The resulting powder is a native starch, which can have many functionalities in food. The most common and obvious example, that is found and used in many home kitchens, is the commercial form which can be used to thicken sauces. To produce Modified Starches, the starch slurry is modified by treating it by physical, chemical, or enzymatic means.

A recent study published in Science by Goncalves et al. concludes that “HFCS (high-fructose corn syrup) treated mice showed a substantial increase in tumour size and tumour grade in the absence of obesity and metabolic syndrome.” The study suffered from a number of limitations which call into question the conclusions and validity of this study. For example, […]

Starch acts as an energy store in the vast majority of plants. It is a naturally-occurring carbohydrate found in wheat, maize and potatoes and peas. Although starch is usually extracted from these crops, it also occurs in many other foods such as rice, peas, pulses, manioc, sweet potatoes, bananas, etc.

Maltodextrine is een ingrediënt van plantaardige oorsprong dat wordt gemaakt van mais-, tarwe- en aardappelzetmeel.

The first modified starch dates from the 19th century and other modified starches were since then developed, often in partnership with customer food manufacturers, which sought to make starches compatible with their industrial processes.

Starch is amazingly versatile and found in many kinds of foods in your supermarket. Discover which agricultural raw materials are used to make starch-based ingredients, why they are used and what role they play in our diets!

To produce Modified Starches, the starch slurry is modified by treating it by physical, chemical or enzymatic means. When chemicals are used in the modification process, to improve their functional properties, starch-derivatives are classified as food additives.

Maltodextrins enable the osmolarity (i.e. solution concentration) of drinks to be changed, making them ideal for use in sports hydration products. With very little or no sugar, they are also soluble, with texturizing, gelling, emulsifying, non-crystallizing and other useful properties. starch. www.starch.eu - [email protected]

USA S. Korea Japan Canada Argentina Mexico OHFCS Obese women DObese men Percent FIGURE 4. World Health Organization obesity rates (BMI > 30 kg/m2, age 230 y) versus high-fructose corn syrup [(HFCS); share of (sucrose + HFCS)] in selected countries for 2005 (32, 33).

El jarabe de glucosa, un producto con un legado del que estar orgullosos y que desempeña un papel significativo en la gastronomía europea, es utilizado por pasteleros, confiteros y chefs en alimentos gourmet. Este producto de origen vegetal y de alta calidad se elabora en Europa desde hace más de un siglo.