Starches
Pages 31-48
DOI: https://doi.org/10.1094/1891127012.004
ISBN: 1-891127-01-2
Abstract
Topics Covered
- Chemical Modification
- General Considerations
- Crosslinking
- Substitution (Stabilization)
- Conversion
- Physical Modification
- Pregelatinized Starch
- Heat-Treated Starch
Introduction to Chapter
Native starches from various plant sources have their own unique properties. To the extent possible, these inherent characteristics are exploited by food processors to meet specific needs. Native starches, however, lack the versatility to function adequately in the entire range of food products currently available in the marketplace. The diversity of the modern food industry and the enormous variety of food products require that starch be able to tolerate a wide range of processing techniques as well as various distribution, storage, and final preparation conditions. These demands are met by modifying native starches by chemical and physical methods. This chapter highlights the technologies commonly practiced by the starch manufacturer for the production of modified starches for the food industry. For additional information, more comprehensive reviews are available (1,2).
