is made from Corn, Potato, Tapioca (Cassava), wheat & Rice.
Modified Starch :Starch which has been treated physically or chemically
to modify one or more of its key physical or chemical properties.
Modifications of Starch are carried out to change one or more of
following characteristics. Pasting Temperature, Solids viscosity
relationship, Gelatinisation and Cooking characteristics, Resistance of
pastes to breakdown in viscosity by acids, Heat and\or mechanical shear,
Retrogradation tendencies, Ionic character, Hydrophilic character.
food industries, starch is used to impart “functional” properties to
processed foods such as thickening, binding, filling, and taste. Starch
is used in canned soups, instant desserts, ice creams, processed meats,
sauces, and bakery products.
can also be converted into sugar. It is used to manufacture sweeteners
and syrups and to feed enzymes for the manufacture of MSG, a popular
of starch in non-food industries are many. Major users include the
textile, paper, plywood, and adhesive industries.
is also used in the manufacture of pharmaceuticals.
quantity of starch consumed in food and non-food products in a country
is closely associated with the level of economic development and income
of that country. As per capita incomes rise, consumers demand a more
varied set of food and manufactured products that use starch in their
making. Thus, there is a close and positive relationship between income
and quantity of starch demanded.
industrial organization and technology of starch processing is changing
rapidly in Asia. Unlike in industrialized countries where starch is
processed almost entirely by large scale factories, much of Asia’s
starch processing is done by small and medium-sized firms, or even at
the household level.
both large-scale and small-scale processors, the cost of raw material is
by far the most significant cost item in starch processing.
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