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Modified starch is a food additive which is prepared by treating starch or starch granules, causing the starch to be partially degraded. Modified starch is used as a thickening agent, stabiliser, or an emulsifier. Apart from food products, modified starch is also found in pharmaceuticals. Starch(CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ...
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The tail of a Lufthansa airliner (Airbus A319) in flight, showing the horizontal stabilizer Mathematics: see Group action. ...
An emulsion is a mixture of two immiscible substances. ...
Pharmacology (in Greek: pharmacon is drug, and logos is science) is the study of how chemical substances interfere with living systems. ...
Starches are modified for a number of reasons. Starches may be modified to increase their stability against excessive heat, acid, and freezing; to change their texture; or to lengthen or shorten gelatinization time. Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and temperature and allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. ...
A modified starch may be an instant starch which thickens and gels without heat; or a cook-up starch, such as Colflo 67, which must be cooked like regular starch.
Acid-treated starch (E1401), usually simply called "modified starch", is prepared by treating starch or starch granules with inorganic acids. For the mathematical constant see: E (mathematical constant). ...
Starch(CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ...
Other treatments may produce modified starch with different E numbers, such as alkaline-modified starch (E1402), bleached starch (E1403), oxidised starch (E1404), enzyme-treated starch (INS: 1405), acetylated starch (E1420), acetylated oxidised starch (E1451). For the mathematical constant see: E (mathematical constant). ...
The Codex Alimentarius (Latin for food law, food code, or food book) is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety under the aegis of consumer protection. ...
Pre-gelatinised starch is used to thicken instant desserts, allowing the food to thicken with the addition of cold water or milk. Similarly, cheese sauce granules (such as in macaroni cheese or lasagne) or gravy granules may be thickened with boiling water without the product going lumpy. Commercial pizza toppings containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled. Modified starch is used as a fat replacement in low-fat foods. It is added to frozen products to prevent them dripping when defrosted. Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together. Modified starch acts as an emulsifier for French dressing, by wrapping oil droplets and suspending them in the water. Acid-treated starch forms the shell of jelly beans. Oxidized starch increases the stickiness of batter. Gravy is a thickened sauce, usually made from a base of extracts that run from meat and/or vegetables during cooking. ...
Above is a ball-and-stick model of the inorganic hydrogenphosphate anion (HPO42−). Colour coding: P (orange); O (red); H (white). ...
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Jelly beans come in many flavors, marked by different colors Jelly beans or jelly eggs are a type of confectionery that comes in many different (primarily fruit) flavors. ...
Genetically modified starch
Modified starch should not be confused with genetically modified starch, which refers to starch from genetically engineered plants, which have been genetically modified to reduce the need for chemical processing (reducing cost, toxicity, or environmentally hazardous processes), or in order to produce novel carbohydrates which might not naturally occur in the plant species being harvested. The modification in this sense refers to the genetic engineering of the plant DNA, and not the later processing or treatment of the starch or starch granules. A genetically modified food is a product developed from a different genetically modified organism (GMO) such as a crop plant, animal or microorganisms, such as yeast. ...
A tobacco plant which has been genetically engineered to express a gene taken from fireflies. ...
The structure of part of a DNA double helix. ...
Genetically modified starch is of interest in the manufacture of biodegradable polymers and noncellulose feedstock in the paper industry, as well as the creation of new food additives. An International Paper mill in South Carolina The global pulp and paper industry is dominated by North American (United States, Canada), northern European (Sweden, Finland) and East Asian countries (such as Japan). ...
Food additives are substances added to food to preserve it, or to improve its flavour and appearance. ...
See also Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. ...
Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and temperature and allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. ...
References - GCSE Food Technology for OCR, Jenny Ridgwell. 2001.
- Revise for OCR GCSE Food Technology, Alison Winson. 2003.
- Degradable Polymers, Recycling, and Plastics Waste Management. S Huang, Ann-Christine Albertsson. 1995.
Modified Starch, Ridgwell Press, 2002 |
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