Starch


          A carbohydrate consisting of glucose units containing amylose and amylopectin which contribute to varying starch properties.

          Starch is insoluble in cold water, but upon heating the starch granules swell and burst forming starch paste.

          Starch sources include arrowroot, corn, potato, rice, sago, tapioca, waxy corn, and wheat.

          Starches are modified by treatment to alter their functional properties.

          Terminology designating these starches includes acid-modified corn starch, food starch modified, modified food starch, oxidized corn starch, pregelatinized starch, thin-boiling starch, and wheat starch, gelatinized.

Cornstarch
(Common, Regular, or Unmodified Cornstarch)


Product Characteristic :
  • The starch made from the endosperm of corn and containing amylose and amylopectin starch molecules.

Properties :

  • When heating in water, a viscous and opaque paste
  • When cooling, semisolid gels
  • When spreading and drying, strong adhesive films 
  • No freeze-thaw stable 

Applications and Dosage :

  • Sauces
  • Gravies
  • Puddings
  • Pie fillings
  • Salad dressings.

    The typical usage level is 1 - 5 %.
    •

Cornstarch, Acid-Modified


Product Characteristic :
  • A starch produced by treating suspended cornstarch in water with dilute mineral acid at high temperatures for varying time periods. This is followed by neutralization with sodium carbonate upon obtainment of the desired viscosity.
  • It is used in the manufacture of starch-based gum candies. It is also termed thin-boiling starch , and acid-modified cornstarch. Also, esters and ethers can be formed in which only one end of the addition molecule is attached to the starch molecule.

Properties :

  • When warming, decreasingly viscosity
  • When cooling, still gel forming
  • Freeze- thaw stability
  • Shear resistance
  • Acid resistance

Applications and Dosage :

  • Sauces
  • Gravies
  • Frozen foods.
    •

Oxidized Corn Starch


Product Characteristic :
  • Starch produced by treating an aqueous starch suspension with dilute sodium hypochlorite containing a small excess of caustic soda (NaOH) until the desired degree of oxidation is reached.
  • The slurry is then treated with an antichlor, such as sodium bisulfate, adjusted to the desired pH, filtered, washed, and dried.

Properties :

  • Insoluble in water
  • Extremely white
  • Low viscosity
  • Clear gel

 

Maltodextrin


Product Characteristic :
  • The product obtained from the partial acid or enzymatic hydrolysis of starch, in the same manner as corn syrup except the conversion process is stopped at an earlier stage.

Properties :

  • A dextrose equivalent :  less than 20
  • Not sweet and fermentable.
  • Fair solubility.

Functions :

  • Bodying agent
  • Bulking agent
  • Texturizer
  • Carrier
  • Crystallization inhibitor
  • Mouth feel for ice cream and other frozen desserts.
  • Gloss to meat spreads
  • Inhibiting drying out
  • Keeping quality of cakes
  • Increasing moisture retention

Applications and Dosage :

  • Crackers
  • Puddings
    •
  • Candies
  • Ice cream
  • Frozen desserts

Modified Starch


Product Characteristic :
  • The product resulting from the treatment of starch with certain chemicals to modify the physical characteristics of the native starch.
  • This produces more desirable or useful characteristics such as improved solubility, acid stability, and texture.

Functions :

  • Thickener
  • Binder
  • Stabilizer

Applications and Dosage :

  • Desserts
  • Pie fillings
    •
  • Sauces
  • Gravies
  • Fabricated foods

MAPS 281 / MAPS 449


Product Chracteristic :
  • It is the modified waxy maize starches.
  • MAPS 281 and MAPS 449 have been specifically modified starch.

Properties :

  • Freeze / thaw stable starches.
  • Medium / high viscosity
    •
  • Freeze / thaw stability
  • Short texture
  • Good mouth feel
  • Suitable for retorted products
  • Suitable for acidic conditions   

Applications and Dosage :

  • Frozen sauce
  • Canned soup / sauce
  • Dairy desserts
  • Dairy custards
    •

TEX-O-FILM 6486


Product Characteristic:
  • It is a modified waxy (amylopectin ) starch.
    •
  • TEX-O-FILM 6486 has been specifically modified starch.

Properties :

  • Good clarity
  • Ability to be used at high solids concentration up to 40%
  • Viscosity stability
  • Clear, tough and transparent films        

Applications and Dosage :

  • Coating for confectionery
  • Adhesives
    •

JB 13 N


Product Characteristic:
  • It is a modified wheat starch.
  • JB 13N is a food grade thin boiling starch produced by acid cutting refined wheat starch under controlled condition.
    •

Properties :

  • Low hot viscosity
  • Rapid set-up on cooling
  • Ability to form high solid solution     

Applications and Dosage :

  • As a confectionery starch for use in jelly gum confections
  • As a general thickener where low hot viscosity and high solids are required
  • As an adhesives
    •

 

Potato Starch


Product Characteristic :
  • It is a starch obtained from potatoes.

Properties :

  • Long body and clarity to food.

Applications and Dosage :

  • Danish desserts
  • Soups
  • Gravies
    •

Pregelatinized Starch


Product Characteristic :
  • Starch that has been processed to permit swelling in cold water, unlike natural starch which requires heating.
  • The processing usually consists of cooking starch slurries, drying, and grinding to a fine powder.

Applications and Dosage :

  • Instant puddings
  • Cake mixes
  • Soup mixes

    The usage level is 1-5 %.

INSTANT FTD 176


Product Characteristic :
  • A pregelatinised , modified waxy maize starch capable of thickening in cold liquids.
    •

Properties :

  • Smooth, short texture gel with no tendency to retrograde.
  • Freeze thaw resistance
  • It is recommended in food systems down to pH 4.0.

Functions :

  • Thickener

Applications and Dosage :

  • Fruit pie filling
  • Instant sauce
    •
  • Instant soup and desserts

MAZACA BO 12X


Product Characteristic:
  • It is a pregelatinised (cold water soluble) waxy maize starch.
    •

Properties :

  • Cold water soluble 
  • Fast hydration rate with cold water 
  • High viscosity under neutral / slightly acidic pH condition
  • Clear gels which will not retrograde on standing    

Applications and Dosage :

  • Dry pack soup
  • Instant topping
  • Coating for deep fried / baked snacks and peanuts
  • Instant sauce
    •

 

Waxy Corn


Product Characteristic  :
  • It is a corn consisting essentially of amylopectin (pure branched-chain polymers), which differentiates it from regular corn, which consists of amylose and amylopectin.
  • The amylopectin content results in a starch which upon heating forms a clear, cohesive paste that does not form a true gel upon cooling.

Properties :

  • High water-binding capacity
  • Resistant to gel formation and retrogradation.

Applications and Dosage :

  • Puddings
  • Sauces
    •

Waxy Maize Starch


Product Characteristic  :
  • It is the starch portion of waxy corn, consisting essentially of amylopectin.

Properties :

  • When cooling, clear paste,  noncongealing.
  • When drying, translucent, water-soluble coating 

Functions :

  • Thickener

Applications and Dosage :

  • Sauces
  • Puddings
    •

Wheat Starch


Product Characteristic :
  • It is a starch obtained from wheat.
    •

Properties :

  • Lower viscosity and more tender gels than corn or sorghum starch
  • A gelatinization range about 10 oC (lower than corn or waxy maize starch).
  • Gel - short thick texture and opaque smooth paste properties.

Functions :

  • Binder in breading and batter mixes.

Applications and Dosage :

  • Breading and Batter mixes
  • Binder in imitation crab
  • Noodles
  • Soups
  • Pie fillings
  • Sauces
    •
  • Gravies