Stabilizers starch

Starch choice is affected by formulation. Increased competition for water (e.g. by sugars) will require a less crosslinked or more stabilized starch to be used. Acidic formulations will require more crosslinking. The manner in which the food is to be distributed is also important regarding the base choice and amount of stabilization. Frozen or refrigerated distribution requires greater monosubstitution for texture and appearance stabilization. The following overview of starch use in specific applications illustrates how food starches are chosen. 

Hough s method of nitration in the presence of sulfur trioxide was checked in 1910 by Berl and Biitler. They made intercomparisons of various starch nitrates and showed the very great difference in viscosities between a starch nitrate and a cellulose nitrate. An interesting departure in the techniques for stabilizing starch nitrate was indicated by Nathan, Rintoul, and Baker of the Nobel Explosives Company in 1912 British patents were issued covering the use of urea derivatives as stabilizers. 

That the age-old problem of better stabilization was still present as late as 1920 was shown by the issuance of a U. S. patent to B. Flurscheim for stabilizing starch nitrate by means of cyanamid or calcium cyanamid on the other hand, G. R. Anchors, quite evidently unimpressed by the difficulties of obtaining a stable nitrate ester from starch, undertook the nitration of puffed cereals in mixed acids, using soap for a stabilizer ... 

Starplex . [Am. Ingredients] Monoglyceride blends food emulsifier, stabilizer starch complexing agent... 

Scripset . [Monsanto] Styrene maleic anhydride copolymer emulsifier, binder, sizing agent vise, modifier, stabilizer starch modifier pigment dispersant protective colloid, sizing, coating, watm -paint calsomines, ad ives, printing, paints. 

The Ag-Cu alloy nanoparticles have been synthesized by chemical reduction route in presence of three stabilizers, starch, PVA, and PVP. The synthesized Ag-Cu alloy... 

Trubiano, R, N.L. Lacourse, Emulsion-stabilizing starches use in flavor encapsulation, in Flavor Encapsulation, Risch, S.J., G.A. Reineccius, Eds., Amer. Chem. Soc., Washington, D.C., 1988, p. 45. 

Alavi, S. H., Khan, M., Bowman, B. J., and Rizvi, S. S. H. 1999. Structural properties of protein-stabilized starch-based supercritical fluid extrudates. FoodRes 7nr31 107-18. 

Gogoi BK, Alavi SH, Rizvi SSH. 2000. Mechtmical properties of protein-stabilized starch-based supercritical fluid extradates. Intemat J Food Prop 3 37-58. 

San Martin-Maitinez E, Aguilar-Mendez MA, Espinosa-Solares T, Pless RC, Quintana ZD. 2004. Starch phosphates produced by extrusion Physical properties and influence on yogurt stability. Starch/Starke 56 199-207. 

Uses 0/w emulsifier increases whipped volume, foam stability starch compiexing agent improves texture reduces stickiness for sponge mixes, fatty mixes, ice cream, sausages, baked goods, noodles, potato prods. 

---