 100, available from CP

Kelco, Inc., KELCOGEL HT, and the high acyl gellans described in U.S. Publication No. 2005/0266138. In various exemplary embodiments, the high acyl gellan gum can be a clarified high acyl gellan.

[0051] In exemplary embodiments, the composition can include both anti-sticking pectin and high acyl gellan. Without intent to be limited by theory, it is believed that high acyl gellan can act to enhance retention of anti-sticking pectin, resulting in a greater anti-sticking effect. Accordingly, inclusion of high acyl gellan allows anti-sticking pectin to achieve an equivalent anti-sticking effect at a lower concentration of anti-sticking pectin.

[0052] In exemplary embodiments, the food product of the composition can include anti- sticking pectin, high acyl gellan, or a combination thereof, in an amount that is sufficient to decrease the stickiness of the food product's starch containing surface by at least about 10%, more preferably at least about 20%, more preferably at least about 30%, more preferably at least about 40%, and even more preferably at least about 50%, when compared to a similar surface without anti-sticking pectin or high acyl gellan.

[0053] In an exemplary embodiment, the concentration of anti-sticking pectin present on a treated starch-containing surface can be between about 0.01% and 5.0%. In an exemplary embodiment, the concentration of high acyl gellan present on a treated starch-containing surface can be between about 0.001% and 0.5%. In an exemplary embodiment the composition can include a mixture of anti-sticking pectin and high acyl gellan, in which the mixture approximately about 5% to about 20% high acyl gellan, based on the combined weight of anti- sticking pectin and high acyl gellan mixture.

[0054] In various exemplary embodiments, a method is provided for reducing the stickiness of a starch-containing surface, such as a food surface. In exemplary embodiments, the method includes the step of treating the starch-containing surface, with anti-sticking pectin, high acyl gellan, or a combination thereof.

[0055] In exemplary embodiments, anti-sticking pectin, high acyl gellan, or combination thereof can be provided in a solid form such as a dry powder, or it can be provided in liquid form such as a solution. In exemplary embodiments, an aqueous treatment solution can be provided having anti-sticking pectin concentration of about 0.01% and about 10%, preferably between about 0.05% and about 5%, more preferably between about 0.1% and about 2%, and more preferably between about 0.25% and about 0.5%. In exemplary embodiments, an aqueous treatment solution can have high acyl gellan concentration of about 0.0001% and about 2%, preferably between about 0.005% and about 1%, more preferably between about 0.0125% and about 0.5%, and more preferably between about 0.025% to about 0.25%. One having ordinary skill in the art would understand how to modify the concentration of the treatment solution to provide sufficient amounts of anti-sticking pectin and/or high acyl gellan to reduce the stickiness of the starch containing surface, as described herein.

[0056] In various exemplary embodiments, an aqueous treatment solution can include both anti-sticking pectin and high acyl gellan, with pectin concentration of about 0.125% to about 0.5%, and high acyl gellan concentration of about 0.0125% to about 0.05%. In exemplary embodiments, the weight ratio of high acyl gellan to anti-sticking pectin can be from about 1 :19 to about 1 :4.

[0057] In various embodiments, anti-sticking pectin can be of any suitable type, such as a coarse mesh or a fine mesh type. Where anti-sticking pectin is provided in a solution, a fine mesh type of pectin can be dissolved in a short time but can have a tendency to form lumps, whereas a coarse mesh type anti-sticking can require more time for complete dissolution but can have less tendency to form lumps. In various embodiments, heating and or mixing can help improve the dissolution of anti-sticking pectin.

[0058] In various embodiments, anti-sticking pectin, high acyl gellan, and combinations thereof described herein can be used together with one or more additional agents that can contribute to and/or enhance the anti-sticking effect. In exemplary embodiments, the additional agents can include one or more emulsifiers, emulsified oils, low viscosity hydrocolloids such as gum Arabic, or any combination of the foregoing. However, in other exemplary embodiments, anti-sticking pectin, high acyl gellan, or combination thereof can be used substantially free from oil or fat. For example, oil-free and fat-free embodiments can be preferred in some instances to reduce fat content and/or reduce oily mouth feel.

[0059] In an exemplary embodiment, any suitable method can be utilized to treat the starch-containing surface with anti-sticking pectin, high acyl gellan, or combination thereof. One having ordinary skill in the art will appreciate how to treat a starch-containing surface with a solid or liquid form of anti-sticking pectin, high acyl gellan, or combination thereof, such as by using the exemplary methods described herein.

[0060] In an exemplary embodiment, the starch-containing surface of a food can be treated during preparation of the food. For foods that are cooked, the phrase "during preparation" is understood to include any time before, during, and/or after cooking.

[0061] In an exemplary embodiment, anti-sticking pectin, high acyl gellan, or combination thereof can be added to a food prior to preparation, such as by incorporating anti- sticking pectin, high acyl gellan, or combination thereof into the ingredients of a starchy food, such as noodle dough.

[0062] In an exemplary embodiment, anti-sticking pectin, high acyl gellan, or combination thereof can be added to the food after preparation, such as in part of a dry or liquid "flavor packet" that is added to the prepared food.

[0063] In an exemplary embodiment, to treat the starch-containing surface, a food can be contacted with a dry form of anti-sticking pectin, high acyl gellan, or combination thereof, such as a powder or tablet, such as by dipping, soaking, sprinkling, tossing, blending, spraying, mixing, stirring, incorporation as an ingredient, or any combination thereof. In an exemplary embodiment, dry pectin can be powder or tablet that can optionally include one or more anticaking agents, free-flow agents, fillers, binders, flavoring agents, buffering agents, pH modifiers, salts, sugars, preservatives, stabilizers, anti-foaming agents, rheological modifiers, color fixers, colorings, emulsifiers, sweeteners, sequestrants, or any combination thereof.

[0064] In an exemplary embodiment, treating the starch-containing surface can include contacting the food with a liquid containing anti-sticking pectin, high acyl gellan, or combination thereof, such as by dipping, soaking, sprinkling, tossing, blending, spraying, mixing, stirring, incorporation as an ingredient, or any combination thereof. In one exemplary embodiment, anti- sticking pectin, high acyl gellan, or combination thereof can be included in a liquid in which a food is cooked, such as water in which rice or noodles are steeped, simmered, or boiled. In yet another exemplary embodiment, food can be contacted with liquid containing anti-sticking pectin, high acyl gellan, or combination thereof, and optionally any excess liquid can subsequently be drained. In embodiments in which excess liquid is to be drained, the food can be kept in contact with anti-sticking pectin, high acyl gellan, or combination thereof for a period of time to provide a sufficient amount of anti-sticking pectin, high acyl gellan, or combination thereof on the starch containing surface. For example, in various embodiments, the food is kept in contact with the liquid containing anti-sticking pectin, high acyl gellan, or combination thereof for at least about 1 second, more preferably at least about 5 seconds, more preferably at least about 10 seconds, more preferably at least about 30 seconds, and more preferably at least about one minute, such as at least about two minutes, such as at least about five minutes, such as at least about 10 minutes, or such as at least about 30 minutes. There is no specific upper limit of contacting time. The contacting time can be dictated by convenience or practical considerations such as the size and shape of a treatment vessel, spray nozzle, type and intensity of agitation (if any), or any other type of equipment that is employed, as well as the particular surfaces to be treated. One of skill in the art would readily be able to determine a sufficient amount of contacting time to reduce stickiness by the desired amount through routine experimentation.

[0065] In an exemplary embodiment, a liquid containing anti-sticking pectin, high acyl gellan, or combination thereof can contain between about 0.01% and about 10% anti-sticking pectin, more preferably between about 0.05% and about 5% anti-sticking pectin, more preferably between about 0.1% and about 2% anti-sticking pectin, such as, for example, approximately 0.5% anti-sticking pectin, and can contain between about 0.001% and about 2% high acyl gellan, preferably between about 0.005% and about 1% high acyl gellan, and more preferably between about 0.01% and about 0.1% high acyl gellan, or can contain both anti-sticking pectin and high acyl gellan in the aforementioned concentrations. Anti-sticking pectin, high acyl gellan, or combination thereof in such liquids can be in solution, in suspension, or in a combination of solution and suspension. Such liquids can optionally include one or more solvents, flavoring agents, buffering agents, pH modifiers, salts, sugars, preservatives, stabilizers, anti-foaming agents, rheological modifiers, color fixers, colorings, emulsifiers, sweeteners, sequestrants, or any combination thereof. In various exemplary embodiments, anti-sticking pectin, high acyl gellan, or combination thereof can be dispersed in the liquid or liquid/food mixture such as through mixing, stirring, vibrating, or other mechanical agitation.

[0066] The process of the present invention can be practiced according to methods well known to those of ordinary skill in the art and making use of standard laboratory cookware and mixers, however, on an industrial scale it is most conveniently practiced using specialized manufacturing equipment. Suitable mixers include the powder impeller mixer (also known as a "Tri-blender") as described in U.S. Pat. No. 3,606,270, which is hereby incorporated by reference in its entirety.

[0067] Further, when an amount, concentration, or other value or parameter, is given as a list of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of an upper preferred value and a lower preferred value, regardless of whether ranges are separately disclosed.

[0068] The invention will now be described in more detail with respect to the following, specific, non-limiting examples.

EXAMPLES

[0069] Example 1

[0070] This example illustrates a soba noodle food product that was treated with a non- anti-sticking pectin treatment that failed to reduce stickiness of the soba noodles.

[0071] Methods:

[0072] The soba noodles were prepared as follows: (1) Fresh soba noodles (138 grams) were dispersed in two liters of boiling water using chopsticks. (2) Heating was continued for approximately 2 minutes until boiling started again, and for two additional minutes, with slow gentle stirring by chopsticks. (3) Cooked noodles were drained using a sieve basket and were transferred into a bowl, where they were and rinsed twice with cold water, then drained using a sieve basket. About 290 grams of cooked noodles were obtained by this method.

[0073] Three portions of the cooked noodles, each containing 90 grams, were transferred to bowls containing 500 ml of a treatment solution containing one of the treatments in Table 1 below.

Table 1. Treatment solutions used in Example 1.

[0074] Treatment Solution 2 was produced by dispersing 5.0 grams of a LM pectin powder into 495 ml of deionized water at 80 degrees Celsius and cooling to 25 degrees Celsius after 30 minutes of stirring.

[0075] Treatment Solution 3 was prepared by dispersing 5.0 grams of SOY AFIBE-S-DN, a soy bean fiber commercially available from Fuji Oil Co powder into 495 ml of deionized water at 80 degrees Celsius and cooling to 25 degrees Celsius after 30 minutes of stirring.

[0076] The noodles were gently tossed 4-5 times until all the noodle surfaces were treated with the treatment solution, and were then drained well using a sieve basket. Each 90 gram portion of treated noodles was divided again into three equal portions of approximately 30 grams each, which were then placed in a net over a tray, covered with plastic film and stored overnight in a refrigerator. After overnight storage, each 30 gram portion of noodles was lifted with chopsticks. After being held for 10 seconds, the shape of the noodles and whether they stuck to each other or slipped down was observed and the noodles were photographed.

[0077] Results:

[0078] Photographs of each of the noodle samples are provided in Figures IA - 1C. As seen in the photographs, noodles treated with SOYAFIBE (FIG. 1C) exhibited the least surface- to-surface adhesion, or stickiness, having less stickiness than the control noodles treated with water alone (FIG. IA). In comparison, the noodles treated with the LM pectin (low DE) were more sticky (FIG. IB) than control noodles treated with water alone (FIG. IA).

[0079] Example 2

[0080] This example illustrates a buckwheat noodle food product treated with various treatments, including anti-sticking pectins and high acyl gellan.

[0081] Methods:

[0082] The buckwheat noodles were prepared according to the following procedure: (1)

200 grams of semi-dried buckwheat noodles (Shinsyu-kisoba, Karakida seifun) were cut into pieces approximately 1 centimeter long and cooked in 2,500 milliliters of boiling water for 4 minutes. (2) The hot water was drained by pouring into basket of about 30 mesh, then the noodles were rinsed two times with cold water. The drained noodles were weighed to determine the amount of water absorbed by the noodles. The noodles weight increased by approximately 2.2-fold during cooking.

[0083] About lOOg of cooked noodles were soaked in 300 milliliters of one of the treatment solutions in Table 2 below, at a temperature between 15 and 20 degrees Celsius. The noodles were manually mixed with the treatment solution for 30 seconds. The treatment solution was drained using a mesh basket.

[0084] About 35 grams of treated noodles were placed in a plastic test cup, and a cap was placed on the cup and heat sealed. The cup was stored in refrigerator for 20 to 24 hours.

[0085] The noodles' sticking strength was measured using a 10 millimeter diameter ball shape plunger on a TaXT2 apparatus at a rate of 1.0 millimeter per second. Measurements were taken at the center of the cup lid, with one measurement taken per cup.

Table 2. Treatment solutions used in Example 2.

[0086] Results:

[0087] FIG. 2A shows the sticking strength for each of the individual treatment samples, and FIG. 2B shows the average sticking strength for each treatment group. As seen in these figures, noodles treated with anti-sticking pectins having a high DE (samples 1-5), and those treated with high acyl gellan exhibited reduced stickiness, as compared to the control sample. For any given concentration of treatment agent, anti-sticking pectins performed better than or equal to SOYAFIBE S-DN. In contrast, stickiness did not decrease, and can actually have increased, for noodles treated with 0.1% low acyl gellan treatment solution.

[0088] Example 3

[0089] This example illustrates a somen noodle food product treated with anti-sticking pectin.

[0090] Methods: The somen noodles were prepared according to the following procedure: (1) 400 grams of dried somen noodles (Banshu-SOMEN, Nippon Seifun) were cut into pieces approximately 2.5 centimeters long and cooked in 5,000 milliliters of boiling water for 3 minutes. (2) The hot water was drained by pouring into basket of about 30 mesh, then the noodles were rinsed three times with cold water. The drained noodles were weighed to determine the amount of water absorbed by the noodles. The noodles weight increased by approximately 3.1 -fold during cooking.

[0091] About 300g of cooked noodles were soaked in 300 milliliters of one of the treatment solutions in Table 3 A below, at a temperature between 15 and 20 degrees Celsius. The noodles were manually mixed with the treatment solution for 30 seconds. The treatment solution was drained using a mesh basket.

Table 3 A. Treatment solutions used in Example 3.

[0092] About 45 grams of treated noodles were placed in a plastic test cup, and a cap was placed on the cup and heat sealed. The cup was stored overnight in a refrigerator. The samples were removed, and photographs were taken of each noodle sample, provided in FIGS. 3A-3D.

[0093] The noodles' sticking strength was measured using a 10 millimeter diameter ball shape plunger on a TaXT2 apparatus at a rate of 1.0 millimeter per second. Measurements were taken at the center of the cup lid, with one measurement taken per cup. The results are shown in Table 3B below, and in FIG. 4.

Table 3B. Quantitative measurements of the anti-sticking effect of treatment solutions in Example 3.

[0094] Results:

[0095] As illustrated by the photographs in FIGS. 3A-3D, control noodles treated with water alone (FIG. 3A) were very sticky, forming a clump. In contrast, noodles treated with anti- sticking pectins having a high DE (samples 2-4) exhibited an anti-sticking effect, resulting in visible loosening of the clump of noodles (see FIGS. 3B-3D). Moreover, the anti-sticking effect produced by anti-sticking pectin appears to increase with the concentration of the pectin. Noodles treated with 0.5% solution of HM pectin exhibited an anti-sticking effect, showing visible loosening of the noodles (FIG. 3B). The anti-sticking effect was even more pronounced for treatment with 1.0% (FIG. 3C) and 2.0% (FIG. 3D) solutions, with noodles hanging down freely from the chopsticks. Consistent with these qualitative observations, quantitative measurement of sticking strength (FIG. 4 and Table 3B) show an anti-sticking effect that increases with the concentration of anti-sticking pectin in the treatment solution. [0096] Example 4 [0097] Methods:

[0098] Noodles were prepared and treated with treatment solutions as in Example 2.

Treatment solutions are shown in Table 4A.

Table 4A. Treatment solutions used in Example 4.

[0099] The pH of the treatment solution was measured before and after treatment, and resultant sticking strength was measured for each noodle sample. The results are provided in Table 4B, below.

Table 4B. Quantitative measurements of the anti-sticking effect of treatment solutions.

[00100] Results:

[00101] As shown by the results in Table 4B, the treatment with HM pectins with high DE

(samples 2-6) reduced sticking strength of the noodles to between about 105 g to about 143 g. This is similar to the sticking strength achieved by treatment with SOYAFIBE S-DN. In contrast, the LM pectins having a low DE (samples 7-10) exhibited higher sticking strength. In fact, the sample treated with low-DE pectin with a DE value of approx. 5-15 (sample 10) actually increased sticking strength of the noodles (as compared to the control sample).

[00102] Example 5

[00103] This example illustrates an enhanced anti-sticking effect of anti-sticking pectin resulting from inclusion of high acyl gellan in the treatment solution.

[00104] Methods:

[00105] Noodles were prepared and treated with treatment solutions as in Example 2.

Treatment solutions are shown in Table 5A. Table 5 A. Treatment solutions used in Example 5.

[00106] For each sample, the sticking strength, retention of treatment solution, and pH of the treatment solution before and after treatment were recorded. The results are provided in Table 5B, below, and FIG. 6. In addition, photographs were taken of each of the treated noodle samples, provided in FIGS. 5A-5D.

Table 5B. High acyl gellan improved the anti-sticking effect obtained from a lower concentration of anti-sticking pectin.

[00107] Results:

[00108] The results show that inclusion of a small amount of high acyl gellan with anti- sticking pectin allowed the same anti-sticking effect to be obtained with half the concentration of anti-sticking pectin. Referring to the photographs of FIGS. 5A-5E, the control noodles (treated with water alone) were very sticky, forming a clump. Noodles treated with the other treatment solutions were less sticky. As seen in the previous examples, the anti-sticking effect produced by the HM pectin with high DE appears to increase with the concentration of anti-sticking pectin — noodles treated with a 0.25% solution of HM pectin (sample 5) were stickier than noodles treated with a 0.5% solution of the same pectin (sample 3; compare FIG. 5C to FIG. 5E). However, adding high acyl gellan to the 0.25% solution of the same anti-sticking pectin (sample 4) reduced the stickiness of the noodles (compare FIG. 5D to FIG. 5E). These observations were confirmed by quantitative measurement of sticking strength. Referring now to FIG. 6 and Table 5B, essentially equal anti-sticking effect was obtained with a 0.5% solution of anti-sticking pectin (sample 3) and a 0.25% solution of that same pectin together with a 0.025% solution of high acyl gellan. Without intent to be limited by theory, it is believed that the high acyl gellan acts to enhance retention of anti-sticking pectin, resulting in essentially equal anti- sticking effect with a lower anti-sticking pectin concentration. Accordingly, inclusion of high acyl gellan, preferably a clarified high acyl gellan, allows anti-sticking pectin treatment solution to achieve an equivalent anti-sticking effect as a solution containing a higher concentration of anti-sticking pectin, but at a lower cost. It is also expected that inclusion of a small amount of high acyl gellan would enhance the anti-sticking effect obtained with other anti-sticking agents, including anti-sticking pectins of the present disclosure, other HM pectins with high DE, SOYAFIBE, etc.

[00109] Example 6

[00110] This example illustrates an enhanced anti-sticking effect of anti-sticking pectin resulting from lowered pH.

[00111] Methods:

[00112] Noodles were treated essentially as in Example 2 above, but were "pre -treated" by being contacted for one minute with a 0.33% citric acid solution (pH 3) or control solution (tap water, pH 7) and then drained, prior to contacting with the treatment solution. Table 6 A. Treatment solutions used in Example 6.

[00113] The sticking strength of each sample was measured and recorded. The results are provided in Table 6B below.

Table 6B. Lowering pH improves the anti-sticking effect of anti-sticking pectin.

[00114] Results:

[00115] As can be seen in Table 6B, pre-treatment with an acidic solution substantially reduced the sticking strength resulting after treatment with anti-sticking pectin. For example, in sample 2, the sticking strength decreased from 120 g to 86 g after treatment with an acidic solution. In comparison, the same pre-treatment had minimal effect on the sticking strength of noodles treated with SOYAFIBE S-DN, Hydroxy Ethyl Cellulose, or water (control). These results indicate that acidic pH at the noodle surface during treatment can be employed to enhance the anti-sticking effect of anti-sticking pectin. Methods of obtaining acidic pH at the noodle surface include pre -treatment (e.g. contacting noodles with an acidic solution during or after cooking), and/or buffering the treatment solution to maintain acidic pH of the treatment solution during treatment.

[00116] While the invention has been described by way of examples and preferred embodiments, it is understood that the words which have been used herein are words of description, rather than words of limitation. Changes can be made, within the purview of the appended claims, without departing from the scope and spirit of the invention in its broader aspects. Although the invention has been described herein with reference to particular means, materials, and embodiments, it is understood that the invention is not limited to the particulars disclosed. The invention extends to all equivalent structures, means, and uses which are within the scope of the appended claims.

Claims

CLAIMSWhat is claimed is:

1. A method for reducing the stickiness of a starch-containing surface, comprising: providing a starch-containing surface; and treating the starch-containing surface with anti-sticking pectin, high acyl gellan, or combination thereof.

2. The method of claim 1 , wherein the starch-containing surface is a surface of a noodle, rice, pasta, ravioli, soba, dumpling, gnocchi, pierogi, oatmeal, cream of wheat, farina, couscous, grits, pilaf, cracked wheat, paella, biryani, pullao, jambalaya, risotto, fried rice, or any combination thereof.

3. The method of claim 1 , wherein anti-sticking pectin comprises high DE pectin.

4. The method of claim 1 , wherein anti-sticking pectin has a DE between about 55% and about 75%.

5. The method of claim 1 , wherein the starch-containing surface is treated with anti- sticking pectin and high acyl gellan.

6. The method of claim 1 , further comprising pretreating the starch-containing surface with an acidic pH solution.

7. The method of claim 6, wherein the acidic pH solution has a pH between about 2 and about 4.

8. The method of claim 1 , wherein the step of treating the starch-containing surface comprises contacting the starch-containing surface with an aqueous solution comprising anti- sticking pectin, high acyl gellan, or combination thereof.

9. The method of claim 8, wherein said solution comprises from about 0.01% to about 10% anti-sticking pectin.

10. The method of claim 8, wherein said solution comprises from about 0.0125% to about 0.05% high acyl gellan.

11. The method of claim 8, wherein said solution comprises from about 0.125% to about 0.5% anti-sticking pectin, and from about 0.0125% to about 0.05% high acyl gellan.

12. The method of claim 8, wherein said solution is buffered to a pH between approximately 2 and approximately 4.

13. The method of claim 1, wherein the step of treating the starch-containing surface comprises contacting the starch-containing surface with a powder comprising anti-sticking pectin, high acyl gellan, or combination thereof.

14. A composition comprising: a food product with at least one starch-containing surface, and anti-sticking pectin, high acyl gellan, or combination thereof disposed on said starch- containing surface, whereby anti-sticking pectin, high acyl gellan, or combination thereof decreases the stickiness of said starch-containing surface.

15. The composition of claim 14, wherein the starch-containing surface is a surface of a noodle, rice, pasta, ravioli, soba, dumpling, gnocchi, pierogi, oatmeal, cream of wheat, farina, couscous, grits, pilaf, cracked wheat, paella, biryani, pullao, jambalaya, risotto, fried rice, or any combination thereof.

16. The composition of claim 14, wherein anti-sticking pectin is high DE pectin.

17. The composition of claim 14, wherein anti-sticking pectin has a DE between about 55% and about 75%.

18. The composition of claim 14, wherein anti-sticking pectin, high acyl gellan, or combination thereof is present in an amount sufficient to decrease the stickiness of the surface by at least about 10%.

19. The composition of claim 14, comprising anti-sticking pectin and high acyl gellan.

20. The composition of claim 14, comprising anti-sticking pectin and a clarified high acyl gellan.