Starch non-gelling

Non-gelling Starches. These products are intended for uses where the starch replaces a gum like gum acacia. A typical product for this use might be an oxidised waxy maize starch. 

High amylopectin starch Non-gelling starch Carbohydrate Waxy maize... 

Starches are used primarily in canned pet food, not in dry or semi-moist products. Canned pet foods with gravy require a stable, non-gelling thickener, so a highly-stabilized waxy maize starch is used. Fluidity com starches are used as gel formers for firm, cuttable loaf products.189... 

Starch has two classes of use in confectionery gelling and non-gelling. Where the starch is non-gelling it is usually being used as a substitute for a gum. Native starch is little used in confectionery - probably the only use of native starch is where it is used to dust a sticky product, e.g. Turkish delight. 

Solutions made with HAMACO starches are non-gelling, exhibit stable viscosity and are slightly thixotropic. 

Rye starch has been tried as a gelling and thickening agent in the food industry and also in non-food applications.12 Rye starch can be substituted for potato starch. A combination of rye starch and lipids has been used in dessert mixes.16... 

Chemical modification of starch makes it suitable for many applications in the food products (e.g., as gelling agents, encapsulating agents, thickeners) and the non-food industry (e.g., as wet-end additives, sizing agents, coating binders, and adhesives in paper industry as textile sizes in cosmetic formulations) [46]. 

Starch is widely used as thickening and gelling agent in food as well as in non food applications. Heating of starch in presence of water induces swelling of starch granules and phase separation of the starch polymers, amylose and amylopactin [88]. 

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