Unmodified Food Starch

Monophosphorylation pastes made from starch monophosphates also have greater clarity, viscosity and stability than unmodified starches,64 but are sensitive to salts, especially polyvalent cations.65 Variability in residual ash can lead to variability in the viscosity of monophosphorylated starches. Monophosphate substitution also lowers the gelatinization temperature at 0.07 DS, a value much greater than is found in food starches, the gelatinization temperature is below room temperature. Native potato starch contains 0.07 to 0.09% bound phosphorus and wheat starch contains 0.055% phosphoms, primarily as phosphoglycerides in the latter case. The FDA allows up to 0.4% phosphate as phosphoms.58 Monophosphates were used commercially in the US until about 1970. 

Starch is often modified by hydrolysis with hydrochloric or sulfuric acid (93). The resulting product is resistant to syneresis, keeps food in suspension after cooking, and exhibits much greater free2e—thaw stabUity than unmodified starch. Modified starch is commonly used in baby food, fro2en prepared foods, pie fillings, meat products, and candy. 

Amylopectin is the polymeric component of starch and consists mainly of glucose units joined at the 1,4-positions. Relative molar mass tends to be very high, e.g. between 7 and 70 million. A variety of modified starches are used commercially which are produced by derivatisation to give materials such as ethanoates (acetates), phosphates, and hydroxyalkyl ethers. Modified and unmodified starches are used in approximately equal tonnages, mainly in papermaking, paper coatings, paper adhesives, textile sizes, and food thickeners. 

Special attention should be paid to the dietary composition when the test material itself is a nutrient, (e.g., an industrially treated protein or starch, singlecell protein, irradiated food products). This is because some products are usually incorporated into the diet at levels as high as 20% to 60% at the expense of corresponding regular and normal nutrients. Examples are, modified versus unmodified starch and single-cell protein versus soybean meal. 

Starch, in general, is used in a number of non-food applications.589-596 Worldwide, the majority of wheat starch is sold in unmodified form to manufacturers of paper,... 

This general purpose, unmodified corn starch is basic to a large number of food and industrial applications. It is most used in neutral pH systems in which the properties of a low cost, thick boiling, high gel starch are advantageous. 

Chem. Descrip. Zinc dimethyidithiocarbamate CAS 137-30-4 EINECS/ELINCS 205-288-3 Uses Antimicrobial, preservative for starch and syn. latex adhesives, food pkg. adhesives mold inhibitor for unmodified latex paints fungicide in neoprene compositions Features No ozone-depleting substances Regulatory EPA reg. no. 1965-79 FIFRA registered Properties Wh. povird. mod. sol. in dilute caustic, toluene, carbon disulfide, chloroform water-disp. m.w. 305.82 dens. 1.71 0.03 mg/m m.p. 252-260 C 96% assay... 

Uses Rubber vulcanization accelerator agric. fungicide biocide for water treatment, paper sizing, adhesives preservative for starch and syn. latex adhesives, food-pkg. adhesives, food-contact animal glues mold inhibitor for unmodified latex paints accelerator in food-contact mbber articles for repealed use... 

Starches are modified chemically in various ways. Some acetate and phosphate esters are produced commercially, as well as hydroxyalkyl and tertiary aminoalkyl ethers. Both unmodified and modified starches are used principally in paper making, paper coating, paper adhesives, textile sizes, and as food thickeners. There are many reports in the literature on graft copolymers of starch. The work is often conducted is search of biodegradable materials for packaging and agricultural mulches. Most chemical modifications of starch parallel those of cellulose. 

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