Chemical modification of starches can reduce or enhance the retrogradation. Waxy, high amylopectin, starches also have a much less tendency to retrogradate. Additives such as fat, glucose, sodium nitrate and emulsifier can reduce retrogradation of starch.

What happens during retrogradation?

Retrogradation is an ongoing process, which initially involves rapid recrystallization of amylose molecules followed by a slow recrystallization of amylopectin molecules. Amylose retrogradation determines the initial hardness of a starch gel and the stickiness and digestibility of processed foods.

Why sugar can reduce starch retrogradation?

The effects of low molecular sugars is mainly due to the strong sugar-starch interactions between sugar and starch molecules chains, stabilizing the amorphous region of starch and inhibiting the crystallization of starch molecules in amorphous region.