Starch terminology

In the patent literature, the terminology destructurized starch [46-65] refers to a form of thermoplastic starch described as molecularly dispersed [56]. Destracturization of starch is defined as melting and disordering of the molecular structure of the starch granules as a molecular dispersion [55,56]. It means that, at the same time, the native crystallinity of starch... 

Lactic acid (LA), 2-hydroxypropionic acid, is the simplest hydroxyl acid. It has a long history, and it has existed from at least four to five thousand years ago for preservation of human foodstuffs by fermentation (Davidson et al., 1995). LA was first discovered in sour milk by Scheele in 1780, who initially considered it a milk component. In 1789, Lavoisier named this milk component acide lactique, which became the possible origin of the current terminology for LA. And later, Pasteur discovered that LA was not a milk component but a fermentation metabolite generated by certain microorganisms (Wee et al., 2006). In 1839, Fremy demonstrated fermentative production of LA from various kinds of carbohydrates such as sucrose, lactose, mannitol, starch, and dextrin. The first commercial production of LA started in the United States by a microbial process in 1881 (Vijayakumar et al., 2008). 

Atwell, A.W., Hood, P.L., Lineback, R.D., Varriano-Martson, E., and ZobeL F.H. 1988. The terminology and methodology associated with basic starch phenomena. Cereal Foods World 33 306—311. 

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