Food, dextrins

The protein fraction is filtered and dried to become high (60%) protein content com gluten meal. The starch slurry can be dewatered and dried to produce regular com starch. Dry starch can be sold as is or heat treated in the presence of acid catalysts to produce dextrins. Or, it is chemically modified before dewatering and drying to produce modified starches used in food and industrial appHcations. Lasdy, it can be hydroly2ed to produce corn sweeteners. 

Maltodextrins [9050-36-6] are mixtures of saccharides with average DE values of <20 (12). They are rather soluble, have a bland taste, and are widely used in foods. A dextrin is a product obtained by depolymerization of a polysaccharide. 

Hydroxyethylstarch is widely used with synthetic latexes in the surface sizing of paper and as a coating binder. For these uses, the hydroxyethylstarch is acid-thinned, oxidized, or dextrinized. Hydroxypropylstarch is used in foods to provide viscosity stabiHty and to ensure water-holding during low temperature storage. 

FIGURE 12.6 Comparison of photodegradation kinetics of bixin in aqueous solutions containing malto-dextrin (MD) under different conditions ( ) microencapsulated and (A) not encapsulated. (From Barbosa, M.I.MJ. et al., Food Res. Int., 38, 989, 2005. With permission.)... 

Yusuph, M., Tester, R. F., Ansell, R., Snape, C. E. (2003). Composition and properties of starches extracted from tubers of different potato varieties grown under the same environmental conditions. Food Chem., 82,283-289. Zhu, Q., Bertoft, E. (1996). Composition and structural analysis of alpha-dextrins from potato amylopectin. Carbohydr. Res., 288, 155-174. 

Kagami, Y., Sugimura, S., Fujishima, N., Matsuda, K., Kometani, T., Matsumura, Y. (2003). Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. Journal of Food Science, 68, 2248-2255. 

Anokhina, M.S., Il in, M.M., Semenova, M.G., Belyakova, L.E., Polikarpov, Yu.N. (2005). Calorimetric investigation of the thermodynamic basics of the effect of malto-dextrins on the surface activity of legumin in the presence of small-molecule surfactants. Food Hydrocolloids, 19, 455 166. 

Manoj, P., Kasapis, S., Chronakis, I.S. (1996). Gelation and phase separation in malto-dextrin-caseinate systems. Food Hydrocolloids, 10, 407 120. 

We subject envelope and stamp adhesives to stringent safety requirements. Since we re likely to swallow traces of the stuff, we have to regulate it as a food. Gum arable from the acacia tree, dextrin from corn starch, and the water soluble resin polyvinyl alcohol are the adhesives we use most often. We also... 

Dextrin - [COLORANTS FOR FOOD,DRUGS, COSMETICS AND MEDICALDEVICES] (Vol 6) - [EXPLOSIVES AND PROPELLANTS - EXPLOSIVES] (Vol 10) -as pyrotechnic binders [PYROTECHNICS] (Vol 20) -use in electroplating [ELECTROPLATING] (Vol 9)... 

Fig. I. Single-drum dryer (atmospheric). Dryers of this type may be dip or splash fed (not shown), or, as shown, equipped with applicator rolls. The latter is particularly effective for drying high-viscosity liquids or pasty materials, such as mashed potatoes, applesauce, fruit-starch mixtures, gelatin, dextrine-type adhesives, and various star dies. The applicator rolls eliminate void areas, permit drying between successive layers of fresh material and (omi me product sheet gradually. While single applications may dry to a lacy sheet or flakes, the multiple layers generally result in a product of uniform thickness and density with minimum dusting tendencies. (Bujiovak Division, BlawKnox Food Chemical Equipment. Inc)...

Depctrins, products of the partial hydrolysis of starch, are polysacchandes of lower molecular weight than starch. They are used in infant food because they are easier to digest than starches. Dextrins are sticky when wet and are used as mucilage on postage stamps and envelopes. 

Amylase facilitates the removal of starch-containing stains such as those from pasta, potato, gravy, chocolate, and baby food. Dried-up starch is difficult to remove from medium- to low temperatures. Amylase adheres to the surface of laundry, acting as an adhesive for other stain components. Starch acts as a kind of glue which binds particulate soil to the surface. Amylase hydrolyzes the starch into dextrins and oligosaccharides the latter are readily dissolved in the washing liquor and thus successively diminish the stain. Likewise, dried-on food, in particular stains and films from starch-containing foods, may be difficult to remove in a dishwasher. 

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. 

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