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Modified starches

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Thickening and Gelling Agents for Food

Abstract

There are many types of starch derived from maize (corn), waxy maize, wheat, potato, tapioca, rice and many other sources. Different starches have different properties and are applied by the food industry for nutritional, technological, functional, sensory and even aesthetic purposes. The thickening and gelling properties of starch have very positive influences on the sensory character of food products and also have important technological/ functional effects in industrial processing and in the kitchen preparation of foods.

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Further Reading

  • Cerestar (1988) Food Starches. Cerestar SA/NV, Avenue Louise 149, Bte 13, B-1050 Brussels, pp. 4-9.

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  • Fawcet, P. (1985) Starches purely functional. Food, January, 20, 21, 26.

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  • Light, J.M. (1990) Modified food starches: why, what, where and how? Cereal Food World, 35(11), 1081–1092.

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  • Morris, V.J. (1990) Starch gelation and retrogradation. Trends Food Sci. Technol., 1(1), 2–6.

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  • Pomeranz, Y. (1985) Functional Properties of Food Components, Academic Press, New York.

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  • Rapaille, A. (1986) Starch application in the food industry. Lecture presented at the Symposium on Emulsifiers and Stabilisers for the Food Industry, Dublin, May 28.

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  • Rapaille, A. (1990) New technological trends for the production of starch based gums and jellies. Confectionery Manufacture and Marketing, June, 51, 52.

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  • Rapaille, A., Vanhemelrijck, J. and Mottar, J. (1988) The use of starches and gums in UHT milk desserts. Dairy Industries Int., 53(9), 21, 23, 25.

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  • Whistler, R.L., Bemiller, J.N. and Paschall, E.F. (1984) Starch: Chemistry and Technology, 2nd edn, Academic Press, New York.

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Authors
  1. A. Rapaille
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  2. J. Vanhemelrijck
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Editor information

Editors and Affiliations

  1. Food Ingredients Division, FMC Corporation (UK) Ltd, 3C Harcourt Way, Meridian Business Park, LE3 2WP, Leicester, UK

    Alan P. Imeson (Technical Sales) (Technical Sales)

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© 1997 Springer Science+Business Media Dordrecht

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Rapaille, A., Vanhemelrijck, J. (1997). Modified starches. In: Imeson, A.P. (eds) Thickening and Gelling Agents for Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2197-6_10

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  • DOI: https://doi.org/10.1007/978-1-4615-2197-6_10

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5921-0

  • Online ISBN: 978-1-4615-2197-6

  • eBook Packages: Springer Book Archive

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