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Three Bundled Reports 1: Dextrins: Food & Industrial 2: CWS (cold water swelling) / Spray Cooked starches 3: Physically Modified Starches each with Applications, Products and MarketsPublished by: S. K. Patil and Associates Published: Nov. 1, 2009 Table of Contents
AbstractThe three starch derivatives cover the most active areas of food ingredients to meet the growth of convenience, snacks, clean labeling.Dextrin Report Dextrins belong to a class of low-molecular-weight carbohydrates degradation products made from starch manufactured by a process called pyrolysis. During pyrolysis, dry, powdered starch is treated with acid in a suitable reactor and heated while mixing. Depending on the type of starch used, the reaction conditions, and the point at which the reaction is stopped, a very large number of different products can be made for use in industrial and food applications. They find widespread use in industry, due to their non-toxicity. They are used as water-soluble glues, as thickening agents in food processing, and as a binding agent in pharmaceuticals. Dextrinization can be accomplished using either a mineral acid or an organic acid as a catalyst. Hydrochloric acid is widely used in the manufacture of dextrins. A dextrin are characterized by its solubility in water, viscosity, color, pH, moisture, reducing sugar value, molecular weight distribution, and many other measurements. There are five classes of dextrin and the industry nomenclature base on color and final product characteristics; white, cream, canary, waxy based, British gums and more recently resistant dextrins (non or slow digestible in health and nutrition). CWS Report Cold water swelling and spray cooked starches are marketed heavily for instant preparation and convenience aspects of food preparation. Granular cold water swelling/soluble starches are produced by treatment with an alcohol and a strong base to effect swelling of the starch granules and conversion to a form having increased cold water solubility. Spray cooked starches with properties similar as cold water swelling starches by simultaneous cooking and spry drying in a chamber maintained at certain temperature and specific pressure. These ingredient offer unique cold swelling properties and have all properties of granular starch and do not require cooking. Several of sources of starches such as dent, waxy, tapioca and potato offer their unique functionalities. Specialty starches labeled instant, granular or cold water-swelling hydrate at lower temperatures and eliminate the heating step. In addition to convenience and significant savings in time, labor, energy and equipment, these also improve the quality of delicate products normally harmed by heat. Physically Modified Starch Report Recent developments in starch technology are the development and marketing of physically modified starches that perform similar to chemically modified starches in food applications. National led this development by introducing product line under brand name NOVATIONTM series of functional native starches which offer full functionality of premium modified starches with a simple 'corn or tapioca starch' label. These products are process tolerant and shelf stable, attributes never before possible with native starches. Introduced in 1996 and widely used throughout the world, these products are now growing as the consumers seek variety in their diet and demonstrate a taste for foods from other lands and cultures. Food product developers are responding to this demand by offering new products with unique, exotic profiles. Physically modified starches represent the greatest opportunity for growth in the starch industry. As the desire to provide cleaner labels or “pantry friendly” ingredients, there is a significant interest in these products by all major food manufacturers. National Starch Food Innovations owns this market with a total of 20 starch products based on waxy maize, tapioca, waxy rice and potato, 4 wheat flours and blend options. Total current market is estimated at 30 to 40 MM and claimed to grow at the rate of > 10 % in the past 2 yrs. Primary driver is “Natural” and “Clean label” This report is the most recent information compiled that provide an excellent review of this new novel food ingredient group. Get Full Details About This Report >> |
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