Abstract Due to the advances in process engineering and the emerging market trends, the demand for novel and versatile starches is growing rapidly. Thus, modified starches have been developed to increase the industrial applications of starch and to reduce or eliminate shortcomings of native starches. The main aim of this review paper is to re-introduce granular cold water swelling (GCWS) starch as a physically modified and highly popular material in the food industry particularly in green and clean labelling. This article highlights the recent advances in production of GCWS from different sources and the current research gap for further progress. GCWS starch hydrates and swells instantly without heating and produces the functional properties of fully gelatinised starch. GCWS can reduce or eliminate cooking time and act as thickening agent, stabiliser and emulsifier in instant foods and non-thermal processing. GCWS starch is produced by several methods including spray drying, ball milling, alcoholic treatments at atmospheric or elevated pressure and temperature and alcoholic-alkaline treatments. Compared to native starch, GCWS starch often contains lower fat, amylose and protein content but higher ash content. It contains swollen, deformed and wrinkled granules, exhibits very weak or no maltase cross and birefringence, has significantly higher swelling power and water solubility, often exhibits V-type X-ray diffraction pattern, has lower paste viscosity and retrogradation, and higher clarity, improved freeze thaw stability, no or reduced endothermic DSC profile. Further studies are required to identify novel opportunities for GCWS in terms of manufacturing, applications and nutritional and health benefits.

中文翻译：

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粒状冷水膨胀淀粉；特性、制备和应用、综述

摘要 由于工艺工程的进步和新兴的市场趋势，对新型多功能淀粉的需求正在迅速增长。因此，已开发出改性淀粉以增加淀粉的工业应用并减少或消除天然淀粉的缺点。这篇综述论文的主要目的是重新引入颗粒状冷水溶胀 (GCWS) 淀粉，作为一种物理改性且在食品行业尤其是绿色和清洁标签中广受欢迎的材料。本文重点介绍了不同来源的 GCWS 生产的最新进展以及当前的研究差距，以进一步取得进展。GCWS 淀粉无需加热即可立即水合和膨胀，并产生完全糊化淀粉的功能特性。GCWS 可以减少或消除烹饪时间并充当增稠剂，速食和非热加工中的稳定剂和乳化剂。GCWS 淀粉通过多种方法生产，包括喷雾干燥、球磨、常压或高温下的醇处理以及醇-碱处理。与天然淀粉相比，GCWS 淀粉的脂肪、直链淀粉和蛋白质含量通常较低，但灰分含量较高。它含有膨胀、变形和起皱的颗粒，表现出非常弱或没有麦芽糖酶交叉和双折射，具有显着更高的膨胀力和水溶性，通常呈现 V 型 X 射线衍射图，具有较低的糊状物粘度和凝沉度，以及更高的透明度，提高了冻融稳定性，没有或降低了吸热 DSC 曲线。需要进一步的研究来确定 GCWS 在制造方面的新机会，