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Article: Modified food starch adds freeze-thaw stability: economical, cook-up starch gelatinizes at low temperatures.
- Article from:
- Food Processing
- Article date:
- February 1, 1993
- Author:
CopyrightCOPYRIGHT 1993 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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Food processors often seek a modified food starch that is suited for cook-up applications, but requires a more stable thickener and enhanced freeze-thaw properties. These characteristics are especially important in the manufacture of frozen fruit pies, gravies, imitation cream cheese, pie fillings, prepared frozen entrees, reduced-fat meats, and soups and sauces.
Such an economical cook-up food starch has been derived from common dent corn starch. It has been modified by approved methods for labeling as "food starch-modified." Modification has been optimized to provide both the thickening and processing stability for the processed foods listed above.
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