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Starch

Many plants have underground stems. Corn, wheat and potato are among the plants that contain a lot of starch. 70% of the dry matter of grain corn is related to starch. Starch is produced in powder form through mechanical dehydration of starch slurry with the help of centrifuges or vacuum filters, followed by drying in hot air. Raw starch has many properties such as forming a gel, increasing viscosity, creating texture and adjusting moisture, which is why it has a special place in various industries. In order to improve the properties and increase the use capabilities of starch, sometimes changes are made in its physical and chemical structure, which is actually introduced as modified starch. Among the types of modified starch, we can mention oxidized, cationic, acidic, phosphate and polygelatinous starch. Application of food starches: Starch is used in various trends in the food industry such as bakery, frozen food, snacks, meat products, puddings formulation, sauces, semi-ready soups. Starch is used in the food industry as a filler, texture stabilizer, moisture regulator, gel forming agent, and edible film formation. Using starch as a stabilizer in products with spongy texture produces a product with better texture and organoleptic properties and increases production efficiency. Due to its relatively high water absorption property, starch creates consistency in products such as sauces, semi-prepared soups, and jams. Starch exhibits the ability to form a gel due to its moisture absorption and preservation. The viscosity created in pulpy fruit juices by starch makes the product stable and the pulps are uniformly distributed in the product.