Texturing agents starch

A product of fish meat paste simulating shrimp or lobster is prepared by mixing fish meat paste, fibers or edible fibrous material having a three-dimensional reticulate structure as texturing agents, starch, and other selected additives. The edible fibrous material or fibers incorporated into the fish meat paste impart to the product a texture which gives a particular oral sensation as if real shrimp or lobster were being eaten [101]. 

Uses Emulsifier, stabilizer, texturizer for foods, beverages, chewing gum protective coating on fruits aerating agent starch complexing agent dispersant, stabilizer for fats carrier, solvent for colors and fat-sol. antioxidants emulsifier in cosmetic and pharmaceutical creams, lotions, ointments emulsion stabilizer, dispersant, solubilizer for pharmaceutical tablets... 

C2sH520,2 580.712 Enzymically synthesised by a transes-teriflcation reaction of sucrose with methyl palmitate. Inhibits deterioration of starch in wheat flour, and growth of microorganisms in soft drinks. Emulsifier, smooth texture agent, antifreeze and dispersing agent for foods. Component of protective coatings for fruit. Mp 60-62°. Mg +36 (c, 1 in EtOH). 

Sodium propionate is also often used as an antifungal agent. Calcium is often preferable to sodium, both to reduce sodium levels in the diet and because calcium ions are necessary for the enzyme a-amylase to act on the starches in bread, making them available for the yeast, and improving the texture of the bread. Stale bread is caused by the starch amylose recrystallizing. The enzyme a-amylase converts some of this starch to sugars, which helps prevent recrystallization. 

The performance and quality of starch can be improved through chemical modification (see Chapter 17). Chemical modifications provide processed foods, such as frozen, instant, dehydrated, encapsulated and heat-and-serve products, the appropriate texture, quality and shelf life (see Chapter 21), and improved processing condition tolerance, such as improved heat, shear and acid stability. Modification also allows starches to be used in the paper industry (see Chapter 19) as wet-end additives, sizing agents, coating binders, and adhesives and as textile sizes. 

Other polysaccharides have found widespread application Gums, which are complex, highly branched polysaccharides produced by plants, form very viscous solutions in water at low concentrations. Examples such as gum tragacanth have been used as thickening agents in foods in place of starch and to alter the texture of ice cream. 

Nougat can be made either in batches or continuously although the best nougat is made in batches. Various whipping agents can be used such as egg albumen, gelatine, milk protein and enzyme-modified soya protein. Starch or gum arabic can also be used in addition. The composition can be adjusted to give the desired texture. 

Maltodextrin is an acid or enzyme-catalyzed hydrolysis product of starch, which has a dextrose equivalent of < 20. Maltodextrins are GRAS substances (21 CFR 184.1444) and can be used as a fat replacer, texture modifier, or bulking agent in dairy products, salad dressings, spreads, sauces, baked goods, frozen meat, and frozen desserts. Most maltodextrins are derived from corn, potato, tapioca, and wheat starches. Some examples of commercial products are Paselli SA2, Maltrin, and Stellar. 

Naturally, there are wide variations in the requirements of any specific colloidal function. For example, starch is employed as a thickening agent to provide a smooth creamy texture to the following products gravy, cream soups, sauces, chop suey, Harvard beets, salad dressings, prepared mustard, cream pie fillings, fruit pie fillings, pork and beans, cream-style corn, and baby foods. 

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