Potato, modified starches

Not all modified starches are suitable for removal by aqueous dissolution alone. Such modifications of natural starches are carried out to reduce solution viscosity, to improve adhesion and ostensibly to enhance aqueous solubility. Commercial brands vary [169], however, from readily soluble types to those of limited solubility. Indeed, some may be as difficult to dissolve as potato starch if they have been overdried. It is thus very important to be sure of the properties of any modified starch present. If there are any doubts about aqueous dissolution, desizing should be carried out by enzymatic or oxidative treatment. Even if the size polymer is sufficiently soluble, it is important to ensure that the washing-off range is adequate. Whilst the above comments relate to modified starches, other size polymers such as poly(vinyl acetate/alcohol) and acrylic acid copolymers vary from brand to brand with regard to ease of dissolution. 

Alvarez, M. D., Canet, W., Fernandez, C. (2007a). Effect of modified starch concentration and freezing and thawing rates on properties of mashed potatoes (cv. Kennebec). J. Sci. FoodAgric., 87,1108-1122. 

A better understanding of the molecular and structural changes that occur in starch and potatoes would enable effective control of their functional behavior during processing and consumption, as well as in the development of modified starch products. Modem techniques have been developed and applied to study starch stmcture, phase transitions, and interactions of starch... 

Use of Oligosaccharides from a-Amylase Modified Starches of Maize, Rice, Cassava, and Potato... 

Starch—different kinds (potato, corn, and wheat starches) and many kinds of chemically modified starches (oxidized starches, phosphated distarch phosphate, etc.)... 

Collaboration between food chemists working for the Dutch company Avebe, which produces starch from potatoes, and the Netherlands Applied Scientific Research Organization, (better known as TNO, which is short for Toegepast Natuurweten-schappelijk Onderzoek), have found a way to modify starch so that it has the useful jelly-like characteristics of gelatin, in other words their starch becomes liquid when heated and sets solid on cooling. The food... 

Modified starch CrystaLean, N-Lite D, Slenderlean, Sta-Slim, Amalean I, Amalean II From com, potato, tapioca and other sources... 

Starch and its derivatives can be produced from several raw materials including corn, wheat, pea, potato, and tapioca and, in general, its production follows local raw material availability. In 2006 European (EU-25) production of starches, modified starches and refinery products was approximately 8.6 Mio tons. The main consumer, accounting for 4.5 Mio tons, was the food industry, followed by the paper and board sector with 2.4 Mio tons, the pharmaceutical and chemical sector with 1.2 Mio tons and the industrial binders sector with 0.6 Mio tons (Figure 9.2.1). 

The characteristics of the developed material demonstrate that pure potato starch can be used for the production of foams without the need of modified starches or blends with other additives or polymers. This will make new applications for thermoplastic starch based foams possible. 

Chem. Descrip. Pregelatinized unmodified or modified starches (based on corn, potato, or other starches)... 

Com, waxy com, modified starch (com, potato) Bondapak E-High -I- E-linear -I- E-lOOO-tE-125 DMSO or DMSO with 0.03 M NaNOj Operation pa study, MW... 

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