In the dynamic world of starch processing, researchers have uncovered a realm of possibilities by manipulating temperature, pressure, humidity, and shear forces, as highlighted by the groundbreaking work of Eliasson and Gudmundsson (1996) and Bao et al. (2003). Physical Transformation Without Chemicals Unlike chemical modifications, physical alterations to starch involve changing its molecular structure without […]
Starch, a ubiquitous and abundant natural polymer, serves as a promising candidate for packaging materials. However, the inherent challenges associated with its structural changes over time have spurred innovative approaches to tailor its properties. Chemical modifications, achieved through diverse methodologies, emerge as a transformative avenue to harness the full potential of starch in the realm […]
There are many types of starch available in the market, but not all may be suitable for your specific needs. While suppliers may have knowledge about their own products, they may not fully understand your requirements. To select the right type of starch that best fits your needs, you can consider important conditions and ask […]
Resistant starch is a type of starch that resists digestion in the small intestine and reaches the large intestine intact. It is found in various foods such as grains, legumes, fruits, and vegetables, and can also be produced through food processing. Resistant starch has been associated with various health benefits, including improved glycemic control, increased […]
Cationic starch is a modified starch that has been chemically treated to give it a positive charge. This modification process, known as cationization, involves adding cationic (positively charged) groups to the starch molecules. The resulting cationic starch has improved properties and functionality, such as increased water absorption, binding capacity, and stability. Cationic starch is commonly […]
Pregelatinized starch is a modified form of starch that has undergone a thermal and mechanical process to rupture and gelatinize the starch granules, resulting in a product with cold-water solubility and thickening properties. This modified starch is commonly used in various industries, such as food, pharmaceutical, paper, and textiles, for its ease of use and […]
Starch used for making modified starches comes from potatoes, cereals (like corn or maize), or other sources like tapioca. Manufacturers use various processes to modify the starch chemically, but the overall process is the same: the native starch is treated with chemicals and processing aids, washed, dried, ground, sieved, and packaged. Percentages mentioned in the […]
According to Regulation (EC) No 1333/2008, “modified starches” are edible starches that have been chemically, physically, or enzymatically treated, including acid or alkali treatment, bleaching, or thinning. Some types of modified starches, like white or yellow dextrin, roasted or dextrinated starch, and physically modified starch are not considered food additives. However, JECFA considers other types, […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Acetylated oxidized starch is a modified starch. It is obtained by treatment of food starch […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Starch sodium octenyl succinate is a modified starch. It is obtained by esterification of food […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Hydroxypropyl distarch phosphate is a modified starch. It is obtained in accordance with good manufacturing […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Hydroxypropyl starch is a modified starch. It is obtained by etherification of food starch with […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Acetylated distarch adipate is a modified starch. It is obtained by esterification of food starch […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Starch acetate is a modified starch. It is obtained by esterification of food starches with […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Acetylated distarch phosphate is a modified starch. It is obtained by esterification/cross-linking of food starch […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Phosphated distarch phosphate is a modified starch. It is obtained by esterification/cross-linking of food starch […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Distarch phosphate (INS 1412) is obtained by cross-linking starch using sodium trimetaphosphate or phosphorus oxychloride. This process causes […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Monostarch phosphate is a modified starch. It is obtained by esterification of food starch with […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Enzyme-treated starch is a modified starch. It is obtained by treatment in accordance with good […]
Starch is a carbohydrate polymer consisting of a large number of glucose units linked together primarily by alpha 1-4 glucosidic bonds. The starch polymers come in two forms: linear (amylose) and branched through alpha 1-6 glucosidic bonds (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can undergo chemical substitution. Oxidized starch […]
Starch is a carbohydrate polymer consisting of a large number of glucose units linked together primarily by alpha 1-4 glucosidic bonds. The starch polymers come in two forms: linear (amylose) and branched through alpha 1-6 glucosidic bonds (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can undergo chemical substitution. Bleached starch […]
Starch is a polysaccharide consisting of glucose units linked together primarily by alpha 1-4 glucosidic bonds. Starch polymers come in two forms: linear (amylose) and branched through alpha 1-6 glucosidic bonds (amylopectin). Each glucose unit has a maximum of three hydroxyl groups that can undergo chemical substitution. Alkaline-treated starch is a modified starch that is […]
Starch is a carbohydrate polymer consisting of a large number of glucose units linked together primarily by alpha 1-4 glucosidic bonds. The starch polymers come in two forms: linear (amylose) and branched (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can undergo chemical substitution. Acid-treated starch (INS 1401) is a modified […]
Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification. Dextrin roasted starch […]
Starch is a complex carbohydrate that is composed of two main polysaccharides, amylose and/or amylopectin. These polysaccharides contain various amounts of naturally bound phosphate esters and counter ions. Amylose is a predominantly linear molecule of α-D-glucopyranosyl units linked by (1-4)-α-linkages. Amylopectin is a highly-branched polymer of α-D-glucopyranosyl units linked by (1-4)-α-linkages and by (1-6)-α-linkages that […]
Emulsifying starches allow food scientists to use starch as an ingredient to create a noncontinuous phase with a matrix of water, lipid, and starch. They are different from traditional modified starches (like octenyl succinate) which are primarily used as water binders or stabilizers. To maintain water-phase stability in the product, an additional starch or gum […]
In the 1980s, the inclusion of “bran” or “fiber” in foods was a key topic. In the 1990s, the reformulation of foods to reduce the content of fat became a strong market driver. Along with that came the need for specific ingredients to replace the fat (lipid) in several food systems. Substitution or the mimicking […]
Dairy Foods vs. Dairy-Related Products In the realm of dairy, understanding the distinction between “dairy foods” and “dairy-related products” is crucial. The former comprises foods with a substantial (>50%) dairy ingredient content or those meeting specific criteria, while the latter, though found in the dairy section, doesn’t align with standard identity criteria. Starch’s Role in […]
When considering confections (candy) as the products category, the food scientist should review the different confections being marketed today. Confections are generally listed in one of three categories: Soft candies are those products similar to chocolate-based or flavor-coated products (i.e., circus peanuts) that may or may not be chewable. Gummy (chewable) type candies are gum […]
Cereals today are predominately whole grains, with or without added starches, sweeteners, and other nutritional additives. Many cereals depend on the expansion capability of the flour(s) to develop and maintain the texture and eating quality for the finished product being produced. Referring back to the sections pertaining to “extrusion” and “instant starches,” we can relate […]
Starch, a versatile ingredient, has earned global approval for its use in various meat and analog products. Both standardized and nonstandard meat products now benefit from the application of starch and related products, providing improvements in storage, processing, and overall quality. In the United States, the utilization of starch (native or modified) in meat products […]
Do not be blinded by the word “pet” when deciding product choices. Pet foods undergo as many regulatory issues and processing parameters as do food products for human consumption. There are a few ingredients utilized within pet foods that we do not use in human food products. The care of formulation and product safety, as […]
In this article, we will discuss bakery systems typical for baked food products recognized by the consumer today. Those previously mentioned as “half-products” were unique to that discussion and will not be included in this section. Products will be considered totally processed utilizing a bakery operation. In most bakery products the primary starch source is […]
Embarking on the creation of culinary masterpieces such as dressings, sauces, and gravies requires more than just a flair for flavor; it demands a profound understanding of starches and their dynamic role in the world of high-water-content products. As we delve into the intricate dance between starches and these delectable concoctions, the artistry of food […]
Both native and chemically modified starches are and have been commonly utilized in snack products. Their use has been for expansion, adhesion, texture, and color generation. In recent years, physically modified flours have been introduced into this snack industry. They offer some properties of chemically modified; however, they are label-friendly (flour). Puffed (Extruded-Baked) Common maize, […]
Most instant foods are sold as dry mixes. These mixes thus require the consumer to prepare by reconstitution. Usually this involves water or other basic liquids commonly sold, i.e., juices, milk, broth. The reconstitution could require the use of heat. The commercial process to manufacture these dry mixes usually involves the blending of several ingredients […]
As the demand for prolonged shelf-life and the preservation of food quality intensifies, freezing has emerged as a formidable method in the food industry. Offering over a year of stability for various food systems, freezing maintains high quality, often rivaling that of fresh produce. However, the intricate science behind freezing involves more than just lowering […]
In thermal food processing methods like canning, jarring, retorting, and heat sterilization, selecting the right starch is vital. A food technologist may suggest using modified starch with specific properties to enhance stability and consistency. When choosing a starch, several factors come into play, such as flavor, shelf life, and appearance. Generally, modified common or waxy […]
Creating a successful food product involves a nuanced understanding of various processes and their impact on starch selection. To delve deeper into this intricate world, it is crucial to explore the multifaceted contributions, both positive and negative, of different processes to the overall system. Several factors have been identified as critical to the production of […]
The chemically modified starches are regulated globally by various organizations; hence, different regulations are applied depending on the extent of chemical modification, the function in food products, and the country of origin. The chemically modified starch is designated as food additive and is required to label the name of additive as “food starch-modified” on the […]
The functional attributes of starch pertain to its unique characteristics that enable it to perform specific roles in food products. These properties encompass: Gelation Starch has the ability to form a gel when combined with water and heated, imparting thickness and stability to food products. Gelation properties refer to starch’s capacity to create a three-dimensional […]
When it comes to crafting enchanting dairy desserts, the secret lies in the alchemical properties of modified tapioca starch. This mystical ingredient works its magic, weaving a tapestry of perfect textures, enhanced viscosity, and unfaltering freeze-thaw stability. Unlocking the Benefits: Modified Tapioca Starch for Dairy Desserts As we navigate the intricate landscape of dairy dessert […]
The desired texture for this oriental dessert is characterized by its chewy and elastic nature, achieved by using Mochi dough to create an unforgettable experience for your customers. Benefits of Modified Tapioca Starch for Mochi Production Modified tapioca starches play a crucial role in delivering the finest-textured Mochi. They ensure extended freeze-thaw stability, preserving the […]
Starch Sodium Octenyl Succinate (E1450) plays a crucial role in various food products, such as mayonnaise, baking, bread, chai tea, cheese, drinks, gluten-free items, juices, milk, sauces, seasonings, soups, and yogurts. What is Starch Sodium Octenyl Succinate (E1450)? Starch Sodium Octenyl Succinate (E1450) is a modified starch obtained through a specific process. It involves esterifying […]
Hydroxypropyl Distarch Phosphate (E1442) is a versatile food additive widely embraced in the food industry for its diverse applications. It plays a pivotal role in the production of sauces, gravies, fruit pie fillings, dairy products, canned goods, and frozen items. What is Hydroxypropyl Distarch Phosphate (E1442)? Hydroxypropyl distarch phosphate (E1442) is a modified starch crafted […]
Oxidized Starch (E1404) stands as a pivotal ingredient in the food industry, contributing its versatile properties to an extensive array of products. From enhancing sauces and dressings to providing structure in bakery items, its influence is widespread. Understanding Oxidized Starch (E1404) Derived through a meticulous process adhering to good manufacturing practices (GMP), Oxidized Starch undergoes […]
Acetylated Distarch Adipate (E1422) is a culinary marvel, playing a pivotal role in the food industry. From adding viscosity to enhancing stability, it is a versatile ingredient found in an array of products. Let’s delve into its production, functional uses, key characteristics, and the delightful benefits it brings to various food applications. Production Process This […]
Acetylated Starch (E1420) plays a significant role in the food industry, finding applications in a wide range of products, including instant noodles, frozen fruit pies, confectionery fillings, baked goods, sauces, soups, powdered concentrates, flavored yogurts, and more. What is Starch Acetate (E1420)? Starch acetate is a modified starch obtained through esterification with acetic anhydride or […]
Acetylated Distarch Phosphate (E1414) is a versatile ingredient that plays a crucial role in the food industry, offering a wide range of applications owing to its unique functional properties. It contributes to the quality and visual appeal of numerous food items by enhancing texture, consistency, and stability. What is Acetylated Distarch Phosphate (E1414)? Acetylated Distarch […]
Distarch Phosphate (E1412) is a versatile and widely used ingredient in the food industry, making its way into various food products, from sauces and soups to noodles, cheese, canned meats, and confectioneries. What is Distarch Phosphate (E1412)? Distarch phosphate (INS 1412) is produced through the cross-linking of starch using sodium trimetaphosphate or phosphorus oxychloride. This […]
Indonesia takes the global stage as the world’s third-largest tapioca starch producer, making it a vital source for your tapioca starch requirements. When seeking tapioca starch suppliers, Indonesia stands out as a key player. To navigate the Indonesian tapioca industry effectively, it’s essential to gain a comprehensive understanding of the cassava and tapioca starch sector, […]