Waxy starch essentially does not contain amylose and virtually all amylopectin, while nonwaxy starch consists of two kinds of glucose polymers, i.e. amylopectin and amylose.
Waxy starches are derived from some natural strains of barley, corn, rice and sorghum.
Waxy starch begins to thicken at lower temperature, become less thick, and undergo less retrogradation than nonwaxy varieties.
Waxy maize starch has an amylopectin content of approximately 99%. It is valued for use in products where a gel is not desirable. It is preferred in the manufacture of canned and frozen food products.
The freeze thaw characteristics of waxy rice starch are similar to those of waxy maize and waxy sorghum starches. All three can advantageously be used in frozen pie fillings and other frozen products.
Unmodified waxy starch and blend with normal starch and flours normally is used in salad dressing, sterilized canned and frozen food, soups, broth, puffed cereals and snack food.
Usage of waxy starch in food
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
September 4, 2013
The Most Popular Posts
-
Fatty acids are fundamental to numerous biological processes, being key components of lipids that contribute to energy storage, cell structu...
-
Glycolipids are complex molecules composed of carbohydrates, fatty acids, and sphingosine, a long-chain amino alcohol. These compounds play ...
-
Acrylamide is a small and simple molecule, formally known as 2-propenamide. It is a chemical that forms in certain foods, particularly plant...
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ...
-
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...