Starch molds

Absorption - Processes water can be removed from a material by the capillary action of porous bodies. An example is the cream of clay and water used for casting pottery, which is deprived of the greater part of its water by placing it in molds of plaster of Paris. The capillary character of this mold withdraws the water from the liquid clay mixture and deposits upon itself a layer of solid clay, the thickness of which is controlled by the time of standing. Certain types of candies, such as gumdrops, are dried mainly by contact with the starch molds in which they are cast. The drying effect of sponges, towels and materials of this kind is due to this same action. 

Candy starch jellies include sugar and (modilied) starch boiled to a certain viscosity and poured into a starch mold to form semi-solid jelly. Water-soluble synthetic colorants are generally added at concentrations of approximately 6% before the mixture is placed in gel-forming blocks. The shape and thickness of the final semi-transparent gel and subsequent coating with sugar sand may cause the color to become shaded. Natoal colorants are rarely used for such applications due to their low stability to temperature and pH. 

Ziegler, G.R., MacMillian, B., and Balcom, B.J. 2003. Moisture migration in starch molding operations as observed by magnetic resonance imaging. Food Res. Int. 36, 331-340. 

Salvages sugar from candy scraps, especially with fondant creams from starch-molded candies and starch gum scrap. This facilitates solubility and filtration for reuse in sugar syrup for gum drop and other products. 

Similar results were obtained by Wollerdorfer st al. [9] when examining starch moldings with the addition of flax fibers, and also by Ma et al. [12], who scrutinized moldings enriched with cotton starch. 

Starch biopolymers may be utUized in the packaging industry not only as protective wrappings for products stored under ambient conditions, but also at low temperatures and for frozen products. In connection with the possible applications of starch biopolymers as, for example, ice-cream sticks or stiff packaging for frozen food, selected mechanical features of starch moldings have been tested after storage under varied temperature conditions [1-4, 9, 10, 12]. 

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). 

Starch monophosphates are quite useful in foods because of their superior freeze—thaw stabiUty. As thickeners in frozen gravy and frozen cream pie preparations, they are preferred to other starches. A pregelatinized starch phosphate has been developed (131) which is dispersible in cold water, for use in instant dessert powders and icings and nonfood uses such as core binders for metal molds, in papermaking to improve fold strength and surface characteristics, as a textile size, in aluminum refining, and as a detergent builder. 

Hydrocyclones are available in numerous sizes and types ranging from pencil-sized 10-mm diameters of plastic to the 1.2-m (48-in) diameter of rubber-protected mild or stainless steel. Porcelain units 25 to 100 mm (1 to 4 in) in diameter are becoming popular, and in the 150-mm (6-in) size the starch industry has standardized on special molded nylon types. Small units for fine-size separations are usually manifolded in multiple units in parallel with up to 480 ten-mm... 

Stepto (1997) focused on the injection molding of potato starch including the basis of the process. In addition, the rheological behavior of starch/water melts during the refill part of the injection molding cycle was analyzed quantitatively to give apparent melt viscosities. Finally, the mechanical properties of molded starch materials and the dmg-delivery behavior of starch capsules were also discussed. 

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