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4. Characteristics and properties of the final product
4.1 Amylose and amylopectin
Starches are mixtures of two constituents: amylose and amylopectin. The former is organized linearly from D-glucose. In starch granules, amylose is crystallized due to a large number of hydrogen bonds. Amylopectin is a branched polymer of D-glucose. Amylopectin has a much lower degree of crystallization than amylose, and absorbs a lot of water when cooked.
Amylopectin-rich granules are easier to disperse in water than those containing high levels of amylose. The amylose/amylopectin ratio of starch varies according to botanical origin, ranging from 72% to 82% for amylose, and from 18% to 28% for amylopectin. However, the amylose content of certain types of starch, such as waxy corn starch, can be less than 1%
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Characteristics and properties of the final product
Bibliography
- (1) - European Starch Industry. - https://starch.eu/the-european-starch-industry/
- (2) - Amixon. -
Regulations
Starches and modified starches used in the food industry are subject to various regulations to guarantee their safety and quality. Some key regulatory texts:
Regulation (EC) no. 1333/2008: this European Union regulation concerns food additives, including modified starches. It defines the conditions of use and maximum authorized limits for these substances.
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Flottweg (flottweg.com): specialized in the supply of complete wheat starch production lines; recognized for its innovative solutions tailored to specific needs.
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