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5. Interactions
In many applications, starch is used in mixtures with other ingredients and additives, which can modify its cooking and preservation behavior. These modifications may be linked to the availability of water in the formula, or to specific interactions between starch and other compounds in the formula.
5.1 With carbohydrates
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The addition of sugars to a starch suspension causes an increase in gelatinization temperature and viscosity proportional to the quantity of sugars used.
The nature of the sugar plays a part in these delays to gelatinization: glucose, fructose or...
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Interactions
Applications
References
Legislation
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Regulations
Under current Directive 95/2/EC, modified starches are considered food additives and are authorized on the QUANTUM SATIS principle in all foodstuffs, except those specified in Article 2 § 3 of the Directive (which prohibit all additives).
Furthermore, all modified starches (with the exception of hydroxypropyl starches) are authorized for...
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