Starch substituted

Analytical Methods. A classical and stiU widely employed analytical method is iodimetric titration. This is suitable for determination of sodium sulfite, for example, in boiler water. Standard potassium iodate—potassium iodide solution is commonly used as the titrant with a starch or starch-substitute indicator. Sodium bisulfite occurring as an impurity in sodium sulfite can be determined by addition of hydrogen peroxide to oxidize the bisulfite to bisulfate, followed by titration with standard sodium hydroxide (279). 

The starches, the most important vegetable reserve carbohydrate and polysaccharides from plant cell walls, are discussed in greater detail on the following page. Inulin, a fructose polymer, is used as a starch substitute in diabetics dietary products (see p.l60). In addition, it serves as a test substance for measuring renal clearance (see p.322). 

Inagaki, T., Seib, P. A. (1992). Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch. Cereal Chem., 69, 321-325. 

Stroud, N.S. High Amylose Starch Substituted Gelatin Capsules.US Patent 5,554,385, Sep 10, 1996. 

Hydroxylall l Starch Ethers. Starch hydroxyethyl ethers with a degree of substitution (DS) of 0.05—0.10 ate produced in various ways, but usually their preparation begins at the end of the wet-milling process, utilizing a high soHds-starch suspension. The ether modification of ungelatinized starch is filterable and can be produced economically in a pure form. 

These products are characterized in terms of moles of substitution (MS) rather than DS. MS is used because the reaction of an ethylene oxide or propylene oxide molecule with ceUulose leads to the formation of a new hydroxyl group with which another alkylene oxide molecule can react to form an oligomeric side chain. Therefore, theoreticaUy, there is no limit to the moles of substituent that can be added to each D-glucopyranosyl unit. MS denotes the average number of moles of alkylene oxide that has reacted per D-glucopyranosyl unit. Because starch is usuaUy derivatized to a considerably lesser degree than is ceUulose, formation of substituent poly(alkylene oxide) chains does not usuaUy occur when starch is hydroxyalkylated and DS = MS. 

Fat Replacers. The reduction of fat in substitute dairy products results in an increase in water and a stress on the food system both in respect to body and texture, and to flavor. There is no universal fat replacer, but microparticulated proteins having particle sizes <10 fim and/or starch derivatives, and gums have been used as fat replacers. 

The system shown is heavily used in food processing applications such as milk or chocolate crumb production, sugar substitutes, modified starch, and alginates. In addition to food processing applications, such a system is used in the processing of heat-sensitive pharmaceuticals, polymer suspensions like latex, in processing pigments and dyestuffs, and pesticides. 

In another case, a manufacturer of animal feedstuffs bought a starch additive from a Dutch company for incorporation in a milk substitute for calves. The Dutch company was out of stock, so it asked its UK affiliate company to supply the additive the Dutch company quoted the product number. Unfortunately, the UK affiliate used this number to describe a different additive, which was highly toxic. As a result, 68,000 calves were affected, and 4,600 died. Chemicals (and equipment) should be ordered by name and not just by a catalog number [6]. 

Paleine or Paleina. Dynamites patented by Langfrey in Engl in 1878 contg nitrated straw ( fulmi-paille ). One of the formulations could [G 35.0, Nitrostriv/ 18.6, ssltpstsr 32.5, sulfur 4.6, and potato starch 9.3%. Part of the sulfur could be replaced with hardwood charcoal, and dextrin could be substituted for the starch... 

Because starches are so good at absorbing water and bulking up, they are important in the texture of many food products. They are often used as fat substitutes. 

Starches are added to processed meats—lunch meats, hot dogs, sausages, etc.—as fillers, binders, moisture retainers, and fat substitutes. They are added to soups, sauces, and gravies as thickeners. They are used in extruded cereals and snacks to hold the shape of the material. 

A similar procedure was adopted for synthesis of nanoparticles of cellulose (CelNPs). The polysaccharide nanoparticles were derivatised under ambient conditions to obtain nanosized hydrophobic derivatives. The challenge here is to maintain the nanosize even after derivatisation due to which less vigorous conditions are preferred. A schematic synthesis of acetyl and isocyanate modified derivatives of starch nanoparticles (SNPs) is shown in scheme 3. The organic modification was confirmed from X-ray diffraction (XRD) pattern which revealed that A- style crystallinity of starch nanoparticles (SNPs) was destroyed and new peaks emerged on derivatisation. FT-IR spectra of acetylated derivatives however showed the presence of peak at 3400 cm- due to -OH stretching indicating that the substitution is not complete. 

Overall the results led to the conclusion that acetylated nanoparticles of both starch and cellulose offer potential eco-friendly substitutes for the conventional filler carbon black upto 40 phr. They imparted high mechanical strength and elasticity with minimum compromise in themal stability and moisture absorption of the resulting bionanocomposites. Cellulose acetate nanoparticles afforded effective reinforcement even upto loadings as high as 50 phr. 

Biopolymers have diverse roles to play in the advancement of green nanotechnology. Nanosized derivatives of polysaccharides like starch and cellulose can be synthesized in bulk and can be used for the development of bionanocomposites. They can be promising substitutes of environment pollutant carbon black for reinforcement of rubbers even at higher loadings (upto SOphr) via commercially viable process. The combined effect of size reduction and organic modification improves filler-matrix adhesion and in turn the performance of polysaccharides. The study opens up a new and green alternative for reinforcement of rubbers. 

Iodine-starch inclusion compounds la 46 Iodine-starch complex lb 195 Iodine substitution under the influence of light la 47... 

Phosphated, oxidized starch with a molecular weight of 1500 to 40,000 Dalton, with a carboxyl degree of substitution of 0.30 to 0.96, is useful as a dispersant for drilling fluids [926]. 

Whey may be substituted for starch by as much as 25% in extruded corn snacks, but the product does not puff as much as com alone, as the water-holding whey protein does not react with the starch matrix (Onwulata et al., 1998). WPCs or isolates can be added along with starch to create expanded snack foods with boosted nutritional content however, without texturization, whey proteins in amounts larger than 15% may interfere with expansion, making the products less crunchy. To counter this effect, whey proteins can be texturized with starch to improve their interaction with other food components in a formulation, principally to increase extmdate expansion. In one successful application, between 25% and 35% of the flour was replaced with whey protein (Onwulata et al., 2001a,b). 

The use of hydroxypropyl cellulose (HPC), a binder, has increased in recent years [50a -50c], This material has been shown to reduce the incidence of capping when compared with MCC, PVP, and starch [50a], In addition, low substituted grades of HPC can also be used as a filler/ binder [50b]. 

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