Numerous functional properties govern starch selection
1985
McCormick, Richard D.
Various forms of food starches can provide dispersing or carrying properties, introduce colloidal properties, aid in gel formation and in controlling food product moisture and in improving the flow of dry powders during processing. Since various food components influence the starch properties, more than 1 starch is normally used in a given application. Modified starches e.g., pregelatinized starch, extend these applications (e.g., to forming starch pastes without cooking like in instant puddings). Applications of other modified starches (thin-boiling starches, oxidized starches, cross-linked starches, starch esters) also are described. (wz)
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