Starch search: starches are plentiful and they serve diverse functions. Modifications and processing conditions can change the functionality of source starches to accommodate convenience, fiber inclusion and gum replacement.(ingredients in global use)

Prepared Foods | February 1, 2005| | Copyright

Choosing a starch no longer is as cut and dried as it used to be. Previously, the native properties of a starch would dictate the application in which it would be used. Now, it is not just the starch source, but the source plus the various modifications and physical processes used on the raw material that determine which starches will be appropriate, says David S. Jackson, professor and interim head of the department of food science and technology at the University of Nebraska (Lincoln, Neb.).

"The base starch is a very initial starting place," he says. "Some of the ...

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