Starch thin-boiling

Modified starches may be acid-modified, oxidized, or heat-treated. Acid-modified (thin-boiling) starches are used mainly in textiles as warp sizes and fabric finishes. Here they increase yam strength and abrasion resistance and improve weaving efficiency. Tbin-boiHng starches also have selected appHcations in paper and laundry starch preparations. 

Converted starches, also called thin-boiling starches, are produced by degradation of the starch chains into small segments. They can be cooked in water at higher concentrations than native starches. Low-viscosity starches are needed in applications where a high solid starch paste with a pumpable and workable viscosity is required. There are four classes of commercial converted starches dextrins (hydrolysis in solid-state) acid-modified starches (hydrolysis in a slurry) oxidized starches and enzymically depolymerized starches. 

The complexation of starch and thin-boiled starches with alkyl and aryl sulfonates gives a product that is readily soluble in warm water. This complexation also decreases the temperature of maximum swelling. Enzymic susceptibility is decreased and retrogradation is impeded.780... 

Maize Standard Acid-thinned boiling starch Gums, jellies, pastilles... 

Alkaline h) ochlorite is the most common method of oxidizing starch granules. The reaction is the oxidation of the secondary alcohols to ketones and the primary alcohol to a carboxyl group [146,147,148]. Alkaline hypochlorite oxidation is sometimes used to produce thin-boiling starches instead of acid hydrolysis. 

Classification.—Commercial starches are classified, according to the viscosity of the paste produced, as thick- or thin-boiling. Wheat starch is a typical thin-boiling starch, as a 5% mixture of wheat starch in water yields a thin, translucent syrup, scarcely gelatinous at boiling temperature. Corn starch, on the other hand, is a characteristic thick-boiling starch. Its 5% mixture with boiling water is practically non-fluid. 

C. Thin boiling starches (ingredients of candy). Acid modified cornstarch designed to cook out at lower viscosities and set back to firmer gel strength. Available in pearl or powdered forms... 

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