甜点淀粉风景正好--食品资讯--中国食品产业网（Dessert, starch, scenery just right - Food Information - China food industry network）.doc

甜点淀粉风景正好--食品资讯--中国食品产业网（Dessert, starch, scenery just right - Food Information - China food industry network） Dessert, starch, scenery just right - Food Information - China food industry network, home page, information center, food ingredients, scientific and technological applications Dessert, starch, the scenery is right China food industry net (2003-9-4) Starch is one of the most widely used food additives, which can meet many requirements of different food processing systems. Starch can be extracted from corn, wheat, potatoes and cassava, but because of different sources, the amylose and amylopectin ratio, grain size and characteristics of starch are different. These can affect food processing applications. In order to meet the special purpose of different food processing requirements, based on the inherent nature of the original starch control and modification methods are referred to as modified starch, including physical starch, starch, and other deep processed products (cyclodextrin, sugar alcohol, microbial polysaccharides and disaccharides). Fast new concept In starch applications, fast means convenience, ease of handling, and no cooking. Many new starch products have been developed to meet the needs of different food organizations and improve the quality and stability of foods. Confectionery, use of starch and its derivatives especially widely, which can be used as a thickener, stabilizer, film-forming agent, gelling agent, polishing agent and foam stabilizer, can also be used as isolation agent and die forming agent (moulding Agent). Over the past more than 10 years, pre gelatinized starches have been used for rapid thickening. Nowadays, a new type of starch, cold water soluble starch (cold, water, swelling) The advent of starches gives the concept of rapid thickening. Unlike conventional drum drying starches, this starch has a full particle size and can perform better in applications such as increased viscosity and stability. This unique new type of star