3Food Applications of Starches Canningfilling viscosity aidsuspension aid for particulatesopacity agentbody or texture agent for soups, sauces, puddings and graviesaseptically canned productsbeverages such as coffee, teas or chocolateCereals and Snackshot extruded snackschips, pretzels, etc.extruded and fried foodsready-to-eat cerealsBakerypies, tartsfillings, glazescustards and icingscakes, donuts, danishicing sugarBatters and Breadingscoated fried foodsfrozen battered vegetables, fish and meatdry mix coatingsDressings, Soups and Saucesmayonnaise-typepourable salad dressings (high shear)spoonable dressingsinstant dry salad dressing mixeslow-fat dressingcanned gravies and saucesfrozen gravies and saucessoups and chowdersCooked Meat Binderwater binder for formed meatsmoked meats, low-fat meatspet foods (dried and canned)Frozen Foodsfruit fillingsmeat piesOriental foodssoups, saucesentreescream-based productsFlavours and Beverage Cloudsencapsulation of flavours, fats, oils vitamins, spices, clouding agentsspray dried flavours for dry beverage mixes, bartender mixes,beverage emulsionsliquid and powdered non-dairy creamersConfectionerydusting powderlicoricejelly gumshard gumspanned candiesconfectioners sugarDairy Productsyoghurtcheese and imitation cheesechilled dessertsUHT Puddingslow-fat productsMicrowavable Productscheese saucesentreFood Applications of Starchesที่มา: Morton Satin,
4Carbohydrate and its functional properties in food products Carbohydrates perform different functions in food products. They help cause the colour change of bread, toast and bakery products; contribute to the chewiness, colour and sweet flavour of caramel; thicken products, such as sauces and custards.Sugars contribute to the flavour of many products, and can act as preservatives, e.g. jam.
5Set How do these work? How do you set? Blend cornflour with a little milk and sugar to a smooth paste, gradually add to hot milk, stir and heat to boiling point - allow to cool.Why does it set?The corn starch grains swell and rupture, releasing starch which absorbs the liquid, the mixture sets on cooling.
6Thicken How do these work? How do you thicken? Blend the flour with melted fat, gradually add the liquid, stir and heat to boiling point.Why does it thicken?Starch granules in the flour swell, rupture and release starch which absorbs the liquid causing the mixture to gelatinise.
11Bind How do these work? How do you bind? Combine yogurt with main ingredients and stir.Why does it bind?Liquid present in yogurt is absorbed by the starch granules and hydrates proteins in the flour to form a network.