Moisture starch

Use of unmodified starches in combination with mild acids and carbonates has been claimed.214 Starch moisture content should be no greater than 25%. Acids such as tartaric, citric or malic acids are added at levels between 0.2% and 7%, while the carbonate level is 0.1% to 2%, both based on total starch composition. The acid is stated to serve a two-fold function it depolymerizes the starch during extrusion via hydrolysis, improving expansion at the same time, it liberates carbon dioxide, which acts as a blowing agent, from the carbonate. A typical formula extruded in a twin-screw extruder at 170-195°C yielded a product with a density of approximately 1 lb/ft3 (16kg/m3) and resilience of 60-85%. The foam had a continuous skin with a closed cell structure. 

Starch Moisture at 65% RH, 20°C Lipids Proteins as N X 6.2 Phosphorous Taste odour... 

Potato and sweet Katayama et al. (1996) (51) Transmittance Pacific Starch, moisture, Brix Sliced sample was used. 

Modified starch finds several applications in industry, such as cationic starches for paper treatment. Thus the dominant use for starch is in paper making applications [59]. Since starch is less crystalline than cellulose it is more susceptible to chemical modification and hence more vulnerable to degradation during modification. Research into starch modification is mostly focused on improving starch moisture resistance without losing the favorable factors such as easy degradation and relatively low price. 

Katayama K, Komaki K, Tamiya S (1996) Prediction of starch, moisture, and sugar in sweet potato by near infrared transmittance. Hort science 31 1003-1006... 

Foods high ia sucrose, proteia, or starch (qv) tend to biad water less firmly and must be dried to a low moisture content to obtain microbial StabiHty. For example, grain and wheat flour can support mold growth at moisture contents above 15% (wet basis) and thus are stored at moisture contents below 14%. Stored grains and oil seeds must be kept at a water activity below 0.65 because certain molds can release aflatoxias as they grow. Aflatoxins are potent carciaogens (see Food toxicants, naturally occurring). 

Other Food. Tartaric acid is also used ia the manufacture of gelatin (qv) desserts and ia fmit jellies, especially ia pectin jellies for candies where a low pH is necessary for proper setting. It is used as a starch modifier ia starch jelly candies so that the product flows freely while being cast. It is used ia hard candy because its melting poiat permits it to fuse iato the "glass" and does not contribute to moisture. 

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

Starch sodium phosphate monoesters [11120-02-8] are prepared by heating mixtures of 10% moisture starch and sodium monohydrogen and dihydrogen phosphates or sodium tripolyphosphate. Starch phosphate monoesters are used primarily in foods, such as pudding starches and with oH-in-water emulsions. 

Liquid Diffusion The movement of liquids by diffusion in soUds is restricted to the equihbrium moisture content below the point of atmospheric saturation and to systems in which moisture and solid are mutually soluble. The first class apphes to the last stages in the diying of clays, starches, flour, textiles, paper, and wood the second class includes the diying of soaps, glues, gelatins, and pastes. 

Other natural glues common at the time, such as plant starch and fish glues, were not used for aircraft structure because they are even more sensitive to moisture. 

The propriety of using the moisture content of the whole food substance as the critical variable is, however, open to question because the moisture within a given food is not distributed uniformly. The total moisture content is a sum of the moisture contents of the various components, such as starch, pectin, protein, sugar, and cellulose. 

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