Production of starch-based additives
1990
Ludvig, L. | Ledniczky, L. | Madarasz, Gy. (Szeszipari Kutato Intezet (Hungary))
Successful research work was carried out at the Hungarian Research Institute of the Distilling Industry in the field of development, production and utilization of starch-based additives. The modified starches possess high water-binding capacity, stable viscosity, stability under heating and freezing, good densifying capacity, extremely good solubility and storage stability. They can be utilized in the confectionary industry (jelly or gum drops, chewing gum, candy), in the dairy industry (fruit yoghurt, buttercream, whipped cream), in the refrigerating industry (mayonnaise, parfait, sauces), in the canning industry (jam, sauces), in the milling and baking industries (bread, noodles). The detailed analysis was extended over determination of the extent of starch modification and the changes in the modified starches as affected by various treatments (viscosity, water binding capacity, gel formation, behaviour uupon mechanical and chemical utilization). In the case of modified potato, wheat and corn starch the extent of oxidization, solubility, carboxyl number and viscosity according to Brabender, were established. In the case of phosphatized starches obtained from normal and waxy corn the character of binding, solubility, gelatinization point, densification, reaction to acidic pH and water releasing capacity, were determined. The favourable properties of phosphorus-starches and of acidic starches, were characterized.
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