Effect of Dynamic Ultra‐High Pressure Microfluidization on the Properties of Potato Starch Fat Mimetics

Abstract Dynamic ultra‐high pressure microfluidization technology is employed to enhance the application of common enzymatic hydrolysis potato starch (PS)‐based fat mimetic through ultrafine particle treatment. The individual effects of treatment pressure, repetition, and feed concentration on the particle size and polymer dispersion index (PDI) of the resulting ultrafine PS‐based fat mimetics are assessed using PS‐based fat mimetics with a dextrose equivalent (DE) value of 2.4. Additionally, the physicochemical properties of the PS‐based fat mimetics obtained before and after ultrafine treatment are compared. The results indicate that the optimum ultra‐micronization parameters are subject to ten treatments at 200 MPa with a feed concentration of 3%. The optimal ultrafine fat mimetic has an average particle size of 532.40 nm and a PDI of 0.448, in comparison to enzymatically hydrolyzed fat mimics. Compared with the enzymatically hydrolyzed PS‐based fat mimetic, the oil‐holding capacity, emulsification index (E1), and emulsion stability index are improved, while the apparent viscosity, transparency, and retrogradation decrease in the fat mimetic obtained under the optimal ultra‐micronization treatment. The optimal treatment not only alters the surface morphology of the PS‐based fat mimetic particles but also significantly decreases the particle size and the number of spherical particles, with the underlying chemical structure remaining unaffected.