Starch in food industries
The food industries constitute one of the largest consumers of starch and starch products. In addition, large quantities of starch are sold in the form of products sold in small packages for household use. Cassava, sago, and other tropical starches were extensively used for food before the Second World War but use declined owing to the disruption of world trade. Attempts were made to develop waxy maize as a replacement for normal non cereal starches; the production of cassava starch has increased considerably in recent years.
Natural starch is used in the food industry for one or more of the following purposes:
1. Directly as cooked starch food, custard, and other forms.
2. As thickeners, using the paste properties of starch (soups, baby foods, sauces, and gravies, etc.).
3. As fillers, contributing to the solid content of soups, pills, and tablets, and other pharmaceutical products, face cream, etc.
4. As binders, to consolidate the mass and prevent it from drying out during cooking (sausages and processed meats).
5 .As stabilizers, owing to the high water holding capacity of starch .
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