This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book also addresses the latest standards set by the U. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements. Production Processing and Utilization.
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- Packaging EndUser: Starch- and Dextrin-Based Adhesives
- Technology Of Starch Manufacture ( Applications, Properties And Compositions With Project Profiles)
- HS Code "star" Search results (97)
- US20020009532A1 - Sago fluidity starch and use thereof - Google Patents
- CFR - Code of Federal Regulations Title 21
Packaging EndUser: Starch- and Dextrin-Based AdhesivesVIDEO ON THE TOPIC: Modified Starch Process line,Modified Starch machine
Year of fee payment : 4. Effective date : Year of fee payment : 8. Year of fee payment : The present invention is directed to sago fluidity starch and the use thereof.
Such fluidity starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture.
It is known that starch can be used to add texture to products by taking advantage of its gelling properties. For example, jelly gum confections which include such candies as gum drops, jelly beans, and fruit slices, use starch to provide their characteristic resilient, relatively firm gel and short texture.
Typically, such gum confections use a fluidity starch or a combination of a high amylose starch and a fluidity starch which are cooked at a moisture content above the final moisture content of the confectionery, and deposited as a thin, hot liquid into a mold generally formed of dry starch. The starch in the mold forms the confectionery pieces and serves to reduce the moisture content of the confectionery to the level of the end product.
This starch mold casting process has the disadvantage of long processing time in order to obtain gel strength integrity sufficient for handling and packaging as well as a desirable product texture. Surprisingly, it has now been discovered that sago fluidity starches exhibit exceptionally fast gelling properties, unexpectedly high gel strengths, and exceptional elasticity.
The base material may be modified, either chemically or physically, using techniques known in the art. The modification may be to the base or the converted sago starch, though typically the modification is carried out prior to conversion.
Chemically modified starches are intended to include, without limitation, crosslinked starches, acetylated and organically esterified starches, hydroxyethylated and hydroxypropylated starches, phosphorylated and inorganically esterified starches, cationic, anionic, nonionic, and zwitterionic starches, and succinate and substituted succinate derivatives of starch.
Such modifications are known in the art, for example in  Modified Starches: Properties and Uses, Ed. Physically modified starches is also intended to include fractionated starches in which there is a higher proportion of amylose.
Any starch or starch blends having suitable properties for use herein may be purified, either before or after any modification or conversion, by any method known in the art to remove starch off flavors, odors, or colors that are native to the starch or created during processing. Suitable purification processes for treating starches are disclosed in the family of patents represented by EP Kasica, et al.
Alkali washing techniques are also useful and described in the family of patents represented by U. Particularly suitable conversion products are those prepared by oxidation or acid conversion.
In commercial practice, starch is ordinarily converted by acid or enzyme conversion techniques. One developed process for degradation of granular starch involves a process employing hydrogen peroxide and a manganese salt catalyst such as potassium permanganate in alkaline slurry manox conversion. In preparation of converted starches by acid treatment, the granular starch base is hydrolyzed to the required viscosity in the presence of an acid, such as sulfuric or hydrochloric acid, at a temperature below the gelatinization point of the starch.
The starch is slurried in water and the acid, usually in concentrated form, is then added. Typically, the reaction takes place over an 8 to 16 hour period, after which the acid is neutralized with alkali e. The converted starch is prepared by enzyme treatment as known in the art. For example, the granular starch base may be slurried in water and the pH adjusted to about 5. A small amount of alpha-amylase enzyme e. When the desired conversion is reached, the pH is adjusted with acid e.
Thereafter the pH may be readjusted. The resulting converted starch is usually jet-cooked to ensure complete solubilization of the starch and deactivation of the residual enzyme. The type and concentration of the enzyme, the conversion conditions, and the length of conversion all will contribute to the composition of the resultant product. In the alternative, another enzyme or a combination of enzymes may be used.
Hydrogen peroxide may also be used on the starch as a converting thinning agent, either alone or together with metal catalysts. Durand, discloses a method of thinning derivatized starch using hydrogen peroxide and a copper ion catalyst.
Lotzgesell et al. This patent further lists a number of references directed to degrading thinning starch with hydrogen peroxide under a variety of conditions. Another more recent patent, U. Kruger, discloses a process for the degradation of granular starch using hydrogen peroxide and a catalytic amount of manganese salt, preferably potassium permanganate, in an aqueous slurry at a pH of Even more recently, U.
Suitable sago starch is converted to a water fluidity WF of from about , particularly from about , more particularly from about Water fluidity, as used herein, is an empirical test of viscosity measured on a scale of wherein fluidity is inversely proportional of viscosity.
Water fluidity of starches is typically measured using a Thomas Rotational Shear-type Viscometer commercially available from Arthur A. Thomas CO. Accurate and reproducible measurements of water fluidity are obtained by determining the time which elapses for revolutions at different solids levels depending on the starch's degree of conversion: as conversion increases, the viscosity decreases and the WF values increase. The resultant sago fluidity starches may be pregelatinized by techniques known in the art including drum drying, spray drying, or jet cooking.
Exemplary processes for preparing pregelatinized starches are disclosed in U. Gelation temperature, as used herein, is the temperature at which the starch, after cooking, begins to gel upon cooling. Such higher gelation temperatures provide a faster gelling rate to products. This is advantageous in that the starch does not need to cool to as low a temperature before the product has gelled, thus reducing processing times.
For example, the hot-hold times that lead up to dispensing of the starch syrup into the candy molds and the hold times in the candy molds may be reduced for starch gum candies by replacing a corn fluidity starch with a comparable WF sago fluidity starch.
This increased gel strength may allow reduced starch levels in products while still achieving the desired gel strength and texture. The sago fluidity starch gels tend to be elastic in nature, as opposed to cuttable.
For example, a sago fluidity starch gel is more elastic than a corn fluidity starch gel of the same gel strength. This elastic nature is desirable in many end use applications, such as in confectionery products where the elasticity provides springiness and chew. The resultant sago fluidity starches generally have good water holding properties in that syneresis is limited.
The starches are generally comparable to tapioca fluidity starches with respect to low pH, shear, and temperature tolerance. Sago fluidity starches may also be used to replace gelatin, casein, pectin, agar, gum arabic, isolated soy or meat proteins, and certain gelling gums such as carrageenan. The resultant sago fluidity starches are useful in a variety of industrial applications including food products, personal care products, pharmaceuticals and nutraceuticals, paper-making, agricultural products, and paints, particularly in those applications where low-viscosity starches are needed to provide a high-solids starch dispersion with a pumpable and workable viscosity.
Industrial applications in which degraded or converted starches are particularly desirable or required include paper and paper board manufacture, the manufacture of gypsum board for dry wall construction, and textile warp sizing. Food products is intended to include both foods and beverages, including but not limited to, confectioneries such as starch gum candies, noodles, puddings, custards, and flans, fillings such as pie fillings, imitation cheese and cheese products, spreads such as margarines, toppings, icings, imitation fish, poultry or meat, starch balls, yogurts, gelled desserts, jellies, and egg products.
The sago fluidity starch may be used in any amount necessary to achieve the characteristics desired for the particular end use application. The following examples are presented to further illustrate and explain the present invention and should not be taken as limiting in any regard. The following tests were used throughout the examples: . Thomas, Co.
Accurate and reproducible measurements of the water fluidity were obtained by determining the time which elapsed for revolutions at different solids levels depending on the starch's degree of conversion as conversion increases, the viscosity decreases.
The procedure used involved slurrying the required amount of starch e. The starch dispersion was then brought to the final weight e.
Water Fluidity Twenty grams of anhydrous starch were mixed with deionized water to obtain the desired percent solids starch slurry. The slurry was cooked in a boiling water bath for twenty minutes, stirring to keep the starch suspended until thickened, then covered without stirring. The cooked starch was poured into tubes, covered and allowed to cool to room temperature overnight to obtain gels which had a height of about 16mm and a diameter of about 25 mm. The starch gel was removed from the tube.
The height and diameter of the gel were measured and entered into the texture analyzer. Two drops of silicon oil and then the gel were placed on the texture analyzer testing plate.
Two additional drops of silicon oil were placed on top of the gel and the test was run using the following parameters. Option: Return to start .
Pre-speed: 5. Speed: 0. Post-speed: 5. Distance: Trigger: 0. Probe: P50 50 mm diameter, Cylinder Aluminum . Viscosity was measured using a commercially available Brabender viscoamylograph, model VA-  1 B. Residual oxidizing substances in the starch slurry was measured using the potassium iodine test.
If there are any residual oxidants present in the slurry, iodine is liberated from the potassium iodide. The resulting color formed is in proportion to the level of the oxidizing substances present in the slurry. Five drops of the starch slurry is placed in a ceramic spot test tray. Five drops of a hydrochloric acid:water solution is added to the slurry and mixed well. Three drops of a saturated potassium iodide solution is added to this acidified starch slurry, mixed, and allowed to stand for five minutes.
The color of the mixture is noted. If the color turns brown, blue or purple, the test is positive. After 16 hours, the pH was adjusted to 5.
The starch was filtered, washed, and dried. The resultant sago starch had a WF of The above procedure was repeated using different amounts of HCl to obtain fluidity sago starches with different water fluidities.
Technology Of Starch Manufacture ( Applications, Properties And Compositions With Project Profiles)
Yearbook of Agriculture. Corrected to March 1 Whats New in Agriculture. Department Publications.
HS Code "star" Search results (97)
CAC Swollen starch compositions for use in papermaking. US Plants and seeds of sorghum variety gsv US Method of isolating a banana starch from green bananas. CNU Wet starch dehydrating device. CAC Plants synthesizing a modified starch, process for the generation of the plants, their use, and the modified starch. EPA1 Process for modifying starches. CNA Process for modifying starches.SEE VIDEO BY TOPIC: Modified starch production line
Starch , a white, granular, organic chemical that is produced by all green plants. Starch is a soft, white, tasteless powder that is insoluble in cold water , alcohol, or other solvents. The basic chemical formula of the starch molecule is C 6 H 10 O 5 n. The simplest form of starch is the linear polymer amylose; amylopectin is the branched form. Starch is manufactured in the green leaves of plants from excess glucose produced during photosynthesis and serves the plant as a reserve food supply. Starch is stored in chloroplasts in the form of granules and in such organs as the roots of the tapioca plant; the tuber of the potato; the stem pith of sago; and the seeds of corn , wheat , and rice. When required, starch is broken down, in the presence of certain enzymes and water, into its constituent monomer glucose units, which diffuse from the cell to nourish the plant tissues. In humans and other animals, starch is broken down into its constituent sugar molecules, which then supply energy to the tissues.
US20020009532A1 - Sago fluidity starch and use thereof - Google Patents
Properties of biodegra Effect of Steeping Cor Effect of Mechanical P Effect of alcohol on t
CFR - Code of Federal Regulations Title 21
Minimum Order Quantity: Metric Ton. We are offering wide range of Foundry Dextrin. These are used in the foundry as a binder for core washers and moulds. They help in increasing dry strength and are easily soluble in cold water and is converted of treated starches. View Complete Details. They find application in Paper core And Tubes ,dyes, foundries, fire crackers, and many other industries. Description: - Unlike starch dextrin are soluble in water. The severity of the treatment determines the degree of solubility ,which is the basis of classifying or grading dextrin.
To browse Academia. Skip to main content. You're using an out-of-date version of Internet Explorer. Log In Sign Up. Industrial production, processing, and utilization of sago palm-derived products Carbohydrate Polymers, Industrial production, processing, and utilization of sago palm-derived products. Available online at www.
Cassava is frequently cultivated as a temporary shade plant in young plantations of cocoa, coffee, rubber or oil palm. In Thailand, however, it is grown mostly as a sole crop, and the farmer may grow cassava on the same land for ten years or more. If the price of cassava roots drops, the farmer may shift to another crop e. Water is essential until the plant is well established.
HS Code "star" Search results 97 Roots and tubers of manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar roots and tubers with high starch or inulin content, fresh, chilled, frozen or dried, whether or not sliced or in the form of pellets; sago pith. Arrowroot, salep, Jerusalem artichokes and similar roots and tubers with high starch or inulin
He has had a long and distinguished academic career having published over academic papers, with a strong focus on starch and carbohydrate chemistry research. Starch : Chemistry and Technology.
Report of the Secretary of Agriculture. United States. Department of Agriculture. Technical progress since the war.