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Modified starches

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Book cover Thickening and Gelling Agents for Food

Abstract

There are many types of starch, derived from maize (corn), waxy maize, wheat, potato, tapioca, rice and many other sources. Different starches have different properties and are applied, in the food industry, for nutritional, technological, functional, sensorial and even aesthetic purposes. The thickening and gelling properties of starch have very positive influences on the sensory character of food products and also have important technological/functional effects in industrial processing and in the kitchen preparation of foods.

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Authors
  1. A. Rapaille
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  2. J. Vanhemelrijck
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Editor information

Editors and Affiliations

  1. Red Carnation Gums Ltd., Sir John Lyon House, 5 High Timber Street, Upper Thames Street, London, EC4V 3PA, UK

    Alan Imeson (Research and Development Manager) (Research and Development Manager)

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© 1992 Springer Science+Business Media Dordrecht

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Rapaille, A., Vanhemelrijck, J. (1992). Modified starches. In: Imeson, A. (eds) Thickening and Gelling Agents for Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3552-2_8

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  • DOI: https://doi.org/10.1007/978-1-4615-3552-2_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6577-8

  • Online ISBN: 978-1-4615-3552-2

  • eBook Packages: Springer Book Archive

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