Modified starches dextrinized

In the food industry, because the spray dryer is commonly available, economical, fast, and produces good-quality material [16], it becomes the most common means of encapsulation. The encapsulation process is simple and similar to the one-stage spray drying process. The coated material is called the active or core material, and the coating material is called the shell, wall material, carrier, or encapsulant [43]. The active material to be encapsulated, such as an oil or fia-vor in an oil base, is dispersed in a hydrocolloid carrier, e.g., gelatin, modified starch, dextrin or maltodextrin, or gum arabic. After the emulsifier is added, the mixture must be... 

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. 

Of the myriad of modified starch systems tested, ranging from simple enzymically dextrinized starches to covalently attached amino acids and peptides onto dextrinized and/or oxidized (hypochlorite or periodate) corn starch bases, two polymers were selected as holding promise. The first system was a low dextrose equivalent (DE 5.7) enzyme-modified corn starch. The second starch-based polymer developed was a periodate-oxidized, amylase-dextrinized, covalently-attached phenylalanine glycoamine. 

Among enzyme modified starch derivatives,cyclo dextrins behave as empty molecular capsules with the ability to entrap guest molecules of appropriate geometry and polarity.The included molecules are protected from surroundings light, heat,oxidation, etc. The flavor cyclodextrin com -plexes show the above advantageous properties while they are in the dry,solld state.On contact with water,cyclodextrin complexes release their flavor content. In Hungary,the spice flavor beta-cyclodextrin complexes have been on the market, since 1982. 

Bulk powders are made in considerable variety, but they consist always of nitrocellulose fibers which are stuck together but are not completely colloided. Some contain little else but nitrocellulose others contain, in addition to potassium and barium nitrates, camphor, vaseline, paraffin, lampblack, starch, dextrine, potassium dichromate or other oxidizing or deterrent salts, and diphenylamine for stabilization, and are colored in a variety of brilliant hues by means of coal-tar dyes. In the United States bulk powders are manufactured by one or the other of two processes, either one of which, however, may be modified considerably the materials are incorporated under wooden wheels, grained, and partially gelatinized, or the grains arc formed in a still where a water suspension of ptdped nitrocellulose is stirred and heated with a second liquid, a solvent for nitrocellulose which is volatile and immiscible with water. 

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. 

Converted starches, also called thin-boiling starches, are produced by degradation of the starch chains into small segments. They can be cooked in water at higher concentrations than native starches. Low-viscosity starches are needed in applications where a high solid starch paste with a pumpable and workable viscosity is required. There are four classes of commercial converted starches dextrins (hydrolysis in solid-state) acid-modified starches (hydrolysis in a slurry) oxidized starches and enzymically depolymerized starches. 

Modified starches. Previously, it has been necessary to conduct hydrolysis, oxidation and dextrinization studies on the whole starch. Use of the purified fractions should simplify such investigations. 

Dextrin Chemically modified starch, raw material for dextrin glue. 

Cycloamyloses are a special modified starch often catagorized with dextrins. They are composed of combinations of 6,7, 8, or more (1 4) linked D-glucose... 

A type of dextrin derived from modified starch can be added to enhance foam properties, good taste, and clarity. This dextrin is usually mixed in during early or later... 

According to the Polish Standard PN-87/A-74820 modified starch is native starch processed in a mode that changes one or more of its initial physical or chemical properties [59], They include roasted starches (e.g., white and yeUow dextrins), acidic and alkaline starches (treated with respectively acids and bases), bleached starches, enzymatically modified starches, physically modified starches (usually heat-treated), and chanically modified starches (via incorporation of specified chemical compounds or via oxidation). These starches, except for the chanically modified ones, are acknowledged by legal regulations as native and are not treated as additives. Hence, the additive substances include the chemically modified starches. 

---