APPENDICES

Snacks

High amylose cornstarch is also used in extruded and fried snack products to obtain crisp, evenly browned product and hampers penetration of cooking oils. High amylose cornstarch requires higher cooking temperatures, typically 150-170 0C, to gelatinise properly.

Tapioca starch exhibits good clarity and bland flavour. It has good film-forming characteristics with resistance to cracking and chipping. It may be used at a concentration of twenty per cent. The film-forming properties of Tapioca dextrin's make it effective as a replacement for gum Arabic in the pan coating of confections. This dextrin can be used as a non-tacky glaze for cakes, donuts, fruit, nuts and candies.

Baking

High maltose and high conversion syrups improve moisture retension and colour control in final product. Dextrose syrup improve crust and doug properties. High fructose syrups are used in frosting and fillings.

Baby food

Maltodextrin and starch is used as a nutrient with low fermentability; dextrose as an energy source.

Noodles

Adding potato starch or better a dual esterifed starch with low gelatinisation point and a high peak viscosity to noodles improves their consistency and mouthfeel. The starch will gelatinize and absorb water before the wheat flour takes over and dominate the viscosity profile.

Sauces

Pizza sauce gets improved eye appeal and mouthfeel from a cold water swelling pregelatinized starch. A cross-linked instant starch is easy to disperse in cold mixtures or oil and adds a pulpy and richer look to fruit based sauces. Cross-linking imparts the starch with resistance in acid foods and will even allow retorting.

Meat products

Modified waxy maize, potato or tapioca starch added at the chopping stage swells during heating and binds in poultry rolls and meat loaves as well as other cooked meats. The final texture will be firm and retained for prolonged periods. Starch may reduce drip during smoking of meats and weeping of vacuum packed foods.

Starch is also used as a skim milk in replacer.

Low calorie foods

HFSS 90 is used in low calorie food applications, due to its high sweetening power to calorie ratio.

Tapioca based modified starch can be used as a fat mimetic in dairy systems due to its bland flavour. A low-fat product can be prepared with the organoleptic and textural properties of a traditional fat containing product.

Soft drinks

High fructose starch-based syrup (HFSS), although originally introduced in 1967, it was the fructose level increase to 55% in 1978 which resulted in sugar's loss of the soft drink market. HFSS can be produced at considerably lower costs than sugar, giving this product a competitive advantage over sugar.

High fructose starch-based syrups (HFSS) are used for soft drinks as a sugar replacement with similar sweetness. HFSS 55, is a most concentrated sweetener used primarily in beverages. It is a direct replacement of sugar. HFSS 42, an all-purpose sweetener, does also find uses in beverages. HFSS stabilize the flavour profile.

Beer

High maltose syrups find use as wort syrup in beer production. It is an excellent fermentation substrate and fermentation can be controlled by the sugar spectrum of the syrup. Some yeast species are sensitive to high concentrations of glucose but maltose does not have any suppression effect on yeast.

Alcohol

Very high DE glucose syrups are used as a fermentation booster in alcohol fermentation. Dextrose syrup hasthe advantage, that it is completely used up and do not add to by-products and may improve throughput when capacity is exhausted.

Marmalade and jam

For proper texture, jellied fruit products require the correct combination of fruit, pectin, acid, and sugar.

Sugar serves as a preserving agent, contributes flavor, and aids in gelling. Cane and beet sugar are the usual sources of sugar for jelly or jam. Starch syrup may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. Too little sugar prevents gelling and may allow yeasts and molds to grow.

Medium high glucose syrup - 63 DE - replaces sugar in marmalade and jam. To provide good shelf life a high sugar concentration is required and for the purpose a 63 DE syrup is preferred to the traditional 42 De syrup. High conversion syrups and HFS adds more sweetness and increase osmotic pressure (better shelf life).

Canning

Maltodextrins and low conversions syrups add body to canned sauces. High conversion syrups add body and sweetness to canned fruit. HFS add seetness.

Foundries.

Starch is used as a core binder in castings (Cast molds).

Anirnal feed

Starch is used as a binder and nutrient in animal feed pellets. wet as is like roughage or dried. The dried pulp finds some use as a moisture absorber in soft foods for fur animals and fish. Wheat gluten is used as a meat extender or replacer in pet food. Potato protein is a valuable protein for for animals and small pigs.

Concrete

Starch finds use as a retarder in concrete. Starch products are used for reducing set-time in cement.

Oil drilling

Pregelatinized starch is used to increase viscosity of drilling mud and to reduce fluid loss by sealing the walls of boreholes. Cross-linking imparts higher temperature stability. Starch ethers impart tolerance to polyvalent canons and sea water. Starch are usedand for increasing the viscosity of transport and cooling water.

Gypsum & Mineral Fiber

Starch is used as a binder in gypsum plaster, gypsum and mineral fibre board

Nappy/Diaper

Starch is used as an adhesive.

Diapers with superabsorbent gelling materials in their core has been developed with gelling materials capable of sequestering 80 times their weight of moisture. Starch based products may substitute high-molecular weight, cross-linked sodium polyacrylate polymers as the absorbent.

Water

Starch products are used as flocculants in many industrial water treatment plants for flocculation purposes.

Coal

Briquettes made of coal dust and fines are bound with starch as a binder

Detergent

Starch finds use as a redeposition inhibitor of dirt once it has been released from the fabric.

Pharmacy

Starch acts as a binder in pharmaceutical tablets and as a disintegrating agent as well.

Special starch is used as dusting powder and surgical glove powder.

Ice cream

Starch products are used as crystal and texture controller. High maltose and high conversion syrups control softness and freezing characteristics. Recipee.

Today's ice cream has the following composition:

• greater than 10% milkfat - usually between 10% and as high as 16% fat in some premium ice creams

• 9 to 12% milk solids-not-fat: this component contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk

• 12 to 16% sweeteners: usually a combination of sucrose and glucose syrup

• 0.2 to 0.5% stabilizers and emulsifiers

• 55% to 64% water which comes from the milk or other ingredients

A sweet ice cream is usually desired by the consumer. As a result, sweetening agents are added to ice cream mix at a rate of usually 12 - 16% by weight. Sweeteners improve the texture and palatability of the ice cream, enhance flavors, and are usually the cheapest source of total solids. In addition, the sugars contribute to a depressed freezing point so that the ice cream has some unfrozen water associated with it at very low temperatures typical of their serving temperatures, -150 to -180 C. Without this unfrozen water, the ice cream could be too hard to scoop.

It has become common in the industry to substitute all or a portion of the sucrose content with sweeteners derived from starch syrup. This sweetener is reported to contribute a firmer and more chewy body to the ice cream, is an economical source of solids, and improves the shelf life of the finished product. Starch syrup in either its liquid or dry form is available in varying dextrose equivalents (DE). As the DE is increased by hydrolysis of the starch, the sweetness of the solids is increased and the average molecular weight is decreased. This results in an increase in the freezing point depression, in such foods as ice cream, by the sweetener. The lower DE starch syrup contains more dextrins which tie up more water in the mix thus supplying greater stabilizing effect against coarse texture.

HFSS High fructose starch-based syrup can be used to a much greater extent in sucrose replacement. However, these HFSS further reduce the freezing point producing a very soft ice cream at usual conditions of storage and dipping in the home. A balance is involved between sweetness, total solids, and freezing point.

Confectionery

High conversion glucose syrups replase sucrose and imparts products with less hygroscopicity and a better viscosity profile. High maltose syrups controls moisture and texture in soft confections.

Candy

High amylose cornstarch contains as much as 70% amylose compared to 25-28% in ordinary cornstarch. This makes it a particular strong gelling agent in the manufacture of fine jelly gum candies. High amylose cornstarch is used in combination with normal fluidity starches (thin boiling starches). Up to half the starch is commonly replaced by high amylose starch to obtain quick setting candy piece with an attractive texture.

Tapioca speciality dextrin's replaces from 20% to 40% of gum Arabic in some hard gum candies.

Agriculture

Copolymerizing starch with acrylonitril and alkaline hydrolysis gives a super absorbing polymer, "Super- Slurper" used for coating of seeds to improve presence of water for faster germination and to improve water capacity of soil for potted plants.

Stain remover

To remove a stain with an absorbent powder, sprinkle a layer of starch powder over the stain. Spread the starch round, and as soon as it becomes gummy lift, shake or brush it off. Repeat this until nothing further is being absorbed. If a mark still remains after this, mix the powder to a paste, using water for non-greasy stains and a grease solvent (see "for greasy marks"). Leave standing till dry, then brush off.

Dusting powders

Dusting powder consists of finely powdered substances free of grittiness. They are used on normal intact skin prophylactically to reduce friction (talc) or moisture (starch). By cross-linking starch can be stand sterilising in autoclave and be used as surgical dusting powder.

Paper

Thin-boiling starches is used as sizing on most paper. Cationic starches are used as wet-end additives improving filler retension and reducing effluent load. Starch is used for for coating.

Corrugated board

Native starch in mixture with pregelatinized starch is applied on top of the corrugated flute before lining. The native starch acts as an instant glue with good tack when heat is applied.

Card board may be produced by gluing liners together with a starch based glue.

Textile

Starch is used for sizing yarn to improve abrasion resistance in fast looms. Starch is is used for finishing fabrics to add feel, stiffness or to provide a good printing surface. Thin-boiling starches are preferred.

Plastics & Packaging

In plastics starches improve the biodegradability of plastic and finished products.

Limitations

Active oxygen obtained from hydrogen peroxide and/or peracetic acid, not to exceed 0.45 percent of active oxygen.

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Ammonium persulfate, not to exceed 0.075 percent and sulfur dioxide, not to exceed 0.05 percent.

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Chlorine, as calcium hypochlorite, not to exceed 0.036 percent of dry starch.

The finished food starch-modified is limited to use only as a component of batter for commercially processed foods.

Chlorine, as sodium hypochlorite, not to exceed 0.0082 wound of chlorine per pound of dry starch.

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Potassium permanganate, not to exceed 0.2 percent.

Residual manganese (calculated as Mn), not to exceed SO parts per million in food starch- modified.

Sodium chlorite, not to exceed 0.5 percent

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Limitations

Acetic anhydride

Acetyl groups in food starch-modified not to exceed 2.5 percent.

Adipic anhydride, not to exceed 0.12 percent, and acetic anhydride.

Do.

Monosodium orthophosphate

Residual phosphate in food starch-modified not to exceed 0.4 percent calculated as phosphorus.

1-Octenyl succinic anhydride, not to exceed 3 percent.

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1-Octenyl succinic anhydride, not to exceed 2 percent, and aluminum sulfate, not to exceed 2 percent.

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1-Octenyl succinic anhydride, not to exceed 3 percent, followed by treatment with a beta-amylase enzyme that is either an approved food additive of is generally recognized as safe

Limited to use as a stabilizer or emulsifier in beverages and beverage bases as defined in Sec. 170.3(n)(3) of this chapter.

Phosphorus oxychloride, not to exceed 0.1 percent.

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Phosphorus oxychloride, not to exceed 0.1 percent, followed by either acetic anhydride, not to exceed 8 percent, or vinyl acetate, not to exceed 7.5 percent.

Acetyl groups in food starch-modified not to exceed 2.5 percent.

Sodium trimetaphosphate

Residual phosphate in food starch-modified not to exceed 0.04 percent, calculated as phosphorus.

Sodium tripolyphosphate and sodium trimetaphosphate.

Residual phosphate in food starch-modified not to exceed 0.4 percent calculated as phosphorus.

Succinic anhydride, not to exceed 4 percent.

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Vinyl acetate

Acetyl groups in food starch-modified not to exceed 2.5 percent.

Acrolein, not to exceed 0.6 percent and vinyl acetate, not to exceed 7.5 percent.

Acetyl groups in food starch-modified not to exceed 2.5 percent.

Epichlorohydrin, not to exceed 0.3 percent, and acetic anhydride.

Acetyl groups in food starch-modified not to exceed 2.5 percent.

Epichlorohydrin, not to exceed 0.3 percent, and succinic anhydride, not to exceed 4 percent.

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Phosphorus oxychloride, not to exceed 0.1 percent, and propylene oxide, not to exceed 10 percent.
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Residual propylene chlorohydrin not more than 5 parts per million in food starch-modified.
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Limitations

Chlorine, as sodium hypochlorite, not to exceed 0.055 pound of chlorine per pound of dry starch; 0.45 percent of active oxygen obtained from hydrogen peroxide; and propylene oxide, not to exceed 25 percent.

Residual propylene chlorohydrin not more than 5 parts per million in food starch-modified.

Sodium hydroxide, not to exceed 1 percent.

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Enzyme

Limitations

Alpha-amylase (E.C. 3.2.1.1)

The enzyme must be generally recognized as safe or approved as a food additive for this purpose.

The resulting nonsweet nutritive saccharide polymer has a dextrose equivalent of less than 20.

List of reactants

Limitations

Ammonium persulfate, not to exceed 0.3 pct. or in alkaline starch not to exceed 0.6 pct

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(4-Chlorobutene-2) trimethylammonium chloride, not to exceed 5 pct.

Industrial starch modified by this treatment shall be used only as internal sizing for paper and paperboard intended for food packaging.

<greek-b>-Diethylaminoethyl chloride hydrochloride, not to exceed 4 pct. Dimethylaminoethyl methacrylate, not to exceed 3 pct.

Dimethylol ethylene urea, not to exceed 0.375 pct.

Industrial starch modified by this treatment shall be used only as internal sizing for paper and paperboard intended for food packaging.

2,3-Epoxypropyltrimethylammonium chloride, not to exceed 5 pct.

Ethylene oxide, not to exceed 3 pct of reacted ethylene oxide in finished product.

Phosphoric acid, not to exceed 6 pct and urea, not to exceed 20 pct.

Industrial starch modified by this treatment shall be used only as internal sizing for paper and paperboard intended for food packaging and as surface sizing and coating for paper and paperboard that contact food only Types IV A, V, VII, VIII, and IX described in table 1 of Sec 176 170(c) of this chapter

List of reactants

Limitations

Acrylamide and [2-(methacryloyloxy) ethyl] trimethylammonium methyl sulfate, such that the finished industrial starch-modified shall contain:

For use only as a retention aid and dry strength agent employed before the sheet- forming operation in the manufacture of paper and paperboard intended to contact food, and used at a level not to exceed 0.25 pct by weight of the finished dry paper and paperboard fibers.

1. Not more than 60 weight percent vinyl copolymer (of which not more than 32 weight percent is [2- (methacryloyloxy)ethyl] trimethylammonium methyl sulfate).

2. Not more than 0.20 pct residual acrylamide.

3. A minimum nitrogen content of 9.0 pct.