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Article: New corn starch hybrids broaden functionality choices. (naturally modified corn starches)
- Article from:
- Food Processing
- Article date:
- December 1, 1992
- Author:
CopyrightCOPYRIGHT 1992 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Several years ago, scientists at a major Midwestern corn starch supplier's research laboratories asked themselves: "How can we achieve functional modification of corn right on the plant--instead of in a chemical plant?" They also asked themselves: "Why should we bother to commercialize a new variety of starch, with all the choices already available to food processors?" The answer to the second question was simple--to meet the changing needs of the customer. The first question has not been completely answered, but significant steps have been taken towards solving this problem.
The first announcement of successful commercial introduction of food starches naturally ...