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Application of Corn Starch
Use of corn starch Starch sugar (including glucose syrup, maltose syrup, fructose syrup containing 42% fructose, high fructose syrup containing 55% fructose, medical crystalline glucose, etc.) is one of the...
Application of Corn Starch
Use of corn starch Starch sugar (including glucose syrup, maltose syrup, fructose syrup containing 42% fructose, high fructose syrup containing 55% fructose, medical crystalline glucose, etc.) is one of the...
Wheat starch applications
Wheat starch Wheat starch is extracted from wheat by the fermentation method, in which wheat is softened with water, ground and fermented with acid to dissolve the cells surrounding the starch granules and separate the starch easily. Uses After all, wheat starch is a refined grain and is mainly used in food shops as a thickener, gelling agent, binder, or stabiliser, etc. Some use it as starch sugar (a type of edible sugar, but healthier than sucrose).
Wheat starch applications
Wheat starch Wheat starch is extracted from wheat by the fermentation method, in which wheat is softened with water, ground and fermented with acid to dissolve the cells surrounding the starch granules and separate the starch easily. Uses After all, wheat starch is a refined grain and is mainly used in food shops as a thickener, gelling agent, binder, or stabiliser, etc. Some use it as starch sugar (a type of edible sugar, but healthier than sucrose).
Food applications of modified starch
Meat and fish products Mainly used as water retention agents, binders and tissue excipients in these products, the main types of modified starches in common use are esterified starches and cross-linked starches1). The addition of modified starch as a binder and tissue excipient in Chinese sausages can improve the juiciness of the product2). As a water retention agent in dim sum fillings to strengthen the tissue and improve the freeze-thaw stability of the product3). Water retention and tissue excipient in ham and hot dogs to reduce wrinkling and improve freeze-thaw stability and water retention4). Gelling agent in meatballs and fishballs to give good elasticity, bite and stability to the product.5). Modified starch with high gelation and stability can be used as a water retention agent and stabiliser in fish slurry, greatly reducing the loss of juice from the slurry. Baked goods The main uses of modified starch are its good film-forming properties, high temperature swelling and stability1). Used as a ghee substitute in the production of cakes and icing, providing good volume and structure and reducing human fat intake2). Glazing agent in baked goods to form good, clear and shiny films, replacing expensive egg whites and natural gums3). As stabiliser and thickener in fruitcakes, pies and fillings to provide a smooth, short filament structure and to prevent layering and bursting of the filling.
Food applications of modified starch
Meat and fish products Mainly used as water retention agents, binders and tissue excipients in these products, the main types of modified starches in common use are esterified starches and cross-linked starches1). The addition of modified starch as a binder and tissue excipient in Chinese sausages can improve the juiciness of the product2). As a water retention agent in dim sum fillings to strengthen the tissue and improve the freeze-thaw stability of the product3). Water retention and tissue excipient in ham and hot dogs to reduce wrinkling and improve freeze-thaw stability and water retention4). Gelling agent in meatballs and fishballs to give good elasticity, bite and stability to the product.5). Modified starch with high gelation and stability can be used as a water retention agent and stabiliser in fish slurry, greatly reducing the loss of juice from the slurry. Baked goods The main uses of modified starch are its good film-forming properties, high temperature swelling and stability1). Used as a ghee substitute in the production of cakes and icing, providing good volume and structure and reducing human fat intake2). Glazing agent in baked goods to form good, clear and shiny films, replacing expensive egg whites and natural gums3). As stabiliser and thickener in fruitcakes, pies and fillings to provide a smooth, short filament structure and to prevent layering and bursting of the filling.
Introduction to Modified Corn Starch
Maize modified starch: To improve the properties of starch and expand its application range, physical, chemical or enzymatic treatment is used to introduce new functional groups into the maize starch molecule or to change the size of the starch molecule and the properties of the starch granules, thus changing the natural properties of the starch (e.g. pasting temperature, thermal viscosity and its stability, freeze-thaw stability, gelation, film formation, transparency, etc.) and making it more suitable for certain applications. This is the case for This secondary processing of maize starch changes its properties and is called maize modified starch. The upstream of modified starch is mainly the starch industry. The main supply in China's starch market is corn starch, and the proportion of domestic corn starch production has been maintained at nearly 92% in recent years.
Introduction to Modified Corn Starch
Maize modified starch: To improve the properties of starch and expand its application range, physical, chemical or enzymatic treatment is used to introduce new functional groups into the maize starch molecule or to change the size of the starch molecule and the properties of the starch granules, thus changing the natural properties of the starch (e.g. pasting temperature, thermal viscosity and its stability, freeze-thaw stability, gelation, film formation, transparency, etc.) and making it more suitable for certain applications. This is the case for This secondary processing of maize starch changes its properties and is called maize modified starch. The upstream of modified starch is mainly the starch industry. The main supply in China's starch market is corn starch, and the proportion of domestic corn starch production has been maintained at nearly 92% in recent years.
Food applications of modified starches
Application areas Rice and noodle products 1). Fried instant noodles with modified starch have a crispy structure and low oil absorption, resulting in better quality and storage stability.2). In instant noodles, it can improve the rehydration, chewiness and elasticity of the noodles and reduce the cooking time3). The addition of modified starch to pasta confectionery can reduce oil absorption, improve the crispness of pasta and extend the storage time of the product.4). In rice flour production as a tissue forming agent and a binder, it can increase the transparency and smoothness of the product, reduce stickiness and improve the taste. In dairy products, it is mainly used as gelling agent, stabilizer and thickener, and the commonly used modified starches are mainly cross-linked starch and hydroxypropyl starch 1). As a gelling agent in cheese products, it can make the products have good gelling performance and reduce the amount of caseinate to a certain extent, thus reducing the cost of the products.2). As a quality improver in frozen desserts to give the product a sticky, creamy and short filamentous consistency and to increase the storage stability of the product3). As a gelling agent in high temperature sterilised pudding products to improve the viscosity of the product and to produce a product with good stability and taste.4). In yoghurt, it can be used as stabiliser and thickener to increase the consistency and taste of the product and to reduce whey separation.
Food applications of modified starches
Application areas Rice and noodle products 1). Fried instant noodles with modified starch have a crispy structure and low oil absorption, resulting in better quality and storage stability.2). In instant noodles, it can improve the rehydration, chewiness and elasticity of the noodles and reduce the cooking time3). The addition of modified starch to pasta confectionery can reduce oil absorption, improve the crispness of pasta and extend the storage time of the product.4). In rice flour production as a tissue forming agent and a binder, it can increase the transparency and smoothness of the product, reduce stickiness and improve the taste. In dairy products, it is mainly used as gelling agent, stabilizer and thickener, and the commonly used modified starches are mainly cross-linked starch and hydroxypropyl starch 1). As a gelling agent in cheese products, it can make the products have good gelling performance and reduce the amount of caseinate to a certain extent, thus reducing the cost of the products.2). As a quality improver in frozen desserts to give the product a sticky, creamy and short filamentous consistency and to increase the storage stability of the product3). As a gelling agent in high temperature sterilised pudding products to improve the viscosity of the product and to produce a product with good stability and taste.4). In yoghurt, it can be used as stabiliser and thickener to increase the consistency and taste of the product and to reduce whey separation.
Definition and principle of pre-gelatinised starch
Definition Pregelatinised starch is a simple to process and versatile modified starch, which can be applied by simply making a paste with cold water, eliminating the need for heating and pasting. It is widely used in many industries such as medicine, food, cosmetics, feed, oil drilling, metal casting, textile and paper making. Gelling principle Starch granules at the right temperature (the temperature required for various sources of starch varies, generally 60-80°C) are swollen in water, splitting and forming a homogeneous paste solution called pasting. The essence of pasting is that the hydrogen bonds between the ordered and disordered (crystalline and amorphous) starch molecules in the starch granules are broken and dispersed in water to form a colloidal solution.
Definition and principle of pre-gelatinised starch
Definition Pregelatinised starch is a simple to process and versatile modified starch, which can be applied by simply making a paste with cold water, eliminating the need for heating and pasting. It is widely used in many industries such as medicine, food, cosmetics, feed, oil drilling, metal casting, textile and paper making. Gelling principle Starch granules at the right temperature (the temperature required for various sources of starch varies, generally 60-80°C) are swollen in water, splitting and forming a homogeneous paste solution called pasting. The essence of pasting is that the hydrogen bonds between the ordered and disordered (crystalline and amorphous) starch molecules in the starch granules are broken and dispersed in water to form a colloidal solution.