Starch Nanoparticles

Starch nanoparticles (SNPs) are amorphous materials obtained by the disruption of starch granules with “top-down” methods. The current chapter aims to review the main approaches used to produce SNPs and explore their potential food applications. In general, SNPs are produced by antisolvent precipitation, ultrasonication, ball milling, and high-pressure homogenization. SNPs produced by these “top-down” methods have particle sizes lower than 1000 nm. These SNPs have been mainly used to encapsulate and stabilize bioactive compounds and oils in food applications, or as additives to modify food texture.