Phosphation Tapioca starch

Swinkels29 collected published characterization data for tapioca starch and compared it to that for other starches of commercial significance (Table 12.4). Tapioca starch is differentiated from other starches by its low level of residual materials (fat, protein, ash), lower amylose content than for other amylose-containing starches, and high molecular weights of amylose and amylopectin. The small amount of phosphorus in tapioca starch is partially removable30 and, therefore, not bound as the phosphate ester as in potato starch. It is also common to find protein and lipid values of zero, as reported by Hicks.31 The very low protein and lipid content is an important factor which differentiates tapioca starch from the cereal starches. 

Surimi is fish paste from deboned fish used to make simulated crab legs and other seafood. For preservation the paste is blended with cryoprotectants, such as sucrose, sorbitol and phosphates, and frozen. To make the final product, the frozen paste is thawed, blended with starch and extruded as a film onto a belt. The belt takes the film into an oven that heat-denatures the fish protein and cooks the starch. The film is then rolled to form striations, shaped, colored and cut. Depending on the required distribution, the product is frozen or refrigerated. Potato and tapioca starch were used in surimi products 400 years ago, since they provided a cohesive, elastic matrix consistent with seafood. Frozen distribution has made the use of highly-stabilized, moderately crosslinked tapioca starch popular, alone or with native tapioca starch. Modified waxy maize products are used, as is unmodified com starch, for increased cuttability. Kim188 reported that the gel strengthening ability of starch correlates with starch paste viscosity. 

Tantalum (V) oxide Tantalum pentaoxide Tantalum pentoxide. See Tantalum oxide TAP. See Triallyl phosphate TAPDT. See N-(1,4-Dimethylpentyl)-p-phenylenediamino)-1,3,5-triazine Tapioca. See Dextrin Tapioca Pure. See Tapioca starch Tapioca starch... 

Samples of boiled rice, com starch, and tapioca starch were analyzed in the search for a folate-free food matrix. These samples were treated with a-amylase in a water bath at 75°C for 1 h and then extracted with phosphate buffer (pH 6.1). Folates were then selectively concentrated using SPE on styrene divinylbenzene cartridges, which have a broad hydrophobic selectivity for both polar and apolar organics but exhibit enhanced interaction with aromatic compounds when compaied with traditional Cu reversed-phase sorbents. In addition, the assay has been used to measure the two folate levels in commercially produced bread samples from differait brands in Australia [101]. 

Marl owet 4702 PEG-2 dioleate PEG-10 dioleate 52720-34-0 Styrene/MA copolymer 52783-44-5 n-Heptadecanol 52794-79-3 Cola Mid ISA Incromide ISDEA Isostearamide DEA Mackamide ISA-D 52845-07-5 Isoelcosane 52933-07-0 Chemfac PA-1315 Phosphoric acid, isotridecyi ester 53054-76-5 4-(2-Suifoethyi)-pyridine 53112-52-0 Corn (Zea mays) starch Tapioca starch 53124-00-8 Food starch, modified Hydroxypropyi distarch phosphate Hydroxypropyi starch phosphate MIra-Sperse 622... 

Tablets were prepared either with an insoluble (dicalcium phosphate dihydrate), a soluble (6-lactose) or a moderately soluble filler-binder (a-lactose monohydrate). As a disintegrant four different starches (com, rice, potato and tapioca) were used. As a comparison the effect of two super-disintegrants (crospovidone and sodium starch glycolate) was studied. The disintegrants were added at two concentration levels. The compression load was adjusted in order to obtain tablets with comparable initial cmshing strengths.

Active radical phosphate Starches Arrowroot Potato Tapioca Sago... 

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