Effect of food additives on starch retrogradation: A review

Predicting and controlling starch retrogradation is of great interest. Advancements in starch retrogradation are relatively slow and many problems remain to be resolved. At present, starch retrogradation can be controlled qualitatively, but not quantitatively, by some techniques. Constituents or food additives such as proteins, lipids, carbohydrates, and salts play a significant role in inhibiting the retrogradation of starchy foods. Recent studies concerning the effect of additives on starch retrogradation are reviewed, and potential mechanisms are discussed.