Flour starch modifiers

Pectin, algin, carrageenan, guaran gum, locust bean flour, carboxymethylcellulose, modified starches... 

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

These cocoa substitutes are of two kinds. First, they consist of otherwise unprocessed bulking agents with added flavor and color. The bulking agents employed are soybean flour, modified food starches, dextrins, or mixtures thereof. They are definitely offered as extenders none of the manufacturers recommend that they be used as a total replacement for cocoa. Manufacturers include Cargill, Inc., Minneapolis, Minnesota (Cocoa-Max), McCormick Company, Inc., Hunt Valley, Maryland, (McCormick Cocoa Extenders), and National Starch Chemical Corp., Bridgewater, New Jersey (N-Liven Cocoa). A.E. Staley Mfg. Co., Decatur, Illinois, entered the field but quickly dropped out. 

Wheat starch is low in protein, ash and fiber, and contains no residual sulfites. Sulfur dioxide is detrimental to the viscoelastic character of wheat gluten and is not used in the commercial production of wheat starch.28,323 The protein content of ten samples of unmodified and modified wheat starches ranged from 0.06-0.22%.28 A 0.23% protein (0.0404% nitrogen) level in wheat starch essentially indicates a gluten-free starch, as confirmed by an enzyme immunoassay.324 That purity of wheat starch is important in diets for celiac individuals. Wheat starch-based, gluten-free flour products were not harmful in the treatment of celiac sprue and dermatitis herpetiformis,325 although traces of an immunoreactive gliadin can be found in wheat starch.326... 

Acid modified, corn starch Acid-treated starch Corn flour, hydrochloric acid modified Starch, acid hydrolyzed Starch, acid-modified Starch, acid-treated Starch, thin-boiling Wheat starch, acid modified. 

Com Starch Com Meal Com Flakes Com Flour Modified Com Starch Oat Meal Rice Flour Tapioca Flour Potato Flour Barley Flour Rye Flour Banana Flour Cotton Seed Flour Sorghum Flour Etc. 

They modified an existing autoclave and a real-time digital microprocessor control system so that It could be operated In a semi-continuous mode. Various components of MSW were studied In order to obtain meaningful data, not confused by the different thermokinetics of different MSW components. Feedstocks Included wood flour, cardboard, newsprint and rice (starch), as well as the Important model compounds alpha cellulose and lignin. It was found that these MSW components could be converted to liquid oils and a high-heating value residual solid at temperatures of 325 0 to 400 0 and pressures of 1000 psl to 3000 psl. 

The analytical approach described showed to be suitable when ones aim to discriminate maize flour samples from whole and degermed maize, an issue thought to be important for the food, cosmetic, and pharmaceutical industries regarding the usage and quality control process of that raw material. Similarly, the classification of maize landraces according to their starch traits is considered technologically relevant in order to optimize the usage of non-chemically modified starches in industrial process, for instance. 

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