Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase

• Normal rice starch was modified by Thermus aquaticus 4-α-glucanotransferase (4αGT).
• Low-fat spreads were prepared using 4αGT-modified rice starch and olive oil.
• Low-fat spreads had physical properties comparable to those of commercial product.
• 4αGT-modified starch-based low-fat spreads had improved thermoreversibility.

Low-fat spreads were developed using a thermoreversible gelling agent, the 4-α-glucanotransferase (4αGT)-modified rice starch. The low-fat spreads consisted of the modified starch paste (or rice starch or maltodextrin), olive oil (0–30% w/w), egg yolk, salt, xanthan gum, and butter flavor, and were produced by homogenization, ultrasonic processing at 50% amplitude for 2 min, and cold-gel setting at 4 °C for 24 h. Formulations with 15% and 20% of the modified starch paste resulted in highly stable oil-in-water low-fat spreads having varied textural properties and acceptable spreadability, whereas formulations with rice starch and maltodextrin did not yield enough stability and consistency. Moreover, the modified starch-based low-fat spreads showed high thermoreversibility. These results indicated that 4αGT-modified starch could be used in the preparation of low-fat spreads, allowing the formulation of functional products for healthy diets.