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MODIFIED STARCHES IN FOODS
Author(s) -
TRIMBLE E.
Publication year - 1983
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1983.tb00627.x
Subject(s) - food industry , food science , legislation , food products , biochemical engineering , microbiology and biotechnology , chemistry , business , political science , engineering , biology , law
The properties and uses of modified starches are reviewed and preparative methods outlined. Legislation covering the use of modified starches in foods is briefly discussed together with the toxicity and digestibility of these starches. Some analytical techniques used for modified starches are described. Although modified starches have been in use in the food industry for some time and this use is increasing with increase in convenience foods, information about these compounds in food science textbooks is limited and more detailed material is dispersed throughout technical reviews and research papers. This paper attempts to summarize the information available.