Chapter 16. Starch

  1. Alan Imeson Account Manager
  1. Paul Sheldrake Market Manager

Published Online: 21 OCT 2009

DOI: 10.1002/9781444314724.ch16

Food Stabilisers, Thickeners and Gelling Agents

Food Stabilisers, Thickeners and Gelling Agents

How to Cite

Sheldrake, P. (2009) Starch, in Food Stabilisers, Thickeners and Gelling Agents (ed A. Imeson), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444314724.ch16

Editor Information

  1. FMC BioPolymer, Epsom, Surrey, UK

Author Information

  1. Avebe Food, Sheffield, UK

Publication History

  1. Published Online: 21 OCT 2009
  2. Published Print: 6 NOV 2009

ISBN Information

Print ISBN: 9781405132671

Online ISBN: 9781444314724

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Keywords:

  • starch - widely used, functional and flexible food stabilisers;
  • hydrated carbon – carbohydrate – the energy block for life;
  • global starch production volumes by region;
  • global warming and crop yields through improved biotechnology;
  • long chain amylose and highly branched amylopectin;
  • macroscopic, microscopic and molecular structure;
  • thickening and gelling properties;
  • starch modification;
  • gelling characteristics of starches;
  • Brabender curves of different starches

Summary

This chapter contains sections titled:

  • Introduction

  • Raw materials

  • Processing

  • Composition and structure

  • Thickening and gelling properties

  • Starch modification

  • Food applications

  • Conclusions