When pure starch is modified it is called modified starch and the additive is then used for processing foods according to the technological requirements in cooking, freezing, thawing, canning and sterilisation. It is also used as per requirement in microwaveable and instant foods.
Modified starch makes these various foods preparations easier, preserves food and brings stability to processed foods. Hydrocolloid gums combined with unmodified starches helps to retain moisture, reduce ice crystal growth, act as suspending and adhesive agents, stabilize foam and emulsions, and improve freeze or thaw stability. There are also starch sweeteners or glucose syrups.
These are used in beverages and confectionery products to sweeten them, stabilize colour and flavor and improve the texture.
Need for stabilising agents in food processing Different foods have different textures so stabilisers and thickeners are also not the same. Comments Do these things good for our health?? Please leave this field empty. Contact Us Auriga Research Pvt. Connect with us! Different foods have different consistencies and textures. No two stabilizers, thickeners or gelling agents are exactly the same and one will generally be more effective in a particular application than another.
For example, gelatin produces a soft elastic texture, whereas agar produces a short brittle texture. Processing conditions also vary widely from one food to another. For example, some foods require a hot setting gelling agent, e.
Gums will also interact with other food components which will make them suitable for certain applications. Carrageenan, for example, will react uniquely with milk proteins to form a soft gel, effective in preventing cocoa particles settling out in chocolate milk. In acidic milk products, pectin and carboxymethylcellulose will stabilize the milk proteins during pasteurization. A mixture of stabilizers is frequently more effective than any one used alone, especially in ice cream manufacture.
In addition to carbohydrate-based stabilizers and gelling agents, sodium and potassium phosphates can also provide and enable stabilization and gelation of various food systems.
Starches, pectin and gums are the most common commercial thickeners used in soups, sauces and puddings. Stabilizers are substances that increase stability and thickness by helping foods remain in an emulsion and retain physical characteristics.
Ingredients that normally do not mix, such as oil and water, need stabilizers. Many low-fat foods are dependent on stabilizers.
Lecithin, agar-agar, carrageenan and pectin are common in ice cream, margarine, dairy products, salad dressings and mayonnaise. Gelling agents also function as stabilizers and thickeners to provide thickening without stiffness through the formation of gel in jellies, jams, desserts, yogurts and candies. Gums, starches, pectin, agar-agar and gelatin are common gelling agents.
Home cooking achieves the same structural changes with the addition of familiar starches, grains, egg yolks, yogurt, gelatin, mustard and vegetable purees. Thickening agents also are used in treating medical conditions, such as dysphagia, to make swallowing easier and reduce the risk of aspiration. Thickeners, stabilizers and gelling agents are largely polysaccharides or derived from protein sources, for example:.
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