Secret Behind Starch Products – Common Myths of Starch
Do you know about varieties of starch products? Starch is widely consumed in all industries to enhance the features of products consumed by humans which are inexpensive and stable which helps products to define a proper structure, texture, and functionality based on starch. Known starches such as potato starch, corn starch, maize starch having a lot of pros and cons which become more significant while applying to any commercial products like textile, packaging and more.
Starch is a macro-constituent of many foods, their properties, and strength, interactions with other constituents are quite attractive to the food industry and for human nutrition. The starch manufacturers are widely distributing starch products to several areas, and the sale of starches has been increased in recent years and expected to reach $77.4 billion in 2018 as per source. The starch market is expected to grow because of improvement in technical advancements. The starch manufacturers in India was distributing starch for various industrial uses, and they are mostly used as a food additive to control the consistency and texture of sauces, soups and more. In the textile industry, the starches are exported to enhance the strength of the fiber and stiffness of yarn. To improve the strength of paper starch plays a vital role in the paper and packaging industry to improve the properties for printing.
Commercial starches are obtained from cereals such as corn, wheat, varieties of rice, tubers roots and more. Maize starch is considered as the essential ingredient in the food industry, and it is widely used as a thickener, stabilizer, gelling agent with adhesive properties. Modified starches are used in thousands of foods, industrials, biofuels, bioplastic applications. This starch will improve the viscosity, texture, stability with additional functional properties in many food and industrial applications. Starch can be divided into three categories. Rapidly digestive starch, slow digestive starch, and resistant starch. Resistant starch is indigestible. Also, there are two forms of starch. One form is native starch, and another one is modified starch which mentioned above. The native starch is limited in several industries because it has some disadvantages such as low resistance, high retrogradation and more. Modified starch is considered as natural starch and they mainly used in confectionery and baking process for thickening and emulsification. Starches are composed of two different glucan chains. Starch varies in form and functionality depends on the advantages and disadvantages.
Starch has been widely used in the potential manufacturing of products including water-soluble packets for detergents and insecticides, flushable linen bags and in ceramic technology the starch is widely used as a pore-forming agent. Starch products also show interesting optical properties in glass industries. New starch preparation is done for each raw material before proper analyzing of starch under different temperature. The significant benefits of adding cornstarch to dairy products cost reduction. For coloring, the foods commercial extracts of annatto seeds and the turmeric rhizomes has the source of natural pigments bixin and curcumin which are widely used for cosmetics and pharmaceutical application or companies.