maize starches, waxy
A Dictionary of Food and Nutrition
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2005
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© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information)
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maize starches, waxy Starch obtained from varieties of
maize consisting wholly or largely (99%) of
amylopectin, compared with ordinary maize starch with 26%
amylose and 74% amylopectin. The paste is semi‐translucent, cohesive, and does not form a gel.
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Experts warm to Ulrick & Short's tapioca innovation.(Ingredients)
Magazine article from: Food Trade Review; 2/1/2009; 318 words
; ...label tapioca derived ingredients that can replace waxy maize starches and fat. Tapioca has been around for centuries as a gluten-fr...costs. Because of this, the food industry has favoured waxy maize starches. Recognising this tremendous potential over nine years ago...
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New waxy maize starch.(Ingredients)
Magazine article from: Food Trade Review; 4/1/2008; 128 words
; Tate & Lyle has launched a range of instant waxy maize starches designed to help European snack manufacturers reduce product fat content without impacting upon taste or texture. Manufactured...
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Starch in microwave cookery.
Magazine article from: Food Trade Review; 6/1/1990; ; 668 words
; ...stable products, crosslinked and crosslinked acetylated waxy maize starches have the necessary heat, shear and acid stability to create...For chilled and frozen foods, crosslinked acetylated waxy maize starches are advised because of their freeze/thaw stability. When...
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Modified starches for fruit preparations.
Magazine article from: Food Trade Review; 5/1/1999; ; 700+ words
; ...results in clear products with good stability. A new range of modified starches - C Polar Tex - are hydroypropylated waxy maize starches, with superior functionality, compared to standard starches, have been developed to meet the demand for extra stability...
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"Waxy" wheat for novel products.(Science Update)(Brief Article)
Magazine article from: Agricultural Research; 11/1/2005; ; 177 words
; ...with 100 percent amylopectin starch--referred to as full-waxy. It was developed using conventional plant breeding techniques. Waxy starch gels form a paste at lower temperatures, swell with more water than regular or partially waxy starches, and don't lose water...
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Improve the convenience of prepared meat, cereal, vegetable foods.
Newspaper article from: Emerging Food R&D Report; 8/1/2000; 526 words
; ...product. Various combinations of meat and baker's flour, gluten, soy protein isolate, soy protein concentrate, and potato and maize starches were evaluated. A combination of meat and soy flour gave the most satisfactory results. Three recipes were extruded: a control...
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A-Maize-Ing Endings with Corn.
Magazine article from: Vegetarian Journal; 7/1/2000; ; 700+ words
; ...know why popcorn pops! Flint is the variety with the most protein and the hardest starch, most difficult to digest. Dent has waxy starch and is easier for humans and animals to digest. Flour corn has a high ratio of starch, and sweet corn has a high ratio of...
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starches, waxy
Book article from: A Dictionary of Food and Nutrition
starches, waxy Those containing a high percentage of amylopectin ; they form soft pastes rather than rigid gels when gelatinized . See also maize starches, waxy .
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waxy flour
Book article from: A Dictionary of Food and Nutrition
waxy flour Flour prepared from varieties of rice and maize that have starch with waxy adhesive properties, and acts as a stabilizer in sauces. See also cornflour .
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