Enzyme-resistant starch and method for its production

Disclosed is a process for producing starch that comprises an alpha-amylase resistant component, comprising: (a) providing an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol, wherein the concentration of starch in the feed composition is between about 5% and about 50% by weight, and wherein the pH of the feed composition is between about 3.5 and about 6.5; (b) heating the feed composition in a first heating step to a temperature between about 130-170°C for about 0.1-3.0 hours, thereby destroying the native molecular structure of the starch; (c) cooling the feed composition to a temperature between about 4-70°C for about 0.1-6.0 hours; (d) heating the feed composition in a second heating step to a temperature between about 11O-150°C for about 0.1-10.0 hours; (e) separating the starch from the majority of the water and alcohol; and (t) drying the starch. Also disclosed is the starch made by said process and a food containing said starch.