Waxy maize starch crosslinked

Dail, R. V. and Steffe, J. F. 1990. Rheological characterization of crosslinked waxy maize starch solutions under low acid aseptic processing conditions using tube viscometiy techniques, y Food Sci. 55 1660-1665. 

Mohammed, Z. H., Hember, M. W. N., Richardson, R. K., and Morris, E. R. 1998. Application of polymer blending laws to composite gels of agarose and crosslinked waxy maize starch. Carbokydr. Polym. 36 27-36. 

Gluck-Hirsch, J. B. and Kokini, J. L. 1997. Determination of the molecular weight between crosslinks of waxy maize starches using the theory of rubber elasticity. J. Rheol. 41 129-139. 

Controlled crosslinking of cationic starches improves performance in microparticle-containing papermaking systems.84-86 Superior performance over cationic potato starch was achieved with crosslinked cationic or amphoteric waxy maize, tapioca or potato starch in microparticle systems when the starch cooking was optimized to produce the proper colloidal dispersions.86... 

Starch is used in retorted baby foods to thicken and provide short texture. In addition to high temperature stability, fruit-based, dessert-type products require resistance to low pH and stability in the jar, including (though it is secondary) freeze-thaw stability. Accordingly, crosslinked acetylated waxy maize and tapioca starches are favored. Tapioca starch products are favored for flavor and because they are thought to be more wholesome for babies. 

Surimi is fish paste from deboned fish used to make simulated crab legs and other seafood. For preservation the paste is blended with cryoprotectants, such as sucrose, sorbitol and phosphates, and frozen. To make the final product, the frozen paste is thawed, blended with starch and extruded as a film onto a belt. The belt takes the film into an oven that heat-denatures the fish protein and cooks the starch. The film is then rolled to form striations, shaped, colored and cut. Depending on the required distribution, the product is frozen or refrigerated. Potato and tapioca starch were used in surimi products 400 years ago, since they provided a cohesive, elastic matrix consistent with seafood. Frozen distribution has made the use of highly-stabilized, moderately crosslinked tapioca starch popular, alone or with native tapioca starch. Modified waxy maize products are used, as is unmodified com starch, for increased cuttability. Kim188 reported that the gel strengthening ability of starch correlates with starch paste viscosity. 

Hydroxypropylstarehes are derivatized starches from waxy maize, eom, potato, or tapioca starch. They are often crosslinked to change texture, as well as to improve temperature and pH resistanee (14,19). Hydroxypropylstarehes are used for viscosity stabilization for both water and milk based products. They improve freeze-thaw and water holding eharaeteristics of produets. 

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