Food Starch-Modified

Each member of the N-Lite Series (National Starch) is aimed at a specific role ia fat replacemeat, ie, N-Lite L for soups and sandwich spreads N-Lite LP for use ia dressiags and dips. N-Lite LP is an iastant modified food starch which yields a very oily texture and is stable to heat, acid, and shear N-Oil is a tapioca dextria suggested for fat-like mouthfeel and the N-Elate and N-Oil Series are propriety mixtures of starches and other fat replacers. 

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 help keep fatty flavors suspended in the liquid (density balancers and emulsifiers). Gums and modified food starches are also used for this purpose. Glyceryl abietate is also used in cosmetics as the waxy substance in eyebrow pencils. 

Wurzburg, O. B. (1986c). Nutritional aspects and safety of modified food starches. Nutr. Rev., 44,74-79. 

Spray Drying of Orange Oil. Capsul, a modified food starch (National Starch and Chemical Corp., Bridgewater, NJ), was used as the encapsulation agent. Capsul solution with 30 (w/w)solids content in deionized water was prepared. Orange oil (Florida Valencia), 20 (w/w) of solids, was emulsified into... 

There are a wide variety of encapsulating agents available on the market. Modified food starches, maltodextrins, gums, proteins, corn syrups and sugars are popular choices (4-7). The selection of an encapsulating agent depends upon the chemical composition of the flavor, the encapsulation method, the desired properties of the final microcapsule and its end uses. Other considerations include cost and availability. 

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. 

Analgesia Opioid mu-receptor agonist Hydrated dextrates, citric acid, dibasic sodium phosphate, berry flavor, magnesium stearate, modified food starch, confectioner s sugar Cephalon... 

Modified Food Starch Food Starch-Modified... 

Food Starch, Modified, usually occurs as white or nearly white powders as intact granules and if pregelatinized (that is, subjected to heat treatment in the presence of water), as flakes, amorphous powders, or coarse particles. Modified food starches are products of the treatment of any of several grain-or root-based native starches (for example, com, sorghum, wheat, potato, tapioca, and sago), with small amounts of certain chemical agents, which modify the physical characteristics of the native starches to produce desirable properties. 

The modified food starches listed below according to method of preparation must meet all of the above Requirements in addition to the specified methods of Treatment (the reagent that, if not specifically limited, should not exceed the amount reasonably required to accomplish the intended modification) and any requirements for Residuals Limitation. 

IFF - Fragrances National Starch -rj Modified food starch... 

It is very important to stabilise the individual oil droplets to prevent coalescence, which will increase droplet size and destabilise the emulsion. This is prevented by using a stabiliser, as shown in Fig. 5.34. For beverage emulsions the most important stabilisers are gum arabic (E414) and octenyl succinate starch, a modified food starch (E1450). 

Use of a stabilizer Gum arabic E414 or Modified food starch E1450... 

---