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.

STARCH PRODUCTS

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.

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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…

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