SOURCES OF STARCH
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds; It is the most important carbohydrate in human diet; It is produced by all vegetables as an energy store: it is contained in cereals such as wheat, corn and rice or in tubers such as potatoes and cassava.
Pure starch is a white, tasteless and odourless powder that is insoluble in cold water or alcohol. It can be used as such in processed foods or in the paper industry; Glucose syrups are liquids which are used in the food industry for their sweetening power and for other numerous functionalities or as a fermentescible substrate.Starch and glucose can be transformed into modified starches or different kinds of sweetening products which are used in the food industry.
STARCH USES IN FOOD
Anti-crystallising in confectioneries;
Sweetening power in beverages;
Bulking agent / texture in dairy products;
Preservatives in jams;
Moistening in bakery products;
Freezing point depression in ice creams
Thickening, binding agent in soups & sauces;
Browning effect in caramels;
Cooling effect in chewing-gum;
Low glycemic index in dietetic food…