Texturizing starches

The texture of fruit pulp or tomato paste can be achieved in nonstandardized products, such as pizza sauces, through the introduction of texturizer starches. These are typically highly crosslinked starches that are subsequently drum dried. 

Charoenkul N., Uttapap D., Pathipanawat W., Takeda Y., Molecular structure of starches form cassava varieties having different cooked root textures, Starch/Starke, 58, 2006, 443 52. 

Each member of the N-Lite Series (National Starch) is aimed at a specific role ia fat replacemeat, ie, N-Lite L for soups and sandwich spreads N-Lite LP for use ia dressiags and dips. N-Lite LP is an iastant modified food starch which yields a very oily texture and is stable to heat, acid, and shear N-Oil is a tapioca dextria suggested for fat-like mouthfeel and the N-Elate and N-Oil Series are propriety mixtures of starches and other fat replacers. 

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. 

Different polysaccharides change the perception of flavour, thus xanthan is superior to gum guar in the perception of sweetness. Mixtures of xanthan and locust bean gum have improved flavour release and texture when used in pies and pat s compared to starch. Many foods are emulsions, examples being soups, sauces and spreads. Exopolysaccharides are used to stabilise these emulsions and prevent the phases from... 

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. 

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. 

Extrusion texturization minimizes the water binding capacity of dairy protein products, in decreasing order, WPI > WPC > NDM, as temperature increases, making them interact better with starch. 

Our group has used twin-screw extrusion to produce many texturized whey-fortified puffed snacks. Whey protein has been blended with barley flour, com meal, rice flour, and wheat starch prior to extrusion, leading to corn puffs with a protein content of 20% instead of the usual 2% (Onwulata et al., 2001a). 

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). 

Anyone who irons a lot will also notice how the texture of the cotton changes following ironing beforehand, the cotton felt coarse and somewhat starched, but afterwards it feels more pliable and softer. 

Interpretation/results Your white cream had a texture similar to the Roman sample. The fat acts as an emollient and the starch reduces the greasiness of the cream. The Sn02 provides a white appearance when... 

With the exception of starch, many biopolymers cannot provide nutrition for humans and other omnivorous animals. In human foods biopolymers are used as additives that can improve texture, viscosity, fiber content, and other properties of prepared foods, without providing direct nutritional values. Examples of such utilization are the addition of pectins, agar, and other gums to foods to achieve thickening and gelling effects. Another example of potential large-scale utilization of cell wall biopolymers is the dramatic improvement in the texture and rising of breads prepared from com and other starches by the addition of xylans (78). 

Desired organoleptic properties, particularly textural ones, are a direct consequence of these microstructural changes. A chip must be firm and snap easily when deformed, emitting a crunchy sound (Krokida et al., 2001a), whereas in thick products the better the contrast between a rich and soft inner structure and a crispy outside, the better the product (Moreira, 2006). Firmness is often related to starch swelling and gelatinization, as well as to the stability of pectic substances of the cell wall and middle lamellae. 

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