Modified starches

  • A. Rapaille
  • J. Vanhemelrijck

Abstract

There are many types of starch derived from maize (corn), waxy maize, wheat, potato, tapioca, rice and many other sources. Different starches have different properties and are applied by the food industry for nutritional, technological, functional, sensory and even aesthetic purposes. The thickening and gelling properties of starch have very positive influences on the sensory character of food products and also have important technological/ functional effects in industrial processing and in the kitchen preparation of foods.

Keywords

Sugar Sucrose Dust Hydrate Steam 

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Further Reading

  1. Cerestar (1988) Food Starches. Cerestar SA/NV, Avenue Louise 149, Bte 13, B-1050 Brussels, pp. 4-9.Google Scholar
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  3. Light, J.M. (1990) Modified food starches: why, what, where and how? Cereal Food World, 35(11), 1081–1092.Google Scholar
  4. Morris, V.J. (1990) Starch gelation and retrogradation. Trends Food Sci. Technol., 1(1), 2–6.CrossRefGoogle Scholar
  5. Pomeranz, Y. (1985) Functional Properties of Food Components, Academic Press, New York.Google Scholar
  6. Rapaille, A. (1986) Starch application in the food industry. Lecture presented at the Symposium on Emulsifiers and Stabilisers for the Food Industry, Dublin, May 28.Google Scholar
  7. Rapaille, A. (1990) New technological trends for the production of starch based gums and jellies. Confectionery Manufacture and Marketing, June, 51, 52.Google Scholar
  8. Rapaille, A., Vanhemelrijck, J. and Mottar, J. (1988) The use of starches and gums in UHT milk desserts. Dairy Industries Int., 53(9), 21, 23, 25.Google Scholar
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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • A. Rapaille
  • J. Vanhemelrijck

There are no affiliations available

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